Saturday, June 17, 2017
John talks coffee #9 - The value add (Arthur's question)
I address they mysteries of pricing your product. How do you add value to what you are doing?
Labels:
caffe d'bolla,
chemex,
coffee,
consultant,
consulting,
craft coffee,
espresso,
John Piquet,
pour over,
Salt Lake City,
siphon,
siphon coffee,
syphon,
syphon coffee,
Utah
Tuesday, June 13, 2017
John talks coffee #8 What are you hiding
Are you hiding flavors with your brewing method?
Labels:
brewing,
caffe d'bolla,
chemex,
coffee,
consultant,
consulting,
craft coffee,
espresso,
John Piquet,
pour over,
roasting,
Salt Lake City,
siphon,
siphon coffee,
syphon,
syphon coffee
John talks coffee #7 Yes to Flavor, No to Cold Brew
Why we don't do cold brew. Fact.
Labels:
chemex,
coffee,
cold brew,
craft coffee,
espresso,
iced coffee,
John Piquet,
Salt Lake City,
siphon,
siphon coffee,
syphon,
syphon coffee,
Utah
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