There are reasons for the poor quality of products produced by coffee shops, and profit from bundling terms is the main culprit (part I)

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"this bag of beans tastes different from the ones you drank in your store before. Could you try it for me? " Richard is the manager of a famous western restaurant. Having worked in different hotel restaurants, it is not worth paying attention to coffee. The failure after nine courses is often a cup of shoddy "ground coffee". Because his boss is open-minded about coffee and understands the disadvantages of relying on imports from foreign countries, at present, all the coffee in their restaurant is supplied by our shop, which is baked locally.

I took a bean out of the bag and chewed it in my mouth and felt the aroma coming from my nasopharynx: cocoa, cinnamon, which gradually turned into sugar cane and caramel. Lively fruit acid, without the slightest cramped taste caused by improper storage. When I came to the end, I couldn't find the smell of charcoal from fried beans. "what a familiar Brazilian honey to deal with Rodomunho manor beans, no problem." As I spoke, I grinded and cooked. "you see, even the degree of coarseness is similar to our setting." See the coffee from the bottom of the hand to form a tiger pattern to remove the drip. "there is a premonition of happiness." The coffee in the glass, the foam layer is still forming, like fresh black beer, black and white. This phenomenon is particularly obvious in the production of the opening handle.

It takes freedom to make coffee.

"Why does our restaurant taste so different from this one?" He sighed. "haven't my colleagues already trained here?" One of the advantages of using local coffee is technical support. We will provide staff training for corporate customers. Make sure your colleagues have tasted the coffee served in their own restaurant and what it tastes like. I still remember that it was a group of young boys who happily practiced "beating shot and milking" (that is, making spaghetti coffee and making milk foam) that night.

A few days later, we sent a barista to the scene to assist in the cooking process. When she came back, she reported something unexpected to the author.

"knowing how to tell the good from the bad is not enough! It is not enough to have good materials! Patrick, I only now deeply realize how valuable your freedom of making us coffee is! "

The indignation of my colleagues interrupted my nostalgia with my old friends. This gentleman is a current affairs reporter who has just returned from a trip. He studied at Columbia University in the United States for further study in Investigative Journalism (Journalism and Research), and has a particularly strong attitude towards social grievances. When he heard the word freedom, he became professional and asked, "is there anyone who needs freedom to make coffee?"

After I nodded, the resentment of the barista poured out like a lack of dike: "it turns out that my colleagues in the water bar have not forgotten how to make coffee, but are restricted by the company that sells brewing equipment!" The person in charge of the supplier forbade them not only to adjust the roughness of the bean grinder, but also to measure the powder in pounds, saying that improper adjustment would damage the grinding plate and affect maintenance! If you don't adjust the weight of the coffee, you don't know how to brew it. No matter how delicious our beans are, even the gold paint signboard will be destroyed if it goes on like this. "

Equipment deviation hinders the development of coffee

Because there is something wrong with the adjustment of the equipment, it can not give full play to the taste of coffee, which can be improved through education and practice. As the saying goes, practice makes perfect. If you know how to tell the good from the bad, you will eventually get a good drink. But as the story develops, we find that some people make it difficult for people who want to improve the quality of coffee because of business considerations. This may be the fatal reason why local coffee can't catch up with neighboring countries.

Patrick Tam (owner of the boutique coffee shop Knockbox, approved barista of the American Fine Coffee Association and European Fine Coffee Association, CQI recognized Cup tester in the United States, the first Hong Kong judge of Cup of Excellence