| How to Grow Newsletter Subscribers Posted: 13 Aug 2020 01:00 AM PDT A newsletter is a great tool for you to use to engage, advertise, or communicate with your readers about new developments, sales, and many other topics. But if you don't have subscribers, then nobody will read it! Fortunately, you can use strategies to help attract new subscribers to grow your mailing list and reach more people. You can also keep your current subscribers engaged so they continue to read your newsletters and are more likely to share it with their friends and colleagues. [Edit]Attracting People to Sign-Up - Create a pop-up that prompts people to sign up to receive something. On your website or in paid ads, use a pop-up that asks people to join your newsletter mailing list in order to receive a prize, discount, free e-book, or some other sort of incentive. When they enter their information to join the mailing list, send a welcome email that includes information about how to receive the item or offer.[1]
- Use offers like a 10% discount in your store or free shipping on their first purchase for joining your newsletter.
- People are much more likely to join your newsletter if they'll get something in return for it.
- You could also simply advertise information as your incentive. For example, the pop-up could say something like, "Join the Weekly Brew for a hot and fresh recap of the week's biggest news stories."
- Write a blog post and include an opt-in form for your newsletter at the end. If you don't have a blog for you or your business, start one! Use it to post longer-form articles, and as a secondary location for the content you place in your newsletter. Include a link for people to subscribe to your newsletter in your blog posts and place it at the end, when readers have finished the article and are more likely to want to join.[2]
- Include links to your blog on your social media and on your website, if you have one.
- Use your blog to archive your previous newsletters so people can go back and read them if they want to.
- Share posts on social media inviting people to subscribe to your newsletter. Use your personal or company social media to share a link to join your newsletter's mailing list. Include an inviting caption that will attract people's attention such as, "Subscribe to my newsletter for tons of useful info and helpful articles!"[3]
- Avoid sharing multiple posts in a row so people aren't turned off by it.
- Don't post a link to join your newsletter in groups or pages that you don't really participate in or people will think it's spam and aren't likely to subscribe.
- Use social media ads to reach your target demographics. Twitter, Facebook, and Instagram all feature the ability for you to make targetted ad campaigns and sponsored posts that will be seen by your target audience. Create an ad campaign on one or more of the platforms that includes a link to join your newsletter.[4]
- You do have to spend money for ad campaigns on social media.
- Use free giveaways to get people to subscribe. In your pop-up ads, ad campaigns, social media posts, or on your website or blog posts, include information about a prize or offer for new subscribers. When a new person signs up for your mailing list, send them an email thanking them for joining and include information about how they can claim their prize or redeem the offer.[5]
- The prize could be a branded item such as a magnet or a drink koozie, or it could be a discount or free shipping for an item that they purchase from your store.
- Collect email addresses at your store or at events to add to your list. A classic way for you to grow your newsletter subscribers is to have a clipboard with a sign-up sheet in your store or at your table during an event or trade show. Take the sign-up sheet and input the email addresses into your mailing list so you can start sending them your newsletter.[6]
- If you're using a sign-up sheet at your store, you could offer people a small incentive, such as a pen or a 5% discount on a purchase if they sign up.
- Ask people only for their email address so they feel secure. Allow people to enter their email address so you can send them your newsletter and make it optional for them to share their name, address, or any other personal information. If people feel comfortable signing up for your newsletter, then they're much more likely to do so, and they may provide their personal information if it's optional.[7]
- Don't force people to give you information or they may not join your mailing list.
[Edit]Keeping Your Readers Engaged - Write articles that are polished and well-formatted. Make sure there aren't any spelling or grammatical mistakes before you release your newsletter or people may not want to subscribe to it. Use language, information, and data that is relevant and useful to your readership so they'll continue to read your newsletter and recommend it to their friends and colleagues. Format the articles correctly and include them in your newsletter.[8]
- For instance, if your newsletter is intended for young lawyers or paralegals who practice environmental law, you'd want to include information about new legislation and cases that are relevant to their field.
