Flat white
180 ml ceramic
- Dose
- 18.0 g
- Yield
- 36.0 g
- Time
- 27–30 s
- Milk
- 130 ml, 60 °C
Purge, tamp level, pour within 10 s of extraction.
How a coffee consultation works
Five clear steps, each with a deliverable you keep, from the first call to the weeks after opening day.
The process
The five steps in detail
Discovery call
A relaxed conversation on WhatsApp or a call about your idea, your budget, your timeline and your site. You get an honest view of what it takes, including when a plan needs to change.
To prepare
- Your concept in a few lines
- Budget range and target opening date
- Site photos or the address, if you have one
Call notes and a clear next step
Site visit and audit
Ahmed visits the space, or your running café, to check where the bar goes, power and water points, drainage, guest flow and the competition on the street. For a running café he audits the coffee, the workflow and the numbers.
To prepare
- Access to the site or café
- Floor plan if available
- For a running café: menu, prices and supplier list
Site and workflow audit
Plan and proposal
A written plan: concept and positioning, bar layout, equipment list, menu direction, costs and a dated roadmap to opening. It comes with the proposal for the work that follows, so you know the scope before you commit.
To prepare
- Feedback on the draft plan
- Your contractor and designer contacts
Café plan with budget and roadmap
Build, source and train
Equipment specified and quotes compared, the installation checked, beans cupped and chosen, recipes and cost per cup written, and your baristas trained on your own bar until the drinks are consistent.
To prepare
- Your team available for training days
- Final equipment and supplier decisions
Specs, recipe cards and a trained team
Launch and aftercare
Ahmed is there for the soft opening, watches real service and adjusts the workflow, recipes and roles. Follow-ups in the weeks after opening fix what busy days reveal.
To prepare
- A soft-opening date
- Honest feedback from the first weeks
Launch review and follow-up sessions
Anywhere in Pakistan
On site or remote
Lahore cafés can have Ahmed on site any week. Elsewhere, remote work and planned visits share the load.
On site
- Site audits and bar planning
- Equipment installation checks
- Barista training on your own machine
- Soft opening and launch days
Remote
- Discovery calls and planning on WhatsApp
- Reviewing drawings, quotes and menus
- Recipe and costing updates
- Quick answers between visits
What you walk away with
Real working documents, not a slide deck
Every engagement ends with tools your team uses daily. These are samples of three of them.
Flat white · PKR
| Coffee 18 g | 108 |
|---|---|
| Milk 130 ml | 42 |
| Cup, lid, sleeve | 0 |
| Waste allowance 5% | 8 |
| Cost per cup | 158 |
| Menu price | 650 |
Gross margin75.7%
Station: espresso
- Dial-in from a new bagsigned off
- Consistent 27–30 s shotssigned off
- Silky milk, 3 sizessigned off
- Rosetta and tulipin progress
- Close-down and backflushsigned off
4 of 5 signed off
FAQ
Questions about the process
Still unsure? Ask Ahmed on WhatsApp.
It depends on where you start and on your fit-out. A running café that needs training and a menu update can move in weeks; a new café from idea to opening usually follows the contractor’s timeline, with the plan agreed early so nothing waits on coffee decisions.
The first conversation is to understand your plan and tell you honestly how Ahmed can help. Any paid work is agreed in writing before it starts.
Start at the step you need. Many clients join at step four for equipment and training, or ask only for an audit of a running café.
No. It is often better to talk before you sign a lease, so the location, size and rent can be checked against the numbers your café needs.
Ready when you are
Let’s build the café you keep sketching on napkins
Tell Ahmed where your plan stands today. You get a clear next step within one working day.