BKP #357 [中] Jam+Yuki, 工业咖啡喝精品咖啡

Yuki 在魔饮上班然后Jam 还在做烘培师。两个人来品尝一下新的魔饮的冻干工业咖啡。聊聊现在咖啡行业的环境。

Episode Transcript

(00:07):
okay 大家好
今天来的是Yuki跟Jam
Jam是第四次
Yuki第一次来
第一次
欢迎上我的电台
我今天想聊的话题其实是咖啡
因为新工作
然后Jam一直在这个方面做咖啡的啊
老油条
可是你这一块是工业咖啡

(00:27):
是稍微不一样一点
对对对工业咖啡啊
你们两个稍微介绍一下自己
然后我们再继续吧go
呃那你先介绍一下工业咖啡
我也想了解一下
要展示名片吗
应该不用吧
哈哈哈
可以贴个二维码后期
好的好的好
大家好
我是来自于魔饮咖啡的Yuki
然后我们这边主要是呃
像瑞莘咖啡啊

(00:48):
皮耶咖啡的一些供应商
专门做零售产品
嗯会涉及到一些
常温和冷却的咖啡液
还有像那个冻干块
冻干粉呃速溶咖啡系列的
然后以及RTD
还有像类似于那个韩国每日咖啡
这种袋装的直饮液哦都有
这个我不知道
嗯我我是Jam然后我14年做咖啡到现在

(01:12):
呃咖啡师也做过
现在主业是做咖啡豆烘焙
然后顺便做一下咖啡培训
嗯呃学咖啡可以找我
哈哈哈
收费吗
肯定要收费哈哈
为收费是为收费是为你负责
哈哈哈对
完全不同意可是OK

(01:33):
谢谢哈哈哈
欢迎你们两个上我的电台
我现在的感受是从我一开始跟Jam在录的时候
到现在我对咖啡的一个认知变化蛮大的
不断提高
呃 不断的在感觉到中国人没有那么喜欢喝咖啡
哈哈 这是你的DNA觉醒是吗

(01:54):
啊不不
我真的觉得现在咖啡
以前大家都是哦
我去星巴克
然后有一段时间精品咖啡
而现在
就感觉到咖啡已经淡化了
就大家都是
我不知道是觉得这个东西
是一个功能性的饮料
还是what's going on
你觉得现在

(02:15):
大家对咖啡的一个认知
是什么
我我是没有做过调研啊
那从几方面来说
首先先说我自己
呃其实我14年到现在
那已经11年了吧
嗯呃
我真正发现
自己好像有一点离不开咖啡
其实说心里话
也就这几年
嗯呃

(02:35):
尤其是呃其
其实我我之前还会一直呃
和和朋友说
我可以整天不喝咖啡
我可以每一天都不喝咖啡
如果我去出差的话
呃 没有咖啡馆
没有带咖啡都无所谓
嗯呃
如果说
有不用花钱的咖啡可以喝
而且是比较好的咖啡
那我乐意去喝两口

(02:56):
但是我能够区别咖啡的好坏
就如果说有人带了
哦呃
艾利达庄园的什么
第四名的
日晒组的什么怎么样
水洗组的冠军
那我们也会买这些豆子嘛
嗯那就会觉得哇
真的是惊艳
很好喝 能喝到里面
有时候喝到荔枝的味道
嗯 能喝到里面
啊对

(03:17):
各种各样芒果
或者是我们说什么桂花
怎么样的风味
呃但是没有的话
也就那回事
嗯啊 但是这两年
我已经自己在家里面
买咖啡机了
所以如果说我我
我买的是那个辣妈的米卡
呃 2万八呀
几个月工资
对 几个月的工资

(03:38):
哈哈哈 我不怕透露给你
那是好几个月工资
因为做咖啡的人
其实我们第一期就说了嘛
那个好像有说吧
就咖啡师
工资其实还是挺低的嘛
呃但我是我觉得
如果说一个上海人
嗯他去从业咖啡的话
呃多多少少
他是想要逃离一些责任

(03:59):
嗯
呃
如果说是可能其他城市来的
那么也许他们呃
可以得到一个
比较高的工资
有一些咖啡师
但是去掉房租的话
也没有得到多少
就这
不是一个很持久的一个工作
就是就是
现在来看也不可能做很久
现在
就算某些品牌的咖啡馆
那么多啊

(04:20):
像Mana这种
呃扩张很快
但是我至今认为
咖啡师不是一个
呃值得
或者说适合长期去从
从业的这么一个工作
嗯那那你说2万多块钱
加上磨豆机3万多
放在家里面的话
每天也就做一到两杯嘛
那其实体现出来
现在对我来说

(04:40):
咖啡是不可或缺的yeah
嗯必须要做的
特别是我太太她呃有有了
小我我我宝宝两岁半嘛
那我
我觉得咖啡制作的过程
对她来说是一种乐趣
呃那种感觉
有时候
就像我在做瑜伽的时候啊
呃每天可能下班我真的很累

(05:01):
而且呃
吃完晚餐之后有点晕碳嘛
都不想运运动
但是我就告诉自己
就给5分钟
给自己去冥想一下
嗯然后我就坐在那边冥想
就Ryan教我的
uh这个冥想一下
5分钟之后就就好了
然后我就就可以运动了

(05:21):
然后一个多小时的一个flow
我就可以跟下来yeah
那做咖啡也是我
每天早上起来
我可能从不想起床
也没有洗脸也没有洗头
然后去做一杯拿铁
在准备的过程中
我就觉得我准备好今天了
start the day
对所以从功能上来说
我觉得
这肯定不仅仅是咖啡因这

(05:42):
这个东这个化学物质带来的
因为我还没有喝呢呀
在这过程中我已经准备好了
嗯但我喝下去之后
我能够明显感觉到
就是一种很放松的呃
一种心快的感觉
有时候我喝茶就
就不是这种感觉
really
对我嗯

(06:03):
这我以前从业那个
做那个礼品采购
或者怎么样我们
我们给那个上海通用
就是提供很多产品
然后经常去茶城
那种好的茶我们也喝很多啊
可能三四千一斤的那种啊
什么金骏眉啊什么的什么啊
对吧老白茶哎

(06:23):
你懂的
然后对五年的老白茶
呃但是喝完之后
对我来说可能是生理性的
有点过敏还是怎么样
心率特别高嘛
嗯而且是那种呃
静不下来的那种兴奋
没有办法平静
可是咖啡不会
对我来说不会interesting
但有些人好像是相反的啊

(06:44):
所以呃我比较偏爱咖啡
当然我可能就是在这行业里
所以我对咖啡不得不
就是要求会比较高
可能有一些我不满意
我就会觉得很痛苦
喝着喝喝下去之后
所以
这个开销已经是降不下来了
哈哈哈
所以我觉得从这方面
就是制作的过程
其实是一种情绪价值嘛

(07:06):
然后包括咖啡因本身
也是很有魔力的
嗯
然后包括他确实是有潜能
能做出真的
天花板也是很高的
没什么苦味的
甚至是酸酸甜甜的
嗯有一些花香水果味的
都都都有
嗯所以我觉得
对各方面来讲都是一件好事

(07:27):
现在
我可以就是很很坦然的说
咖啡我很喜欢
嗯
我我觉得这10年我也没白干
对对对
Uki你呢
我在思考
他年纪和我年纪到底谁大
因为刚刚讲到他
一开始我是觉得
那个他
可能会稍微略大一点点
嗯但是后来听完他这个
整个的就业经历

(07:47):
我感觉可能我比较大
真的啊
我们你要透露吗
我节目上透露女士的年龄
我透露我自己
给你有一个答案
我是90年10月
哦我只跟他差两个月
啊
啊你是一样的90年
但是我往下一点我12月
12月啊
对因为感觉是同龄人嘛

(08:07):
只是我在思考到底谁上谁下
你是摩羯座 是的啊
we care这个吗
coffee我们care不care无所谓啊
只是只是插个话题嘛
哈哈哈
因为感悟池
其实是比较类似的
是吗只不过他的角度
可能是更从
这种精品咖啡的
一个从业者的身份
嗯哼
以及可能是属于父亲啊等等

(08:27):
他多元化的身份
角度来看问题嘛
那正好我的角度又不一样
他属于是男性我属于女性
嗯然后并且的话
我是属于一个
工业咖啡的从业者
以及我是属于一个
那个singer吧
嗯就是单身群体的话
他可能在情绪价值
这个补给上面
需求可能会更大
我觉得是
其实差不多
只是单身群体

(08:48):
他可能就是情绪价值
需求
会比像这种多元化身份
会要更单一点
嗯因为他这种身份不同的
转变
确实很需要这种情绪价值的
一个
嗯
应该我们可以叫做暂停嘛
对切换这种身份
游戏里叫什么来着 叫存档
switch
no呃可以这么理解
哦
那我也是接触咖啡很多年

(09:08):
而且很有趣
我家其实是有一点
有一小小小块的茶地哦
就非常有意思
然后我家是庐山那边嘛
所以那边是有庐山云雾茶
所以我从小
基本上是浸泡在茶里面
长大的
而且我们家都是拿那种缸杯
这种一升那种瓷缸喝茶

(09:29):
很神奇
一个人就喝这么多吗
对就是我们家
人均一个大瓷缸嘛
就妈妈就会
从小就姥姥姥爷
就大家都是这么喝茶
很神奇所以而且都是绿茶
都是现泡的
所以其实对茶接触特别多
那什么时候开始接触咖啡呢
那其实我在大学时期
在国内
其实是没有接触到咖啡的
我恰恰相反

(09:50):
我是到了日本
才开始接触咖啡
那时候我在日本喝的都是
属于
也是跟他一样在咖啡店喝吗
或者是在那个甜甜圈店
就是去学习嘛
因为那种边
就是基本上你点杯
点一杯咖啡
和甜甜圈在面相
当自习室一样的
然后那个时候就觉得哦
咖啡是什么
咖啡
是属于一个陪伴时间的

(10:10):
一个必需品
你可以续杯啊啊
他可以续杯
我不知道什么时候
麦当劳
其实是一直有续杯服务的
但什么时候开始没有了
我是不记得了
哦
我不知道
你们有没有经过那个过程
麦当劳的那个咖啡续杯
至少有的时候我还没喝咖啡
不然我应该会印象一直续
对有
呀 我

(10:30):
我现在
我不知道
中国什么时候取消的
可是美国都一直到现在
都一直能续杯
是吗 对
对 所以那个时候
就是对我的一个启蒙认知
咖啡它是属于陪伴时间的
一个必需品哈
也可以理解为是那个贺敏
他要那个调整时间学习的
那个沙漏一样的
就有它就会很安心呀

(10:53):
然后后面呢
在工作之后呢
因为一直从业的
是工业相关的工作
然后接触咖啡呢
是属于自己的兴趣
确实跟他一样的
因为那个
我觉得我们是同龄人
为什么刚问到年纪
所以同龄人
面临的像整个的社会的变革
嗯
我觉得是差不多是一样的
其实我觉得对于我们而言
我们应该都大概是同龄人
整个的社会环境的变化

(11:14):
实在是太快了
嗯 我我
我们是应该是经历过那种
从小灵通到手机
到智能手机的过程
反正我是用过像诺基亚
还有像小灵通的
所以接触到外面的世界
包括打破这个信息减防
就会真的需要很多时间
花大量时间来消化
其实这个东西就是需要

(11:35):
我认为叫做催化剂
添加剂
就是让你能够更顺吸收
更顺 所以我需要咖啡
哈哈哈
我觉得这个好
高大上就OK
这个跟你理解一下
就是可以理解为
我很多东西都不懂
需要自己在学习
嗯 但是这些学习
我没有办法能够跟他人交流
去求助 那我怎么才能

(11:56):
摒弃外界的干扰
去理解
我接受了这么多新鲜的东西
嗯
我需要绝对的安静的时间
空间 那做咖啡的过程
喝咖啡的过程
哪怕只有5分钟
我觉得我是逃离也好
或者是脱离也好
嗯 我就是没有外界干扰了
那我可以很快能静下来
那我可能就达到

(12:17):
可能就是偏哲学了
就是可以达到一种
我自己思考的最高效的时间
这5分钟就够了
我就能哪怕吸收一点
我都觉得很很开心
就是我
我不知道这样的解释
大家是否理解
理解 其实这已经是偏
我尽可能具象化
让大家理解这个过程了
我觉得
这个是我在洗澡的时候
能得到的

(12:37):
对对对
就是洗澡你在洗手间
你又没有
你又没有手机
什么东西都不能对的
就直接在啊
只有水跟我的这个
这个环境里
对对对 我可以get到
可是我更好奇的是
你们觉得现在环境
对 大环境
咖啡喝咖啡的这个环境
嗯 你能说是往上往下吗

(12:59):
我们先往这个方向走
呃 我觉得人会越来越多
还是越来越少
我觉得还是会越来越多 really
对 就是我
可以分享一下
我就是在工业咖啡这个
嗯 接受的一些信息和讯号
首先
咖啡豆这两年波动比较大呀
然后原因还是很多的
像自然环境啊
还有一些真实环境啊等等
那更多的

(13:20):
其实是科技进步导致的一些
像那个产量的提高
嗯
然后并且产量的一个精细化
并且还有很多人群的一个
更多的一个
呃 需求呀
嗯
中国其实文化底蕴特别高
我们国家非常高茶文化
很多年了
我可以说
茶文化的时间
比咖啡时间多多了
for sure
中国为什么近几年

(13:41):
接受咖啡的时候
整个咖啡市场
就是翻天覆地的变革
反正生椰拿铁之前是没有
国家有的
嗯 对吧
我觉得
中国人创造能力太强了
所以我觉得
茶能玩那么多年
几千年 那咖啡
我认为
按照我们国家的这个勤劳
聪明才智
可以还要玩很多很多年 oh
okay

(14:02):
Jam you know
嗯 对
我也认同
就是呃茶的话
其实
但茶虽然时间很长
但到现在我觉得呃
它的发展还是有一点
我们中国
是基本上从唐朝开始喝茶
嗯 那唐朝开始喝茶的时候
呃

(14:22):
我那个时候是没有过滤的
嗯啊
不像现在
泡了茶之后
可能呃比如你用盖碗喝茶
那你茶叶留在里面
然后你每一泡茶汤
要把它全部倒出来
对不对 要
然后
呃那那个时候是在唐朝
我们这个工艺传到日本
就变成抹茶了嘛
所以是茶就碾碎
然后是呃

(14:44):
等于是带着茶叶本身
一起去喝下去的
一直到宋朝的时候才会研制
哎 对那
所以但是反过来说
几千年过去了
我们现在大部分人
又在喝什么茶呢
嗯 就还有奶茶
对你其实也没有
茶也有啊
很多人去把这个

(15:05):
对于茶的本味
或者对它的原产家海拔
对它的加工工艺
它是六六六大茶种嘛
对吧
你是喝的到底是什么茶
先发酵的
后发酵的
不发酵的
揉捻的 切断的
还是怎样的
没有人很在乎
大家还是把它当做一个
不可或缺的配角
你知道为什么
我有个想法

(15:25):
我觉得
是因为它的历史太长了
是的
历史太长
这个就像传统功夫一样
就历史太长
能要学 的东西太多太多
然后就一直在这样子做
我就不想破坏到这个传统
就很多东西都是这样
你不管是功夫啊
就各样东西
历史太长的时候就改不了
可是因为咖啡比较短的时间

(15:47):
你就很有空间来玩 对
呃
就我觉得咖啡在这一点上
它它是发展的比较快
它的背后
我觉得体现就是像中国的这
呃 100年来的这个变化发展
嗯 可以可以赶得上
就咖啡的100年的发展
可以赶得上茶几千年发展
嗯 它当中

(16:07):
有有很多的东西可以学
比如他要精品化的话
他可以先向红酒去学
嗯
打造出来一个自己的体系
那么他要商业化的话
他就可以像奶茶去学啊
去搭配各种东西
甚至像鸡尾酒去学
所以
但是最后就终点是一样的
就肯定是平民化
然后
不会有人对所谓的这种奸货

