The speech of the world's top coffee bar chef
1. From an early stage, the coffee bar maker should take part in the competition to learn all kinds of things from the outside world.
It is only natural to use this knowledge to improve yourself. In addition, you should share it with your co-workers.
-- Mr. ZOKA Jeff Babcock
2. The coffee bar chef can use 1 cup of coffee to bring happiness to the guests.
Mr. ZOKA Reid Hickman, Mr. Phuong Tran, Mr. Chris Davidson.
3. The coffee bar chef exists to bring joy to the guests. With the goal of becoming a coffee bar chef
It is absolutely necessary for people to learn the knowledge and skills to make guests happy.
-- Mr. Espresso Vivace David Schomer
4. In the work of a coffee bar chef, the most important thing is to put the guests first. And then uninterrupted and
Guest contact, communication.
-- Mr. Luigi Lupi
5. What the coffee bar maker needs is a kind attitude and a delicate heart. On the other hand, what is needed in technology is observation.
Yes.
-- Mr. BAR DEL SOLE Hengshan Qian *
6. Provide one more point of service than what the guests require and expect.
-- Lo SPAZIO Mr. Hirohiro Nozaki
7. A coffee bar chef is like a Regista. I hope it can make the guests happy and come up with new ideas.
While promoting the real espresso.
-- illy BAR Mr. Saito Lido
8. The coffee bar chef of the coffee bar is a generalist. Besides espresso, there are many other things to know.
I know.
-- Mr. Hsiao Kanai, Caffe Benvenuto
9. For the coffee bar chef, the most important thing is to pay attention to the delicacy of each cup of coffee and make the guests feel happy.
-- Mr. CAF É POSSO
10. it is the job of the coffee bar chef to deliver the coffee to the guests at any time on weekdays.
-- Mr. Yuji CAF É VITA
11. not only to be satisfied with daily business, but also to observe new things and improve the technical level.
Level.
Mr. Lee Sheng, second Class Hall, Roaster Caf é bruno
The coffee bar chef is the ultimate bridge to deliver the coffee beans to the guests.
-- macchinesti akabanebashi Mr. Morihiko Ogi, Ms. Yoshimura
13. What the coffee bar maker needs is "human power". It is a job that makes people feel more and more interesting, and can
A job that you can be proud of.
-- Mr. DOUBLE TALL Caf é Etsuchi
14. Since you want to be a coffee bar chef, you must focus on opening an independent shop in the future
Let's go. Work hard every day with the goal of being the owner of a store.
-- Mr. Dauro Hara, CAFFE STRADA
In a sense, a coffee shop is a "space". And because of the existence of the coffee bar chef, let this
Space has a soul.
-- shakers Caf é lounge, Mr. Hisuke Omori
16. Move from generalist to the next stage. The task for the future is to propose to integrate coffee into all kinds of life.
The idea of a scene.
-- STARBUCKS COFFEE Jiang * Mr. Jean-er
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Basic knowledge of fine coffee things that need to be paid attention to in coffee roasting
When baking the time / temperature curve, it is recommended to record the corresponding temperature at regular intervals, with intervals ranging from 30 seconds to 60 seconds according to personal habits. In addition to temperature, such as the start and end time of the first and second explosions are also indispensable records. Based on these data, a time-temperature curve can be sorted out, which is an important reference data for baking, as long as
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The basic knowledge of fine coffee is the key to brewing top espresso.
In order to brew the top espresso, I think the blending and fusion of [4 M] is very important. The first is [Mistura]. It means the combination of coffee beans. In Italy, espresso beans should be combined with at least five kinds of beans. The coffee bar chef must know that the coffee beans he uses are a combination of those beans. This is to know how to cook it.
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