"Brewing coffee is not a trivial matter" – that is what we stand for and what we are fully committed to. Following articles in Salz & Pfeffer (“Barista by profession”), the Hotelier (“Training, training, training!”), the Hotellerie und Gastronomie Zeitung has now also published an article that highlights this aspect.
For us, this context is central.
1. Coffee is delivered to the restaurateur as an unfinished product, as a roasted bean in solid form.
2. It takes a professional 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 profile.
To the article: Keine-Nebensache-hgz-06-2017
What do you think?