(16:30):
追求太多
那么呃
也就代表他后面势必是呃
受众会越来越广吧
啊但是对于咖啡这个呃
本身的味道
不会有人会在意太多
我觉得是这样啊
不 我是认为不会追求太多
因为茶的话

(16:50):
因为坚货永远就这么一点
嗯 包括现在
因为自然气候
呃 那我们可能以前说
南北回归线之内
现在可以哎
可以种咖啡
那慢慢的
因为全球气候变暖啊
那么靠近赤道的地方
我们要提升海拔
对啊 那么靠呃
然后逐渐的呢
纬纬度会越来越往两两边
为南北去

(17:12):
去扩大 比方说中国
以后就是四川广西呃
福建都可以种种种种咖啡了
嗯 那么呃
但是品质
可能会逐渐逐渐开始下降
啊好的东西会越来越少
那么也越来越贵对
那么从底层逻辑来讲
那么商业化的
就会更加减少

(17:33):
对于咖啡本来的潜能的挖掘
而是更加专注于
怎么样让它跟其他的原料
能够搭配
得到更好的效果
降低成本的同时
我我我是这样认为的
才会出现这个行业嘛
就是工业化
呃
这这么这么说
好像有点觉得
就是说工业化不好

(17:54):
那科技肯定能做到很多
呃很多
以前就是科技也在呃
那个越来越好嘛
呃以以前其实我认为呃
速溶咖啡
或者是前几年出的
比如我可以说品牌吗
三顿半说
没事的话可以帮你检查一下
他出的冻干
他出的冻干粉啊
包括像

(18:15):
其实比这个
可能更稍微精品一点的
有很多人喜欢买挂耳咖啡
是不是yeah
啊
那么我一直不喜欢挂耳咖啡
是两点原因啊
两点原因就是
我很不喜欢挂耳咖啡
会出现那种
隔夜红酒的那种酸
有吗 你你你喜欢喝红酒吗

(18:35):
啊我不喜欢
你不喜欢我不喝酒吗
呃就如果说今天开的红酒
那么它的酸可能是各种各样
但多多少少就是说呃
果酸会多一点哎
但是如果过了一晚上
它过度的氧化了嗯
那么它的醋酸感会很强OK
那么隔夜的红酒那种酸

(18:57):
就像是挂耳咖啡里面那种
那种口感啊
其实
就是因为它的鲜度丧失了
对风味发生了变化
对 这是属于
作为精品咖啡从业者
很难去接受的一种
它可以认为是变质啊
对吧 呃算是一种变质
算是一种变质
就是氧化了嘛
所以 呃
包括那个冻干粉啊

(19:18):
这些 我我我都是不太喜欢
就是这一点
好 既然到这个时候
我觉得
作为工业咖啡的从业者
就要告诉你
我们拿事实说话
给你冲一杯
让你感觉一下
颠覆的
革命的一个技术的魅力
那方便吗 方便吗
我现在就煮
OK OK
你会吗 还是我来吧

(19:39):
我不用会不会
不需要这个东西
it's very very easy
就直接加水就好了
可以的 150克是吗
150毫升到200都OK的
这个广告会不会有点太硬
呃 我们不出现
只是喝 你
你你喝一杯这个
再冲一杯
你包里的那个E
S O B二的那个e
两个一起
两个都可以喝啊
还有一个e是在你包里的
e在我包里

(19:59):
对对对对啊
我对那个e很感兴趣
都一样的
直接冷水冲就行
不需要热水
a few moments later
但是如果我我
可能我的评价会有点尖锐
好go
没关系
因为我们是那个工业咖啡
你只要跟工业咖啡比就好

(20:19):
我们不需要跟精品咖啡
这个很难得
喝工业咖啡
很难得
对 好
我帮你拿一杯
嗯 我可以两杯
你可以 你可以评价
那呃
这个肯定是雪莉嘛
对吧 就是前几年很火的它
有种呃
就是樱桃啊
对吧 有点奶油

(20:40):
对 有点酒香
香草
对
但说实话
这个ICI因为我刚刚看
呃上面写的是日晒ICI嘛 嗯
呃这个就有
有点闻不出来
没关系 喝嘛

(21:00):
这个虽然比我想象中
确实要好一点
哈哈
哈哈哈我第一次喝
我也oh
my god这
不一样没有我想象的那种
对它还是属于Instant coffee啊
对的
这个
确实比我想象中好很多呀
就嗯
我这里简简单说一下
就是我们
我们呃

(21:21):
就是追求咖啡品质的话
我们有个说法
就是你喝多少你磨多少
对吧我们现磨的啊
现磨的原因是
这个咖啡豆
在研磨的那个瞬间
它基本上
芳香物质就会有破碎
九成就挥发掉了
也就是说
你能得到的极限
就是那剩下的10%
嗯但是呢
用现有的去冲咖啡是个手段

(21:44):
我们也只能最多达到可能27%
28 也就是说
里面就没有办法那10%
象棋都找到
所以我们在呃
冲完咖啡之后就磨完咖啡
15分钟之内
必须让它接触到水嘛
对啊去把它
呃这些挥发物质溶于水之后
那其实也是差不多
15分钟之内要把它喝完

(22:04):
嗯不然它也就没有香气了
嗯可是
我觉得
我每次它凉下来更好喝
我一直都是这么
那你不会放了很久啊
不会啊如果凉下之后
放了再久也不好喝
嗯
我觉得20-30分钟是最好喝的
就是最后那一段
他开始到i know
温度下来很多的时候

(22:25):
我觉得
呃你觉得
他比你的体温要凉一点吗
yes啊
那个时候
其实确实那个香气是最明显
我觉得是最明显
他虽然已经挥发掉很多
那所以我这边评价这个
日晒的a
晒的话
我感觉就是可能冲完之后
要超过一点
那个时间啊
就再挥发掉一点香气的那种
咖啡的口感
但是
因为我不知道价格是多少

(22:46):
所以我觉得确实比很多
yeah
呃我以前喝过的要好很多
me too
就就跟差不多
现在冻干粉高一点点
因为现在在
还在想办法降本中嘛
就我
就跟那个
刚刚说的那个牌子比
嗯呃
比它好喝很多
yeah啊然后我据我所知
那个牌子还是非常贵的

(23:07):
哦比它便宜吧
应该差不多吧
好像每个要四五块钱吧
每一个小罐需要这么贵吗
好像很贵我记得
嗯i don't know我很难得喝
然后然后这个雪
这个雪梨啊
现在酒味很强
对 但是我其实一直不是很
不是很喜欢雪梨啊
这个豆子
呃
我不知道你有没有听说我们
我们做咖啡的话

(23:27):
尤其是生豆
这两年有那个很多
叫香精豆嘛
其实它的工艺是
在生豆的时候
就已经把一些香精加进去了
那么从理论上说
这个SI它应该有香气
那么呃但是时间长了
所以它挥发掉了
嗯 那么同样的时间
它的香气也应该挥发掉呀

(23:48):
但是它还在
那么可能就是说这个豆子
生豆它是有香精的
嗯
我得这么尝
当然是没有的
可以先尝一下
对 这个就是雪莉的味道
雪域味道
它就是酸甜会比较弱一些
它的涩感会比较强啊
呃可能是因为红砖是豆子

(24:09):
它会用来制作雪梨
或者还有
还有一个豆子叫荔枝蓝
我不知道
你们在manner有没有点到过
啊
never
啊
它会用海拔比较低的豆子
可能1,300米
1,400米 那么这样的豆子
它长得不会很慢
它的里面的含糖量
会比较低一些
嗯 那么就它最后烘焙之后
口感就会呃

(24:30):
稍微空一空一些容易涩一些
没有那么丰富
对对对
但是呃因为物质是守恒的嘛
啊照理来说
你里面内含物质越丰富
烘焙之后它的香气会越丰富
嗯哼
但如果它的口感告诉你
它的内含物质没有那么丰富
但是香气却很强
那么这个香气是哪里来的
嗯

(24:50):
这这就要打个问号对不对
i get you
oh i don't know
可是我反正喝那那一杯
你啊左手那一杯
对
surprise我玩第一反应就是
怎么可能这么好喝
因为我第一次喝
你要不要尝一下啊
我等我的后面吧

(25:10):
你先放着
这杯我要喝的
好我第一反应就是
这杯你不喜欢
你给妹子尝尝
哎你没有喝过
那你这个我没有喝过
哎
他没有喝过没关系
后面的你给他尝一口
不你要尝一口
那我们都有健康证不要紧
没关系
我们都有
你有健康证吧
of course
he也有他
他现在做那个工作
that smells pretty good

(25:33):
no that's not for me
我觉得这个酒味太重
我不是就嗯
明白明白
not for me yeah
就是这种受众群体
我们是特别为一些特定人群
研发的像俄罗斯群体
嗯啊
那就是要客观的说啊
就
如果说埃塞能做成这样的话
那我觉得你们工艺确实可以
只不过我个人主观不喜欢

(25:53):
那个雪莉
那个豆子
这个没有关系
因为本身就是那个
大家都有自己喜欢偏好
哎呀我给你带的那一盒
里面正好是8个mix的
不同的口味
这是ISA的
还有其他四个单一产地
那我 还有三个拼配
我可以问个问题吗
问一下前面我说就是
我其实蛮享受制作咖啡过程
嗯那么其实这个制作过程
是不是帮我省了

(26:14):
但是呢
好像这个受众呢又是比较
也就说
这个受众对咖啡的口味
他是有要求的
但是他的时间又很少
yeah
就是这样
对
其实我只是这就是说明了
就是现在人节奏特别快
大家都是在为生计忙碌
为自己的事业追求忙碌
就是现在的年轻人嘛

(26:35):
我们可以直接是说
从近40以下的年轻群体
都是在为生计忙碌
在为自己追求自己价值忙碌
都是以事业为主
嗯他们真的
休息的时间比较少
获取自己的这种
呃零散的时间真的很少
那这种碎片化时间
怎么样
去得到自己足够的情绪
价值 那
其实我们工业咖啡

(26:56):
也就是在做这个事情
怎么样去还原
以最小的成本
以最量产的能力
能够越接近
能够还原高品质的东西
就是有在做这件事情
只不过只能是说尽力去追赶
以精品咖啡那种味道
为最大的一个远大目标
但肯定是追不到那么接近的

(27:16):
因为还要把握这个成本问题
嗯嗯
那这个冻干的一个技术
本身就是为了半DIY嘛
嗯让你还能享受到
自己制作它的一个过程
这个还算是DIY吗
你先把麦克风拉近一点
稍微近一点
哈喽刚刚声音太大了哈
算算算算算
这DIY
半DIY
啊好半DIY就加水

(27:39):
对你还可以加奶啊
哦你也可以加酒啊
因为我们
我刚刚给你的那个都
是属于one shot的量嘛
对你如果不倒出来
你加到里面它就是one shot嘛
那你怎么加
哦那你可以DIY啊
对的OK
那我能稍微能接受就
我本来以为你说啊
加一点水就算
就有一些人会跟我说啊
我会烧饭
会做什么
萨拉

(28:00):
真的会吗
真的会就这种人我就
也算也算也算
怎么不算呢
当然不算啊
我有我跟你说一个意外话
一个有一个老阿姨刷碗
有一个阿姨跟我说她老姐姐
那姐姐她她女儿是厨师
她跟我说她女儿是厨师
我说在哪做厨师
火锅店是厨师

(28:21):
no no
火锅店的厨师一定不是厨师
you've done nothing
你啥也没做
哈哈哈
你这得把我气死
哈哈哈
就像韩国烤肉是我在做哎
是我在烧我的饭
这不完全不哦
我气死这个人
说这句话我完全不接受
听众里面
应该不会有在火锅店的厨师

(28:42):
吧 不行就解雇吧
如果有的话
i don't care有
有的话可以找他argue一下
走走走
我跟你说你也不是厨师
但其实我说心里话
我看到在火锅店
戴着厨师帽的厨师
也觉得挺搞笑的就
so oh
my god会把我气死
这种东西
那也确实是厨师啊
厨什么
就只有这个厨艺在那
哈哈

(29:03):
而且
很多菜现在都是机器在切
呵呵呵
我觉得他们更像是平管
就是sure啊
平管我觉得把控质量的
啊对
他要把控这个鲜度嘛
sure 还有他的什么
呃有没有腐败啊
变质啊
我觉得这样形容是不是更好
你你跟我说你
是厨师我会很生气
因为我觉得这词就是错的
就哦
那我很生气

(29:23):
有没有可能比如用这个
然后那加上一些花哨的技巧
或者说
然后工作原料
做一些哎
你们也可以做一些
这你们有有做这种吗
就是哪种用
用这个为原材料
然后做一些花式咖啡
或者怎么样啊
现在有一点
但可能就是技术有限
就是因为这个
这个其实是属于我

(29:44):
我就先大概普及一下
有点枯燥
你就可以快进
就是这个
是属于第三代冻干技术嘛
第一代就是大家熟知的
雀巢啊 大颗粒的那种
热水的皂粒冻干啊
然后第二代是
就是以三顿半
为大家广而广而为知的啊
张真曼他们
市场营销能力确实很强啊
所以
他们就抓住了那个红利时机

(30:05):
那其实
这个点
是我们老板心中的一个痛
但没关系
他们又继续研究
然后就做出了这个第三代
动感
那个方形的是去年做出来的
嗯 有在盒马有卖啊
然后圆形的
是今年1月份才正式定稿的
然后中间也经历了
不断的这种磨合
对嗯
今年1月份才刚刚定出来的

(30:27):
所以就是很新的东西
现在全球
就只有我们工厂有这个技术
因为他从生产工艺来说
整个的产线还有生产环境
10万级的车间
全部都会要投入大
非常非常浩大的一个资金
就是为什么我说我们工厂
你不会觉得垃圾
因为
我们的烘焙机是Pro back啊

(30:49):
而且我们有现在已经有四台
120公斤嗯
已经是很贵的了
嗯所以呃
还有四台啊
呃所以
他们
只有一台是60克的实验机
哈哈哈
60克
对
他们的那个大规大载量的
不是这个品牌啊
嗯
所以啊 就是啊

(31:11):
因为我是开精品咖啡店
就是没开起来
所以才去做了工业
因为
他在开精品咖啡店的时候
发现后背的供应链啊
非常的弱
然后两三个老板
其中两两个是从韩国LG工厂
做了很多很多年出来的
所以一个老板就是非常钻研
去搞这种工业工艺
然后另外一个老板

(31:32):
就是抓品质
他是味蕾非常的那个
有敏感 这就是为什么我说
我们确实是不一样
一样啊
我记得我第一次喝三顿半
是18年的时候吧
还是17年底在哦
我们那个呃
茂名北路有一家咖啡馆
叫月球
啊对对对对
呃那是我们月球第二家地方

(31:53):
不是我们月球
现在我已经不在月球
然后呃
当时他找了一些网红呃
给他们发样品
yeah啊他们也会
这些网红
会带到各比较有名的咖啡馆
让咖啡师去尝
嗯我当时印象就是
这个咖啡
怎么
一点咖啡的味道也没有
就是美式
就是一些就是一些苦味
嗯还有一些

(32:13):
就像星巴克的美式的味道
嗯呃我当时是很拒绝
很抗拒这个产品呀
但是后面我很不能理解他们
怎么哎
做的挺好
还还会有一些活动
叫什么返航计划是不是啊
我们是
就是回收塑料
然后拿去做托盘那个
然后就
呃

(32:33):
然然后发发很多礼品
什么帆布袋啊
滑板啊怎么样的
所以我觉得确实就还是你
市场营销
今天你的这个主题就是
并没有那么
多人呃
没有那么多人
在意咖啡的味道
就他们
可能只是想要一种社交
他不在意这个咖啡呃很难喝

