"Brewing coffee is no small matter," we stand for this and are fully committed to it. Following articles in Salz & Pfeffer ("Barista by profession") and Hotelier ("Training, training, training!") , the Hotellerie und Gastronomie Zeitung has now also published an article highlighting this aspect.
For us, this thematic connection is central.
1. Coffee is delivered to the restaurateur as an unfinished product, as roasted beans in solid form
2. It requires a specialist to turn the bean into a beverage via water, grinding, temperature, pressure, time, and equipment
3. Brewing coffee is a craft and requires a lobby and a professional image
To the article: No-minor-matter-hgz-06-2017
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