- Always proofread your newsletter for spelling or grammar mistakes, which can quickly cost you subscribers.
- Include content that is relevant to your target audience. Add graphics and images to your newsletter to help break it up visually and to keep people engaged. Use content that makes sense for the people you want to attract and read your newsletter so they're more inclined to subscribe.[9]
- For example, if your newsletter is aimed at young business professionals, you could add a funny meme or two in addition to your data about the stock market to make your readers more engaged, and more likely to share the newsletter with their friends.
- Avoid including irrelevant content just to fill out your newsletter. For example, if your newsletter is aimed at middle-aged homemakers, don't add images of your favorite pop star.
- Publish your newsletter on a set time and day so it's consistent. Choose a specific time and day to release your newsletter so your readers can anticipate and expect it, which makes them more likely to read it and recommend it to their colleagues and friends. Use a scheduler or set a reminder for that time so you can always release your newsletter on a consistent basis.[10]
- If your subscribers know they can rely on your newsletter being delivered consistently, it will make it seem more credible and professional, which makes them more likely to share it.
- Send a follow-up email to subscribers who haven't opened the newsletter. Use your metrics to determine which subscribers haven't clicked on your newsletter to open it. Send an email to those subscribers that includes your recent newsletter to gently prod them or get their attention so they'll open it and read it.[11]
- Use an email subject line that innocently gets their attention such as, "In case you missed it…" or "Here's a look at last week…"
- Be careful not to spam your subscribers or send them multiple follow-ups in a row or they may block or unsubscribe from your newsletter.
- Give your subscribers prizes for referring your newsletter. Include a link at the bottom of your newsletter that allows your subscribers to share it with their friends so they can subscribe to it. Keep track of how many people they get to sign up for your newsletter and give them a prize when they reach a certain number so they have an incentive to do it.[12]
- For example, if a subscriber gets 3 people to sign up for your newsletter, they could get a discount at your store or a coffee mug with your logo on it.
- People are much more likely to subscribe to your newsletter if they're referred to it by a friend or colleague.
- Only count referrals that lead to actual subscribers so people have further incentive to get others to sign up for the newsletter, and won't just share the link blindly.
[Edit]References |
| How to Make an Indian Tea Posted: 12 Aug 2020 05:00 PM PDT If you love fragrant tea that's heavily spiced, you'll enjoy most Indian teas. Try making masala chai at home using ginger, cinnamon, cardamom, sugar, and black tea. You could also make a creamy Indian tea that's served in the Himalayas. This buttery tea is traditionally made with yak milk and butter, but you could use cow or goat products. For a specially spiced Indian tea from the Kashmir region, steep green tea with saffron, rose petals, and cinnamon. [Edit]Ingredients [Edit]Masala Chai - A piece of fresh ginger
- cinnamon stick
- of water
- 6 teaspoons (4 g) of strong loose leaf black tea or 6 tea bags
- 14 green cardamom pods or 3/4 teaspoon (1.5 g) of ground cardamom
- of milk
- ¼ cup (50 g) of sugar or pure maple syrup
Makes 4 servings [Edit]Butter Tea - of milk, such as whole milk or goat's milk
- 1 tablespoon (12 g) of sugar
- 2 pinches of baking soda
- 1 teaspoon (5 g) of butter
- 1 teaspoon (2 g) of black tea powder
Makes 1 serving [Edit]Kashmiri Kahwa - 1 teaspoon (2 g) of green tea
- of water
- 10 to 12 strands of saffron
- stick of cinnamon
- 1 clove
- 1 cardamom pod, crushed
- 1/2 teaspoon (6 g) of slivered almonds
- Honey, optional
Makes 3 servings [Edit]Masala Chai - Coarsely grate the ginger and lightly crush the cinnamon stick. Take a piece of fresh ginger that hasn't been peeled and grate it against the coarsest side of a box grater. Then, hit a cinnamon stick lightly with a rolling pin to crush it. Since ginger is an underground produce, you might want to scrape off any soil on it. Put the ginger and cinnamon into a medium-sized pot.[1]
- Bring the water, ginger, and cinnamon to a boil. Pour of water into the pot with the crushed cinnamon and grated ginger. Turn the burner to medium-high heat and heat the mixture until it starts to bubble vigorously.[2]
- If you are not using a teapot which is set aside only for tea making, use a clean vessel without any oil or tangy residue left on it because it might lead to the curdling of milk while boiling.
