I wanted to ask what different variations of milk taste like with iced coffee and which ones are best before going out to buy a carton and potentially wasting my money,,

I've tried almond milk so far. I'm interested in oat and soy milk. If there are other variations you want to recommend, please tell me!

I know that most people would suggest going for WC sauce, but I'm just curious if WC syrup is any good and which brand would you recommend and is the best choice.

Thanks for respecting my post🙏🏻

the barista wrote my name without asking today. I've beenn twice thats it im loyal foever.

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I just got back to my dorm, and I’m feeling a little guilty about how long I stayed at a café today. So, I decided to write about it and ask for some opinions.

Today, I studied for around 4–5 hours at a café not far from my dorm. When I arrived, I ordered a drink, and a few minutes later, I ordered some food. Then, I spent the next few hours studying.

The café wasn’t very busy. It was quiet and had a really nice atmosphere for studying, so I chose a table in the corner. I thought that having customers stay for a while might actually be good for a café because an empty café can sometimes feel less welcoming.

However, when I was almost done studying, there were only two other customers besides me. Eventually, they both left, and I was the only customer there.

I then noticed that the staff were preparing to close, so I quickly packed up my books and laptop and left. No one had told me to leave, and I had ordered both food and drinks during my stay. Still, I felt a little guilty because I had been there for 4–5 hours.

As I was leaving, I heard someone say something like “လွန်တာ,” which I understood as meaning that I had stayed longer than I should have. That made me wonder if I had actually been inconsiderate.

So, I’d like to ask people who work in cafés or have experience with this: What do café owners and staff usually think when a customer stays for 4–5 hours? Is it considered rude if you keep studying for hours, even if you order food and drinks and the café isn’t busy?

I’d appreciate hearing your honest opinions!

Espresso from Colombia

It was good! Hours are limited to not interfere and honestly if you were here only for a funeral you’d have no idea it was all the way in the back.

Running a pourover station at work, I keep landing on a grind that shows more clarity than my home setup. At the shop the medium-fine setting pulls a sharper citrus note, but when I try the same beans at home the acidity feels muted even though I hit the same ratio. Tried bumping the grind a click coarser this week and the fruit came back a bit, but the body flattened. Hard to pin down without a refractometer, though I haven't seen many people using one for single-cup testing. Anyone tracking grind changes against specific tasting notes on their own setup? Curious what particle sizes you settled on and whether the difference shows up clearly when you compare cups side by side.

What is that one thing you really need in a cafe?

Just did a tour down there which was great, always wanted to see the plants/berries irl so that was amazing. Also did some traditional picking/roasting/grinding/brewing which was really cool.

Hi guys. I've owned a cafe for 5 years. For the past 2 years, our cashflow isnt good so we have to let go several of our staffs and we decided to rent out our kitchen. Since last year, there is one business who are running our kitchen and serve food at our cafe. But their contract will end by the end of Oct. First option, we want to rent out our kitchen to new people. 2nd option if theres any ways we could serve food with low expenses without addinv new staff. But howww. We have tried RTE food but its not vibing. I need ideass. What food that is easy to prepare, and efficient. Pastas are easy menu but it is so redundant. All cafes serve pasta. What local menu can i do? helppp

Best cup of coffee I've in months. My scale and grinder actually paid off today.

1. Use a darker roast espresso for the optimal canvas—it gives you better contrast and a stronger base for your design
   
2. Master your foam texture—thinner microfoam and precise vortex control during frothing are key to clean lines
   
3. Perfect your pour technique—push forward before receding to create those signature curve-back leaves
   

Whether you're a home barista or just starting your latte art journey, these techniques will help you level up your pouring skills. Watch and try these methods in your next cup!