"Brewing coffee is not a trivial matter" – this is what we stand for and what we are committed to. Following articles in Salz & Pfeffer ("Barista by profession") and Hotelier ("Training, training, training!"), Hotellerie und Gastronomie Zeitung has now also published an article that highlights this aspect.
For us, this thematic context 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 transform the bean into a beverage via water, grinding, temperature, pressure, time, and equipment.
3. Coffee brewing is a craft and requires a lobby and a professional profile.
To the article: Keine-Nebensache-hgz-06-2017
What do you think?
