How to make coffee, how to make coffee well in the hands of customers

The worship of money makes many people abandon their original pursuit of things, at least their love of coffee.

Starbucks has expanded massively, and Shangdao coffee has blossomed all over China. When these coffee giants occupy their territory, they seem to forget their original pursuit, their love for coffee and their pursuit of coffee quality.

I also work in a coffee chain, opposite the place where I work is gloriajeans. I have heard many times that their coffee is terrible, and I drank it, too. Nowadays, most coffee shops are more concerned about the decoration design of the store and the cultivation of the atmosphere in the store, but they have forgotten their original pursuit, how to make coffee well, and how to make customers feel that the coffee is worth it. It is for this reason that the requirements for coffee hands' skills and coffee quality are reduced, and more profits are made from these "no requirements, lower requirements".

Today, a man from the main store of the chain store came down to the parallax. Daniel came to the store at about 10 o'clock in business clothes and thanked me for painting while I was making coffee with a pen and a form. this scene made me very nervous, just like an exam. I didn't like it since I was a child. The final score was 17 / 24, which was not good, although it was all deducted in detail and had nothing to do with the technology of coffee. But it reminds me that there is a lot of room for improvement.

Now let's talk about something more specific, how to make coffee (theory, not technology).

First of all, and most importantly, personal hygiene and the cleanliness of tools, these things are what guests can see at first glance, and can directly let guests associate your hygiene with the quality of coffee. Before customers buy it, if the coffee hands are not properly dressed, who wants to drink the coffee they make? if your machine is not clean enough, how can you make sure that the coffee has the flavor it should have?

Then, how to keep each coffee extraction at the same time, that is to say, how to adjust the coffee grinding machine in the right way, how to adjust the amount of dosing, how to press the coffee in the right way to ensure that the coffee can be extracted evenly, and how to make sure that the coffee cups to be used can be effectively heated to prevent the coffee cups from stealing calories from the coffee.

In addition, it is to learn to correctly beat milk foam, so as to make each beat milk delicate, uniform and shiny, rather than simple milk foam, and can control the temperature within the range of preparation, and then the method of pouring milk. Different coffee players use impassable skills, but in the end, customers want a cup of coffee that meets their requirements. So listening to customer requests can effectively help achieve the desired results.

Finally, there is the requirement of the "standard", that is, how to ensure that there is as much milk foam every time the latte goes out, how to ensure that the temperature of the coffee going out is the same, and how to ensure that the coffee given to the guests is consistent each time. You can add some patterns to them, but you can't let customers get worse coffee than they expected last time.