Can you pour some more water into the hand-made boutique coffee? How many times can I make coffee beans? Proportion of gouache and flour in fine coffee

Such as the title.

I wonder if all of you here will feel the same way as I do when you hear such "questions".

Today let's talk about the daily problems encountered by baristas.

As a barista, in every ordinary and ordinary working day

There are always some interesting things that get angry and explode if you don't have a good grasp of it.

PART 1.

Give me a cup of coffee and hurry up. I'll be there in a minute after I called a cab.

If you want to make a cup of hand-made coffee in a minute, I guess you can only do it while watching the video.

How do you do that? Just click the button "accelerate play".

.0.5 times the speed, 1.5 times the speed is fine, how to be happy.

I tried to explain to each other.

But in fact, at this time, guests only have one need: fast.

Directly advise the other party, "make American coffee instead!" It can be done in less than a minute! "

Generally agreed, hee.

That hand makes coffee, can you make me some more?

I wonder if you ever made such a request to the barista when you first entered the pit.

I remember shaking my eyelashes subconsciously when I heard this question for the first time.

Can you make so much coffee powder just once? Can't you do it a few more times?

To be honest, when I heard this at the moment of filling the pot with my hands, I couldn't keep the current vertical.

Me: "No, there's a difference between making coffee and making tea." (keep smiling)

The coffee is cold. Could you heat it up for me?

Usually I patiently explain to the other person why it is best not to.

After listening to it, the other party will suddenly realize and politely signal to understand.

In my opinion, at the time of production, a warm reminder to the guests: coffee is best drunk while it is hot.

This is good for both sides. After all, the sour quality of a cold cup of coffee will become particularly prominent.

It doesn't taste good, and then there's nothing to do with each other.

Please give me a straw, I drink hot American style.

Ok, no problem. Here.

But at the same time, we will also remind the guests, "the temperature of the hot American style is higher, and it is easy to burn with a straw."

And the taste of drinking with a straw is not as good as that of drinking directly. It is suggested that you try to drink one sip at a time, and the coffee will taste better. "

There is actually a classic sentence:

I've drunk a lot of Starbucks, but I think your American style is the best!

Thank you for liking our coffee. Welcome to come more often. Hee hee.

PART 2.

Life is full of learning.

If you ask me, as a barista,

What makes me the happiest?

I think I won't hesitate to tell you--

1 / the flowers that are praised look good.

2 / the hand made by praise tastes good.

Sum up the above two points and summarize them in one sentence:

Drinking up all the coffee is the happiest and happiest!

In fact, working at the bar and being fed by familiar guests to chat with customers is one of the happiest things as a barista.

When you share and spread coffee culture to each other from a professional point of view

Guide ta's process of "never drinking 👉 until you get your own coffee beans, you know how to make them taste good".

What a fulfilling thing it is.

There is also a situation where the guest arrives and is designated to drink your coffee.

The affirmative tone of the other party will make your small universe explode in such an instant.

But I always think that in a store / a team, everyone's professional and technical abilities should be the same.

The same as the barrel principle, because only in this way is more conducive to the development of the team!

What do you think?

Photo Source: Internet

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925