The wife and I have been just plugging at an idea for a coffee kiosk business. We have a plan in our head which we intend on putting on paper, but right now it is just in the air. All we would be doing is sucking off of $B top. We would be in a high foot traffic educational area and we would keep the menu as simple as possible. A very, very constricted menu such as a espresso, Latte, cappuccino, with the usual soy and such variations and finally the drip/French press via only two single origins. Nothing fancy and nothing to argue about. It is a kiosk and the point is the student doesn’t have to drive four miles off campus between a set of classes to go to $B. The concept further states that we “are not $B and thus we are different.” Two flavors, which I don’t even want to offer, but we feel like there is some necessity for it, especially at first. Hopefully, we will be able to offer at least two tables for chair seating and there is some benches all around this large enclosed rotunda area that we have our eyes upon; Thus we hope we can offer the espresso “for here” only.
Jim Hoffman has some spectacular reading going on over at his blog that, in his words, covers “quite a broad topic within coffee, that covers not only elements of brewing but sales, consumption, successes and failures and the challenges that lie ahead for anyone in the industry.”
I would have to say this is required reading, even for a customer. I know that Miss Nikki and myself will be studying this short, but very helpful primer.