The coffee expert you must know-Mr. Taguchi Mamoru Taguchi

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Speaking of Mr. Taguchi, coffee lovers must have heard of Baja Coffee in Tokyo, Japan! The first time I had a chance to come into contact with Baja coffee was because a friend brought a gift from Japan, and I was deeply attracted by the exquisite packaging of Baja coffee at first glance. The dark green gift box was equipped with silver ribbon and gilded typeface. The coffee beans in the gift box are packed in exquisite glass bottles, with many in-store introduction cards. Later, when there is a need to design new packaging for Cantata coffee. The first reference object that came to my mind was Baja coffee.

Taguchi mamoru, a teacher born in Sapporo, Japan, started the cafe business after marrying his wife (Fumiko Taguchi) after helping his family with boiler maintenance. Teacher Taguchi is the least private teacher I have ever read. Friends who buy teachers' books all know that teachers often teach a lot of hand-flushing methods and a lot of knowledge about baked beans in the books.

I don't like such ambiguous words as esoteric words. In the past, coffee was always regarded as the product of the sensibility of coffee makers, and roasting was often covered with a mysterious veil, but this mysticism did not help, creation, requires calm logic of thinking. The lack of logical concepts and the lack of technology is just the same. -teacher Taguchi (Coffee Collection)

Teacher Taguchi's coffee belongs to Japanese roasting, with a mellow taste and sweet tail. When I saw the teacher's coffee beans and bumpkin for the first time, I was really scared by his baking color. Teacher Taguchi's baking color is much darker than the coffee on the market. I still remember that the coffee beans boiled for the first time were Kenyan coffee, although the baking color was really much darker. However, the teacher's Kenyan coffee has a strong floral fragrance, and there is a lot of fat in the coffee. This is indeed the style of standard Japanese coffee, which I can't forget for a long time!

Teacher Taguchi's coffee roasting later also affected Kantata coffee. We kept trying to find the best taste for coffee, and because we drank the teacher's coffee, we also had a new experimental space for coffee. We like to bake Kenya (or Colombia) a little deeper. We just want to try the spirit of teacher Taguchi.

Your bean baking technology must be experienced from the heart, and to understand whether it can be widely passed on, the first point is the main point of doing business, if it cannot be achieved, you will lose customers and trust you, and you will not be able to continue the operation smoothly. Don't let the customer feel that when the head chef has a rest, the ramen soup of the day will be gone-Mr. Taguchi.

In terms of operation, teacher Taguchi also has his own set of management studies. in the 100-year-old book of fragrant coffee, the teacher constantly mentions technology and service. these two key words, teacher Taguchi, believe that only technology can enhance their competitiveness. but don't forget that serving a good cup of coffee is not only good coffee, but also needs to make customers feel comfortable before customers continue to come to their door. Friends who want to enter the coffee industry, we highly recommend this book, the teacher wrote very clearly, in addition, this is also a book we will always pick up and review, remind ourselves of a book.

In addition to coffee, teacher Taguchi and his wife (Fumiko Taguchi) have also co-authored a book on dessert making, in which desserts are paired with coffee of different roasting degrees. Teacher Taguchi shares his coffee experience with us through coffee and words. If you also like Mr. Taguchi, don't forget to visit Baja Coffee when you have the opportunity to travel to Tokyo, Japan.

Baja Coffee Cafe Bach

Li 111-0021 Japan Embankment 1-23-9, Taitung District, Tokyo [ch0]

Tel: 03-3875-2669 fax:03-3876-7588

[business time] 814 30 Mustco 2015 00

[fixed rest day] Zhou Jinyao Day