{"id":5207,"date":"2022-09-28T10:53:21","date_gmt":"2022-09-28T08:53:21","guid":{"rendered":"https:\/\/b2b.coffeedesk.pl\/blog\/?p=5207"},"modified":"2022-09-28T10:56:07","modified_gmt":"2022-09-28T08:56:07","slug":"carrying-the-torch-for-coffee-education-in-your-cafe","status":"publish","type":"post","link":"https:\/\/b2b.coffeedesk.com\/blog\/2022\/09\/28\/carrying-the-torch-for-coffee-education-in-your-cafe\/","title":{"rendered":"Carrying the Torch for Coffee Education in Your Caf\u00e9"},"content":{"rendered":"\n

\u2018Customer is king\u2019 because \u2018who pays the piper calls the tune\u2019, says the old adage familiar to anyone in sales, especially in HoReCa industry. Hospitality is key and the customer\u2019s opinion should always be valued but, perhaps, there\u2019s something we can do to educate and broaden the knowledge of our visitors?<\/strong><\/p>\n\n\n\n

If the customer comes to your caf\u00e9 and wishes to have an americano, americano with milk or regular black, it\u2019s good to step forward and, instead of silently granting his wishes, lure them into the coffee world that is yet unfamiliar to him. You can thus shape your future client and make them eager to come back (probably more than once) because you\u2019ve properly taken care of them, explaining the Coffee 101. Here\u2019s a short and important guide to educating customers in a caf\u00e9.<\/p>\n\n\n\n

#1 Be Sure of What You Know<\/strong><\/h2>\n\n\n\n

A new customer popping into your caf\u00e9 probably has some knowledge on coffee from various sources: they\u2019ve read or heard a thing or two, they\u2019ve vacationed in Italy, or their friend works in the coffee sector. Often such a coffee lover has some knowledge and ideas that they want to impose on the barista, even though those ideas don\u2019t match the caf\u00e9\u2019s concept. You can say \u2018no\u2019, tactfully yet firmly, to any ideas that don\u2019t agree with you, while showing the alternative, for example: an espresso lighter than the Italian-style one, or drip coffee instead of americano on Brazilian beans. Encourage the customer, describing the flavour notes they can sense in espresso or the caffeine lightness and strength of pour-over coffee. If they like it, they\u2019ll replace the old habit with a new one. If not, maybe it\u2019s not the right time yet. It\u2019s worth trying and remembering that you don\u2019t put \u2018pierogi\u2019 on the pizzeria\u2019s menu just because the customer likes them. The same goes for caf\u00e9s and the beverages you serve.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

#2\u00a0Educate While Brewing!<\/strong><\/h2>\n\n\n\n

While brewing drip coffee or espresso, it\u2019s a good idea to explain what coffee you\u2019re going to serve. You\u2019re not supposed to overwhelm the customer with encyclopaedic history of coffee (unless they\u2019re into such detailed storytelling, then go for it). Give them some key information, coffee subtleties, such as the origin, processing and variety of the beans \u2013 it won\u2019t hurt to explain their characteristics and effect on the taste. What\u2019s the point of such education? In time, your guests will be more aware of what they drink. Their choice of the beans and brewing method not will not be random. At last, they\u2019ll catch the \u2018coffee bug\u2019 \u2013 they\u2019ll buy accessories from your coffee shop and their favourite beans because they\u2019ll finally know what they like.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

#3 The Shelf!<\/strong><\/h2>\n\n\n\n

Once the client \u2018catches the coffee bug\u2019, they want to drink good coffee whenever they can, also at home or at the office. So, packets with coffee and basic brewing accessories should find their spot in your caf\u00e9. You don\u2019t need much \u2013 a shelf or two is enough for starters, in time you can expand your offer using the tips from this article. A home barista will often broaden their knowledge on their own and come back for more.<\/p>\n\n\n\n

\n
\n
\"\"<\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

#4 Cupping\/Workshops = New, Conscious Customer<\/strong><\/h2>\n\n\n\n

Cupping or workshops in alternative coffee brewing are wonderful forms of development for caf\u00e9s and their customers alike. Even if you\u2019re not entirely comfortable with sensorics or you have no experience in organizing cupping, you can collaborate with a roaster that\u2019s willing to run it. It\u2019s a \u2018fun and learn\u2019 type of experience, a trial and error method, both business and pleasure. This form is equally attractive for coffee geeks who go to barista events and for those who\u2019re not familiar with the industry but want to know more about coffee and boost their self-esteem. The same is true for workshops: from learning latte art to V60 for beginners. The modules can be developed at more advanced stages. New people are always coming. Besides, it\u2019s a nice influx of cash for the caf\u00e9.<\/p>\n\n\n

\"\"<\/figure>\n\n\n

Summary<\/strong><\/h2>\n\n\n\n

Educating guests in the caf\u00e9 means broadening their coffee awareness, transmitting knowledge (also practical one) and encouraging them to learn more. It\u2019s mutual benefit. For us it\u2019s not only about financial profit but also gaining trust. Regular customer will happily buy not only well-brewed coffee profiled for them, but also packets with beans or accessories for home brewing. These are my wishes for you \u2013 to have customers who are thirsty of coffee and knowledge.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u2018Customer is king\u2019 because \u2018who pays the piper calls the tune\u2019, says the old adage familiar to anyone in sales, especially in HoReCa industry. Hospitality is key and the customer\u2019s opinion should always be valued but, perhaps, there\u2019s something we can do to educate and broaden the knowledge of our visitors? If the customer comes<\/p>\n","protected":false},"author":10,"featured_media":5210,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45],"tags":[94],"class_list":{"0":"post-5207","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-uncategorized","8":"tag-cafe"},"acf":[],"yoast_head":"\nCarrying the Torch for Coffee Education in Your Caf\u00e9 - Blog B2B Coffeedesk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/b2b.coffeedesk.com\/blog\/2022\/09\/28\/carrying-the-torch-for-coffee-education-in-your-cafe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carrying the Torch for Coffee Education in Your Caf\u00e9 - Blog B2B Coffeedesk\" \/>\n<meta property=\"og:description\" content=\"\u2018Customer is king\u2019 because \u2018who pays the piper calls the tune\u2019, says the old adage familiar to anyone in sales, especially in HoReCa industry. 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