Читать книгу Start & Run a Coffee Bar - Tom Matzen - Страница 28

While it is our opinion that in-store roasting will be with us well into the foreseeable future, if we had to predict the next “hot” trend after in-store roasting, we would say “in-home” roasting. Should this trend develop in the years to come, roaster/retailers will be well protected because people will still need to buy the green beans. If you have been successful at building a solid roasted-bean business, it is simply a matter of transforming your roasted-bean customers into green-bean customers. (We design all our coffee bars to take this into account so that this conversion, should it ever be necessary in future, will be simple and inexpensive.)

Contrary to what many roast masters of the world may tell you, today’s technology makes roasting beans easy. Many roasters require as few as five simple steps: checking the roaster temperature (done by the touch of a button), weighing your beans, setting an automatic timer, comparing roasted samples to a color chart to determine roasted level once the timer rings, and then allowing the beans to cool in a cooling bin.

The real art of roasting is in determining which bean is better at which roast and in blending different beans together to produce a roast with the results you want. See Chapter 9 for more on roasting.

For the remainder of the book, we will refer to all coffee bar concepts as a “coffee bar” for simplicity’s sake.