Can Pour-Over Specialty Coffee Be Diluted With More Water? How Many Times Can Coffee Beans Be Brewed? Specialty Coffee Water-to-Coffee Ratio

As the title suggests.

I wonder if you feel the same way when you hear such "questions": caught between laughter and tears.

Today, let's talk about the problems that baristas encounter in their daily work.

As a barista, in every ordinary and mundane workday,

I always encounter some slightly interesting things that can make me explode if not handled properly.

PART 1.

"Give me a pour-over coffee, make it quick, I've called a car and it's arriving in 1 minute!"

Wanting to make a pour-over coffee in 1 minute, I guess that's probably only possible when watching videos.

How to do it? Just click the "speed up playback" button...

0.5x speed, 1.5x speed, whatever makes you happy.

I once tried to explain to the other person.

But actually, at this moment, the customer only has one need: speed.

Directly suggest to them, "Switch to an Americano instead! It can be ready in less than 1 minute!"

They usually agree, hehe.

"Can you give me more pour-over coffee?"

I'm really curious if when you first got into coffee, you ever made such a request to a barista.

I remember when I first heard this question, my eyelashes twitched unconsciously.

"So much coffee powder for just one brew? Can't you brew it more times?"

Honestly, when I heard this while pouring water with the pour-over kettle in hand, I couldn't keep my water stream vertical.

Me: "No, you can't. Making coffee is a bit different from brewing tea" (maintaining a smile)

"Can you heat up my coffee when it gets cold?"

Usually I patiently explain why it's better not to.

After listening, they generally have an epiphany and politely indicate understanding.

I believe that when serving, it's good to kindly remind customers: coffee is best enjoyed while hot.

This is good for both parties. After all, when coffee gets completely cold, the acidity becomes particularly prominent,

and it doesn't taste good, and then there's nothing more between us.

"Could you give me a straw, please? I'm drinking a hot Americano~"

OK, no problem~ here you go~

But we'll also remind customers, "Hot Americanos are quite hot, and drinking with a straw can easily burn your mouth;

plus, the taste isn't as good as drinking directly. We suggest trying small sips, which will make the coffee more aromatic."

There's actually a classic line:

"I've had a lot of Starbucks, but I think your Americano is the best!"

Thank you for liking our coffee, welcome back often, hehe~

PART 2.

Life is full of learning opportunities.

If you ask me, as a barista,

what makes me happiest?

I think I'd tell you without hesitation—

1/ Being praised for beautiful latte art.

2/ Being praised for delicious pour-over coffee.

To summarize the above two points in one sentence:

Having all the coffee drunk up is the happiest thing of all!

Actually, working daily at the counter, being fed by familiar customers and chatting with them is one of the happiest things as a barista.

When you share coffee culture with others from a professional perspective,

guiding them through the process of "from not knowing how to drink 👉 to knowing how to brew better when they get coffee beans,"

it's such a fulfilling experience!

Another situation is when a customer comes and specifically asks for coffee made by you.

That affirmative tone will, for a moment, make your universe explode with energy.

But I always believe that in a store/team, everyone's professional technical abilities should be similar,

just like the bucket principle, because only in this way is it more conducive to the team's development!

What do you think?

Image source: Internet

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