Coffee shops move into barbershops to make haircuts like an experience

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Blind Barber, located on Williamsburg Street in Brooklyn, has a $45 haircut and offers more than a dozen drinks, including four beers and cappuccino made with Blue Bottle coffee. After ordering, you can sit down in one of the four old-fashioned salon chairs and wait for a haircut.

Jeff Laub, co-founder of Blind Barber, reportedly said: "it's not important to earn $3 per cup of coffee, it's important to use it to start a conversation, develop a friendship, etc."

Every few weeks, Andrew Livingston, a 22-year-old co-founder of the Brooklyn men's wear company, stops by Blind Barber on his way home for a cup of ale or espresso, where he can often find like-minded people. "it's a great place to relax, and it's important for people, especially New Yorkers, to have an environment where you can reduce stress, relax and talk," he said. "

Clinical psychologist Alon Gratch, author of If MenCould Talk: Translating the Secret Language of Men, says such places "look new because they provide a place to chat." It reduces estrangement and is of the same nature as what women are doing, but in a more unique 'manly' way, other places suitable for men to go out to drink and chat are bars, but they are really noisy, so they can't talk well. the rest is sports, but it's no different from going to a bar. "

Although these stores are not limited to men, most of them use folding razors and offer shaving services. The decoration in the store is different from a beauty salon and more like a men's clothing boutique (nothing but scissors, combs and Barbicide glass jars).

Here is a cup of cappuccino made from locally baked, ethically grown coffee beans, which is well suited to high-quality customers.

Turn the corner but there is another village:

Before cafe-barbeshop became popular, the future of the old-fashioned barber shop was in ruins. According to Encyclopedia ofHair: A Cultural History, barber shops entered the Great Depression in the mid-1960s and thousands of people went bankrupt. Many books in the 1990s have mentioned that they are running out of steam.

Allan Peterkin, a professor of psychiatry at the University of Toronto, said: "Barber shops are closely related to the postwar generation (whether it's World War I or World War II) because their hair is very short. When hippies prevailed in the 1960s, moustache prevailed in the 1970s, and more and more gender-neutral barbershops appeared in the 1970s and 1980s. And, when men's hairstyles become more complicated, they feel that the barber shop can't do it. But nowadays, many men return to short hair, even if they have bushy beards, and the barber shop is best at it. "

To recover the lost territory:

Fashionable men find that the environment of a multi-purpose barber shop is more attractive than that of a simple community barber shop.

"these combinations are like community centers," said Emma McKay, executive editor of men's website AskMen. "in modern society, there is a lack of space for men only, and the barber shop still gives priority to men."

Carlos Garcia, a 32-year-old restaurant management consultant, used to visit a barber shop near his apartment, but he found the experience at Cotter Barber more interesting. There, he holds a cup of American coffee in hand and relaxes in the store's backyard in good weather. "although I have to wait a long time, I will happily go in and have a cup of coffee I like," he said. "

Jon Wilde, editor of GQ magazine, who lives in Brooklyn, said cafe-barbeshop "makes a haircut feel like an experience, not an obligation." Although it's a little expensive, you can have a glass of beer you like and let them take care of your hair carefully. "

Multi-functional barber shops are becoming popular:

Persons ofInterest is a barber shop on Williamsburg Street that works with Parlor Coffee to serve espresso drinks to customers. Shopkeeper SteveMarks said: "obviously this is the same group of customers who have the best haircut and drink the best coffee." Dillon Edwards, founder of Parlor Coffee, said: "people who spend $45 on a haircut will also spend $5 on a cup of coffee."

Despite the surrounding cafes and hairdressing salons, cafe-barbeshop continues to emerge, all with cafe or alcohol licenses:

In March, Cotter Barber opened in Greenpoint, Brooklyn, with a La Marzocco manual Italian espresso machine in front of a counter made of recycled wood and four vintage barber chairs behind it (regardless of gender, but most of the customers are men).

Fellow Barber, on Williamsburg Street, also launched a coffee service in February. All cafe-barbeshop coffee beans come from manual roasters. Fellow Barber plans to add a bar to its store in Detroit. (FourBarrel Coffee, Tandem Coffee of Portland, Me.)

Not only Brooklyn, but also a number of multi-purpose beverage stores have sprung up: smoking is allowed in bars in Rod, Gun & Barbers in Toronto. PeoplesBarber & Shop in San Francisco, Duke Barber Co in Philadelphia. Both serve cold beer and The Modern Man, a salon chain in Portland, offers beer and bourbon from local suppliers.

Related readings:

Five tips for making delicious coffee

Taste

General people's acceptance of coffee taste is very subjective, a small number of people ask for high-quality delicious coffee, the same cup of coffee will have unlimited feelings because of the taste of different people. There are generally some ways to make a cup of coffee that most people agree with, and most consumers are confused because they lack an unforgettable taste of coffee or don't know how to use coffee utensils correctly.

The brand of coffee beans can not guarantee the quality of coffee beans, how to maintain the freshness of coffee and evaluate the quality of coffee packaging is the most important.

In order to satisfy consumers' pursuit of perfect taste, a high-quality coffee shop needs to carefully select raw beans, use only the amount needed for baking, leave no stock, grind coffee beans before cooking, and in order to extract the strongest coffee, the correct ratio of coffee powder to water is more important than saving raw materials. The cooking method must be fast and complete, not completely depleted. In minutes, the mellow coffee is poured into the refined coffee cup and finally delivered to the guest within a certain period of time.

