The rule of a good shop | what should a good boutique cafe look like?

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

The editor has visited many cafes, and recently summed up his experience, including flavor, overall perception, cordial service, and even suggestions to the store owner.

The process of writing is definitely not based on feelings alone, but also on the editor's own set of standards.

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

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

I.

Baristas who are willing to share

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

A cold barista or an unfriendly environment (for example, there are no bar seats at all.)

Reject hungry customers from boutique coffee? Let the editor frown.

Of course, we must respect the venue and form of operation of each store, but further let customers know that "We are happy to share this cup of coffee with you" is the unshirkable responsibility of a good store.

II.

Know your own coffee clearly.

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, flavor 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 using specious written materials to fool customers, it is better to seriously test your own products. From the change of taste, the correction of cooking, the effect of bean cultivation and baking. And so on, try to increase your mastery.

Is to let customers drink this cup of coffee, have more trust in you.

3.

Home baking is not necessary, responsible production is necessary.

Energy is limited, as long as we can make sure that the quality baked by upstream bean suppliers is good, even into other people's beans, as long as the coffee served is good, it will not affect the editor's evaluation of him.

So even if you are a commercial bean, the editor will not turn around and walk away on this point alone.

Of course, if you bake at home but your skills are very bad, it will be even worse. It turns out that you treat your customers like white rats.

IV.

Stable quality and willing to change

The editor himself is a barista and has a special requirement for quality: I will automatically distinguish between the so-called normal production and the experimental product.

A normal product is a fixed item.

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

Normal production is faced with the vast majority of customers, the stability of quality is the most important, can cup stable coffee shop, the editor is 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, boutique coffee is infinitely variable, and it will be very exciting for old players if there are occasional impromptu practices or experimental tests.

Of course, the requirements for the quality of the experimental products will not be too high, after all, innovation and instability is its spirit.

For stores that can take good care of the quality of normal products at the same time, and can take care of the needs of old customers for fun experiments, how can they not repay them with soft sister currency?

5.

The trinity of barista, the atmosphere of the shop and coffee

The atmosphere of the shop and the flavor of coffee are an extension of the operator's preference. If the operator is very attentive from beginning to end, the tone inside and outside the store will often be very similar.

In fact, this is also a terrible curse: shops with a gap between the three are usually unable to survive.

You can take a look:

Usually the shop owned 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.

A shop with a small and fresh route will not be able to run a business if it does not sell cakes but coffee. ()

VI.

The price is reasonable, earn the money of conscience

Although the editor is quite unrestrained in ordering coffee, he has to try at least three things when visiting a store: espresso+cappucino+.

But come across some seemingly high-end beans / buy seemingly high-end machines / super fame, super popular moments.

But baking and cooking is a mess / the quality is super bad / it's all thrown into a restaurant where part-time students cook.

And casually charge an unreasonable price. The editor of this kind of store promises to clap the table and leave. I don't care how hard you are backstage!

There are also shops that are apt to persuade others to chop up their families. Always like to blame the cooking mistakes on the lack of equipment, the result is not a pile of artifacts, coffee as bad … Is this really good?

The above is the editor's wayward cafe rule.

Such as: whether own baking, whether there is wifi, whether there is a socket, take-out bar or seats, whether there are town shop artifacts … For other reasons, the editor basically doesn't think much about it.

For example:

The milk tea shop selling coffee is generally not very drinkable, and the beans are unpalatable, and the quality and education and training can not satisfy the editors' trickery. The key is that it will be embarrassing if they bring a cup of instant solution.

But once I went to a compound shop with friends and habitually ordered a cup of espresso, and the part-time students immediately called back the manager who was busy repairing bicycles outside the store, and personally very seriously filled the powder, pressed the cake, and looked at the extracted finished products, and only served them to the editor after confirmation. The result was indeed acceptable, at least as a whole smooth and safe.

Although people who order cappuccino may have to endure a little bitterness, which is probably the positioning of this kind of shop, but even so, they still hope that the condensed customer experience is better, which is the sense of responsibility for the product.

I still feel very attentive to the operator of this small shop.

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 coffee for you.

Finally, I wish all of you can find your own secret coffee base during your coffee shop search.