(32:55):
他就觉得一直有事情可以做
然后有人在一起玩
其实我觉得我现在喝咖啡
就是用它来社交
它是我的社交的饮料
嗯总能这么说
就是我又不喝酒
可是我咖啡
我可以当一个社交的工具
手上至少有一个东西
比比我喝水好吧
就矿泉水好
而且你能确定跟你社交的人

(33:15):
他也不会排斥咖啡啊
对大部分人都能喝
筛选任何时候都能喝
嗯啊
所以这这算是一种默契
sure可是
我觉得
我也不会坐在一个咖啡厅
来喝这种速溶咖啡
就还是稍微有一点区别
就感觉
我还是希望有一个咖啡师
在那边帮我手冲

(33:36):
享受一下服务
啊对
享受一点服务
这个我觉得我是maybe在家里
如果在家里
突然或者是在出差
或者是在旅行on the way
很多人说camping对
露营的时候
对还有钓鱼
我觉得还有一个解决方案
就是因为星巴克
他们有很多星冰乐饮料
要加咖啡嘛
但他们不是用当场脆的

(33:57):
Espresso
他们用的也是这这个嘛
啊这这类似的东西
不是说这个OK
就你们拿来做的话
可能应该会更好喝对吧
是我们是也有工业原料啊
对包括像冰淇淋啊
还有一些就是咖啡类的
调味的产品
冰淇淋还有一些什么
那个呃呃
那叫什么来着
除了冰淇淋之外还有个哦

(34:18):
蛋糕面包
烘焙烘焙
嗯
就是它会有一些咖啡味道的
都会
用可以用来做提拉米苏
或者柯基啊
有道理有道理
可是
为什么大家现在已经到
这个就是要喝速溶
或是不去咖啡店了 你觉得
我觉得
经济是一个非常重大的问题
我同意我同同意

(34:40):
我今天出门之前我呦
最近我们在炒股嘛
是不是
然后最近啊
每天都是嘣
纳斯达q涨了12%
然后昨天又跌了5%
然后然后Trump说
我们要后面90天的关税
然后就发起来
然后然后那个呃
team cook说

(35:00):
为什么
我们的工厂要放在中国
嗯啊
不是说中国的这个人工很低
所以啊 好像
我们在压榨中国人的劳动力
然后所以他们造的东西 呃
利润空间很大
我们再运到全球去卖
而是中国
随便都可以
随随便便抓出来一大把
技术非常强的人

(35:22):
他们的技技术强的
这个密度太高了
其实翻译过来就是卷
太卷了就是卷
我赞同你
对 我
一开始我觉得他在说好话吗
啊啊
我们放在中国
呃
不是因为那边就像越南一样
高质量牛马
对 不是像印度一样
对吧 然后但然后反过来想
不对呀 那不就是在说卷吗

(35:44):
所以因为
然后我有一个撸猫群嘛
我们撸猫群里面有大厂的啊
也有辉瑞的
然后也有小米的
嗯 然后呃
每天我就看他们的呃
职员工作的状态呀
我就好庆幸
我一个月就拿这么点工资
嗯
然后我一个月拿这么点工资
我可以享受这样的咖啡

(36:04):
但是他们每天在吃
呃 好像有点尖锐啊
他们每天在吃
比如盒马买了瑞士卷
然后就说啊
这个盒马的新品好好吃啊
怎么样
然后我根本就不会去买
我感觉我根本就不会去吃
哈哈哈
我感觉他点火
对不对不是有点尖锐
有点尖锐啊
但是所以我觉得
那这就是现状吗
你知道吗

(36:25):
我们每个人
你就我我我牺牲了就我
不是牺牲了就是我妥协了
就是收入
嗯但是我换取更多
我认为我更看重的东西
嗯但是你们更好的平衡了
对不对 所以有吗
那比如
至少
你如果一周工作5天的话
那么你可以喝这种咖啡5天

(36:45):
那么还有两天留给你自己啊
我觉得也挺好
对那像我
我可能讲个笑话
啊我先打断你一下
好的
我刚接上他那个盒马的面包
因为为什么我觉得他要点我
因为昨天晚上
我不是4点钟才进家门吗
嗯凌晨4点然后我很饿
真的很饿
因为在新加坡的时候
一点东西都没有吃上
因为展会太忙了吗

(37:06):
好
我昨天看回去的时候发现哎
我的桌上还有一块蛋糕
呃就是反正就是那个
也是瑞士卷吗
呃反正是来自于盒马
OK后来我想一想
我忘了是哪一天买的
但
至少是我离开出差前的买的
大概率还能吃吧
所以我就咬了一口
反正没有事
现在可能是中国人体味

(37:27):
好吃吗
没有味道
就只是甜甜
因为已经没有味道了
嗯
他绝对已经超过5天以上了
啊
我只是在这就是挑战自己
所以我感觉他刚点我呀
啊
i get it
但是有一种幸福感
因为正好是吃饱了
把这个吃完了
我就想说这个东西不是为了
好吃而吃
这是因为填饱肚子嘛

(37:47):
啊对
叫什么 充饥
嗯可能
你并没有太多精力
放在这些事情上面
嗯 你没有更多的责任
像我 我就很闲 就
我我
我连我连法棍和Pizza都
我都自己做面团
我自己在家发酵嗯
真是狠人
真是狠人
但是我工资很低啊
那是OK
对对对 就看你怎么选择

(38:09):
对 所以我觉得我想把呃我
我想就是呃
就是嗯
吹一吹自己
我把这个叫做生活哲学吧
啊 我想把它呃
示范给我的小孩看
嗯 那么让他知道
呃这个我很同意
就是
他以后想去哪里就去哪里
嗯呃
最最近就是我们有

(38:30):
我有时候分享给他
我不知道你有没有看
那个某大v
他直播的内容
那他得的第一手消息就是
我们中国现在消费欲望
和对未来的生活的希望
那种感受最低的
就是35433545这个年龄段的男性
嗯

(38:51):
男性是男性
呃
对然后就是农村的男性really
对但是其实
其实排在后面都无所谓了
嗯 但是排在第一位
35-45这个男性
他其实按照现状来说
是身上呃
身份最多重
责任也是最重的一批人

(39:13):
sure反而他们可能也是
呃 中国大部分人群当中
收入在中位数以上
嗯那么
他们对未来是没有希望的
嗯呃
或者大多数人希望都很低
也没有幸福感
大多数时间
就是把自己当成一个
有吗
呃对
然后我之之前健身房有
有一个有一个

(39:33):
某医院的外科医生
他每天要开胸做手术
他们是做肺科医生哇
每天两台
三台手术起
有时候一
台手术6个小时
8个小时
他的一他一个月就200多万嘛
嗯就是收入嘛
哦sure
一个月
就这个词
哎对
这个就什么意思

(39:54):
但是
你在他的眼里是看不到光的
啊我知道
我也认识这种人
可是一个月就就
对
那我觉得这个所以真的是
你看你们你们
所以这个就很符合
那个那个那个那个
那个消息就是35到45
他对未来没有希望
哪怕他收入很高
嗯但是
现在还是对生活

(40:15):
很有这个希望的
还是觉得生活很有乐趣的
一个是
就是可能20岁上下的年轻人
嗯就是
我们比我们叫弟弟妹妹那个
那个真真的
这种统计哎
可能在上海不觉得嗯
但是我们还有三线城市
四线城市五线城市嗯
还有别的县城
OK他们很有希望OK

(40:35):
尤其是像小米
出了这种30多万
能让你买到保时捷外观的车
这种企业
嗯这种强大的这个制造业
供应链配套
那其实他背后都是卷嘛
呀那这次那个
发生了一个悲剧嘛
那小米出事之后
小米的股价不是大跌嘛

(40:56):
那其实反映出来
有很多人希望把它搞死
对不对
那么背后是因为它太卷
这个你真的要剪掉
啊啊
我说他他他
因为会会会引起争论
而且可能会被公关
好的好的
对对对没关系我们聊
可以的没事
他这个节目
现在还没有那么多人关注
哈哈哈
就就怕嘛
毕竟小米还是属于风口浪尖

(41:17):
其他的我觉得都是小事
就我认为啊
就是他打打破了
动了太多人的蛋糕了嘛
肯定所以
那其实
这背后都是无数的家庭
所以呃你说呃就现在这个
嗯 内卷的这个大环境
包括这个经济触底
是不是到底触到底了

(41:37):
能不能复苏
呃二胎三胎数量能不能起来
我们跟呃
美国的这个贸易战
到底最后结果会是怎么样
呃其实每个人都是很神经
很紧绷 有的人又背着贷款
在大城市工作
那么
他势必就会有更少的时间

(41:59):
呃但是呃就去去去
在这些吃啊喝啊玩上面
但是他们又必须需要这
这些情绪价值
呃在有限的这个时间里面
去有人帮他解决这些事情
你们去出一个解决的方案
对吧 对
然后那提供这个选择
也是必然的嘛

(42:19):
这个存在
对所以就是跟呃品质好坏
这这都没有关系
就跟就人需要这个一样
他说需需要普及
嗯
你不觉得这个就是i don't know
因为9块9我喝过
i hate it就我怎么喝
我也喝不惯这个

(42:40):
这杯咖啡
然后我就觉得
有谁在喝这个东西
这个东西是为了功能性吗
就是想要这个咖啡因吗
我也记得有一段一些一段
嗯在广告公司的时候
很多人就会说
炫耀自己咖啡因
对我没有影响
就我可以喝10杯咖啡

(43:00):
然后我晚上照样睡得着觉
that's me
我说这个是
可是这个
是应该要炫耀的一个东西吗
这不应该是一个啊
我已经上瘾到
这个东西已经无效了
应该对人类是有效的东西
现在对我无效
我就觉得这个好像不应该
brag的一个东西哈哈哈
对
很奇怪 所以有的时候我

(43:21):
看到新的
又便宜又好喝的东西
我就啊 这个为什么会出
出现 就我觉得
你们至少出这个东西
我已经很impress了
我能喝到又好喝
那又便宜
然后又快
那是不是会把他们都替代掉
我觉得不会替代掉

(43:41):
因为消费的人群是不一样的
就像我们做从业人者
我也会去精品咖啡店喝呀
而且精品咖啡店
他们就是跟刚刚那个
他说的一样吗
他们是会花很多时间
精力去研究
产地 风味等等一些保留
包括像手冲的技巧
那这些资深了
这么多的一些手冲比赛
拉花比赛

(44:01):
他都已经是涵盖全球
这个是不会去消亡的行业
我们从像工业咖啡
嗯
更多的时候是需要去学习
去以他们的这些风向标
去为参考
所以说这两个是属于
互为影响的一个行业
哦 我不同意
我觉得
他就是作为一个咖啡师

(44:23):
给他在给谁喝
我觉得大众是喝不出区别的
就你把这两杯放在一起
我觉得很多人是喝不出区别
很多人是喝不出
但是追求品质的人
还是会喝不喝的
可是这一群人会越来越小
其实我觉得这点
是我有不同意见的一个地方
嗯 恰恰相反

(44:44):
我觉得这部分人
是越来越多的
为什么 就跟学茶一样的
嗯 就是从小接触
然后慢慢的深入了解
再变得自己有兴趣
他是会筛选的
就是学习的进阶路线吗
就是当初级喝咖啡的人
他可能就喝的是雀巢的速溶
然后后来发现
哎 有一些人筛选出来之后
觉得可能这种挂耳好喝

(45:06):
嗯 因为他没有接
触过
他 发现哎
好喝 那后来再接触什么
再接触 9块9
发现便利
然后再偶尔去
从星巴克去这种店
再去到精品咖啡店
嗯 因为像精品咖啡店
大家都知道
它是属于比较稍微
装修会比较fashion呀
且有的时候
可能在门面装修上比较独特
有些人可能会忽略他

(45:27):
找不到真的真的真的对
但但是呢
假如他进去了 哎
他尝到一杯
真的不一样
嗯 这样
就筛选了一部分喜欢的人
他们就会去挖掘这些东西
去学习这些东西
不然为什么咖啡师
他的副业是培训呢
嗯 培训的原因
不就是因为
更多的人想去学习

(45:48):
有这个欲望吗
错 包括像我们
作为工业咖啡从业者
我们也是需要学q的
嗯 包括我们公司
也是有内q的培训
那我觉得
从不管是学q的人群里面
一定是非常多元化的身份
有有可能是属于
完全不是咖啡从业者
有可能是精品咖啡从业者
那为什么
这个q的培训依然在

(46:08):
这种考试
还是依然每一年都会有
并且人数应该是持续增加
不会减少
这就是因为
大多数人
就是还是会有一些
继续学习的方向
嗯 那这个行业只要存在
我觉得精品咖啡这个赛道
就依然会存在
我更好奇的
然后这是对着Jam来说
学q的人

(46:29):
的确我看到一直越来越多
那退出咖啡做咖啡的
我觉得也是相当多的
就是一直在开店
一直在关店
我在至少从上海来说
我看到关店的比开店的多
maybe i don't know
可是我感觉到yes
很多人一直在进

(46:49):
是不是更多人一直在退
我现在不知道
嗯那么其实我
我就是一个大嘴巴
我不敢
我我我我不怕说就是
呃
你可以把现在上海
你可以把上海的咖啡消费者
呃
你觉得上海咖啡消费者是谁

(47:10):
那个人群是谁
人群
我猜跟Yuki长得差不多就是
嗯 30左右的一个女性
然后稍微有一点钱了
至少在工作了10年左右
然后有一点钱
愿意花在好吃好喝好穿的

(47:30):
一个存款大概有多少
i have no idea这个
呃
要问这么敏感的问题了
OK
呃给
你可以给一个很范围
很大的区间
你觉得他们可能每个人存款
如果30万有没有
no
没有吗
呃
我觉得不知道一个平均在哪
我觉得比平均高那么一点

(47:52):
总资产来算吧
不要按存款来算
嗯好
因为呃有一些会贷款嘛
对吧
啊啊
哈哈哈不动产
你是不是要知道我要说什么
我只能对
我大概知道你说什么
我只能说
我觉得这个人
应该比平均高那么一点
平均嗯
这样说吧
我觉得如果说

(48:12):
每天能够在精品咖啡馆
喝一杯咖啡
每天啊啊对不可能每天
对因为精品咖啡馆
也不是每家店
每天都有那么多人
大部分咖啡师
其实早上开店之后
也就是坐在那里yeah
do nothing
然后一两个小时接待呃
一两个客人
这样没错
除了man的这种

(48:32):
呃man的
当然我
我们暂时不能把它定义为
就是精品咖啡
我也
我也这样
呃应该是呃所以我觉得
如果说就周末
会愿意去逛咖啡馆的
嗯
人群
如果说年龄在3035这样的话
yeah
那么我觉得他应该有能力
如果算上贷款的话
拿30万出来应该是可以sure

(48:55):
OK
所以 呃
他们可能会在这个周末
或者说节假日
然后会
会羡慕咖啡师的工作
或者羡慕咖啡馆老板的啊
这
这么一种肯定有的一种存在
所以他们会想象
自己有一家咖啡馆

(49:15):
啊 对
所以有一天
他们可能会开一家咖啡馆
嗯 所以
他们就是咖啡行业
真正的消费者
就是消费者
是开店的人
而不是买咖啡的人
嗯 懂吗
所以就是你说的有很多人进
也有很多人退
因为他们花钱消费了
嗯 他们付了租金耶
他们买了设备

(49:36):
对 然后他们雇了人
然后两个月之后关门
梦碎了 嗯
那么这台机器是
比如我卖给你
嗯 嗯
两个月后你就打电话告诉我
不好意思
我店关了
我的机器九九成新
你要不要收
对 然后我又收回来
没有专门的人存在
对的
上海就是这样
当然
可能其他城市会好一些 嗯

