Barista Magazine

APR-MAY 2018

Serving People Serving Coffee Since 2005

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Page 15 of 135

16 barista magazine When you introduce Torani's decadent Dark Chocolate Sauce and refreshingly tart Raspberry Syrup to your cold brew coffee, you'll spark a surprising, but delicious, new friendship. Raspberry Mocha Cold Brew ½ oz. Torani Raspberry Syrup ½ oz. Torani Dark Chocolate Sauce 8 oz. Cold brew coffee Shake together with ice and serve. Sign up for our newsletter to learn more about cold brew and other trends at Made to complement your drinks with natural flavor and pure cane sugar. Cold brew, and chocolate meet raspberry T I P J A R COMMENTS, QUESTIONS, LOVE, AND HATE PHONE: 800.296.9108 FAX: 971.223.3659 TIPJAR@BARISTAMAGAZINE.COM At my shop, we all appreciated the story about sexual harassment ["Coexisting at Work: Sexual Harassment Policies," February + March 2018] in the new issue. It is unfortunately really timely. Me and one of my coworkers had a bad experi- ence with a former coworker, and we didn't know what to do about it or if we should approach the owner, since he lives out of state and isn't fully involved in our day-to-day. Luckily, that cowork- er quit, so the problem went away. But what if he hadn't quit? After we all read that article, I sent it to the owner. Because I manage the shop, I wanted his blessing to put a policy in place using the article as a guide, and he said yes! Thank you, Barista Magazine. This is huge for us. C. Stein Colorado Springs, Colo. Thank you for the article about sexual harass- ment in the new issue. This is such an important topic, and it needs to be addressed in all shops, no matter how big or how small. Really, we cannot thank you enough for shining light on this major issue. Shayne Arens Charlottesville, Va. There is so much great stuff in the new issue [February + March 2018], editors at Barista Magazine! I can't believe it's all in just one issue. The sexual harassment article and the one about relationships at work were really good and useful for us at our café. I approached the owners about us writing a policy for these things for our café, and they were really impressed by the articles, too, and agreed that we should include policies about sexual harassment and relationships in the employee manual. So that's pretty amazing, but then also, there was the feature about the signature drinks [of] all the fi nalists in the World Barista Championship. Two of us at our café want to compete, so this was really inspiring to see. We liked all the stories, but the other one that we found inspiring was about how all these companies and individuals had organized and put on events for their coffee friends ["10 Awesome Indie Coffee Events From 2017"]. We think we might try to do something like that, and we know people would really like it because not a lot hap- pens out where we are near Toledo, Ohio. Penn Mahoney Toledo, Ohio My son and his wife are opening a coffee shop in the next year and I have been trying to help with some of the nitty-gritty. They are longtime baristas who have been very passionate about the kinds of beans they make coffee with, and they know the stories about all of the farms they like. My husband and I started our own business when we were in our 20s, and boy, did we ever get in over our heads! I am writing to say thank you for the article "The Unglamorous Side of Starting a Coffee Business" [February + March 2018]. I have been trying to help them under- stand that it takes a lot more than love for coffee to make a coffee business successful! This article is backing me up! Since it came from Barista Magazine, they are coming around to under- standing that there are a lot of unglamorous things about running your own business that are just as important as how good the product you are selling is. Thank you, Barista Magazine! Dot Harper Pensacola, Fla. CORRECTIONS Regarding photos for "Field Report: Maldives," in the December 2017 + January 2018 issue: The lower photo on page 40 is courtesy of @mil- kandyolk, and the photo on page 41 is courtesy of Meraki Coffee Roaster. In the section, "Takeaway: Things We're Loving in Coffee Right Now," in the February + March 2018 issue, the website for The Created Co. website is listed incorrectly. The correct website is

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