From the dishwasher, the champion, to the owner of a coffee shop-Jack Hanna

I always believe that whenever you work hard, persevere, achieve your ideals, and then look back on these experiences. The person who can feel the resonance must also be the one who has the heart.

In Australia, coffee must be made to open a coffee shop. But just because you make a good coffee doesn't mean you can open a good coffee shop. It involves site selection, decoration, personnel training, service system, equipment and raw material procurement and so on.

Actually, this is nonsense.

Because the preparatory work is in place, it is the same all over the world.

One step further, as a boss, if you don't even know how to make coffee, you open a coffee shop to rely on the hired baristas. How do you make sure that the barista's production level is consistent with the technology, and that other baristas can produce the same quality?

If you know how to make it, you also know how to set up a good training system. That's good, because you made the first step. The remaining 999 steps will involve what kind of products and services your store brings to your customers, how can your decoration, location, menu, and even coffee cups help you achieve this core competitiveness?

The core subject of different coffee shops is different, but after having the core subject, it is the same to do everything possible to be satisfied with it.

Today, instead of an interview with the Jack Hanna store, I share my true feelings with you.

The Grounds is not so much a coffee shop as a comprehensive coffee and gourmet experience center.

Of course, coffee is the main body.

Two Italian machines with three heads and seven Robur electronic control grinders. There are hand flushing, there are love press, there are Clove, and there are individual items and blends in the coffee. What is even more dazzling is that the two-day Probat roaster "openly" let everyone watch.

The amount of coffee beans consumed in a week, together with retail takeout, is 180kg. About 1500 cups of coffee are made every day. This volume, for a store that has been open for less than a year, can be described as terror.

However, I hope that everyone will not focus on the equipment, but on the arrangement of the equipment, or on the degree of attentiveness.

As I just said, this is an experience center. What impressed me most about The Grounds is that it shows what it can share and show you as much as possible.

This picture shows you at a glance how coffee changes from fruit to cup.

Of course, the roaster is cool. But the setting of the roaster, raw beans into the bean warehouse, stone removal machine, computer controls, distributed in good order. Through the baking workshop, the office will also let you know a thing or two.

The blackboard, coffee and drinks with the bar are clear at a glance. The water cup can be made on its own, and more importantly, it makes room for everyone to see how coffee is made.

In addition to Italian style, there is also filtered coffee.

There are two cashier counters, but they give way to the bar.

I sat behind the bar, but still, I could see the busy work of the barista.

In fact, it's not just coffee, brunch is also made in an open style:

From morning till 3pm, you can see that the chef and barista have been so busy.

What makes me admire even more is that no matter where you sit and look around in this 800 square meters of indoor space, you will easily find meticulous details and its landscape.

Potted plant

From this point of view, a round table with flowers is very suitable for family gatherings. Did you notice the yellow rope on the right? It is not only a decoration, but also plays a fixed chandelier around.

Who says the drinking water table can not be a little more gorgeous, and with the concept of environmental protection. Because water bottles are reused.

All kinds of water bottles

Such decorations can be seen everywhere.

In fact, even outdoors, there are its bright spots.

Perhaps these bits and pieces are not in line with the style that all readers like. But I don't think anyone would doubt the intentions of the shopkeeper. And that's all I want to say today. Everyone knows the heart, but when you really have to do it, action and patience are the real yardstick.

To illustrate with the simplest data, behind the pictures in and outside the store, there are more than 2500 design drawings alone.

Yes, I didn't mention the taste of the coffee. I didn't mention how delicious their food was. This is not what I want to focus on in this diary.

This is not because of my trust in a world champion. In fact, the latte given by Grounds is not the most amazing one, and the individual coffee beans are not the best in Australia. But in the framework of 1500 cups of coffee, the flower pull is wonderful, and the coffee product is stable and excellent. If a lot of barista friends are still struggling with the choice between speed and quality, I think in terms of quality, there are no more than 1500 cups, so we should not find any excuses for coffee production.

Similarly, on the basis of the intention of the store and the stable production of coffee, the food is naturally intentional.

My breakfast.

A house blend espresso and latte

A house blend khaki

Single product clove

Standing at the bar and chatting with Jack, each cup is basically the same rate of production.

Today, I am more unconventional, do not want to mention the production of coffee, and its origin, roasting and so on. I just hope you can feel Jack, a shopkeeper who is about our age, from dishwasher to flower champion, and does not stop to be his ideal, one step at a time. I believe that his appeal is more meaningful than the sharing of his production.

Postscript

When I first met Jack Hanna in 2009, I was invited by the event organizers to act as a sensory referee and provide training for referees. At that time, he already had the title of world champion. When the referee finished his work, he hurried back to the platform to make coffee for the tourists. After the game, I spoke highly of him when I communicated with other domestic referees. Because it gives good advice not only in terms of technology and taste, but also in its meticulous attitude. He examined all the players' equipment and strictly checked that a glass of creative coffee had a tiny drop of water stain.

"I can't do this," he said in not very fluent Chinese.

Jack is a very enthusiastic person. To tell you the truth, I would like to do an exclusive interview on the spot. But saw him running around the store, even the boss is also a barista. I'm sorry to disturb his work. However, Jack generously invited me to drink coffee and asked a lot about the domestic competition and the development of boutique coffee. In addition, he is originally from Yunnan.

Remarks 1

Http://www.coffeegeek.com/opinions/australiacoffee/04-08-2012 can be found here in his self-description of opening a shop.

Remark 2

The introduction of the new http://www.cafeculture.com/latest-issue store can also be found here.

Address: Building 7A, No.2 Huntley St Alexandria NSW 2015

Source: Douban Zhe