Come across a boutique cafe-the rule of a good shop

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This time, I took a short trip to the Shanghai Cafe and went back to Taiwan to write about the experience of the visit.

The content includes flavor, overall look and feel, cordial service, and even suggestions for shopkeepers.

This writing process is definitely not based on feelings alone, but has its own set of standards for seniors.

Today, let's share the principles that seniors think a good boutique cafe should adhere to.

When you come across a store, add it to the criteria of whether you like it or not and add more reasons for love to your list of good stores.

First, the bar hand who is willing to share

Fine coffee needs to be learned, and customers have the right to know what they have ordered.

A cold bar player or an unfriendly environment (for example, there is no bar)

Reject hungry customers from boutique coffee? It will make the senior frown.

Of course, we must respect the venue and mode of operation of each store, but further let customers know: "We are happy to share this cup of coffee with you."

It is also the unshirkable responsibility of a good store.

Have a clear understanding of your coffee

According to scaa's definition of boutique coffee, the emergence of a boutique coffee can only be achieved through the efforts of many people in the whole industry chain.

From variety, planting, treatment, baking degree, grinding degree, wind as the performance. Wait, there is too much information affecting the coffee in front of you.

Even if you can't memorize all your production experience, you should at least know enough about your own coffee.

Instead of bluffing customers with specious written materials, it is better to test your own products seriously.

From the change of taste, the correction of cooking, the effect of bean cultivation and baking. Wait, try to increase your mastery.

Is to let customers have more trust in you when drinking this cup of coffee.

Third, home baking is not necessary, responsible production is necessary.

Limited energy, as long as we can make sure that the quality baked by upstream bean suppliers is good.

Even if it is into other people's beans, as long as the coffee is delicious, it will not affect the upperclassman's evaluation of him.

So even if you enter a commercial bean, the seniors won't shoot just because of that.

Of course, if you bake at home but your skills are poor, it will be even worse, because you treat your customers like white rats.

The upperclassman himself is a coffee player, and his requirements for quality are quite special.

I will automatically distinguish between the so-called normal product and the experimental product.

A normal product is a fixed item.

The experimental products are seasonal, specific and even temporary experimental items.

Normal production is faced with the vast majority of customers, the stability of quality is the most important, can cup stable coffee shop, seniors are very impressed

But there is no experimental product at all, so it is a little less interesting and deep than the boutique cafe.

After all, the variables of boutique coffee are endless, and if there are occasional impromptu practices or experimental tests, it will be very exciting for old players.

And the quality control of the experimental products is naturally not too high, after all, immaturity is its spirit.

A store that can take good care of the quality of normal products at the same time, but also take into account the needs of old customers for fun experiments, how can it not be rewarded with NT dollars?

The trinity of the bar player, the atmosphere of the shop and coffee

The atmosphere of the shop and the flavor of the coffee are the extension of the operator's preference, if the operator is very attentive from beginning to end.

Often the tone inside and outside the whole store will be very close.

And this is actually a terrible curse: shops with a gap between the three are usually unable to survive.

I didn't say to insist on using tiffany blue man coffee. And he is not a boutique coffee shop.

You can observe that usually the shop opened by the handsome uncle is a little middle-aged and rough (all kinds of toys), and the coffee is often strong but full of rhyme.

The owner is a quality man with good taste, the tone of the log in the shop is too much, and the coffee has a mature bitter chocolate tail.

The bar is dominated by girls, the shop decoration is often next door and leisurely, the coffee is refreshing and sweet.

Shops with a small and fresh route will not be able to operate if they don't sell cakes and just sell coffee (laughter)

VI. The price is reasonable and earns money of conscience

Although the upperclassman is quite unrestrained in ordering coffee, it is necessary to visit a store at least: espresso+cappucino+ item

But encounter some seemingly miraculous beans / machines / fame

But baking and cooking are muddle-headed / quality control is super bad / all are put into the shop where workers and students cook randomly.

And casually charge an unreasonable price. The upperclassman of this kind of store promised to shoot and was not afraid of evil forces.

There are also shops that are apt to discourage the failure of equipment. Always blame the cooking technology on the lack of equipment.

The result is a pile of artifacts, as bad as coffee. Is that right?

The above is the upperclassman's wayward cafe rule.

Such as: home baking or not, whether there is a wifi, whether there is a socket, take-out bar or seats, whether there are artifacts … Wait for other reasons

Seniors basically don't think much about it, for example:

Cama, a coffee chain, is generally not drunk by seniors, beans are not to the taste, and quality control and education and training can not satisfy the elders' tricky mouths.

But once I went there with a friend and ordered an espresso, and the working student immediately called back the shopkeeper who was busy repairing bicycles outside the store.

Personally, I filled the powder, pressed the cake, and looked at the finished products extracted.

After confirming that it is correct, it will be served to the seniors to drink, the result is indeed acceptable, at least the whole is smooth and the final rhyme is safe.

Although people who order cappuccinos may have to endure a little bitterness, this is the business model of coffee chains.

But even so, I still hope that the condensed guest's experience is better, this is the sense of responsibility for the product.

I still feel very attentive to the operator of this cama.

If more people have more knowledge of serious and enthusiastic boutique cafes to distinguish between good and bad.

Maybe we can make more good shops run better and make more wonderful and good coffee for you.

May all of you find your own secret coffee base during your coffee shop search.