Chen Yujia, a teacher from Taiwan, talked about "how well this bean should be baked."

"how well should this bean be baked?"

As a baker, this is a question often asked.

We often hear the owner of a small independent self-baking shop (usually also a bean baker) point out when he tells his idea of baking: "my coffee beans are different from the deep roasting of ordinary chain stores." However, usually this also means that apart from the single-print goods offered by large institutional enterprises, it is almost certain that this independent self-baking shop offers light-roasted coffee beans. It's just that one thing worth thinking about is, when we want to provide this "different" baking, is he really so different? Moreover, can this distinctive flavor really win the favor of consumers?

Decisions other than taste

The most direct impact on the degree of roasting is flavor. The degree of roasting of coffee beans offered by a coffee shop determines the flavor of the drink to consumers and even determines who will walk into your store and spend money.

When setting the roasting degree of coffee beans, the mojo baking room will measure the water content and hardness of raw beans, and have a basic understanding of the physique of coffee beans. After passing this level, after understanding the basic abilities of raw coffee beans, we will consider whether this coffee bean should be presented according to consumers' impression of his local environment, or jump out of this framework to design their own roasting, and so on. All the preparation before baking is to present the flavor of coffee beans perfectly. Flavor is really important, but in addition to thinking about baking in terms of product flavor, bean bakers usually perform baking from a cup meter point of view, but as a manager, they should also know how to think about baking from a commodity and brand point of view. Because what consumers care about may be different from ours.

If you have just started a coffee shop, you can ask yourself what kind of flavor you like. After all, no one wants to sell anything that goes against their preferences. It's just that how to link up between ideal and reality is always a topic.

Whether baked deep, light, mainstream or non-mainstream, we would suggest that coffee shops should first set up a "cordial" flavor image for the brand, try to get consumers into the store, and then observe their consumption preferences. then adjust the baking presentation, comparing the ideal flavor with the reality of consumers, gradually docking.

It has always been our suggestion for new brands to attract consumers to the store head, do what they like, arouse interest, and then slowly bring in the main axis. Different consumers walk into the store and come into view, is there any product suitable for him? Among the many goods, whether the consumer can choose the one he likes. This is what must be considered in the second stage, and it is also a problem that most coffee shop operators are easy to ignore. Next, let's discuss the extent to which coffee beans should be roasted from the coffee beans and beverage menus, the aspects of these two products.

Product development, don't forget the feeling you want to create

Every winter, when the first wave of cold air arrives, mojocoffee begins to offer French-style deep-baked mixed beans-Black Cat Bone. The thick and full flavor is the best warm formula to resist the cold. The formula of Black Cat Bone is the same as that of mojoblend, but in terms of baking degree, we have deepened the original agtron from 52 to 35 jobs. the flavor of roasted nuts and caramel is re-baked and transformed into spices, tobacco smoke and black cocoa in winter, so that consumers can have a warmer choice from October to March every year.

When winter leaves and the temperature rises gradually, the Black Cat Bone will be removed from the shelves, and guests who are inseparable from Black Cat Bone will buy a few bags to stock at home, continue to enjoy the taste of re-baking, and look forward to the coming winter.

In the days without Black Cat Bone, consumers still have other choices when they come to mojocoffee. As far as the products of blending beans are concerned, there are three different choices for the normal supply of mixed beans. Candy Bar with medium and shallow baking, rich fruit acid and honey sweetness, medium and deep baking, mojoblend with ripe fruit acidity, roasted hazelnut and caramel, medium and deep baking, mainly roasted drupe and adjustable Chocolate Bar. In other seasons, we also offer medium and shallow roasted limited coffee beans. Three to five kinds of mixed beans, it doesn't feel like much, but it's enough to choose. Just to maintain the fluidity of these five mixed beans, the test is not only the baking ability, but also the sales ability that is ignored by many shopkeepers; after all, the store should be able to sell as well as baking.

Tiaotou Coffee Shop only has a single framework of baking degree, through normal, season-limited blended beans, as well as a variety of individual coffee, so that consumers have more different choices. When the product is diversified, the consumer will naturally find what he wants. Compared with promoting the baking degree of a single flavor, this way of commodity management can also understand what kind of baked beans and flavor beans. The sales situation of different seasons and different ethnic groups will bring benefits to the adjustment of the flavor of the products in the store and the overall operation.

I also understand that most coffee shop operators have their own preferred baking degree and taste, and may be a little paranoid about the presentation of their preferences, which doesn't mean you can't make the products on the shelves colorful. In taste development, add consumer preferences to make the process more challenging and interesting. You can investigate the hottest coffee products on the coffee shop product line, assuming that unfortunately you don't like deep-roasted coffee beans, then you should think about how to make better deep-roasted coffee and chase it when consumers love your coffee flavor. develop more different deep-roasted products. The taste aesthetics of deep-roasted coffee is not the same smoke and bitterness. Delicious deep-roasted coffee can create charming lilac, cardamom aroma, good chimney, intoxicating black cocoa tail rhyme. What kind of feeling do your coffee beans want to create? if you want to shake people's hearts, you have more knowledge instead.