Shao family's roaster domestic roaster big brand roaster Japanese Fuji roaster blending beans

With reference to the Japanese Fuji roaster, the burner designed and produced by ourselves

Compared with the imported well-known brand coffee roaster, Shao's roaster is very young and has many deficiencies in terms of technology and experience. Lao Shao, who has been in contact with coffee and coffee roaster since the late 1990s, has his own understanding and understanding, and has an objective orientation for his own roaster. "Coffee is as much a drink as tea." However, the majority of consumers' understanding of coffee is far lower than that of tea, and the Chinese are still very strange to the concept of fresh roasting, so the manufacturing of roasters in China also lags behind a lot. However, China's industrial manufacturing, especially the machinery manufacturing and processing industry in northern China, is not backward, making use of my understanding and experience of coffee roasting, coupled with my experience in the field of industrial manufacturing and processing. I believe we can make a very good coffee roaster, and coffee roasting is not as mysterious as many people boast. Perhaps in terms of appearance and fineness, we cannot compare with well-known foreign manufacturers. After all, they have nearly a hundred years of production experience, and we have just begun, so our top priority is to improve the performance of our machines, so that more domestic and foreign coffee roasters and small retailers can use the quality and cheap roasters we make. " At present, Shao roasters have been sold to many places in China, especially in the south, where cafes are very common, as well as Southeast Asian markets.

Lao Shao, a seemingly rugged Shandong man, is very meticulous in management and has his own business experience. When I asked if he had expanded production and increased sales, Lao Shao gave me an unexpected negative answer. "when we produce these machines, we have to be responsible for these machines," he said. "when these machines are sold, we will be responsible for the after-sales protection of these machines. Customers who buy roasters will definitely not only use them for two or three years." it is very likely that it will be used for five or 10 years. We have to think about it in the long run. At that time, we may need a lot of manpower and material resources to maintain and upgrade equipment for these old customers. Blindly expanding production and increasing sales may be a ticking time bomb for us, and this kind of business case is not common in many fields. Therefore, we would rather slow down, but take every step steadily. " Lao Shao still adheres to the principle of "leftover is king" in management. Here it is "leftover" rather than "winning". When I heard about it, I was very curious. Lao Shao told me, "the coffee industry is very special in China, always lukewarm, seemingly sunrise, but full of thorns, full of resistance and difficulties. I do not want to develop rapidly. I like coffee and coffee machinery. I love this field. I only want to survive at this stage. Only by surviving can I develop and do better. I have been in contact with many cafes, too many restaurants, opened vigorously, and closed three or four months later. So I insist, to be 'left', only left, can develop, can do better. Abiding by his own business principles and ways of being a man, Lao Shao is also quite low-key in the circle, without excessive publicity, just burying himself in trying to make the equipment better, which may be what many business people lack now. after all, it is difficult to grow by hype, and only by virtue of strength can we go far.