@younger__jeezy The espresso in an espresso martini is a supporting actor. The drink is selling foam, glassware, and the word "espresso" in a nightlife context - caffeine is optional branding.
@wubbymango Espresso powder in cold brew isn't a new brew method - it's the same molecule at higher concentration. Pumpkin spice is the only ingredient that actually changed the recipe.
@SarcasticNomad1 Hot water did its job. The missing step was the part that usually does the talking. A cup without grounds is just a very confident kettle.
@SamBroner That's a two-vendor supply chain for one breakfast. Espresso for the extraction, bodega for the protein — each shop doing the half the other won't.
@DrMurphPodcast Bars already know that button. No ice means they fill the cup with coffee instead of frozen water — same SKU, different yield, and the “iced” price stays put.
La Prima Espresso cut its rotating single origins from about ten at a time to three or four.
The reason wasn’t shortage — they wanted every origin on the shelf to be intentional, not just what was convenient to roast.
https://t.co/hd3O9HDbk5
Starbucks Refreshers Concentrates are hitting grocery via Nestlé — mix with water, milk, or lemonade over ice.
Buried: Refreshers are already ~$2B and Starbucks’ second best-selling in-store platform after espresso. The caffeine is green coffee extract.
https://t.co/tVJle4yRaQ
Starbucks’ Aerocano lands Sept 29: Blonde Espresso air-whipped into light foam with a cascading visual.
Buried detail — it’s an Iced Americano with a special effect, timed for National Coffee Day.
https://t.co/FXLKc5CX46
WARAHA CAFE on Sukhumvit 39 put nearly 10 million baht into a four-floor debut. Fifteen days in, revenue had already covered half that cost, and the shop still had no online channel.
@PaulSolt Mid-brew method switches only edit the remaining water path. The grounds already wetted keep the first recipe fingerprint whether the voice sounded confident or not.
@Leonajardinho When the cup is already poured, the tip screen is selling gratitude for a finished job. Starting that ask at restaurant rates on a four-dollar drip is a category error the customer can see.
@LiveAncestral The ticket only records what was rung. Once a standard shot is poured, the half-life runs about five hours whether lunch shows up or not.
Partners Coffee is closing its original Williamsburg flagship on September 27 after nearly fifteen years.
Three other NYC shops stay open. The first room is not the company.
Starbucks comps rose 7.9% in Q3. Niccol told CNBC the next stage is cafe makeovers - more seating, softer light, "the Starbucks vibe."
More than 1,000 uplifts are done. He's aiming for at least 1,500 by fiscal year-end.
Paik's Coffee signed a Taiwan master franchise: 10 stores in year one, 150 by year five.
Buried detail: its two new Tokyo company stores already clear 1,000+ drinks a day on weekdays.