Starbucks applied its wine-making technology to coffee and made aged coffee.

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

From March 6, some consumers will be able to drink coffee "brewed" in oak barrels at Starbucks.

Whisky barrel aging technology has been widely used in the production of wine, beer, gin and even chocolate, and coffee may be the next popular drink affected by this technology.

The process of making aged coffee is like this: unroasted coffee beans are placed in used wine or spirits barrels and fermented for several weeks, during which time manual stirring is required to ensure that the surface of the coffee beans is in contact with the inner wall of the barrel.

The aroma of the original wine or spirits in the barrel is transferred to the coffee beans, which are roasted to remove the alcohol, while giving the coffee beans a "mixed soil and oak aroma" that the traditional baking process does not have.

It is reported that Starbucks uses 800 pounds of Sulawesi beans at a time to get the taste of whiskey.

Starbucks says it is the first company to try using barreled aged coffee, although this is somewhat absolute, as many roasted cafes in the United States have been experimenting with this method since 2012. but Starbucks' move may mark the beginning of this approach into the mainstream.

Ceremony Coffee Roasters of Annapolis is generally considered to be the first American coffee shop to use barrel aging and roasting technology to make coffee, and other early experimenters included the Dark matter Cafe in Chicago (Dark Matter) and the Modern time Cafe in San Diego (Modern Times), a process refined by hundreds of coffee roasters to what it is today.

Currently, aged coffee is available only for a limited time at Starbucks' Roastery store in Seattle, offering cold-extracted coffee and hot coffee with milk, both with vanilla syrup. A medium cup of aged coffee costs $10, or you can buy the beans at $3.7 an ounce.

Roastery is a concept put forward by Starbucks in 2014, focusing on the baking process, and the corresponding Chinese brand is "Coffee roasting Workshop and Zhenxuan Restaurant". In Roastery, consumers can choose different coffee beans and different brewing methods, and witness the complete process of coffee making.

The first Roastery, which opened in Seattle in 2014, covers an area of 1400 square meters, which is also seen as part of Starbucks' foray into the high-end coffee market. Roastery in Shanghai is expected to open this year, about twice the size of a Seattle store.

Judging from Starbucks' past style, there is still a high chance that Chinese consumers will taste Starbucks aged coffee. For example, in 2015, Starbucks put cold brewed coffee ("cold extracted iced coffee") on its North American stores. A year later, the coffee, which is made of coffee beans and boiled in cold water for at least 20 hours, is on sale at Chinese mainland's Zhenxuan stores like beer.

Including the now popular "Flat White", which first went on sale in North America in January last year, and then appeared in Starbucks' Chinese stores ahead of National Day.

According to this routine, aged coffee is expected to hit the Chinese market as soon as this year.

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Precautions for entrepreneurs to run coffee bean stores:

First, to be stable, do not lose: mainly refers to regular customers and shop assistants, as franchisees, in the treatment of regular customers must use true feelings. To serve with the feeling of friends, you can give small gifts during the holidays and keep in touch with regular customers as much as possible.

Second, we should fight a value war, not a price war: when franchisees operate coffee and bean shops, they must not get caught up in price misunderstandings, and when necessary, they can consider accumulating awards and giving gifts to promote sales in disguised form.

Third, to create a famous store, do not destroy your reputation: if you do not insist on doing it at a discount, the franchisee should consider the long-term development of the store and not just look at the immediate interests.

Fourth, want famous brands, not miscellaneous brands: to find a good coffee bean brand, there is a guarantee in quality, price and service, product promotion can also keep up with, and the supply of goods is also enriched.

Fifth, monopoly, do not sell randomly: because monopoly can form the habit of targeted consumption and a fixed customer base, service can be guaranteed, and profits can also be guaranteed. If it is sold indiscriminately, such as selling popsicles, clothes and shoes in a coffee and bean shop, it is obviously a mess, and customers will be lost over time.

Entrepreneurs should pay attention to the above five things and reduce the investment risk when running a coffee shop. Only in this way can we obtain greater profits and finally realize our own value and the dream of life.