(49:57):
可是我朋友说
其他城市的问题就是
喝咖啡的人没有那么多
所以这个咖啡店
也就服务那几十个人而已
然后就一直在那样
所以不能做大
可是也不会饿肚子而已
呃 有一些城市
它现现在的存在
是比较特殊的
嗯 比如成都

(50:18):
比如重庆
比如 呃
苏州啊
文旅为主
消费群体
就是吃喝玩乐比较以主体的
这种城市
他们其实还是有点不一样
对 我觉得最大的特征
其实我们刚刚在
那个碰头的时候聊到
你说是16-19年的时候
那个阶段就是对
大滋生嘛

(50:38):
那个 那个阶段其实是什么
是我们 呃
其实是北上广深为代表的
这个房 房地产冲顶的阶段
对 i remember
那么在这个阶段
其实就是
其实是最好创业的阶段
i agree啊
那么现现在
就是我们房地产触底的阶段
嗯 所以

(50:59):
受益的
就是那些房价涨的最少的
嗯 然后现在触底
最先反弹的城市
比如重庆
房价是没怎么涨的
嗯 然后成都
是最近两年开始暴涨的
所以那里的人
他的生活负担首先轻
因为他们不像北上广深
有很多人
1819年甚至2021年买了房子

(51:19):
现在腰斩
然后还要还贷款
嗯 啊
然后他们那边的人
反而房价现在正在起稳反弹
那么他们对未来充满希望的
那里的人
他会愿意少干一些活
或者做一个更轻松的工作
嗯 年纪轻轻去当保安
都有有
那么他周末就在咖啡厅
咖啡厅呀

(51:40):
晚上就在吃火锅
跟经济
真的是非常有密切关系
对
所以你选择什么样的生活
要选择怎么样的城市
那么在上海的话
我觉得这个绝对是OK
嗯 然后
但是你们的重心
如果肯定是
不能放在成都
和重庆这样的城市
那么在广州和深圳
我觉得都可以
对不
比如在北京这些大厂很多的

(52:01):
呃 对
腾讯 阿里
然后小米的这些地方
那么像我我我
我们那边有那个抖音嘛
字节嘛
他们肯定是非常需要这种
咖啡 对
他们楼下的咖啡馆
也绝对不需要提供
我们说的那种
风味很强的精品咖啡
yeah 什么
来自班纳瓦
不需要对嗯
就是要深烘焙的咖啡

(52:22):
就可以了
强咖啡因嘛
对让他感觉有绝对的嗯
味觉刺激
对
我觉得其实这个接着那个
嗯这么讲的
这个事情两个点嘛
我这边可以分享两个小故事
一个就是我姥姥今年84岁
他每天喝一杯咖啡
什么咖啡
每天 每天
什么咖啡
而且是雀巢的啊

(52:44):
就是那个红色的那个
非常经典的
每一天都要喝一杯
我都很震惊 我们家
他喜欢喝吗
他喜欢
而且作为一个80多岁的老人
他的印象里的咖啡的味道
就是这个味道
嗯所以我我做咖啡的
我会有非常大量的样品
以及要那个视频带回家
给他们喝吗

(53:05):
他尝过所有的
包括我家也有
像胶囊咖啡机
半自动都有
还是回到这个是
但是我我妈妈去给他冲
我姥姥依然喜欢
那个雀巢的味道哼
就是加了指示膜的那个
那款没错
那这说明什么
说明就是认知真的会不一样
每一代的消费者
他的认知文化是不同的

(53:26):
我觉得精品咖啡这个
这个赛道
其实是偏超前的赛道
因为他的受众群体
没有那么多
能达到他那个高度的认知的
嗯 因为这个
属于比较叫做玩家了
就是什么发烧友对吧
这个词我觉得可以用到
真的可以
可以就是
在没有那么多发烧友的时候

(53:47):
你先把这个赛道的店铺的
很广
其实是很难有这种受众群体
他愿意能接受的了的
因为费用
还是比较稍微偏高一点的
yes对吧
并且还
要有这个时间愿意去钻研的
所以我就觉得
它是属于比较超前的赛道
嗯 但你说它还会存在呢
我认为是会存在的
因为现在还有不多的
不断的人去认知
在增生嘛

(54:07):
嗯 就这个意思
就这个点
是不是没想到
我也没有想到
我老婆真的非常喜欢喝
并且她跳广场舞的大妈
群里面也都很喝
都是喝这个
都喝这个
yeah
啊 我在想
我现在美国的一些阿姨
也是在喝速溶
是吗 yeah
她们就习惯这个味道
嗯
然后你给她去喝一些fancy的

(54:28):
她们就觉得区别在哪
阿姨对不对
嗯 阿姨
重点词是阿姨
因为嗯 据我知道就是嗯
这几年嘛
我们算这近五年
像雀巢不是也收购了blue bottle
嗯
那为什么要做这个行为呢
也是因为他发现了
这个时代的变迁
他的消费者群体
那一代人变老了
嗯 那下一代人

(54:49):
他已经在不断的去丧失吗
他们会有
有这种市场分析结构的
就是他的消费主体
在中龄这一块
是在不断下降趋势的
那么他就知道
他们的产品结构
是出现了问题
为什么出现问题
是因为他们原有的品相
中年以及青年是不喜欢的
对
他们喜欢的是偏偏更像精品
靠拢的那一类产品

(55:10):
嗯 所以
他们会要去收购
blue bottle这种
对啊 所以我还是认为
既然就是
以大公司的一些做法
为导向 因为
他们
肯定是有很多的数据来源
调研了 嗯
所以我还是坚持的认为
精品赛道
这个赛道是有希望的
只是说它还需要一些时间
嗯
但是咖啡师
像刚刚他讲的就咖啡店
你说也提到了咖啡店

(55:31):
不断的有人退出
还有咖啡师的工资偏低
福利待遇可能偏低
他在光鲜亮丽的背后
他其实是有心酸的
那一那一层的原因
还是取决于
我觉得精品咖啡
可能商业模式上面需要调整
以及咱们整个大环境
真的还是再需要点时间
去返回原来的那个巅峰时期

(55:53):
但是咖啡师这个职业
他的这个心酸
我觉得
确实可能是需要社会关注
才能解决的问题
就不非不不
可能是咱们咖啡一个行业
就能聚焦解决的 嗯
我觉得
咖啡师真的很容易被替代掉
现在是嗯
上次你啊Sean过来的时候

(56:15):
嗯
他提出浦东的一家叫Mouthfeel
嗯 Mouthfeel
基本上没有什么真的手工
在那边做
他全部基本上都是机器
机器在做已经很
然后喝出来的咖啡pretty good
我就感觉到啊
那这些人在做什么呢
然后有一部分是帮你服务

(56:35):
就是有这个比较好的
一个聊天
服务态度
i get it我觉得这个是有的
可是后面我还是觉得oh
i don't know
有一部分我是希望被服务到
看到这个人在那边
呃呃
在那样子倒咖啡
这个我是喜欢这个feeling的

(56:56):
可是maybe
后面
就没有人喜欢这个东西
或是享受这个东西
就感觉
你给我一个好喝的咖啡
就淡了 然后好喝的咖啡
慢慢慢慢会被这个大众
压这个price
然后这个price就一直在被压
压压 就真的很难做下去啊
就是雇一个人专
门做这个东西for what就

(57:19):
嗯我觉得啊
所以以后肯定会分化
对包括有那个
赛博朋克这个概念啊
对吧就是呃
我很喜欢
其实呃就是
那说
说个好像跟咖啡没关系的
事情就前几天
我因为我家养了3只猫
我有4只
你有4只
好的你你用什么猫砂 矿砂

(57:41):
哦混合混合哈哈哈
因为我就传可能嗯
因为你没有养养猫吗
no就是你不需要铲那个对吧
那我用的是自动铲猫砂啊
你用自动铲
对对对我用很多年了
是我我我
因为没有买那个那个太贵了
然后我就自己铲
哎我发现
有的时候
那些猫砂会粘在底下
对对对或者要换的时候

(58:02):
它会有很多细的粉
它沉在底下
那就很就会有异味吗
啊然后也对猫的健康不好
是后来我现在买的这猫
它就非常的好
嗯但是很贵吗
它是混合的吧
啊他说他是矿砂啊
然后还有一些颗粒
能够测你家的猫
他的屁里面有没有血

(58:23):
嗯有的话会变色嘛
啊对那泌尿系统疾病
你提前能发现
怎么怎么样
嗯
所以我觉得现在爱宠物的人
已经你能从猫砂的售价上
和销量上体现出来
是包括猫粮越来越透明
嗯我女儿太搞笑了
就是每天晚上
有时候她就觉得
其实他他就觉得

(58:44):
阿姨做的饭不是很好吃
所以他就说爸爸
我要来一点猫粮
他就吃猫粮
真的吗 对
真的然后他的爷爷奶就
他的爷爷奶奶就整天说
我没有好好给他做东西吃
但其实这这是代沟嘛
他们印象中猫粮就是用
那些禽类的残渣

(59:06):
骨头 骨头皮
内脏或者怎么样鸡冠啊
这些东西去做的
但其实他们不知道
现在的猫粮有多卷
生骨肉很贵的
嗯
还有什么低温烘焙
还要梅酒
对对对对
兔子
鹿嗯
我有时候我问我家猫
你到底何格何德何能

(59:28):
还能吃到鹿肉
对我都没有吃过cat
真的真的真的对我
你说那个低温烘焙的猫粮
嗯
到时候剪掉这个品牌方啊
真的好吗
我我我买了很多
我现现在吃那个布兰德
我自己也尝了一下
很浓郁的鹅肝味啊
然后一点苦味也没有
我吃我们家猫
喜欢吃蓝氏的兔肉干

(59:50):
冻干那款兔肉也不错
兔肉真不错
对然后就是它天然的咸
嗯但是呢
它那个咸
就不是人为的那种咸
不是齁咸
是自然咸一下
然后就没有咸了
嗯鱼韵是那种肥肥的
然后也不苦
很好然后很脆
而且对他的那个就是嚼呃
咬合力不需要太大
还很适配

(01:00:11):
就是中老年猫啊
然后那个每一个批次
你都能问他的那个店家
要他的检测报告
CUA批次检验报告
所以我说其实我心里我知道
给我女儿吃我很放心啊
每一个厂商
都在夹着尾巴做人
因为这个是做卷呀
你如果说
不让你的竞争对手发现
检测报告作假
检测项目有缺的

(01:00:32):
或者是你的怎么怎么样
工厂有丑闻
马上这个品牌就没了
对
那背后给你融资的那些公司
都跟着倒霉
对不对 没错
所以其实猫砂也是嘛
然后所以我那我现在买这么
我一次就买那个20公斤哎
我家是 进了小区之后
1号楼这
进小区大门旁边

(01:00:52):
就是我家的楼房
所以那
我
以前已经跟快递形成默契了
这他不想给我搬上楼
那无所谓
我也健身嘛
对吧你就放在楼下
那我自己会搬上去
对然后
那天我收到了那个取件码
嗯我也不知道是什么快递
然后那个自提柜
在我家小区里面
大概有五六百米那个距离

(01:01:13):
一一个来回
我觉得都有一公里那么远
我们家小区还挺大的
在很最里面
那个自提柜啊
我就去扫码
发现是一箱猫砂
那20公斤的猫砂有4箱
100100公斤
我就我当时就很生气
因为我厌蠢
你知道吗
嗯我相信

(01:01:34):
很多人应该多多少少都厌蠢
换人了吗 快递员
我不知道有没有换人
但还是同一家快递
因为然后我就觉得
虽然送快递
已经不是很需要头脑了
但你稍微用一点点头脑
你会发现
你把1号楼的那么重的东西
放到里面

(01:01:54):
我还要搬回来
没错 我一次搬不回来
我还要分两次三次
对我就很火大
我当时心里就想
机器人和人工智能
赶紧把这些工作取代
哈哈哈
我本来还在担心自己
你知道吗
sure
我哪一天就被取代了
i know
但那一刻我觉得赶紧取代吧
我受够了

(01:02:15):
哈哈哈然后我还不敢投诉
嗯因为他知道我家地址嘛
he knows who you are
这就是最大的问题
是
所以我觉得
咖啡是以后肯定有一大肯定
会分化嗯呃
用不起机器人的咖啡馆
你就不要开了
嗯
那用得起啊
用得起人工的咖啡馆请

(01:02:36):
的又肯定是高价的咖啡师
就会分化很厉害
嗯哼就很赛博朋克了
就yeah
对以后我就觉得是这样
现在已经有
不是有那个G7B
它的一个应用多元景
多元化了吗
yeah
但但是我没有
我只看过机器b有做咖啡嘛
嗯
就是在那个hotlist上有看到
而且已经很多年了
包括像那个海底捞的拉面

(01:02:58):
手也是GCB拉面啊
我觉得就是后面
我不知道能不能会做出
像这种精品咖啡师的水平
哈 反正调酒
我看他基础款已经是OK了呀
就很很可怕
以后一定可以的
因为我上次有一个演讲的
一个调酒师上来
然后问他
其实调酒

(01:03:19):
最重要的点是什么
然后他说
其实跟调酒完全无关
就是说故事
嗯 他说把这个酒的来源
或是这这些花香啊
全部都说出来
然后把这个品牌
就是说一个故事
其实你一克一克算
把这个调酒搞出来

(01:03:41):
机器都能做
所以我现在想到了
咖啡师如果说转转型
或者是
当这个赛道不再行的时候
怎么样去让自己的技能
得到最大化的发挥
你还有另外的赛道可以做的
为什么 是因为你们的水平
你们的创意还是在的
因为你们会自己不断研发
配方对不对

(01:04:01):
嗯 包括像酒一类的
嗯 那么
他们其实也算是一种研发
可以是跟工业结合的sure
因为工业
其实工厂嘛
它是会有专门的研发团队
在的 其中一部分
就是需要有高敏锐的
这种配方的创新意识
什么时候可以考虑一下跳槽
哈哈哈 我觉得我
我觉得你
到时候如果真的出现这一天

(01:04:23):
你可以考虑转型
因为真的是另外一个赛道
只是说想办法工业
去把这种能够精品
调出来的味道
工业化吗
嗯 那他是需要不断的
这种创新的配方吗
这没错对吧
我觉得这是一条转型的路
而且像调酒师也是同样的
可以跟一些
像调配酒的一些工厂去
有这种结合
他们现在调酒师
很多都会开始做

(01:04:44):
ready to drink
是啊 RTD吗 对的
RTD的咖啡怎么样呢 没有
给你开拓了一个另外的赛道
哈哈哈
没白来
没白来没白来
哈哈哈
我觉得ready to drink
其实帮助了很多明星的
调酒师
就是我已经赢了很多奖
然后我出一个ready to drink

(01:05:04):
其实大家都已经认可我
这个身份了
然后喝
就会比较愿意喝这种
ready to drink
可是很多咖啡师
至少就没有赢什么奖
还没有达成
这样的一个明星效应
很难就是转行
而且咖啡比赛里面的冠军
消费者都不认识
Don't give a yeah

(01:05:25):
they Don't care哎
但是我知道有一个就是
当然是那个日本的那个
嗯过世锦冠军嘛
应该你你肯定知道的
就是那个塔斯卡亚博骨折
破骨折
破骨折对对对
因为因为我
我只知道他日文
我不知道
他翻译成中文应该怎么念吗
他就是有出书啊
对 而且
他在ins上
也有很多的这种粉丝
他的理念就是

(01:05:46):
把一个精品咖啡
如何大众接受化
就是如何以最简单的工序
就是更下沉嘛 更
那个广为人知
他就是日本全家
就是咖啡这个行业
对吧
咖啡这个类产品的选品顾问
所以我觉得这也是一条
就是赛道对
对吧 我快速介绍一下
他以前是一个职员

(01:06:07):
然后一直喝可口可乐
直到有一天他糖尿病
然后住院了
他要改变自己
于是他就改喝咖啡
然后他觉得咖啡不好喝
于是他就想
怎么样把它弄得更好喝
逐渐逐渐的他就
这个故事好酷
对 他就有了
一个叫三七比例的
一个冲法

