How do baristas have a pleasant conversation with customers?

The bar in the Italian coffee bar is not only a place to choose and deliver goods to customers, but also a place where customers can sip espresso standing up. Therefore, in [Segafredo ZANETTI], which is run by an Italian coffee bar, the bar also functions as a standing counter, so customers can often be seen leaning against the bar and sipping.

Baristas must see how to improve their charm and hospitality.

In BAR, it is important to chat with customers through the bar. The bar of the Italian coffee bar is not only a place to choose and deliver products to customers, but also a place where customers can sip espresso standing up. So, in [Segafredo ZANETTI], which is run in an Italian coffee bar, the bar is also

[coffee encyclopedia] # from seed to cup # the first season has nothing to do with coffee, just talk about it for a lifetime

I originally wanted to write an article called from seed to cup, but later I found that there were too many articles in the coffee. Also, a small red fruit for several years, the harvest and processing of farmers, across the ocean. The fine processing distributed to local bakers and the careful cooking of baristas is a story in itself. Let's talk about coffee beans in the first season, from our cup.

How do baristas have a pleasant conversation with customers to improve their charm and hospitality

The bar in the Italian coffee bar is not only a place to choose and deliver goods to customers, but also a place where customers can sip espresso standing up. Therefore, in [Segafredo ZANETTI], which is run by an Italian coffee bar, the bar also functions as a standing counter, so customers can often be seen leaning against the bar and sipping.

Talk about the basic knowledge of growing fine coffee

Coffee is now widely grown in the ribbon between the Tropic of Cancer. Coffee grown in different regions has different flavors. The unique soil, climatic conditions and planting methods of a country make the coffee produced in that country have a unique flavor. French winemakers call this phenomenon regional style. Geographically, there are three global coffee growing areas

Baristas are required to learn how to have a pleasant conversation with customers in a coffee bar.

The bar in the Italian coffee bar is not only a place to choose and deliver goods to customers, but also a place where customers can sip espresso standing up. Therefore, in [Segafredo ZANETTI], which is run by an Italian coffee bar, the bar also functions as a standing counter, so customers can often be seen leaning against the bar and sipping.

Coffee flavor wheel

Friends who love boutique coffee should be no stranger to this SCAA flavor wheel, but many say they don't understand it, so let's briefly talk about the structure and expression of flavor wheel today! The flavor wheel is divided into the negative flavor spectrum on the left and the normal flavor spectrum on the right. First, let's talk about the right half of the flavor spectrum. This part is mainly about the classification and formation of coffee flavor and aroma enzymatic.

Coffee flavor wheel

Friends who love boutique coffee should be no stranger to this SCAA flavor wheel, but many say they don't understand it, so let's briefly talk about the structure and expression of flavor wheel today! The flavor wheel is divided into the negative flavor spectrum on the left and the normal flavor spectrum on the right. First, let's talk about the right half of the flavor spectrum. This part is mainly about the classification and formation of coffee flavor and aroma enzymatic.

Something about San Douke brand roaster: let's talk about fire chops and roaster boilers.

Recently, the HB-L2 coffee roaster was safely taken apart for machine maintenance, lubricating, cleaning the combustion chamber, cleaning the boiler, cleaning the air ducts and cleaning the fan. Of course, the year-old fire row was also removed to clean up the carbon deposits. Then, recently, I have seen some promotional materials from SanDouke. I have not really used Sandou's machine. What I have heard from the outside is basically destruction.

Talk about Indonesian Coffee

Indonesian coffee is usually named after the island, and Mandheling, Java and Ankola in Sumatra are regarded as one of the best coffee in the world.

Talk about Hawaii Kona kona.

Like the Blue Mountains of Jamaica, it refers to "origin". Kona is located on the southwest coast of Hawaii, and the soil of volcanic rocks gives coffee beans a special and subtle taste.

Talk about the processing process of coffee beans

Within 8 hours after picking, the coffee fruit should be peeled, otherwise negative fermentation will occur, thus affecting the quality of coffee beans.

Coffee knowledge talk about the three meanings of "mocha"

1) Coffee mocha: Cafe Mocha means chocolate coffee, made of Espresso, milk, chocolate sauce and light cream. 2) Moka Pot: invented by Italian Bialetti, it is a simple and convenient choice for cooking Espresso at home. 3) mocha beans: the port of Moka in Yemen was once the largest coffee trading port. Although it has dried up, it is still used to using coffee beans from nearby areas.

Coffee extraction talk about espresso (Espresso)

General knowledge of boutique coffee talk about the variety of coffee

At present, the most important coffee beans mainly come from two varieties, namely, Arabica and Robusta. The growth environment, cultivation mode, shape, chemical composition and even the processing methods of raw beans are different between the two kinds of coffee beans. Generally speaking, the better and more expensive coffee beans come from Arabica beans.

Basic knowledge of Coffee talk about the quality of Coffee

The quality of coffee first depends on the main factors such as plant type, soil, growth conditions and altitude. Any step in this process may destroy the quality. Coffee beans greedily absorb smell and flavor. Too much moisture causes mildew. Coffee that is not roasted enough tastes sour; overroasted coffee looks like coke. After baking, if you leave it on hold for a week or so

Boutique Coffee talk about the coffee oil of Italian coffee

Generally speaking, the common Espresso is Cream.. coated with grease. But. Yesterday, when I was wearing black pearls in Magna. The coffee oil was accidentally squeezed out. It's interesting. You can go to Yuandou Boss Mo for a try. An advanced version of the Black Pearl.

Fine Coffee talk about the mellowness of Coffee

This is the fourth round of the blue sky. The whole thing is dripping. The water droplets that form harmony move on the surface. This is often seen in well-melted coffee liquids. When drinking coffee, scoop up some coffee with a spoon and drop some coffee. If such droplets are formed, it will usually be slippery. There will be no water, if this drop of water is not formed, it will

Coffee roasting talk about the basic knowledge of coffee roasting

Make coffee and talk about the ratio of coffee to water

If you know the amount of coffee powder, multiplied by the coefficient 21.33, you will know how many ounces of water you need (0.046875 is the inverse coefficient), multiplied by the coefficient 22.2593, you will get how many milliliters of water you need (0.04493 is the inverse coefficient). It's not difficult to find that the so-called enthusiasts' brewing is just a little more concentrated and tastier. Simple words: one serving of powder, about 16 portions