Hey! As a coffee nerd myself I love that you're going for it — sourcing and roasting your own is a great foundation. On reaching more people: short video on Instagram is a solid instinct, but I'd tweak the angle. Skip the "informative" stuff about sourcing and roast profiles — that mostly attracts other coffee people, not the person walking past your booth deciding whether to buy. Make it craveable and location-driven instead: the pour, the steam, close-ups of the cup, and above all "here's where to find us this weekend." Location and schedule sell more than education. Two things that'll matter more than any single post, though: Capture contacts at every event — a quick email list or a loyalty punch card. The people who already bought are the easiest to bring back, and that's what actually builds momentum early. Get onto the accounts that already have your audience — the farmer's market, the festival, the pop-up host. Their "who's here this Saturday" posts put you in front of local people who are already planning to show up. Instagram from scratch is slow to build, so don't lean on it alone in the early days — pair it with the local, in-person stuff that converts faster. One question before you pour a ton of time in: are you trying to build a following, or just move product this season? That changes where I'd focus first. Happy to trade notes anytime — excited to see where you take it.

Excellent information! Being a coffee nerd, I got into water. I went to AI and asked it the following: Give me the top 5 brands of bottled water that meet these criteria for brewing coffee that typically meet these parameters: Chlorine-free Around 150 ppm TDS Around 40 ppm alkalinity Free of scale-forming minerals It asked many questions, then honed what it was telling me to the water I use, which is Crystal Geyser, and always in a Chemex. AI asked me which plant and gave me the following results: Option A — Ultra-clear, bright For 500 g brew water - 125 g Crystal Geyser (Johnstown, NY) - 375 g distilled Option B — “Target spec” bright-but-balanced For 500 g brew water - 125 g Crystal Geyser (Johnstown, NY) - 375 g distilled - 0.045 g Epsom salt (MgSO₄·7H₂O), food-grade My coffee has never tasted better!!

If you want to know the 5 brands it first came up with here are the results:Here are five bottled waters that coffee folks use because they’re close to your target profile. I’ve listed the typical numbers (approx.) and any caveats. 1. Volvic (France) — often closest overall 2. Arrowhead Mountain Spring (US West) 3. Acqua Panna (Italy) 4. “Alive Waters” / Opal Springs (Pacific NW, various labels like Gelson’s, Earth2O) 5. Icelandic Glacial (Iceland) Why these: the general coffee-water guidance is chlorine-free, around 150 ppm TDS, ~40 ppm alkalinity, and low scale-forming minerals. None of the widely available bottled waters hit those numbers perfectly everywhere, but the five above are the nearest common options, with Volvic and Opal/Alive usually tasting most balanced without scaling gear.