2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The best restaurant in town plans everything in the best way - it offers only the freshest products, arranged seductively and original. Each dish is combined with a suitable wine, served by well-trained and friendly staff, so as to satisfy every desire of its customers.
So, you wonder why coffee in such a place is so awful? With all this time, money and effort invested in planning every other area of service, food and drink in the restaurant, why is coffee usually underestimated?
The natural fats in coffee create a long-lasting taste that customers feel minutes and even hours after leaving the place. It is unacceptable to allow such an unpleasant last feeling and yet - it happens every day. Moreover, coffee is one of the most profitable among the other things on the menu. Serving good coffee means doing good business.
The bartender is not the only reason for serving bad coffee - he often has machines, ingredients, and follows a company policy that reduces the chances of making a good drink.
A bad-tasting coffee is rarely the result of only one reason - most often they are several and are the most diverse.
Goal setting
Just as it is difficult to arrange a puzzle without looking at the picture, it is just as difficult to make a good coffee without knowing and seeing how it works. But where to learn?
Some coffee producers and / or distributors offer training for its preparation - look for these companies and actively participate in the trainings they organize.
Start with quality ingredients
Coffee, just like food, can be good if it has good ingredients. Since water makes up 98.5% of each cup, it should be at least as important as your choice of type and variety of coffee. The mineral content of water, chlorine and other ingredients can have a huge effect on the taste of coffee.
Choosing the "best" coffee is a complex process and it involves choosing different product characteristics, such as roast, country of origin, variety, etc. Think about choosing coffee the way you would think about choosing any other food.
Choice of machines
Choosing coffee making equipment (particularly espresso) is a highly specialized activity. Given the myriad names of manufacturers, brands and models, it is difficult to understand why some restaurateurs choose inappropriate equipment for their needs or rely on their coffee supplier to provide them with the necessary equipment "for free".
In life and business, the solutions that are most convenient rarely turn out to be the best in the long run. Also, as you can guess, there is no such thing as free equipment provided by suppliers - you will certainly be bound in some way, whether by a certain amount of coffee or by covering the depreciation on the machine. When choosing your equipment, use an independent professional to advise you on what is best for you.
Educate your staff
An exceptional bartender must have skills similar to those of a sommelier for wine and be great at the technique. However, these skills are acquired over many years.
Training and introducing strict beverage quality standards in an environment that encourages lifelong learning is the best way to ensure that your customers enjoy and return for good coffee every time.
Mechanization can bring relief to a business that wants to offer good coffee, but in this case, hiring a barista is unnecessary. It should be noted, however, that no machine can replace decision-making by well-trained staff.
Give coffee the full attention it deserves and make sure employees are provided with regular training, as well as regularly evaluate the coffee they make.
Coffee is not the equivalent of post-meal mint. When you pay special attention to it, you will notice how satisfied your visitors are and how much more profitable your business will become. Treat coffee like any other prepared food on your menu and you will be amazed by the results!
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