- Keep the lid off of the pot so the water doesn't boil over and you can see when to reduce the temperature.
- Turn the burner to medium and simmer the liquid for about 20 minutes. Reduce the heat so the water simmers and keep the lid off of the pot so liquid can evaporate. You'll need to stir the liquid occasionally and keep simmering until 1/3 of the liquid has evaporated.[3]
- The simmering water should smell very fragrant once it's finished heating.
- Stir in the tea with the cardamom and steep it for 2 minutes off the heat. Carefully move the pot to a cool burner and stir in 6 teaspoons (4 g) of strong loose leaf black tea or 6 tea bags. Then, lightly crush 14 green cardamom pods to add to the mixture or stir in 3/4 teaspoon (1.5 g) of ground cardamom. Leave the tea to steep for 2 minutes.
- There's no need to use very expensive, high-quality tea for chai. Masala chai is frequently made with strong, inexpensive black tea that you can find at the grocery store or Indian market.
- For a stronger tea, steep it for an extra 1 to 2 minutes. Keep in mind that the tea may become bitter the longer you steep it.
- Stir in the milk with the sugar and boil the chai for 5 minutes. Move the pot back to the warm burner and turn it on to medium-high. Slowly pour in of milk and ¼ cup (50 g) of sugar or pure maple syrup. Then, stir the tea occasionally as it comes to a boil. Let the tea boil for 5 minutes so it foams up.[4]
- You can use your choice of sweetener instead of sugar or maple syrup. Try using honey, agave, or demerara sugar, for instance.
- Cool the chai for 5 minutes and strain it into a serving jug. Turn off the burner and let the chai steep for another 5 minutes. Then, set a fine mesh strainer over a serving pitcher or teapot and pour the chai through it. Pour the chai into small serving cups and sip it while it's hot.
- Discard the solids that are left in the fine mesh strainer.
- If you'd like to store leftover chai, put it in an airtight container within 2 hours and refrigerate it for up to 3 to 4 days.
[Edit]Butter Tea - Bring the milk, sugar, and baking soda to a boil. Pour of whole milk or goat's milk into a pot and stir in 1 tablespoon (12 g) of sugar along with 2 pinches of baking soda. Turn the burner to medium and heat the liquid until it begins to boil.[5]
- For extremely rich and creamy butter tea, try it with half-and-half.
- Stir in the tea powder and boil it for 30 to 60 seconds. Add 1 teaspoon (2 g) of black tea powder to the pot and stir it until it dissolves in the hot milk. Then, keep the lid off of the pot and gently boil the tea over medium heat for up to 1 minute.[6]
- The longer you boil the tea, the stronger the tea flavor will be.
- Some of the milk will evaporate as it boils, which will make the tea thick.
- Strain the tea into a serving cup. Turn off the burner and set a small fine mesh strainer over a serving cup. Slowly pour the tea into the cup and discard the solids that are left in the strainer.[7]
- If you'd like thinner tea, you can top off the tea in your cup with warm or cold milk.
- Stir in the butter and serve the tea. Add 1 teaspoon (5 g) of butter and slowly stir it until it dissolves. If you'd like slightly foamy butter tea, use a whisk to carefully blend the butter into the tea. Then, sip the tea while it's hot.[8]
- If you'd like to make a larger batch of butter tea, you can double or triple the amount and make it in a large pot.
