"Brewing coffee is not a minor matter" — that's what we stand for and what we commit ourselves to wholeheartedly. Following articles in Salz & Pfeffer („Barista von Beruf">and the hotelier („Schulung, Schulung, Schulung!">Training, Training!, the Hospitality Gastronomy Newspaper has now also published an article that highlights this aspect.
For us, this topic is central.
1. Coffee is delivered to the restaurateur as an unfinished product, as roasted beans in solid form
2. It requires a skilled specialist to transform the bean into a beverage via water, grinding, temperature, pressure, time, and equipment
3. Brewing coffee is a craft and requires both a lobby and a professional qualification
To the article: Keine-Nebensache-hgz-06-2017