Here are five tips for making delicious coffee:

Coffee quality: to comment on the quality of a cup of coffee, you should have an in-depth understanding of the basic information of coffee, such as the variety of coffee, the place of production and regional characteristics of coffee beans, the height of planting, the process of handling raw beans, bean age, purity, size and water content. However, such detailed information is usually not available, so the taste and aroma become the final criteria, and experience becomes the basis for judging the quality of coffee.

Packaging: the research report points out that coffee beans can be permanently preserved in a vacuum jar, vacuum bag or package filled with non-oxygen gas, and oxygen is an important factor affecting the freshness, taste and aroma of coffee. So after each package is opened, the freshness of the coffee will be quickly lost. In fact, when the coffee is extracted into a vacuum, the aroma of the coffee will be extracted. Coffee brewed in coffee shops that are roasted and ground before cooking can retain more coffee aroma than vacuum packaged coffee sold on the market. Some false reports point out that the freshness of ground coffee can be maintained for up to three weeks or more, but it is very absurd to any coffee specialist. although these ground coffee are acceptable to most consumers who have little knowledge of coffee or generally add sugar and milk. Therefore, the taste change of coffee after cooking has a lot to do with freshness, so packaging is very important to the protection of coffee.

Water quality, coffee to water ratio: 99% of a cup of coffee, if the water contains impurities, or the use of stiff, high concentration of alkali, bad taste, or contains some organic matter (oxygen, odor, or metal), will greatly reduce the taste of coffee. However, the common mistake of not making a good cup of coffee is not measuring the correct amount of water and coffee powder. The correct ratio of coffee to water, in the British weight scale, the ratio of water to coffee is about 1 pound to 2.00 to 2.25 gallons of water, while the metric is 16.7 to 18.8 liters of water to 1 kilogram of coffee powder. In addition, the water absorption of coffee should also be taken into account. Roasted coffee will retain twice as much water, and the amount of water left in the coffee and filter should be calculated.

Cooking methods: some of the most popular household or commercial cooking methods will destroy all the aroma of high-end coffee, such as the long-term placement of a large number of coffee powder, mixed cooking of new and old coffee powder, will have a certain impact on coffee

The main points of cooking include: speed and time. In fact, fine coffee powder is not easy to get in the United States. Part of the new pressure style of cooking is that uniform coffee can be obtained quickly by making coffee particles rather than mud. Other methods, such as a continuous coffee maker and a plugged-in coffee maker, cannot evenly blend water with coffee powder, which will affect the taste of coffee.

Other considerations:

If all the preparation work can be done perfectly, we will find that a lot of coffee is cooked for a long time in a coffee pot in a near-boiling state. Adding sugar and milk will cover the bitterness of the coffee. But if you want good coffee, you'd better have black coffee. The cleaning of coffee-making tools is of course the most basic. Time factor: whether it's roasted coffee powder, instant coffee powder, or a cooked cup of coffee, the most important thing in the process is to cook quickly. The aroma and taste of coffee are very easy to disappear. The most attractive thing about coffee is its elusive and fleeting aroma, which can only be captured in the memory of consumers. The water quality must be good, and the coffee must be cooked quickly and coarsely. During cooking time, any small mistake will destroy the pleasure and satisfaction that a cup of coffee should bring.

Postscript to cooking:

Here are some suggestions for making delicious roasted coffee:

For the thicker the coffee powder, the more inefficient the extraction of coffee by water and the less flavor of the coffee itself, any cooking method that will store the hot coffee for a period of time will greatly reduce the flavor of the coffee. A coffee maker plugged in at home is not a good choice. The cooking pot will cause the aroma of the coffee to be lost with the steam, leaving only the cleaning of the thick coffee cooking equipment, the purity of the water quality, the roughness and fineness of ground beans, the freshness of roasted coffee, the ratio of coffee powder to water, and the length of contact with water will affect the taste of a cup of coffee. The Coffee Cooking Association standard is that a pound of coffee powder can produce 40 to 45 cups of coffee (with a capacity of 150 ml). In Latin America, deep-fried, ground coffee usually produces 30 cups of coffee

Improve the chances of making a delicious cup of coffee

It is not easy to get a cup of coffee with a clean, mellow taste and natural flavor at the right proportion and at the right temperature. If you do not have enough knowledge and use the wrong method, you will cook a cup of coffee that is not palatable. Therefore, the understanding and control of variables can greatly improve the probability of cooking delicious coffee.

The big market and low-priced coffee cannot produce high-quality coffee. Generally speaking, branded coffee does not tell consumers what kind of coffee they really use to buy freshly roasted coffee beans, and the vacuum packaging for commercial use in the market can only maintain short-term freshness before cooking. The aroma of coffee will be lost immediately after opening the can. Therefore, people who buy a small number of boiled coffee need to have enough knowledge about coffee cooking so that they can continue to cook delicious coffee with different water quality in each region. it is possible to reduce the taste of coffee because of different water quality, and randomly guess that the ratio of coffee to water will only lead to a cup of coffee that is too strong or insipid. the coffee in the pot can fill the kitchen with the aroma of coffee. But can not get a cup of delicious coffee, coffee cooked in a plugged-in coffee pot, even if the preparation is perfect, after one or two hours of heat preservation, only pungent and bitter coffee cooking time is very important in any cooking method, such as the cleaning of equipment: the material or the filter paper in the equipment, or the cleaning of plastic gaskets, etc. A good cup of coffee is closely linked to the vision of evaluation: if we don't pay attention to these details, our expectations for coffee will fail. Maybe three or four of them are acceptable, while the rest will not taste good. But if we can focus on the above control factors, we can get a great cup of coffee.