(01:06:28):
水冲的一个什么手冲的一个
那个方法
一个比例对一个recipe
然后他就得了冠军
但同时
他还有一个很厉害的技能
就是
他很会运营自己的社交媒体
和对
然后他的他嗯
很愿意去分享世界各地对
分享展会他都愿意去
上海他来好几次
然后呃

(01:06:48):
他也开了咖啡馆
好像叫Glitch是不是
我不知道
因为在上海吗
在日本
在日本 在在
在东京还在哪
我不知道
我也想去的
我
不是那个马上就要去日本吗
其实也是
有那个一定想要跟他合作的
这个这个这个联系
嗯 所以我提下他
也是因为
我觉得他的故事很励志
对 所以挺好
就像冠军非常多

(01:07:09):
但能被人记住的很少
而且这个冠军诞生的
除非像Joseph这种
嗯 他一直是冠军
对
咖啡比赛最有意思的一点
就是嗯
没有人能蝉联两次冠军
也就说
运气至少占到了大于50%
嗯哼
Joseph是绝对的实力
对
所以他每一次都能得冠军

(01:07:30):
嗯
所以咖啡的冠军你一旦得了
要好好把握住 对
呃这也是很多人
比如我不想去打比赛的原因
因为他不像柔术比赛
呃我我tap了嗯我就是输了
对或者我我out了
然后裁判救了我
那么我输了就是输了
嗯
但是咖啡比赛是一个一个上
对然后

(01:07:50):
那为什么我是抽签
是抽到1号
那我就很倒霉啊
嗯那
评委不知道该给我什么尺度
给分那如果我是40号评委
早就已经舌头都麻了
他他也不会给我
我认为公正的分数
对对吧呃所以
呃这个冠
冠军诞生的这个时候

(01:08:12):
下一个冠军其实已经诞生了
只不过还没有拿到奖牌而已
i see
所以我觉得呃有一些人
设立的很好的人
他能够取得超额的收益
商业化思维比较强
对他都是
他的准备都在比赛以外吧
我觉得

(01:08:32):
哎我觉得就是
我们这个聊天的话题
非常的广泛
并且还挺挺挺深的
对以后还要来对
哈哈哈包括像已经涉及到
像转型的一个职业化选择
建议啊
或者是分享
已经到这个方面了
我们上次还聊了外星人
啊对
unbelievable哈哈哈
我这个是怎么可以聊到爱情

(01:08:53):
i don't know
哈哈哈
我们就是乱聊的
对
我的电台的这个特征就是
对啊突然就聊得很便宜
没关系
只要外星人他会喝喝饮料
我也会把咖啡卖到宇宙
说明他就是外星人
哈哈you don't know
哈哈真的很有可能
好我的我最后一个话题
好嘞

(01:09:13):
呃我们时间也是差不多
嗯嗯因为我觉得
在上海这几个城市
这个price已经被嗯分开了
很明 显就有最便宜的
然后有最贵的
嗯
你觉得
未来有人会站到这个中间的
这个这个space吗

(01:09:34):
因为有70块钱的一个首充
然后有9块9的
然后到现在
基本上几块钱的
一个速溶咖啡都可以得到
那这个中间现在没有人
没有总什么人在在赞助
以前可能算是星巴克
可以算这个中间的一个
middle ground

(01:09:54):
现在越来越少了
嗯 有未来的一个可能性
会谁进去吗
你觉得会
这个会长什么样子
我觉得没有
没有
我觉得没有
因为中间那一档是很难存活
就是他坚持不了
他迟早就会被分化
嗯
那你觉得贵的会变越贵
然后便宜的会变越便宜

(01:10:16):
中间肯定会大部分存在的
就是有很多很多
嗯
就是属于中间价位的店存在
嗯 但是
它很难成为这种超级连锁
嗯嗯 它很难去
那个
被每一个地区放大复制
就是可以放连锁放加盟
很难 因为他那个价位的话

(01:10:37):
都是根据
当地的一个实际消费水平
来定的
就中间很难被人记住
你知道
为什么我们会容易记住
最贵的 要么就是最便宜的
yeah 就是因为它有强劲一点
中间的话
你要么是品质能达到最平衡
要么就是你真的资本够硬
yeah
我我不知道我的理解是不是

(01:10:59):
对啊 但是因为我目前看到
赛道
都是在往降本增效里面走
要么就是在高架上面
就是把握绝对的那种
高消费的那个品质呀
我觉得菠萝
菠萝
卖的价位已经是算偏高的了
嗯
我也觉得
包括在那个咱们南京东路吧
还是GS那边的店
对但它品质我觉得OK啊
就是对得起这个价位对不对

(01:11:20):
是的
嗯我觉得呃题外话
blue boss这家店
属于很大胆一家店
我觉得
拿它和呃manner去比较的话
呃一家店
如果敢用大面积的白色
那么
他必须在细节上做到很强
极致
首先干净的地方要很干净
那么要做到这一点的话

(01:11:40):
你
你白色的材料肯定容易磨损
容易沾到污垢
那么你这些
虽然看起来很便宜的
就是只是刷成白色
但其实用料反而是贵的
但相比many很多也是白色调
嗯但你会感觉
我不知道你们是不是感觉
它塑料感会强一点呀
它有一点有有点
呃小米的感觉
就是东西能用

(01:12:01):
但是比较便宜
你知道吗
就是啊
对对就大家就是秘而不宣
就是
其实我们口袋都囊中羞涩
但是
你想要一杯还不错的咖啡
但是呢
你又想维持这个体面
我能给到你
但是你囊中羞涩我心里也懂
15块一杯美式
带杯10块我能够给你
yeah啊
那么我觉得接下来是便宜的

(01:12:23):
大家都会一起慢慢的涨价
毕竟原材料在涨
对对对
但是我刚刚又想了一下
贵的这个啊
我觉得就是
他也会往中间去靠拢了
嗯我觉得就是贵的那一档
我觉得就跟你说的中间那档
其实我觉得统称为贵的一档
我觉得就9块9或者10块以上
都属于贵
我就觉得因为9块9那一档

(01:12:44):
我觉得15以下吧 15以下
这么放吧
对10块钱以下的
现在就因为咖啡豆在涨价吗
我觉 得
已经可能就是慢慢的
会都往上浮动一两块
对
所以我用15作为一个分界线
比较合适一点
OK对
如果你看到一个品牌
我觉得它的菜单是15上下的
那么你就会有个预期

(01:13:04):
首先
你会拿9块9的去跟它比对
但是当你喝到嘴里
你发现它的口感比9块9的好
那么它就拿住你了
你以后就会点这个
对对对但如果说它的价格
15左右 它比9块9要好喝
只是多5块钱
对吧 我觉得这5块钱是值得
而且
它如果装修又没有那么差
还是可以的

(01:13:24):
那这家咖啡馆
我就觉得性价比很高啊
yeah对对不对
okay
那如果在网上的话可能20多
像我们刚碰头的那个brand plate
嗯然后还有就是
比方说
有一个做烘焙的店叫bonshort
嗯那个热面包那个店啊啊
他很厉害
yes
他就是是热热面包对不对
他他应该是
就是用那个瑞县思路

(01:13:45):
在做烘焙啊
但是他他的咖啡就很贵
是不是
你你你可能没有印象
因为
你不太会去他店里买咖啡
嘛
你可以去看一眼价格
对他是30-35那一档嘛
所以他不会跑量
嗯那么呃
他们这种就不是以咖啡为主
对
所以呃
我觉得就你提到的这些城市
以上海为代表的

(01:14:05):
嗯那么9块9
会可能涨个两三块吧
嗯在未来一个阶段
但是呃
在网上的价格不会很很
很主流嗯
会会得到很大的份额
呃他们只是
会保持一个较高的毛利
然后 嗯
你爱买不买
yeah i guess
我觉得是这样
哪怕是一些做
奸货的店
什么100多一杯的

(01:14:26):
200多一杯的那种
那就是他们肯定不会亏那
但也赚不了什么钱
嗯就这样
就是活着吧
对就活着
对这个我可以get到
因为我也喝过那种70块80块的
一杯就我最多喝一次
然后啊我感觉到
真的有那么好喝吗
呃

(01:14:46):
hard to say我也喝maybe喝不出来
所以我舌头比较笨
我就觉得OK
够了
我再也不要再吃这个亏了
而且它的服务
远远没有跟上
它的产品的价格和品质
嗯
就他的服务让你觉得很掉价
嗯很多咖啡馆
我的印象是这样的
凶凶的

(01:15:07):
或者的拽拽的
我觉得凶凶拽拽的
我觉得
反而是他们的保护色吧
哈哈哈对
我觉得
可能就是很心酸的一种
反而我觉得是自卑在里面
然后他也不想跟你说什么
就但是你也不能理解
对
就是很尴尬的一种认认识
那下次就就这样了

(01:15:27):
就因为他们
我觉得
做咖啡师的人也比较偏内向
不像我
觉得调酒师会比较外向一点
咖啡师我觉得偏内向
然后
咖啡师就是想安安静静的
我在这边看我的书
然后偶尔做一杯咖啡给你
做古筝就跟Jam刚讲的嘛

(01:15:47):
就是嗯
保护你逃避一些事情世俗嘛
对享受这种绝对的安静呀
对
就是赚不了钱的一个咖啡馆
哈哈哈
但是调酒师的话
确实整体的就嗯
我我我知道有很多调酒师
嗯其实他们不需要

(01:16:08):
也也没有比较高的
呃教育程度嘛
sure但他们他给你的感觉
如果说今天你认识了一个调
酒师初次见面你
你会对他的印象大
大概率是好的呀
因为
他会把自己收拾的很干净
他的发型一定是做过的
嗯哼然后皮肤啊
甚至眉毛啊

(01:16:29):
甚至饰品啊甚至衣服穿着
他都会很在意
嗯但是咖啡师呢嗯很奇怪
嗯哼
我不能说很多咖啡师
就很多咖啡师
我觉得可能很日系是吧
至少四成五成以上
我觉得
我认识的是本科以上的啊

(01:16:49):
而且但是他们就
为什么不收拾一下自己
很奇怪啊
两个都是有一身纹身
就完全相反
就给我感觉啊
嗯所以我觉得
在酒吧
就是一个调酒师一个吧台
调酒师的工资
是不是应该
比咖啡师要高一点
那肯定要高嘛
因为他要熬夜他要试酒

(01:17:09):
肯定对身体不好
对的
然后他是真的有在服务和
i agree这个对吧
yeah
但是咖啡师是没有这个的
嗯那么这也反而也是
你可能教了我一个学习点嘛
就是我很喜欢坐在吧台上
even我不喝喝酒
我愿意坐在吧台上
跟这个好一点的啊

(01:17:31):
调酒师稍微沟通一下
对然后他听一下我的故事
我听一下他的故事
至少这种沟通我是喜欢的
对我也愿意
就是i don't know
坐在这儿多坐一会儿
然后多付一点小费
这样子的
我觉得是不是因为咖啡师
如果
他的收入能够跟调酒师持平

(01:17:51):
他的服务
他也会有这么多的提升
possible
相互吸引吧
因为他的低工资
所以吸引了不是很优秀的人
哈哈哈这样子吗Harsh
同时也是
同时也是因为不是很优秀
所以只能做咖啡师
哈哈哈oh my god
立马被砍死了
对不起哈哈哈
我毁了阿sir频道

