Coffee is the most popular and least known drink in the world. It has been said and written about everything, dissenting opinions and messages from those who work in the productive sector have been the cause of confusion to recognizing the product of true quality from the product that of quality has nothing.
Most bartenders have no idea how coffee is used every day in their cafe, (origin, composition, roasting type, roasting date, etc …), they do not even know their equipment and consequently do not know how to use them.
I think that if a bartender doesn’t have the passion and desire to improve, he does good to save on coffee so the result always will be bad.
Everyone knows how to quantify the implied cost of equipment taken in loan for use, but only a few are able to judge the merits and defects of a coffee blend or a single-origin.
My advice is:
