I don’t usually post much work related stuff on here, but taking this photo it struck how ludicrously easy it can be to do a great coffee service in a restaurant. This photo was taken in a restaurant in London called Trinity. Trinity is a small restaurant in South West London, in a fairly residential neighbourhood. A few months ago they took out their espresso machine and replaced it with brewed coffee.
Looking at the photo is seems almost ridiculous. They have a great equipment setup there, and it cost a lot less than even a cheap 2 group. It also takes up a lot less space. They offer different, contrasting coffees. The staff are passionate and informed about the product. 1 They consistently serve really, really tasty coffee. People like really, really tasty coffee.
This doesn’t mean it has been easy. People still come to restaurants expecting to end a meal with an espresso. I think it takes some bravery for a restaurant to admit that espresso is incredibly difficult to do, and instead choose to do something of which they can be proud every time it is served. Inevitably success here comes down to service more than it does product, and I was really impressed by how thought out their approach was.
This isn’t new globally – but it is new to London. There are restaurants out there that are willing to invest in staff, equipment and training. There are many more restaurants knowingly serving an item on their menu that isn’t very good. In fact they know it is pretty bad. Many are too scared to make the change – I hope Trinity pave the way for others to follow. As a consumer and as a coffee professional I’d love to see more great coffee coming out of restaurants.
- Doing staff training here is so much fun. We brew coffee, talk about it, argue preference and I answer lots of questions. I love it! That and the technical side of the training is easy to do, and the staff remember everything and just do a good job. The same is sadly not true of espresso training. ↩︎