[Edit]Kashmiri Kahwa - Combine the water, saffron, cinnamon, clove, rose, and cardamom in a pot. Pour of water into a medium-sized pot and add 10 to 12 strands of saffron, a stick of cinnamon, and 1 clove. Then crush 1 cardamom pod and add it to the pot.[9]
- If you can't afford very much saffron, use as few strands as you like.
- Bring the mixture to a boil and simmer it for 3 to 4 minutes. Turn the burner to medium-high and heat the liquid until it bubbles vigorously. Then, turn the burner down until the liquid gently simmers.[10]
- Keep the lid off of the pot as it simmers.
- Add the green tea and steep it for 1 minute. Turn off the burner and stir in 1 teaspoon (2 g) of green tea. Leave the pot uncovered and let the tea steep so the flavor can develop.[11]
- For stronger kahwa, add an extra 1 to 2 teaspoons (2 to 4 g) of green tea.
- Strain the kahwa into a serving jug or teapot. Set a fine mesh strainer over a serving jug or teapot and slowly pour the hot kahwa through it. Discard the solids and then pour the kahwa into individual serving cups.[12]
- Stir in honey and slivered almonds before serving the kahwa. To sweeten the kahwa, you can mix in a little honey until it dissolves. Then, sprinkle a few slivered almonds into each cup.
- If you'd like to garnish the drink even more, add a saffron thread to each cup or sprinkle extra dried rose petals on top.[13]
- Refrigerate leftover kahwa in an airtight container for up to 3 to 4 days.
- If you prefer a cup of classic black tea, brew a pot of assam, darjeeling, or nilgiri. These regional teas of India are great on their own or lightly sweetened.[14]
- Make sure your hands and all the utensils used are nicely washed and dried. Otherwise it might curdle the milk.
[Edit]Things You'll Need [Edit]Masala Chai - Measuring cups and spoons
- Medium-sized pot
- Box grater
- Rolling pin
- Spoon
- Fine mesh strainer
- Serving pitcher or teapot
- Serving cups
[Edit]Butter Tea - Small pot
- Measuring cups and spoons
- Spoon
- Small fine mesh strainer
- Serving cup
- Whisk, optional
[Edit]Kashmiri Kahwa - Measuring cups and spoons
- Spoon
- Medium-sized pot
- Fine mesh strainer
- Serving pitcher or teapot
- Serving cups
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Use a Chemex Coffee Maker Posted: 12 Aug 2020 09:00 AM PDT The Chemex brewing system is a simple way to brew high-quality pour-over coffee at home. You've probably seen these elegant glass brewers for sale at local coffee shops. Fortunately, you don't need to be a barista to follow the easy brewing process. As long as you use freshly ground coffee and take your time pouring the water over the grounds, you'll be rewarded with a filtered cup of delicious coffee. [Edit]Folding and Soaking the Filter - Bring a kettle full of water to boil. For the best-tasting coffee, fill a kettle with cold water that hasn't been boiled before and set it on the stove. Turn the burner to high and heat the water until it begins to boil. If you're using an electric kettle, plug it in and turn it on so it boils the water. Plan on boiling at least of water for every small cup of coffee you want to make.[1]
- If you don't have a water kettle, pour water into a saucepan and place a lid on it. Turn the burner to high and heat it until the water boils. You'll need to be extra careful when you pour the water into the Chemex since there isn't a pouring spout on the pan.
- For example, if you're making 5 small servings of coffee, use about 5 rounded tablespoons (35 g) of grounds and a total of of water.
- Fold a round or square Chemex filter into quadrants. Chemex filters are thicker than standard coffee filters and they'll filter out bitterness, oils, and sediment from the coffee. Since the Chemex filters are large and flat, fold a square or round one in half. Then, fold it in half again to make quadrants, which you'll unfold to make a conical shape.[2]
- Open the filter into a conical shape and set it in the Chemex brewer. Hold the folded filter and pull back 1 of the folded sides to make a cone. The opposite side of the filter should be 3 layers thick. Then, set the conical filter in the top of the Chemex so the folded side is against the pouring spout.[3]
- Chemex brewers come in several sizes although the filters are usually one-size-fits-all. This means that paper filters should fit the , , , and brewers.
