Its up to you whether you charge more for a strong coffee or not It also depends on where you are based. In Melbourne there is a very strong coffee culture and many customers do not like to pay extra for a double shot Outside of Melbourne i.e. Sydney, Brisbane, and just about anywhere else, its usually common practise to charge say 50c extra for a double shot I personally believe that you should NOT charge extra for decafe / soy / double shot, etc. but factor these variables into your base asking price If you are charging $3 for a coffee in Melbourne, and $3.50 just about anywhere else, you are already making an excellent margin on you coffee regardless of whether you use a double shot or not As for a strong coffee you should always use a double shot Traditionally 7g of ground coffee produces max 30ml of espresso Whilst a double shot of 14g produces a max of 60ml of espresso coffee But many cafes, my own included, now use 'up-dosing' where we use more like 10g of ground coffee for a single, and 20gm of ground coffee for a double This use of extra coffee produces a more refined and generally much better coffee, with greater consistency, less variation, finer flavour, and a lovely rich, dark brown / chocolate flavoured crema! Also, if you charge more for strong coffee, etc, and the guy down the road charges less, and if your coffees are both pretty even when it comes to quality - guess where the customers are going to go Also, if you're asking these questions and you already own a place, well, these are things that you should already know I suggest that you enrol yourself into a quality assured coffee making course, so you can find out more about how to do these things Try by asking your coffee supplier if they will provide some free 'in-house' training Cheers and good luck! Pat
