Inside This Issue
We look at why milk behaves like it does, and how some cafés are making a success of local sourcing.
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News
- Welcome Break's first winner
- Private equity firm snaps up Whittard
- Melt-in-the-cup hot chocolate bar launch
- New TV series to offer business help
Event Preview
- Cafe+ 2009
Features
- Going local: A look at how some cafés are making a success of local sourcing
- Curious about milk? A closer look at why milk behaves like it does
- Putting your faith in franchising: Why franchising is such a good way to stay in, or enter,the coffee shop trade
Articles
- The daily grind: La Spaziale UK’s Steve Penk on the principles behind coffee grinding and some machine options for different sectors
- Green choices: La Spaziale UK’s Steve Penk on the principles behind coffee grinding and some machine options for different sectors
Regulars
- Coffee Clinic: Your miantenance queries answered
- New products
- Checkout
- Product listings
