What do you need to pay attention to when you visit a coffee shop? What about the barista when the coffee shop meets someone who wants to kick the shop?

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When the code clerk saw this scene in the TV series for 17 years, he felt quite lame in his heart. Unexpectedly, in the recent communication group, I saw an identical sharing. Sure enough, film and television come from life.

But what is even more outrageous than the TV series is that the barista who shared this time said that the guest also let us out of the bar, and he rushed himself, but we refused because he did not spend money in the store from beginning to end. Then the guest said, "there are no good baristas with such top beans. What kind of coffee shop do you open?" and then you don't want to leave. Perhaps, this is a more extreme behavior, after all, it is no longer kicking the restaurant to some extent.

This kind of sharing made some cafe owners in the group tearfully say that since more and more people are interested in boutique coffee, my spirit is tense every day. I need to smile and serve while watching. See what the purpose of those who have observed everything in the store.

It's not because you don't trust your major, or because you've done something wrong, but because you're afraid that the whole process will be quiet, turn around in social networking and review software, and use ta to learn one-sided knowledge in books / training courses, professional reviews and bad reviews. Compared with the previous peer kicking pavilion, today's hobbyist kicking pavilion is a headache.

A person in charge of a cafe who has been open for a long time said that in the past, kickhouses were more carried out under the banner of "promoting industry exchanges". But now a lot of kicking behavior does not seem to promote the exchange of the industry, on the contrary, it will send a provocative signal because it can not grasp the yardstick.

Now most of the people who come to kick the gym are naive ghosts who think that they have mastered the standards after studying their skills for a few years. From the beginning, it is said that there is not enough water to wet the filter paper. Why should this Rosa coffee bean be roasted moderately? the degree of grinding seems to be thicker and finer, not so injected with water. There is a lot of bilabala, and in the end, even if there is no problem with coffee, ta can always make this service and product worthless, which is very chilling.

Not long ago, J.Hoffmann also shared the question about kicking gymnasium. What should you do when you really drink bad coffee? (if you drink) he said that although most people choose to be silent when they are not satisfied with their coffee, there will always be a small number of people who will give good advice, but the failure to grasp the yardstick is very offensive to people's ears. In the end, it became very embarrassing for both sides. To such a person, J.Hoffmann said in the video: be a good person! This is very important.

As the saying goes, a heavy mouth is difficult to adjust, so everyone should clarify their own definition of "bad taste", because only in this way can they evaluate their own situation. There are usually three situations in which people define bad taste: 1. The products of today's coffee shop are different from those of the past; 2. The barista has changed your favorite extraction style; 3. (for the first time) went to a coffee shop where you thought it was unprofessional.

In the case of 1.2, as long as you give direct feedback in good faith, baristas will usually immediately wonder if there is something wrong with them, and immediately make a try, make sure there is no problem, and then re-produce.

But if you just say: this espresso is too good, it's so sour! It will immediately arouse the resentment of others. Because everyone's definition of acid is different, perhaps it is not necessarily a matter of extraction, but this product is not in line with their desired taste. If you directly blame 100% of the problem on the product, you really won't show how professional you are, but it will make people angry.

Like 3. In the case of the situation, just don't go next time. If you run over and say, "I'll teach you" at this time, you will take yourself too seriously. This is not solving the problem of coffee production, but arousing public outrage. Coffee is not good or bad can be judged by one person, do not like not to come next time, if still come, you can choose products other than coffee.

Every cafe has its own independent style, and baristas have their own experience and understanding, and it is wrong when everything is different from what they know.

There is no lobster in Shaxian snacks, there will be no one-stop service in the stalls, and there is no emerald red sign in Brazilian coffee beans. There is really no need to pick bones in eggs.

With the rise of boutique coffee, it is a reality that the standards of cafes are mixed. However, the dispute over technology and personal taste will not bring better progress to the industry.

Technology is a kind of yardstick, talent is the yardstick of all things. Less grievances, learn to think of others, each other will make progress.

Photo source: Internet, J.Hoffmann tubing

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