(01:18:12):
哈哈哈我觉得
我们今天聊的真的很好啊
很感谢两个嘉宾过来
很荣幸
来参参参加我的这个啊
party 谢谢大家
谢谢
好 拜拜拜拜
Okay, Hello Everyone
Yuki and Jam are here today.
Jam's fourth time.
Yuki's first time.
The first one
Welcome to my podcast
What I want to talk about today is actually coffee.
Because of（yuki‘s） new job,
And Jam has been making coffee
a veteran.
But this is industrial coffee,
is a little different.
Yes, yes, industrial coffee.
You two introduce yourselves first.
Then let's continue.
Uh, you introduce industrial coffee first.
I also want to know about it.
Do you need to show your business card?
I don't think so.
Ha ha ha.
You can stick a QR code later.
Okay, okay, okay.
Hello everyone,
I'm Yuki from Moyin Coffee
And we are mainly
It's like Luckin coffee.
and some suppliers of Pye Coffee.
specializing in retail products.
Well, there will be some
room-temperature and chilled coffee liquid,
and freeze-dried blocks,
freeze-dried powder, instant coffee series,
And also RTD.
And something like that Korean Daily Coffee
and bagged direct-drinking liquid like that.
I don't know about that.
Well I'm Jam and I've been making coffee for 14 years now
and I've also worked as a barista.
Now my main business is roasting coffee beans
Then do coffee training by the way
Well, you can learn coffee from me.
Ha ha ha.
Is it free?
Of course, it's paid.
Yes, charging is to be responsible for you.
Ha ha ha, yes.
I totally disagree, but okay.
Thank you.
Welcome you two to my podcast.
What I'm feeling right now is when I first started recording with Jam
So far, one of my perceptions of coffee has changed a lot
It's constantly improving.
Uh, I keep feeling that Chinese people don't like coffee that much
Ha ha, is this your DNA awakening?
No, no.
I really think that now coffee
everyone used to be like,
I go to Starbucks.
and then for a while, specialty coffee.
But now,
I feel that coffee has faded.
Everyone is
I don't know if people think that
as a functional drink,
or what's going on?
What do you think now
people's perception of coffee
what's going on?
I haven't done any research.
From several aspects,
First, let me talk about myself.
Well, actually, from twenty fourteen to now,
It's been eleven years.
Uh-huh.
I really realized
I seemed to be a little inseparable from coffee.
To be honest,
in recent years.
Uh.
especially
Actually, I used to keep saying that
to my friends that
I can go without coffee all day.
I can go without coffee every day.
If I go on a business trip,
there's no coffee shop,
or without coffee, it doesn't matter.
Uh-huh.
If
there is free coffee to drink,
and it's a good coffee,
I'd be happy to have a few sips.
But I can tell the difference between good and bad coffee.
If someone brings it,
Oh, uh.
what from the Elida Estate,
fourth place,
what about the sun-dried group,
the champion of the washed group,
we would also buy these beans.
We would think wow,
it's really amazing,
It's delicious, and you can taste it.
Sometimes I can taste the flavor of lychee.
Yes, you can taste it.
Yes.
various kinds of mangoes,
or osmanthus,
or other flavors.
But if there is no it,
it's just so-so.
But in the past two years,
I have bought a coffee machine at home.
bought a coffee machine.
So if I
if I buy the Mica of the hot mom,
It's twenty-eight thousand yuan.
several months' salary.
Yes, several months' salary.
Ha ha ha, I'm not afraid to tell you.
That's several months' salary.
Because for those who make coffee,
we said in the first episode that
I think we mentioned that.
the salary of a barista
the salary is actually quite low.
But I think
if a Shanghai native
works in the coffee industry,
more or less,
he wants to escape some responsibilities.
Yes.
Uh.
If they come from other cities,
maybe they
they can get
a relatively high salary.
and some baristas,
but after paying the rent,
they don't get much.
That's it.
it's not a sustainable job.
That is,
it's not a job that can be done for a long time.
Now,
even if some brands of cafes
there are so many.
like Mana,
are expanding rapidly,
But I still think that
barista is not a
worthwhile
or suitable for long-term employment.
for a long time.
Well, if you spend over twenty thousand yuan
plus a coffee grinder for thirty thousand,
If you keep them at home,
you only make one or two cups a day.
In fact, it shows that
for me now,
coffee is indispensable. Yeah.
It's a must.
Especially for my wife,
My baby is two and a half years old.
For me,
I think the process of making coffee
is a kind of fun for her.
That feeling
Sometimes,
just like when I'm doing yoga.
I'm really tired after work every day,
and
and a little dizzy after dinner.
I don't want to exercise.
But I just tell myself
just give myself five minutes
to meditate for myself.
Then I just sit there and meditate.
which Ryan taught me.
meditate for five minutes.
and it would be better after five minutes.
Then I could exercise.
Then I could follow a one-hour flow.
I could follow it. Yeah.
Making coffee is also me.
Every morning when I wake up,
I may not want to get up.
without washing my face or my hair.
and then make a latte.
In the process of preparing,
I feel like I'm ready to start the day.
start the day.
So functionally,
I think
it must be more than just caffeine.
chemical substance.
Because I haven't drunk it yet.
I was already ready in the process.
But after I drank it,
I could clearly feel
a very relaxed, um,
a feeling of freshness.
Sometimes when I drink tea,
I don't feel like this.
Really.
Yes, I do.
I used to work in
for gift purchasing,
or something like that.
We provided Shanghai General Motors
we provided many products.
and often went to the tea city
We also drank a lot of good tea,
It could be three or four thousand yuan per pound.
like Jinjunmei and so on.
Old white tea.
You know.
And then five-year-old white tea.
But after drinking it,
it may be physiological for me,
a bit allergic or something.
My heart rate is particularly high.
And it's the kind of
an excitement that I can't calm down.
I can't calm down.
But coffee doesn't.
but coffee doesn't.
But some people seem to be the opposite.
So, I prefer coffee.
Of course, I may be in this industry.
So I have to
I have higher requirements.
If there are some that I'm not satisfied with,
I will feel very painful.
After drinking it,
So,
the cost can't be reduced.
Ha ha ha.
So I think from this aspect,
the process of making coffee
is actually an emotional value.
And caffeine itself
is also very magical.
Yes.
And it does have the potential
can make real
with a high ceiling.
without bitterness,
even sour and sweet.
There are also some floral and fruity flavors.
all of them.
So I think
it's a good thing in every aspect.
Now,
I can say very frankly that
I really like coffee.
嗯
I think I haven't wasted these ten years.
Yes.
Uki, how about you?
I'm thinking about
who is older, his age or mine.
Because I just mentioned him.
at first, I thought
that he
he might be slightly older.
But after hearing his
his entire employment experience,
I think I might be older.
Really.
Do you want to reveal it?
Do you want to reveal the lady's age on the show?
I'll reveal my own.
I'll give you an answer.
I was born in October nineteen ninety.
Oh, I'm only two months younger than him.
Oh.
Ah, you are the same year as me.
But I'm a little younger, in December.
Oh.
Yes, because I feel like we are the same age.
I'm just wondering who's older or younger.
You are a Capricorn, right?
We care about this?
We don't care about that.
Just a digression.
Ha ha ha.
Because the pool of insights
actually quite similar.
Right, but his perspective
is more from
specialty coffee
as a coffee practitioner.
Uh-huh.
and maybe a father, and so on.
from a diverse perspective.
to look at the problem.
Well, my perspective is different.
He is a man and I am a woman.
And also,
I am a
an industrial coffee practitioner,
and I am a
and a singer.
Well, for the single group,
they may have a greater demand
in emotional support.
may have greater demand.
I think so.
It's actually similar.
but the single group
they may have more emotional value
demand
than those with diversified identities
is more single.
Because different identities
transformation,
really need this emotional value.
one.
Uh.
We can call it a pause.
to switch identities.
What's the term in the game? Save.
Switch.
Uh, you can understand it this way.
Yes.
I have been exposed to coffee for many years.
and it's very interesting.
My family actually has a little
we have a small tea field.
which is very interesting.
And my hometown is in Lushan,
so there is Lushan Cloud Mist Tea there.
So I grew up
I was basically soaked in tea.
Yes, it is.
And we use those large porcelain jars
drink tea in a one-liter porcelain jar.
It's amazing.
Does one person drink so much?
Yes, it's our family.
everyone has a large porcelain jar.
My mom will
my grandparents
Everyone drinks tea like this.
It's amazing, and it's all green tea,
and freshly brewed.
So I have actually been exposed to tea a lot.
When did you start to drink coffee?
Actually, in my college days,
in China,
I didn't actually come into contact with coffee.
On the contrary,
I only started to
that I started to drink coffee.
At that time, I drank coffee in Japan
three.
just like him, in a coffee shop.
or in the donut shop.
I went there to study.
Because there,
basically you order a cup of coffee
order a cup of coffee
and donuts in front of you,
like a self-study room.
And at that time, I thought,
what is coffee?
coffee
is a necessity for accompanying time.
a necessity.
You can refill it.
You can refill it.
I don't know when
McDonald's
actually has always had a refill service.
But when did it stop?
I don't remember.
Oh,
I don't know.
have you gone through that process?
The refill of McDonald's coffee.
At least sometimes I haven't drunk coffee yet.
Otherwise, I would have remembered it.
Yes.
Yes.
I don't know.
I don't know.
when China cancelled the refill of coffee.
but in the US, it's still available until now.
customers can still refill.
Yes.
So at that time,
it was an enlightenment for me.
Coffee is a necessity for accompanying time.
a necessity.
It can also be understood as that He Min
adjusting time to study.
like an hourglass.
It makes you feel at ease.
And then,
after work,
because I have been engaged in
in the industrial field,
and then I came into contact with coffee
it's his own interest.
It's really the same as him.
Because
I think we are the same age.
Why did you just ask about age?
So we are peers.
facing the changes in the whole society.
Yes.
I think it's more or less the same.
Actually, I think for us,
we should be about the same age.
The changes in the entire social environment
is changing too fast.
Yes.
I think we have all experienced the process
from PHS to mobile phones,
to smartphones.
Anyway, I have used Nokia
and PHS.
So to get in touch with the outside world,
and breaking the information barrier.
It really takes a lot of time
and spend a lot of time digesting it.
In fact, this thing just needs
I think it's called a catalyst,
and additives.
which can help you absorb it more smoothly.
So I need coffee.
Ha ha ha.
I think this is good.
It's high-end, just okay.
Let me explain it to you.
It can be understood as
I don't know much about many things,
I need to learn by myself.
But for these studies,
I can't communicate with others
and ask for help. So how can I
get rid of external distractions
to understand.
I have accepted so many new things.
Yes.
I need absolute quiet time
space, the process of making coffee
or drinking coffee,
even if it's only five minutes.
I feel like I'm escaping
or being detached.
I'm free from outside distractions.
I can quickly calm down.
Then I may achieve
maybe it's a bit philosophical.
I can achieve a
the most efficient time for my own thinking.
Just five minutes is enough.
Even if I can absorb a little bit,
I feel very happy.
This is
I don't know if this explanation
if you understand.
I know this is already a bit
I try to make it as concrete as possible
to help you understand the process.
I think
This is when I'm taking a shower.
I can get.
Yes, yes, yes, taking a shower.
It's when you're in the bathroom,
you don't have
you don't have your phone, right?
and you have nothing.
Just directly in it.
only water and me
in this environment.
Yes, I can get it.
But what I'm more curious about is
what do you think of the current environment?
the overall environment.
the environment of drinking coffee.
Can you say it's going up or down?
Let's go in this direction first.
I think there will be more and more people.
or less and less?
I think it will still increase. Really.
Yes, it's me.
I can share with you
I am in the industrial coffee industry.
information and signals I have received.
First,
the coffee bean prices have fluctuated greatly.
and there are many reasons.
such as the natural environment
and some real environmental factors, and so on.
More of them
is actually caused by technological progress,
such as the increase in yield.
Yes.
and the refinement of the yield.
And there are also many people's
more
demand.
Yes.
China has a very high cultural heritage.
Our country has a very high tea culture.
for many years.
I can say
the time of tea culture
much longer than coffee.
For sure.
Why in recent years,
when accepting coffee,
the entire coffee market
has undergone earth-shaking changes.
Anyway, there was no coconut latte before.
in China.
Right?
I think
Chinese people have too strong creativity.
So I think
tea has been played for so many years.
and thousands of years of coffee.
I think
with our country's diligence
and intelligence,
it can be played for many more years.
Oh, okay.
Jam you know
Yeah.
I agree.
As for tea,
actually,
Although tea has a long history,
but now I think
its development is still a bit.
In China,
we have been drinking tea since the Tang Dynasty.
When we started drinking tea in the Tang Dynasty,
Yes.
there was no filtering at that time.
Yes.
unlike now.
after making tea,
maybe, for example, if you drink tea with a gaiwan,
the tea leaves stay in it.
and then every time you make tea,
you need to pour it all out.
right?
Then,
Well, that was in the Tang Dynasty.
our tea-making process was introduced to Japan,
it became matcha.
So the tea was crushed,
and then
It's like drinking the tea leaves themselves
drink it together.
It wasn't until the Song Dynasty that it was developed.
Yes.
But on the other hand,
thousands of years have passed,
most of us now
what kind of tea do we drink now?
Milk tea.
Yes, there is.
There is also tea.
Many people focus on
the original taste of tea,
or its original home's altitude,
or its processing technology.
It's the six major tea types, right?
right?
What kind of tea are you drinking?
fermented first,
post-fermented,
or not fermented,
or rolled and cut?
or something else?
No one cares much.
Everyone still regards it as
an indispensable supporting role.
Do you know why?
I have an idea.
I think
because its history is too long.
Yes.
It's too long.
It's like traditional kung fu.
Yes, it's too long.
There are too many things to learn.
So they keep doing it like this.
I don't want to destroy this tradition.
Many things are like this.
whether it's kung fu
or other things,
it can't be changed when it has a long history.
But because coffee has a short history,
you have more room to play with it.
Yes.
I think in this regard,
it has developed relatively fast.
Behind it,
I think it reflects the changes and developments of China
the change and development in the past hundred years.
It can catch up with
the development of coffee in one hundred years
It can catch up with the development of tea for thousands of years.
In it,
there are many things to learn.
If it wants to be high-quality,
it can learn from red wine.
嗯
to build its own system.
If it wants to be commercialized,
he can learn from milk tea
to match various things,
or even learn from cocktails.
So,
But in the end, the end is the same.
it must be popularized.
Then,
no one will pursue so-called inferior goods
pursue too much.
So,
it means that it will inevitably be
the audience will be wider and wider.
But for coffee,
its own taste,
no one will care too much.
I think so.
I don't think people will pursue too much.
Because for tea,
because the good stuff is always limited.
Including now,
because of the natural climate,
We may have said before that
within the Tropic of Cancer and Capricorn,
but now we can.
we can grow coffee.
Slowly,
because of global warming,
In areas close to the equator,
we need to increase the altitude.
Yes, then closer to the equator,
Then gradually,
latitude will gradually move towards both sides.
to the north and south
to expand, for example, in China,
Sichuan, Guangxi, Fujian
Fujian can also grow coffee.
Well, then,
But the quality
may gradually start to decline.
There will be less and less good coffee.
and it will become more and more expensive.
From the bottom logic,
the commercialization
will be reduced.
the excavation of coffee's original potential
but focus more on
how to make it match with other raw materials
to be matched
to achieve better results.
While reducing costs,
I think so.
That's why this industry exists.
is industrialization.
Uh.
In this way,
it seems that
that industrialization is not good.
Technology can definitely do a lot.
Uh, technology can do.
In the past, technology was also improving.
getting better and better.
In the past, I actually thought that
instant coffee,
or those that came out a few years ago.
Can I mention the brand?
Three Meals and Half.
If you need, I can help you check
the freeze-dried coffee
and freeze-dried powder.
including
Actually, compared to this,
maybe a little more high-quality.
Many people like to buy hanging ear coffee.
Yeah.
啊
I've never liked pour-over coffee.
There are two reasons.
The two reasons are
I don't like the ear coffee.
It will have that kind of
the sour taste of overnight red wine.
Do you like drinking red wine?
No.
You don't like it, so I don't drink.
Well, if the red wine is opened today,
the acidity may be various.
but more or less, um,
there will be more fruit acids.
But if it's left overnight,
it has been over-oxidized.
then the acetic acid will be very strong.
The sour taste of overnight red wine
is like the one in the drip coffee,
the taste.
Actually,
It's because of the loss of freshness
and the flavor has changed.
Yes, this belongs to
as a coffee professional,
that is difficult to accept.
It can be considered as spoilage,
It's a kind of deterioration.
It's a kind of deterioration.
It's oxidized.
So, um,
Including freeze-dried coffee powder,
I don't like them.
That's the point.
Well, since it's time,
I think
as an industrial coffee practitioner,
I want to tell you that
Let's use facts to speak.
I'll make a cup for you.
Let you feel
The revolutionary
the charm of a revolutionary technology.
Is it convenient?
I'll make it now.
OK, OK.
Can you do it or should I do it?
I don't need to know.
No need.
It's very easy.
Just add water directly.
One hundred and fifty grams, right?
One hundred fifty to two hundred milliliters is fine.
Is this advertisement a bit too hard?
We don't appear.
Just drink.
You drink this cup.
and make another cup.
the ESOB two in your bag.
the ESOB two in your bag.
Both can be drunk.
Both can be drunk.
There's another E in your bag.
It's in my bag.
Yes, yes, yes, yes, yes.
I'm very interested in that E.
They're the same.
