Kristin's Cafeteria

Not all coffee shops are built the same, and the difference between a mediocre one and a solid one comes down to decisions made in the background. Sourcing matters—whether beans are fresh and appropriate for the brewing method. Equipment maintenance separates cafés that produce clean shots from those that serve bitter, oxidised espresso. Training shows in how staff handle milk, timing, and customer interaction. Kristin's Cafeteria demonstrates what attention to fundamentals looks like: consistency in portion control, temperature accuracy, and service timing. When evaluating a café, these elements—not decor trends or novelty flavours—reveal whether the people running it understand their craft or are just going through motions.