"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 by profession"), the Hotelier ("Training, training, training!" the hotel and catering trade newspaper 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 takes 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 advocacy and a professional trade
To the article: Keine-Nebensache-hgz-06-2017
