For the last 17 years we have been asking our customers questions like, “What is the single greatest challenge about running your coffee house”, and time and time again people say it is “STAFF”! They comment on how there is high turn over and then training their staff to be highly skilled at pulling shots and general coffee expertise is hard to keep up with. I know we offer our “Coffee Knowledge Seminars” and “Advanced Espresso” classes, but what if we did something like we saw when we went to Korea? Late one night we were taken to one of our customers, the “Coffee Acadamy” which exists simply to train professional barristas on espresso preparation! I was so impressed that they had this relatively large facility dedicated to educating professional barristas! Just today I was thinking of how we could serve customers here in town by organizing a ‘coffee university’ that churned-out hard-core coffee enthusiasts into our city so that our customers had a greater pool of trained barristas to draw on. It still bugs me how few good places there are to go for a good cappo in this city. But I certainly do understand the challange. Just a thought. What do you think? Just a thought. What do you think?Here is the “Coffee Acadamy” in Korea:
Here I am trying to pour latte art! Everyone was standing around watching like I was about to preform an interesting magic act! It threw me off and I poured a terrible rosseta! I think I blamed it on the jet-lag or something!