Coffee review

The top students of National Taiwan University not only make coffee but also use three tricks to manage the old store.

Published: 2024-09-19 Author: World Gafei
Last Updated: 2024/09/19, Exchange of professional baristas Please pay attention to the Coffee Workshop (official Wechat account cafe_style) nowadays, coffee shops are opened one after another, but whether it is Wen Ching or a coffee shop, it is not easy to last for more than 30 years. Old Tree Coffee, located on Shengsheng South Road in Taipei City, has been handed down for two generations since its opening. The second generation Xu Zhongliang, under the aura of graduating from the Department of Economics of National Taiwan University,

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

Now that there are so many Wenqing, cafes open one after another, but whether it is Wenqing or cafes, it will not be easy to last for more than 30 years. The old tree coffee on Shengsheng South Road in Taipei has been handed down for two generations since it opened. The second generation, Hsu Chung-Liang, who braved the halo of graduating from the economics department of National Taiwan University, was even younger than the cafe. As soon as he took over in 2010, he hit the road with a new law on smoke prevention and control, and the customer base of drug addicts disappeared. How he managed to turn the tide and keep the old shop.

The first move: cater to the taste of family guests

He said that in the past, the coffee ordered by regular smokers was very strong and mellow, but for non-smokers, his taste was not so heavy. Compared with ten years ago, the number of grams of coffee (beans) in the store was about 30% lower than that of a classic cup of coffee ten years ago. it's not a matter of cost, it's a whole change in the taste of guests.

The second trick: decentralize suppliers

Because the supplier will raise the price all the time, if you know that your bean source is so single, it goes up every year, and the trader also has the problem of inventory, so when there is more inventory, the price will come down, so it is easy for you to talk about the price.

The third move: retire to the second line and train professional masters

In fact, the boss in the front line, you have a lot of difficulties, and absolutely will not offend the guests, do not dare to say no. However, our master has received a set of professional training process, so I think the coffee brewed is absolutely good. (author: financial figures Group)

Under the aura of National Taiwan University, the second generation Xu Zhongliang is not only good at making coffee, but also uses three tricks to manage the old cafe.

Fans of black coffee might as well order a cup of iced coffee, which tastes slightly sour and refreshing.

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