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Flipped on pour-over after a local roaster in Modesto challenged my espresso habit
I used to think espresso was the only way to run a specialty counter, but this guy let me taste the same beans back to back and the pour-over brought out way more fruit notes for half the equipment cost. My morning rush actually slowed down because people want to talk about the process now, has anyone else seen that shift with customers?
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rowan72521d ago
The talk slows things down at first but regulars start bringing friends to watch the pour. I put a small sign with the bean name and tasting notes next to the kettle and it cut the same question getting asked ten times.
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