Just add cold water.
No need for hot water.
A few moments later.
But if I,
my comment might be a little sharp.
Okay, go.
It's okay.
Because we are industrial coffee.
You just need to compare it with industrial coffee.
We don't need to compare with specialty coffee.
It's rare.
Drinking industrial coffee
It's rare.
Okay.
Let me get you a cup.
Well, I can have two cups.
You can evaluate it.
Well,
This must be Sherry, right?
It's the one that was popular a few years ago.
It has a kind of
cherry,
and a little cream.
and a little winey.
vanilla,
Yes.
But to be honest,
This ICI, because I just saw that
it says sun-dried on it.
but I can't smell it.
I can't smell it.
It's okay, let's drink it.
This is indeed better than I imagined,
is indeed better.
Ha ha ha.
Ha ha ha, this is my first time drinking it.
Yes.
Oh my god.
It's different from what I imagined.
Yes, it's still instant coffee.
Yes.
This one
It's much better than I thought.
Well,
Let me simply say that
we
we
if we pursue the quality of coffee,
we have a saying that
you grind as much as you drink.
Right, we grind it on the spot.
The reason for grinding on the spot is that
the coffee beans
at the moment of grinding,
basically
the aromatic substances will be broken.
ninety percent of it will evaporate.
That means
the limit you can get
the remaining ten percent.
However,
using the existing method to make coffee
we can only reach maybe twenty-seven percent.
Twenty-seven or twenty-eight percent,
there is no way to get the remaining ten percent.
Even if you find it,
So after we
after brewing the coffee and grinding it,
within fifteen minutes,
it must be exposed to water.
Yes, to put it
after dissolving these volatile substances in water,
It's actually almost the same.
You must drink it within fifteen minutes.
Otherwise, it will lose its aroma.
But
I think
I think it tastes better when it's cooled down.
I've always been like this.
But you don't leave it for a long time, do you?
No, if it's cooled down,
it won't taste good even if you leave it for a long time.
嗯
I think twenty to thirty minutes is the best.
It's the last part.
from the beginning to I know,
when the temperature drops a lot.
Yes.
Well, what do you think?
Is it a little cooler than your body temperature?
Yes.
At that time,
the aroma is the most obvious.
I think it's the most obvious.
Although it has evaporated a lot,
So I think this
sun-dried A
sun-dried coffee,
I feel that after brewing,
it will be a little more.
at that time,
the aroma will be a little more volatile.
the taste of coffee.
However,
Because I don't know the price,
I think it's definitely better than many
Yeah.
much better than the ones I've tried before.
Me too.
It's just about the same.
It's a little higher than freeze-dried powder.
Because now
we are still trying to reduce costs.
Just me.
just like
the brand I just mentioned, um,
Um, uh.
it tastes much better.
Yeah, and as far as I know,
that brand is still very expensive.
It's cheaper than it.
It should be about the same.
It seems that each one costs four or five yuan.
Is each small can so expensive?
It seems very expensive, I remember.
I don't know, I rarely drink it.
And then this snow,
This Sydney pear
now has a strong wine flavor.
But I actually don't really like
I don't really like Sydney.
This bean.
Uh.
I don't know if you have heard of us.
when we make coffee,
especially for raw beans.
in recent years, there have been many
called flavor beans.
In fact, the process is
when the green beans are raw,
some flavorings have been added.
So in theory,
the SI should have an aroma.
But over time,
so they have evaporated.
So in the same time,
its aroma should also have evaporated.
But it still exists.
So maybe the beans
the raw beans have flavorings.
Yes.
I have to taste it.
Of course, there is no.
You can try it first.
Yes, this is the taste of Sherry.
Snowy taste.
It's less sweet and sour,
and it has a stronger astringency.
Maybe it's because the red brick is a bean,
which is used to make Sherry.
Or maybe
There is also a bean called lychee blue.
I don't know.
Have you ordered it at Manner?
Ah.
Never.
Uh.
They use beans from lower altitudes,
maybe one thousand three hundred meters,
or one thousand four hundred meters, such beans
will not grow very slowly.
and the sugar content inside
will be lower.
So after the final roasting,
the taste will be
it will be a little more empty and astringent.
not so rich,
Yes.
But, because matter is conserved,
logically speaking,
the more substances it contains,
the more rich its aroma will be after baking.
Huh.
But if its taste tells you
it doesn't have so many substances,
but the aroma is strong,
So where does this aroma come from?
Oh.
then we should raise a question mark, right?
I get you.
Oh, I don't know.
But I drank that cup anyway.
The one in your left hand.
Right.
Surprise, my first reaction was
how could it be so good?
Because it's my first time drinking.
Would you like to try it?
I'll wait for my next one.
You put it down.
I want to drink this cup.
Okay, my first reaction is
You don't like this cup.
You can give it to the girl.
Hey, you haven't tried it.
I haven't tried this one before.
Of course he has.
It doesn't matter if he hasn't drunk it.
Hey, you haven't tried it.
No, you have to try it.
It's okay, we all have health certificates.
It's okay.
We all have.
Do you have a health certificate?
Of course.
He has it too.
He is doing that job now.
It smells pretty good.
No, that's not for me.
I think the wine smells too strong.
I'm not.
I see.
Not for me.
It's for this kind of audience.
We are especially developed for some specific groups of people.
developed for the Russian group.
Yeah.
To be objective,
That is.
If Ethiopia can make it like this,
I think your craftsmanship is really good.
but I personally don't like it.
the Sherry.
the Sherry beans.
It doesn't matter.
Because it's just that.
Everyone has their own preferences.
The box I brought you
there are eight mixed ones.
different flavors.
This is ISA.
and four other single-origin coffees.
I also have three blends.
May I ask a question?
Let me ask you a question.
I actually enjoy the process of making coffee.
Well, in fact, this process
can save me some time?
However,
it seems that the audience is more
That is to say,
the audience has requirements for coffee taste,
has requirements.
but they have little time.
Yeah.
That's it.
Yeah.
Actually, I just want to say that
it shows that people's pace of life is very fast.
Everyone is busy for their livelihood,
and pursue their careers.
As for young people now,
we can directly say that
young people under forty,
are busy for making a living,
and pursuing their own value.
They focus on their careers.
They really
have less time to rest,
and getting their own
and really little fragmented time.
How to use this fragmented time
how
to get enough emotional
value.
In fact, our industrial coffee
is doing this thing.
how to restore
with the smallest cost
and the most mass production capacity,
to be as close as possible
to restore high-quality things.
We are doing this.
We can only try our best to catch up.
The taste of specialty coffee
as the biggest and distant goal.
But we can't get so close.
Because we have to consider the cost issue.
Uh-huh.
This freeze-drying technology
is originally for semi-DIY.
It allows you to enjoy
the process of making it yourself.
Is this still DIY?
You can move the microphone closer.
A little closer.
Hello, the sound was too loud just now.
Forget it.
Is this DIY?
Half DIY.
It's half DIY, just add water.
Yes, you can also add milk.
You can also add wine.
Because we
what I just gave you
is one shot's amount.
If you don't pour it out,
it's one shot if you add it to the drink.
How do you add it?
You can DIY it.
Yes, OK.
I can accept it a little bit.
I thought you said
just add some water.
Some people would tell me that
I can cook.
and do what.
Salsa.
Really?
I just think that
I'll count it.
How could it not count?
Of course not.
Let me tell you an unexpected thing.
An old aunt was washing dishes,
an aunt told me that her sister
Her sister's daughter is a chef.
She told me her daughter is a chef.
I asked where she worked as a chef.
She's a chef in a hot pot restaurant.
No, no.
The chef in hot pot restaurant is not a chef.
You've done nothing.
You've done nothing.
Ha ha ha.
You're making me angry.
Ha ha ha.
Like Korean barbecue, I'm the one cooking it.
I'm cooking my meal.
It's not at all.
I'm so angry with this person.
I don't accept this sentence at all.
Among the audience,
there shouldn't be any chefs in hot pot restaurants.
If so, fire him.
If there is,
I don't care.
If there is, you can argue with him.
Let's go.
I tell you, you're not a chef either.
But to be honest,
I see in the hot pot restaurant
a chef wearing a chef's hat
I also think it's quite funny.
So oh my god.
Oh my god, it will make me angry.
This kind of thing.
They are indeed chefs.
What?
only the cooking skills.
Ha ha ha.
Yes.
Many dishes are now cut by machines.
Ha ha ha.
I think they are more like flat tubes.
Sure.
Sure, they control the quality.
Yes.
They need to control the freshness.
and what else
or whether it's corrupt
or deterioration.
I think this description is better.
You tell me that you
I would be angry if you said you were a chef.
because I think this word is wrong.
Oh.
Oh, I'm angry.
Is it possible to use this
and then add some fancy skills.
or
and work raw materials
to make some.
You can also do some.
Have you ever done this?
using this
using this as raw material
and make some fancy coffee.
or something like that?
There is a little bit now.
but maybe due to limited technology.
It's because of this.
This actually belongs to
Let me give you a brief introduction.
It's a bit boring.
You can fast forward.
It's this.
This is the third-generation freeze-drying technology.
The first generation is the well-known
Nestle, with large particles.
and the hot water soap particles freeze-dried.
The second generation is
which is Three-Drop Half.
is widely known to everyone.
Zhang Zhenman and the others
has strong marketing capabilities.
So,
they seized the opportunity of the dividend.
In fact,
this point
is a pain in our boss's heart.
But it doesn't matter.
they continued to research
and then they made the third generation.
Dynamic.
The square one was made last year.
It's sold in Hema.
And the round one
was officially finalized in January this year.
And it also went through
constant running-in.
Yes.
It was finalized in January this year.
So it's a very new thing.
Now, globally,
only our factory has this technology.
Because in terms of production process,
the entire production line and production environment
a one hundred thousand-class workshop.
all require large investments.
a very large amount of money.
That's why I say our factory
you won't think it's rubbish.
Because
our baking machine is Proback.
And we have four of them now.
one hundred and twenty kilograms.
which is already very expensive.
So, um,
There are four more.
So,
They
only one is a sixty-gram experimental machine.
Ha ha ha.
sixty grams.
Yes.
their large-scale and high-capacity ones.
not this brand.
Uh.
So,
he opened a boutique coffee shop,
but it didn't work out.
so he went into industry.
Because
When he opened a boutique coffee shop,
he found that the supply chain behind it
was very weak.
And two or three bosses,
two of them were from the LG factory in Korea
who had worked in the LG factory in Korea for many years.
So one boss was very dedicated
to engage in industrial craftsmanship.
The other boss
focuses on quality.
He has a very sensitive taste.
He is very sensitive to taste buds,
we are indeed different.
Yes.
I remember the first time I drank Three Meals and Half.
was in twenty eighteen,
or the end of seventeen.
Oh, our
there was a cafe on Maoming North Road,
Moon.
Yes, yes, yes, yes.
It was our second store on the Moon.
It's not our Moon.
I'm not at the Moon anymore.
And then,
They found some internet celebrities,
and sent them samples.
Yeah, they would.
these internet celebrities
they would take them to various famous cafes
and let the baristas taste it.
My impression at that time was
this coffee
how
it didn't have any coffee flavor at all.
It's just American coffee.
just some bitterness.
And some
just like the taste of Starbucks' Americano.
I was very resistant to this product at that time.
I was very resistant to this product.
But later I couldn't understand them.
how
It's well done.
and there are some activities.
It's called Return Flight Plan, right?
We are
we recycle the plastic
and then use it to make trays.
and then
Uh.
and then give away many gifts,
such as canvas bags,
and skateboards.
So I think it's really up to you.
marketing.
Today, your theme is
not so many people
many people
not so many people
care about the taste of coffee.
They
may just want a social interaction.
They don't care if the coffee tastes bad.
They just feel like they have something to do.
and then they can play with others.
Actually, I think I drink coffee now
I use it for socializing.
It's my social drink.
Well, I can always say that
I don't drink alcohol,
but I can use coffee
I can use it as a social tool.
I have something in my hand.
It's better than drinking water.
than drinking water.
And you can be sure that the people you socialize with
won't reject coffee.
Most people can drink it.
It can be filtered at any time.
Yeah.
So this is a kind of tacit understanding.
Sure, but
I think
I wouldn't sit in a cafe
to drink this instant coffee.
There is still a slight difference.
I feel
I still hope to have a barista
help me make it by hand.
and enjoy the service.
Yes.
Enjoy some service.
I think maybe at home.
If at home,
suddenly or on a business trip,
or on the way to travel.
Many people say camping, right?
when camping,
Yes, and fishing.
I think there is another solution.
because Starbucks
they have many Frappuccino drinks.
It needs coffee.
But they don't use freshly brewed Espresso.
on the way.
They also use this.
Ah, this, this, something similar.
It's not that this is OK.
If you make it,
it might taste better, right?
We also have industrial raw materials,
Yes, including ice cream
and some coffee-flavored
flavored products.
What else do we have besides ice cream?
that, um,
What's that called?
Besides ice cream, there is also
Cakes and bread.
Baking.
Yes.
It has a coffee flavor.
Yes.
It can be used to make tiramisu,
or corgi.
Makes sense.
But,
Why do people now
drink instant coffee
or don't go to the coffee shop? What do you think?
I think
the economy is a very important issue.
I agree, I totally agree.
Before I went out today, I
Have we been trading stocks recently?
right?
And recently,
every day, it's up.
Nasdaq rose by twelve percent.
and then yesterday it dropped by five percent.
And then Trump said
we will impose tariffs for ninety days.
and then it rose.
And then,
Tim Cook said
Why?
why our factories are in China.
Yes.
It's not that the labor cost in China is low.
So it seems that
we are exploiting Chinese labor.
So the products they make
has a large profit margin.
and then we ship them to the world.
It's China.
can easily find
we can easily find a lot of
people with very strong skills.
The density of their strong skills
The density is too high.
In fact, it translates to卷.
It's too competitive, it's卷.
I agree with you.
Yes, me.
At first, I thought he was saying good things.
Ah ah.
If we put it in China,
呃
It's not because they are like Vietnam,
high-quality slaves.
No, not like India.
But then I thought about it the other way around,
No, isn't that just talking about内卷?
So because
I have a cat group.
There are people from big companies,
Pfizer,
and also from Xiaomi.
And then, um,
Every day I see their
the working status of the employees.
I'm so glad
I only get paid so little every month.
Oh.
I get paid so little every month,
I can enjoy such coffee.
But they eat every day.
seems a bit sharp.
They eat every day.
such as buying Swiss rolls from Hema.
and then they say,
this new product from Hema is so delicious.
How about it?
I wouldn't buy it at all.
I don't think I would eat it.
Ha ha ha.
I feel like
It's not a little sharp,
a little sharp.
But I think
Is this the status quo?
do you know?
each of us
I'm the one who sacrificed,
It's either sacrifice or compromise,
It's income.
But I trade for more.
something that I value more.
But you have a better balance, right?
Right? So, is there?
For example,
at least
if you work five days a week,
then you can drink this coffee for five days.
and you can leave two days for yourself.
I think it's also good.
Yeah, like me,
I might tell a joke.
Let me interrupt you.
Okay.
I just picked up the bread from Hema.
Because why do I think he's targeting me?
Because last night,
I didn't get home until four o'clock.
It was four o'clock in the morning, and I was hungry.
I was really hungry.
Because in Singapore,
I didn't eat anything.
Because the exhibition was too busy.
OK.
When I looked back yesterday, I found that
there was a piece of cake on my desk.
It was, um, anyway,
Was it a Swiss roll?
It was from Hema.
OK, then I thought about it,
I forgot which day I bought it.
但
I bought it before I left for the business trip.
It's probably still edible.
So I took a bite.
Anyway, it's fine.
Now it may be the Chinese taste.
What?
It has no taste.
It's just sweet.
Because there is no taste.
嗯
It must have been more than five days.
Ah.
I'm just challenging myself.
So I feel like he just ordered me.
Ah.
I get it.
But there is a sense of happiness.
because I'm just full.
After eating this,
I just want to say that this thing is not for
to eat.
It's just to fill my stomach.
Yes.
It's called satisfying hunger.
Maybe.
you don't have much energy
to focus on these things.
and you don't have more responsibilities.
I'm very free,
I'm very free.
I even make baguettes and pizza myself.
I make the dough myself.
and ferment it at home.
You are a tough guy.
You're really
But my salary is very low.
That's OK.
Yes, yes, yes, it depends on your choice.
Yes, so I think I want to, um,
I want to, um,
um.
to brag about myself.
I call it a philosophy of life.
I want to, um,
demonstrate it to my children.
So that he knows
I agree with this.
that
he can go wherever he wants in the future.
Uh.
Recently, we have
I sometimes share it with him.
I don't know if you have seen
a big V
content of his live broadcast.
The first-hand news he got is that
the consumption desire of Chinese people
and their hopes for future life
The lowest feeling
are men in the age range of thirty-five to forty-five.
Uh, yes.
Men are men.
Uh.
Yes, and then rural men.
Yes, but actually,
it doesn't matter if they are ranked behind.
But the first place
men aged thirty-five to forty-five.
actually, according to the current situation,
in terms of
have the most identities
and have the heaviest responsibilities.
On the contrary, they may also be
in the Chinese population,
have incomes above the median.
So,
they have no hope for the future.
Uh.
or most people have low hopes,
and have no happiness.
Most of the time,
they just think of themselves as
Do you?
Yes.
I used to have a
there was a
a surgeon from a hospital.
who performs open-chest surgeries every day.
They are pulmonary surgeons.
Two surgeries a day.
three surgeries.
Sometimes one
six or eight hours.
or eight hours.
His monthly income is over two million yuan.
That's his income.
Oh, sure.
