There are reasons for the poor quality of coffee shop products, and the profit of bundling terms is the main culprit (part two)

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"it sounds like buying a TV without adjusting the color. The agent warns that if the button is pressed improperly, it will break down if it is light, and if it is heavy, there will be an electric leakage fire. Well, it is the seller's responsibility to ensure that the customer understands that it is the seller's responsibility to operate. How can we put the cart before the horse and not even touch the quality setting? It is absurd to threaten the maintenance of this internal matter. " The old friend reprimanded. "is there a contract? Let me check it for you. " This guy has been vengeful since his college years and is determined to use a pen to demonstrate the justice of the fourth power of the media.

Do it with one button?

The author is also surprised, because to make a cup of coffee that meets the standards of the American Fine Coffee Association (SCAA), it needs to be combined with a number of brewing factors. A full automaton commonly used in hotels or corporate offices, simplifying all processes into a button. The drink made can be used as a pick-me-up, but it is not worth tasting. The Italian coffee machine used in professional coffee shops is "semi-automatic", that is, the grinding and cooking procedures need to be adjusted separately. Experienced baristas need to adjust the water temperature, roughness, powder quantity and other factors according to the state of the beans in order to meet the traditional standard of "qualified time and capacity" and the delicious and unforgettable "God Shot".

The angry colleague said, "Richard said that the agent immediately changed his face when he learned that they would not buy beans from the company suggested by the agent. With the maintenance period as a threat, but also hard and soft, promoting their own coffee machine brand once sponsored a competition, and so on. He said that their beans only need to be adjusted once and the taste will be stable. "

"of course. Deep-fried to the surface such as coated with sun oil, I do not know how to stay for many days of carbonized commercial beans, no matter how to adjust only a bitter word. Just press and stop in 30 seconds. How easy it is! " Interjected a guest at the scene. He works in an investment bank, and his colleagues in the office building, starting with supermarket beans, gradually distinguish the quality of fresh coffee from those used by importers. His company's coffee is freshly supplied by our shop every week.

Behind selling machines at low prices

From colorful printing inks to espresso drinks endorsed by movie stars, manufacturers often sell machines at low prices. Because what really makes money is consumables that need to be replaced from time to time. Bundling terms are the usual means for businessmen to increase their market share.

Many equipment agents supply coffee to restaurants at free or low rents. However, the so-called after-sales service is often for the efficiency-based commercial coffee workflow. Most of the coffee beans they supply are made of cheap commercial beans, mass-produced and baked, and have no appreciative value. In a busy water bar, it is not easy for employees to make different drinks. Therefore, it has led to the mode of "process outsourcing", which ensures quality, but the price of excessive automation and standardization is often mediocre quality, and it depends on the brands on the packaging paper to enhance the persuasive power. There was no post in charge of coffee in the restaurant, so it was tied up by mercenary suppliers.

The entry rules for SCAA approved baristas set out the procedures that must be done "every bubble, every shift, every week". It is "necessary every day" to adjust the thickness of the bean grinder. However, after a survey by a reporter's friend, it was found that the person in charge of the agent had been qualified as a SCAA barista. What he does is not to do, but not to be able to. If he believes that people who eat in restaurants will not care about the quality of coffee, he will sooner or later be out of touch with the trend.

Patrick Tam (owner of the boutique coffee shop Knockbox, approved barista of the American and European boutique coffee associations, CQI recognized cup tester, Cup of Excellence's first Hong Kong resident judge, www.facebook.com/Knockboxcoffee)