I declare myself to be very conservative when it comes to mixing my coffee; but in a coffee shop creativity must prevail, because you will have a diverse group of clients with different tastes and expectations. I must also clarify a characteristic that makes my coffee shop have a tailor-made personality... the ingredients that complement the coffee would be available to the clients, so that each one can put in the desired amount. As you can see, in my coffee shop it is tailored to you.

Having a coffee shop, like a bookstore, has been one of those dreams that I have had. Made real thousands of times in my imagination. On social media I follow accounts of bookstores with coffee, where people go, while they search and consult the books of their preference, enjoy coffee and a good conversation.

To be honest, I like coffee in its natural state. It is my reference. Without adding sugar, sweeteners, creams, additives or anything, that is not coffee. However, this is an excellent exercise of imagination and by virtue of it, I am going to propose what would personally attract me to mix the coffee. However, given that a coffee shop must not only meet the expectations of the owner; but also of the customers, I will have…

Milk.

It is an ingredient that cannot be missing because I consider it a basic complement for coffee. So I will have at the disposal of my clients whole milk, lactose-free milk, cashew milk, soy milk, coconut milk and almond milk. Thinking of people with celiac disease, vegans and autistic people, whose digestive system does not tolerate/does not accept certain proteins and/or food origins.

Cinnamon.

One of the ingredients that I think cannot be missing is cinnamon, in sticks and powder. To accompany a black or brown coffee, cinnamon adds aroma and taste nuances that I am sure will be a great success among customers. In addition, cinnamon is an ingredient that, due to its natural sweetness, can help reduce the use of sugar and, as an additive, provides benefits such as antioxidants.

Chocolate and/or cocoa.

Another ingredient that I would bet on is cocoa or dark chocolate, in pieces or powder. There is a taste memory, both ingredients, dark chocolate and cocoa, basic to obtaining chocolate, are very Venezuelan. In Cumaná, they are basic and very common elements in our diet. That is why I would include it, when drinking coffee with chocolate or cocoa it is very likely that the client experiences a trip through the taste buds.

Vanilla.

Like cinnamon, vanilla would be an ingredient that could not be missing in my coffee shop. Vanilla is very popular in desserts, they are very accepted and classic combinations in coffee. Vanilla would be concentrated, liquid extract; but also in powder form. Since both have defined characteristics and provide coffee with different taste properties.

Brandy.

Another of my favorite ingredients is liquor, especially Brady. Liquor covers coffee with mystery and rigor. In addition, through this fusion with Brandy, additional aromas are added that result in a pleasant encounter with the taste buds.

Finally, the combinations of these basic ingredients in my coffee shop, all valid, to the taste and preference of each client, will give my business that simple, traditional, intimate and welcoming personality of the small and friendly Cumaná where everyone knows each other without knowing each other. So from every table and cup of coffee will emerge stories, anecdotes and conversations spiced with milk, cinnamon, vanilla, dark chocolate, cocoa and Brandy…which will create such a pleasant and warm atmosphere that people will want to come back.

All photos were taken with my Redmi11 phone and edited in PowerPoint. They are moments captured in coffee shops, sharing around cups of coffee.

I did the translation with Google.