A Day in the Life of a Café & Roastery Owner | The Reality of Running a Coffee Business | Cape Town

First thing in the morning after putting down the chairs, I clean the grinder. This has to happen once a week and super important to do this. Keeps the coffee tasting good and yeah just good habits. This is our dialing in process. It actually happens every morning. It's super important to be done every day as a barista to make sure the coffee's tasting good and that your shots are running really well before you serve your first customer. So yeah, follow on for my dialing in for the day. Cheers man. Enjoy. Good morning guys, welcome back. Yesterday was my first video ever posted so today's another one. Cheers to that. Today is a bit of a just a solo session. Celine's actually helping me this morning but she's going off to a wedding so the rest of the day will just be me and the coffee bar. Crazy thing is as we, Celina went overseas and we worked in cafes over there, their point of sale systems are so advanced and when we wanted to come back there was a specific point of sale system that we wanted to use which was called Square but doesn't work in South Africa. So when we came back I did a whole lot of like checking in and seeing different point of sale systems that we could possibly use and a lot of them are not geared for a cafe, they're geared for restaurants. So basically what I decided to do was I went for Yoku, they had a Yoku point of sale system which works effortlessly and we don't pay for the system. So one thing that you need in a cafe which I'd recommend for anyone is having a kitchen till receipt which basically prints out the order and then it's there's accountability for that order because there's a kitchen, there's a receipt for it and for a long time they didn't have it and finally they have it now. So I'm about to order our kitchen till receipt which is going to be so cool to have. I know it sounds weird but this is one of the things that we as an owner or a cafe owner or of a place, these are like the small things that make our lives easier especially even for the barista. So yeah I'm just gonna order that now. It is ordered, here we go. So we get milk delivered pretty much every second or third day and basically when we get our milk delivered we've got to empty what's in the fridge currently, peen the fridge out to make sure it's nice and ready for the new milk and then rotate the stock around. Super important to rotate stock and make sure the milk is clean before you put it in the fridge because it's just really good hygiene and then you never have to worry about cleaning the fridge because you clean it every time you receive milk. So yeah that's pretty much what's happening. They've changed now. He went to Italy and he saw the whole craziness. Got a little bit of time to do some emails. I'm currently applying to become a barista hustle coach. Also struggle to get decaf for about six months since we've been open and managed to get my hands on some decaf so that should be coming soon. A lot of what we do is cleaning and the next video is me cleaning the toilet which is pretty much what everybody forgets about. But anyway thanks for watching guys and check you on the next one.