- Putting the thicker layers near the pouring spout prevents a tight seal from forming, which slows down brewing.
- Pour hot water into the empty filter to rinse it and warm the Chemex. Take hot water from the kettle and carefully pour enough of it into the filter to completely soak the filter. Slowly swirl the hot water in the bottom of the Chemex for a few seconds to warm the glass. Then, pour the hot water out.[4]
- Rinsing the filter before you brew gets rid of any papery taste. The hot water also warms the Chemex so your coffee brews at the right temperature.
[Edit]Blooming the Grounds - Set your brewer on a scale and tare it. Measuring out your coffee and hot water by weight is more accurate than using measuring scoops and cups. It also streamlines the brewing process. Set your Chemex on a digital scale. Then, turn on the scale and tare it so it shows "0." Ensure that the scale is set to grams before you begin.[5]
- If you're not using a scale to brew the coffee, skip this step and measure out your water and coffee grounds by volume instead.
- Add 1 rounded tbsp (7 g) of coffee for every 5 fl oz (150 ml) of water. Use this amount as a starting point for brewing in the Chemex and adjust it next time according to your tastes. If you'd like a stronger brew, try 1 1/2 tablespoons (10 g) per cup.[6]
- For example, if you want to brew 5 servings of coffee, use about 5 rounded tablespoons (35 g) of grounds.
- Use any type of coffee variety or roast when you use your Chemex. If you can, grind the beans yourself for the freshest cup of coffee.
- Start a timer and pour about of hot water onto the grounds. Once the water is around , turn on a timer and begin to pour the water into the grounds in your filter. Use a circular motion to pour just enough water to completely saturate the grounds. Look at your timer and wait until it's reached 30 seconds before you continue to brew.[7]
[Edit]Brewing the Coffee - Pour in enough water to come below the top of the Chemex. Be careful as you slowly pour the hot water in a circular motion. You might find that using a back-and-forth movement helps mix the coffee with the grounds, which also works well. Keep pouring until you're from the top of the brewer.[8]
- Pour slowly so the water doesn't splatter and burn you.
- Wait about 45 seconds before you pour more water into the brewer. The water filters through the grounds and into the bottom of the Chemex as you wait. Pay attention to how quickly the coffee drains into the bottom of the brewer so you know if you need to adjust the coffee's grind next time.[9]
- For example, if the water is flowing really quickly, the coffee will be weak and you may need to make the coffee finer when you grind your next batch.
- If the water hasn't finished filtering into the bottom, it might be too finely ground so make it coarser the next time you grind coffee.
- Pour in the rest of your water and let it brew for a total of 4 minutes. Once you've waited, you'll see damp grounds in the filter and you'll have space to pour more hot water. Add more water to the grounds so you have about of water for each rounded tablespoon (7 g) of coffee. Refer to your timer and let the water keep filtering through the grounds for around 4 minutes total.[10]
- Discard the filter and pour yourself a cup of coffee. Bring the sides of the filter together and hold them for a few seconds so the coffee finishes filtering. Throw away the filter with the grounds and then pour the coffee into mugs.[11]
- You can also compost the coffee grounds or add them to your garden's soil.
- To clean your Chemex, take off the wooden handle and set it aside. Wash the glass brewer with hot soapy water or run it through the dishwasher.[12]
[Edit]Warnings - Always use caution when you pour boiling water.
- Never put a Chemex directly onto an electric coil stovetop since the heat can break the glass.[13]
[Edit]Things You'll Need - Chemex coffee filters
- Chemex coffee maker
- Water kettle
- Measuring spoon or scale
- Timer
- Serving cups
[Edit]Related wikiHows [Edit]References |
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