Mike and I recorded Episode 68 from the Food Court of the Prescott Gateway Mall, right outside Peavine Coffee. We were going for a summer-infused all iced, all cold drink session, but we ended up with a concentrated Nitro Cold Brew, a Breve, and a some cranberry coffee cake.
Peavine, after a year, switched their menu up and changed from a full food menu to coffee and pastries only now. After considering the cost of making and serving food, they determined it wasn’t worth it for them to continue. That reminded me that business is truly hard.
Being an entrepreneur is very hard. Operating a food service business is very hard. Most businesses start with high hopes and big dreams that may or may not be realized when the bills start pouring in and the customers start visiting.
Cat and Cloud, on their podcast, told us that they went in to the first shop with a plan to open more shops already. The owners free themselves up to actually run the business, even though they aren’t absentee owners who don’t show up at the cafe and engage with their customers and community.
Manny G Recommended the ColdWave coffee cooling device. Mike loves the Hyperchiller, and they basically perform the same function. They take hot brewed coffee and cool it as quickly as possible. A hot brew gives the coffee stronger flavors than cold brew does in a cold coffee. I prefer the Japanese style of brewing iced coffee, which is considering the ice in your coffee to water ratio and brewing hot coffee directly over ice.
Our Orange Cactus Coffee Business Update was all about the KingCup being for sale. It’s a washed, single origin Ethiopian Baraka that we recommend drinking ‘pure’ or ‘neat.’ It tastes much better without cream and sugar. I love cream and sugar, but I could drink this KingCup all day long.
For our Brew Tip of the Week, Mike recommended the Blue Bottle’s Iced Vanilla Coffee Recipe. It was really an incredible drink when Mike made it for me. He’s also made it for his family, and they’ve enjoyed it as well.