Starbucks coffee bean grinding scale number powder thickness classification difference
Starbucks coffee bean grinding scale number powder thickness classification difference
At the beginning of the traditional retail industry, it is impossible for employees to have a high salary or strong IT technology. This is done step by step for Starbucks partners, how to let them see the future in this case? Let them learn their skills while working at Starbucks, and even if employees leave Starbucks later, their market value will increase.
Starbucks culture is conveyed through the store manager as a carrier. He is the equivalent of a parent and is responsible for nurturing the following employees. Therefore, the store manager development plan is a very important part of us. We have done several issues.
This has formed a kind of brand effect, and the candidate is already a star product. Other partners will find it very desirable, and it is a great honor for them to join this program. Even if we cannot join this year, we will continue to participate next year and the year after next. No one has ever been frustrated because they can't get a choice. Instead, they will work hard for it.
For career development, Starbucks has set up a career development path for store employees, from baristas to supervisors, store managers and regional managers.
1. According to general experience, coffee made from very fine grinding of coffee beans and then flushed with water is hard to swallow. Believe it or not, friends who often make their own coffee at home, try to fine-tune their grinding and make a cup of coffee.
2. VIA coffee is basically (more rigorous, almost) there is no residue! Even finely ground wooden coffee beans will not all dissolve in water, will they? What a terrible taste that has to be? Like eating flour?
3. Taste. If you are crazy about coffee, you must be able to drink brewed coffee because of the difference in taste and taste caused by the duration of brewing time and the change of temperature. this is because the coffee beans have just come into contact with water and extracted to the later stage. the taste must be different. "there is a sour fruit, the latter paragraph back to sweet," and so on, the description is to say this. But VIA... The taste doesn't change with time at all. It's stable. Why is this? what mysterious technology can change the laws of nature?
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Ethiopian coffee bean story features, historical flavor, description of origin culture
Ethiopian coffee bean story features, historical flavor description, origin culture, Ethiopian intellectual property bureau director Getachew Mengistie bluntly pointed out that farmers sell raw beans for $1.45 a pound, while Starbucks sells for $26 a pound in the United States, a price difference of 18 times. The reason is that Ethiopia does not know how to use intellectual property rights to create value for farmers.
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Introduction of taste treatment method for flavor description of coffee beans produced in Jasmine Manor of Guatemala
Taste description of coffee beans produced in Jasmine Manor in Guatemala the method of taste treatment introduces the aroma of coffee, liberating all forms, minds and national boundaries. Through coffee, the mood leaves the country at any time and lands in a strange country half a world away. Even at the end of the world, you can share a mood. Antigua was the capital of the Spanish colonial period in 1543. Although this piece of emerald
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