Daily Drink Magazine editor-in-chief, Kayo Cosio reflects upon his earliest days at Kendo Creative and what it was like to run the studio’s specialty coffee slow bar using only a hand grinder and an induction cooker to heat his water for brewing. In this episode we take a look at the customer’s role in the coffee chain and how thinking of the experience of serving coffee as an a kind of public art can increase the value of the beverage itself.
This journal will be a new format for daily drink which will allow our team to explore their thoughts, philosophies, and discoveries when it comes to beverages, drink design, and the culture of service. what do you think of this format? please do let us know by commenting. thank you very much!