Pricing strategy and margins
How to set prices for coffee menu items, calculate margins, and balance profitability with customer expectations.
Alternative milks
Concentrates vs ready-to-drink
The difference between cold coffee concentrates and ready-to-drink formats, how they are prepared, and their roles in cafés and retail.
Milk hygiene and storage
Best practices for milk hygiene, safe storage, and handling in a café or home barista setting.
Alternative milks and stabilization
How plant-based alternative milks differ from dairy in composition, their challenges in steaming, and how baristas can stabilize them for better foam and latte art.
Pitcher choice and vortex creation
How milk pitcher design influences steaming, vortex formation, and latte art performance.