Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/804825
What are you taking away from our awesome coffee world right now? Let us know about cool trends, fun gear, killer drinks, events, places, people—you get the idea! Email takeaway@ baristamagazine.com. The Future of Your Shop After a decade as a coffee business owner-operator, Jason Nash has taken his passion for customer service and set out to revolutionize how cafés respond to their customers with his new business, Consumer Insights. "The more re- search I do, the more I realize how out of tune coffee shops have become with their customers," he says. Jason believes specialty-coffee shops will be vastly different in fi ve years. Though he doesn't know what specifi cally will change, he does know how they'll get there: listening to the customer. "The process is simple," he says. "Gather information about the needs and preferences of the consumers, analyze the data, and discuss making changes based on what they have told you." Fundamentally, it's just customer service taken to the next level, and letting its insights illuminate a path forward for your business. www.bigconsumerinsights.com Poursteady Thinks Big, Gets Smaller Let's face it: The fi ve-cup PS1 brewer from Poursteady is pretty terrifi c. Its com- bination of precision, speed, and reliability at crafting excellent fi lter-brewed cof- fee is hard to beat on a busy bar. The team at Steady Equipment Corp., however, never rests, and they've been listening to the feedback, on the hunt for ways to im- prove their already awesome machine. Meet the new PS1-3c. It's a 3-cup version of the pourover brewer that offers the same consistent, effi cient, semiautomated features of the 5-cup version, just with a smaller footprint. If there was room in your heart but not on your counter for the Poursteady, maybe there is now! www.poursteady.com Ally Says the More the Merrier If it seems like more and more people are heading to origin these days, it may be because Ally Coffee keeps inviting them. Last year, the green-coffee importer launched its inaugural edition of their origin trip for the winners and runners up in the U.S. Barista, Brewers Cup, and Roasters Championships. They were joined on the adventure in Brazil, in July 2016, by the World Brewers Cup champ. This year, Ally is expanding the fi eld once again. In addition to all the competition winners they took on the fi rst trip, they're inviting the U.S. Cup Tasters Champ and the second-place fi nisher. Plus, Ally's throwing an invite out to the World Cup Tasters Champion, who will be crowned in June at the World of Coffee in Budapest, Hungary. "It was so cool to see the champions collab- orate and share information with one another [last year]," says Ally's Ricardo Pereira. "Bringing the top two from the U.S. Cup Tasters Championship, and the World Cup Tasters Champion, into the mix for 2017 will show us even more how we can collaborate not just as individuals, but as an industry." www.allycoffee.com 20 barista magazine