Coffee Truck Crash Course
How does it work?
We meet for 1 hour per week for 6 weeks for discussion, Q&A and accountability. Each week we cover a different subject and you are given a homework assignment with study material.
Comes with material, how-to videos for each chapter.
See Availability Here: https://calendly.com/greenjoecoffeetruck/crashcourse
Week 1 & 2
"Know the Code & Regulation"
In this course ,we will breakdown the city/county regulations for opening a food truck.
Chapter 1: Finding your Regulations
Finding the regulations is the first step. Sometimes they are available online and other times a series of phone calls is required. I will walk through the process of how I find regulations for different cities.
Chapter 2: Commissaries
In this chapter, we will review what a commissary is and how to find a commissary. I will give you my tricks on how I was able to obtain a commissary for free.
Chapter 3: The Health Department
Although there is not a national food truck code, there are trends amongst health departments. In this chapter, we will look at the "must haves".
We will also discuss the trends across that nation involving water tank size, water inlet size, backflow device and water drain size.
Chapter 4: The Fire Department
In this chapter, we will review what to beware of when being inspected by the fire department.
Week 3 & 4
"Know your Equipment"
In this course, we will discuss equipment that is needed to start or build a coffee truck, a coffee trailer or an espresso cart.
Chapter 1: Espresso Machines
We will discuss what espresso machines are good for the mobile application. We will answer questions such as:
- Should I get a 110v or a 220v machine?
- Do I need a 1 Group or 2 Group Machine?
- Should I buy new or used?
- What brands/models are good for coffee trucks or espresso carts?
I will also take the most popular espresso machines on the market and give my recommendations, to include Nuova Simonelli, La Mazzorco, Astoria, La Speziale, Rocket, Rancilio. We will discuss steam output and recovery times and how to determine these in a machine as well as why it is important to mobile coffee catering.
Chapter 2: Espresso Grinders
In this chapter we will review espresso grinders and which are good for the mobile application. We will look at characteristics such as volume load, burr size, wattage, dose vs doseless, and brands and models that are suitable for mobile coffee application.
Chapter 3: Commercial Coffee Brewers
In this chapter, we will review the different options for commercial coffee brewers, to include airpot brewers, pourover brewers and satellite. We will discuss potential pitfalls, brand names and brewing capacities.
Chapter 4: Refrigeration
In this chapter, we will discuss commercial refrigeration, including cubic square feet and venting location.
Chapter 5: Water Filter, Water Pump and Water Heater
In this chapter, we will review so basics on water filtration and my recommendation for a water filter, different water pumps and a few water heater options.
Chapter 6: Blenders
In this chapter, we will review blenders that can be used for frappes and smoothies.
Chapter 7: HVAC
In this chapter, we will cover some different options for AC units, fans and heaters (both portable and inline).
Chapter 8: Generators
In this chapter, we will discuss the top options for both 220v generators and 110v generators/inverters.
Week 5 & 6 Floor Plans
In this section, we will integrate what we know of code and regulations and also equipment to begin creating basic floor plan design.
In this course, we will cover the basics for a solid barista training for the mobile applications. Each drink will be broken down into price so you may calculate your overhead appropriately. Comes as a download, so you can use this to train your employees in the future.
Traditional Espresso Menu:
- Cappuccino (Dry and Wet)
- Flat White
- Americano (Short and Tall)
Flavored Lattes (Hot and Iced)
- Caramel Macchiato
- Vanilla Latte
- Flavor Combinations: Pumpkin/Chai
- Caramel Frappe
- Chocolate Frappe
- Drip (Airpot)
- Cold Brew
- London Fog
- Traditional Chai Tea Latte
- Modern Chai Tea Latte
Catering For A Large Group:
- Cold Brew-Hot Serve Method
- Hot Chocolate
- Chai Tea Lattes
- Syrup Lattes