A month.
This word.
Yes.
This is what I mean.
But,
you can't see the light in his eyes.
I know.
I know such people.
But just a month.
Yes.
So I think this is really
Look at you guys.
So this is very consistent with
that that that that
The message is that people between thirty-five and forty-five
They have no hope for the future.
even if they earn a lot.
But
but still have hope for life
have hope for the future.
and still think life is fun.
One is
It's probably young people in their twenties.
Yes.
than our younger siblings,
really.
statistical data.
Maybe in Shanghai, they don't feel it.
but we also have third-tier cities,
fourth-tier and fifth-tier cities.
and other counties.
OK, they are very promising, OK.
Especially like Xiaomi,
for over three hundred thousand yuan,
that can make you buy a Porsche-like car.
such enterprises
and strong manufacturing industry,
and supply chain support.
In fact, it's all about competition.
Yeah, this time,
a tragedy happened.
After Xiaomi's incident,
Xiaomi's stock price has dropped sharply.
It actually reflects that
many people want to kill it.
right?
The reason behind it is that it's too competitive.
You really need to cut this part.
Ah ah.
Ah, I said he, he, he.
because it will cause controversy,
and it might be criticized by public relations.
Okay, okay.
Yes, yes, it's okay, let's talk.
It's okay.
This program
isn't getting that much attention yet.
Ha ha ha.
I'm afraid.
After all, Xiaomi is still in the spotlight.
I think the others are all small things.
In my opinion,
It's just that he broke
it has touched too many people's cake.
So,
In fact,
there are countless families behind it.
So, um, you said, um, in this current
the environment of internal competition,
including the economic bottoming out.
Has the economy really bottomed out?
can it recover?
Whether the number of second and third children will increase.
Whether our
the trade war with the United States
what will be the final outcome?
In fact, everyone is very nervous
and nervous, and some people are in debt
and work in big cities.
So,
they will inevitably have less time
But they have to
to eat, drink, and play.
But they must need these
emotional value.
In limited time,
to have someone help them solve these problems.
You need to come up with a solution.
Right? Yes.
And then providing this choice
is also inevitable.
This existence.
So it has nothing to do with the quality.
has nothing to do with the quality.
It's just like people need this.
It needs to be popularized.
Yes.
I don't know.
Because I've tried it for nine point nine yuan,
I hate it. No matter how I drink it,
I can't get used to it.
This cup of coffee.
Then I think
who would drink this thing?
Is this thing for functionality?
just for the caffeine?
I also remember a period of time
Well, when I was in an advertising agency,
many people would say
show off their caffeine intake.
It doesn't affect me.
I can drink ten cups of coffee.
and I could still sleep at night.
That's me.
I said this is
but this
something to show off?
It shouldn't be something
I'm addicted to
this thing has become ineffective.
It should be effective for humans.
But now it doesn't work for me.
I think this shouldn't be
something to brag about.
对
It's strange, so sometimes I
I see new
something cheap and delicious,
I just think why this thing exists.
I think when it appears,
you at least make this thing.
I'm already impressed.
I can drink something that tastes good
and cheap,
and fast.
Will they replace all of them?
I don't think it will replace them.
Because the consumer groups are different.
As a coffee industry practitioner,
I also go to boutique coffee shops to drink.
And for the specialty coffee shops,
just like the one who just said
as he mentioned?
They will spend a lot of time
and energy to research
flavor and other aspects of retention.
Including the skills of hand brewing.
These senior baristas
so many hand-brewing competitions,
latte art competitions,
They have covered the whole world.
This is an industry that will not disappear.
We start from industrial coffee.
Yes.
we need to learn more
and learn from their trendsetters
as a reference.
So these two are
industry that influences each other.
Oh, I disagree.
I think
As a barista,
who they are making coffee for.
I think the public can't tell the difference.
If you put these two cups together,
I think many people can't tell the difference.
Many people can't tell the difference.
But people who pursue quality
will still be able to tell the difference.
But this group of people will become smaller and smaller.
Actually, I think this point
is a point where I have a different opinion.
On the contrary,
I think this group of people
will be more and more.
Why is it like learning tea?
It's like being exposed to it from childhood,
and gradually learn more about it.
and then become interested in it.
It will filter.
It's like a progressive learning path.
For those who are beginners in drinking coffee,
they may drink Nescafe instant coffee.
And then they find out
after some people were screened out,
they might think that the drip-brewed coffee is good.
Because they haven't been exposed to
out.
They find that
they find it tastes good, and then they try
Then they try nine point nine yuan coffee,
they find it convenient.
And then occasionally go to
and then go to Starbucks and other stores,
and then to a boutique coffee shop.
Because for a boutique coffee shop,
everyone knows that
it's relatively
the decoration is more fashionable.
And sometimes
may be unique in the facade decoration.
Some people may ignore it.
and can't find the real thing, but it's true.
But,
if they go in,
they taste a cup of
really different.
Well,
it will filter out some people who like it.
they will explore these things
and learn these things.
Otherwise, why do baristas
his side job is training?
The reason for training
isn't it because
more people want to learn
and have this desire?
Including us,
as industrial coffee practitioners,
we also need to learn Q.
Even our company
also has internal Q training.
I think
in the group of people who learn Q,
must be very diverse.
It may be
who are not coffee practitioners at all,
or even a specialty coffee practitioner.
So why
the Q training is still there.
and chest.
and the exam is still held every year,
and the number of people should continue to increase,
and won't decrease.
This is because
most people
there are still some people
continue to learn.
As long as this industry exists,
I think the track of specialty coffee
will still exist.
I'm more curious.
Then this is for Jam
people who learn Q.
I've seen more and more people learning from him.
Those who quit coffee and make coffee,
I think there are quite a few.
They are always opening stores,
and closing stores.
At least in Shanghai,
I see more stores closing than opening.
Maybe I don't know.
But I feel yes.
many people are entering,
but more people are quitting.
I don't know now.
Well, actually, I
I'm just a big mouth.
I dare not.
I'm not afraid to say that
Uh.
You can take the current coffee consumers in Shanghai.
You can take the coffee consumers in Shanghai
Uh.
Who do you think the coffee consumers in Shanghai are?
who the crowd is.
The crowd.
I guess they look like Yuki,
a woman in her thirties.
And she has a little money.
and has been working for at least ten years.
And have some money.
and willing to spend on good food, drink, and clothes.
How much money do they have in savings?
I have no idea.
Uh.
You have to ask such a sensitive question.
OK.
OK.
You can give a very wide range.
range.
How much do you think they might have saved?
If three hundred thousand yuan, is there?
OK.
No?
Uh.
I don't know the average.
I think it's a little higher than the average.
Let's calculate the total assets.
Not based on deposits.
Okay.
Because some people will take out loans, right?
Right?
Uh.
Real estate.
Do you know what I'm going to say?
I can only
I probably know what you're saying.
I can only say
I think this person
should be a little higher than average.
Average.
Let me put it this way.
I think if
if you can drink a cup of coffee
drink a cup of coffee.
Every day? No, it's impossible.
No, because not every
aren't open every day.
have so many people every day.
Most baristas
actually after opening the store in the morning,
just sit there, yeah.
do nothing.
Then they receive one or two customers
one or two customers.
That's right.
Except for the kind of
and one or two hours
Of course, I
we can't define it as
as fine coffee.
I also
I also think so.
So I think
If on weekends,
would be willing to visit a cafe on weekends,
Uh.
crowd,
if they are in their thirties or forties,
Yeah.
then I think they should have the ability
If you count the loan,
to take out three hundred thousand yuan.
Sure.
So, um,
They might spend this weekend
or holidays,
and then
admire the work of a barista
or the owner of a cafe.
这
such a certain existence.
So they will imagine
owning a coffee shop.
Uh.
So one day,
they might open a coffee shop.
So
they are the real consumers
the real consumers.
They are consumers.
are the people who open the store,
not the people who buy coffee.
Yes.
So as you said, many people enter
and many people quit.
Because they spend money to consume.
They paid the rent.
They bought equipment.
And then they hire people.
and then they close down after two months.
Their dreams are shattered.
So this machine is
for example, I sell it to you.
Yes.
and two months later, you call me and say
I'm sorry,
my store is closed.
My machine is ninety-nine percent new.
Do you want to buy it?
Yes, and then I take it back.
there is no dedicated person.
Yes, in Shanghai.
That's how it is in Shanghai.
Yes.
Maybe other cities are better.
But my friend said that
the problem in other cities is that
there aren't many people who drink coffee,
so this coffee shop
only serves dozens of people.
and then it just stays like that.
So they can't expand.
but they won't starve.
Well, some cities
their existence now
are relatively special.
Such as Chengdu,
Chongqing,
like
Su Zhou.
focusing on tourism and culture,
The consumer groups
focusing on eating, drinking, and entertainment.
such cities
are actually a little different.
I think the biggest feature
actually we just talked about
we talked about
You said from twenty sixteen to twenty nineteen,
that was the stage
the big expansion.
What was that period actually?
It was us, um,
represented by Beijing, Shanghai, Guangzhou and Shenzhen,
the peak of the real estate market.
I remember.
During this period,
actually
it was actually the best time to start a business.
I agree.
Now,
is the stage where real estate has bottomed out.
So,
The beneficiaries
are those with the least increase in house prices.
Now that it has bottomed out,
the first to rebound.
such as Chongqing.
whose house prices haven't risen much.
And Chengdu
has seen a sharp increase in recent two years.
So people there
have a lighter financial burden.
because they are not like Beijing, Shanghai, Guangzhou, and Shenzhen,
many people
bought houses in eighteen nineteen or twenty twenty one,
have been halved.
and have to pay off the loan.
Yeah.
But people there
the house prices are stabilizing and rebounding.
So they are full of hope for the future.
People there
they are willing to work less
or do an easier job.
Even young people become security guards.
Yes.
So they spend weekends in cafes.
Cafes, yeah.
and eat hot pot at night.
It's really
It's really closely related to the economy.
Yes.
So what kind of life you choose
and what kind of city you choose.
In Shanghai,
I think it's definitely okay.
And then,
But if your focus
if you definitely
can't be placed in cities like
or Chongqing,
Then in Guangzhou and Shenzhen,
I think both are OK.
right?
For example, in Beijing, there are many large companies,
Yes.
Tencent, Alibaba,
and Xiaomi.
For me,
I have that TikTok over there.
Bytedance.
They definitely need this kind of coffee.
coffee, right?
The cafes downstairs
definitely don't need to provide
the kind of
flavorful specialty coffee.
Yeah, what?
from Banarawa.
No need, um.
Just need a deeply roasted coffee.
is enough.
Strong caffeine, right?
It makes him feel absolutely
taste stimulation.
Yes.
I think this is followed by that.
Well, in this way.
There are two points about this.
I can share two little stories.
One is that my grandma is eighty-four years old.
She drinks a cup of coffee every day.
What kind of coffee?
Every day.
What kind of coffee?
And it's Nestle.
The red one.
which is very classic.
She drinks a cup every day.
I'm shocked that our family
Does he like it?
Yes.
And as an old man in his eighties,
the taste of coffee in his memory
is this taste.
So when I make coffee,
I have a large number of samples.
and take the video home
to drink?
He has tried all of them,
including mine.
like capsule coffee machines,
and semi-automatic ones.
Let's go back to this.
But my mom makes it for him.
my grandma still likes it.
the Nestle's taste.
It's the one with the指示膜 added.
That's right.
What does this mean?
It shows that the cognition is really different.
Every generation of consumers
has different cognitive cultures.
I think the track of specialty coffee
this track
is actually a cutting-edge track.
Because its audience
there aren't so many
can reach that level of awareness.
Because
is more like a player.
like a hobbyist, right?
I think this word can be used.
Really.
It can be
When there aren't so many enthusiasts,
you can expand the stores in this field
widely.
it's hard to have such an audience.
they can accept it.
Because of the cost,
is still relatively high.
Yes, right?
Yes.
and have the time to delve into it.
So I think
it belongs to a relatively advanced track.
But you say it will still exist.
I think it will exist.
Because there are still not many
constantly recognizing it,
and it's still increasing.
That's what I mean.
This point.
Did you not expect that?
I didn't think of that either.
My wife really likes it.
and the elderly women who do square dancing
and the other ladies in the group also drink it.
They all drink this.
They all drink this.
Yeah.
I'm thinking
some aunts in the US
also drink instant coffee.
right? Yeah.
They are used to this taste.
Yes.
And if you give them some fancy ones,
they will feel the difference.
Aunties, right?
Yeah.
The key word is aunt.
Because, as far as I know,
in recent years,
in the past five years,
Nestle has acquired Blue Bottle.
Yes.
So why did they do this?
It's also because it has discovered
the changes of this era
and its consumer group.
The consumers of that generation are getting older.
The next generation
are constantly losing their consumers.
They have
They have this market analysis structure,
that is, their consumer groups
in the middle-aged group,
is in a declining trend.
So they know that
their product structure
there is a problem.
Why is there a problem?
It's because their original products
are not liked by middle-aged and young people.
Yes.
What they like is more like boutique products.
products that are closer to boutique products.
So,
they will acquire
Yes.
Yes, so I still think that
since
the practices of some big companies
as a guide, because
they
they must have many data sources
and research.
So I still insist that
the boutique track
this track is promising.
It just needs some time.
Yes.
But baristas
as he just mentioned, coffee shops
You mentioned that coffee shops
constantly quitting,
and the low salary of baristas
and low benefits.
Behind the bright and beautiful,
there are actually some difficulties.
The reason for that
it depends on
I think for specialty coffee,
may need to adjust its business model,
and the entire environment.
It really needs more time
to return to the previous peak.
But the profession of barista
the bitterness of this profession
I think
really needs social attention
can solve it.
It's not that
It may not be something that our coffee industry
can focus on solving it.
I think
baristas are really easy to be replaced.
Now, um.
Last time when you, Sean, came over, um,
Yes.
he mentioned a place called Mouthfeel in Pudong.
Mouthfeel.
there is basically no real handmade work.
is done there.
They basically use machines to do everything.
It's already very good.
And the coffee tasted pretty good.
I felt that
what are these people doing?
And some of them are there to serve you.
which is a better
and a chat
and service attitude.
I get it, I think this is true.
But later I still felt
I don't know.
I want to be served by someone.
I saw this person over there,
uh uh.
pouring coffee like that.
I like this feeling.
But maybe
Later,
no one likes this thing
or enjoy it.
It feels like
You give me a good cup of coffee,
and it will be diluted, and then good coffee
will slowly be accepted by the public
and the price will be
and the price will be kept lowering.
It will be really hard to continue.
Employing a person to do it
just for what?
Well, I think.
so there will definitely be differentiation in the future.
Including the concept of
cyberpunk concept,
Right, that is, um.
I like it too.
Actually, um,
No.
Let's talk about something that seems unrelated to coffee.
something happened a few days ago.
Because I have three cats at home.
I have four.
You have four.
Okay, what kind of cat litter do you use?
Oh, a mix of both, hahaha.
I just spread it, maybe.
Because you don't have a cat.
You don't need to shovel it, right?
I use an automatic cat litter scoop.
You use automatic litter scoop.
Yes, I've been using it for many years.
It's me.
Because I didn't buy that, it's too expensive.
So I just scoop it myself.
I found that
sometimes,
the cat litter sticks to the bottom.
Or when it's time to change it,
there will be a lot of fine powder.
which sinks to the bottom.
It will smell bad.
It's also bad for the cat's health.
Later, I bought this cat litter,
is very good.
But it's expensive.
It's a mixed type.
He said it's mineral sand,
and some other particles.
It can test whether your cat
whether there is blood in its poop.
Yes, it will change color if there is blood.
Yes, urinary system diseases.
you can find it in advance.
and so on.
Yes.
So I think people who love pets now
you can see from the price of cat litter
and sales volume.
including cat food becoming more transparent.
My daughter is so funny.
Every night,
sometimes she thinks that
she thinks that
the food cooked by the aunt is not very delicious.
So she would say, dad,
I want some cat food.
She eats cat food.
Really? Yes.
Yes, and then his grandparents
her grandparents always say that
I didn't cook well for him.
But in fact, this is a generation gap.
In their impression, cat food is made of
the leftovers of poultry,
bones, bone skin,
and internal organs or something like chicken combs.
and other things to make it.
But in fact, they don't know that
how competitive cat food is now.
Raw meat is very expensive.
Yes.
and low-temperature baking,
and plum wine.
Yes, yes, yes.
Rabbit.
deer.
Sometimes I ask my cat,
what qualifications do you have
to eat deer meat.
I haven't even eaten it, cat.
Really, really, really, for me.
You said that low-temperature baked cat food.
Um.
Can you cut out the brand?
is it really good?
I have bought a lot.
I'm currently feeding my cat Brande.
I also tried it myself.
It has a strong foie gras flavor.
and there is no bitterness at all.
My cat likes
likes to eat Bluepool's dried rabbit meat.
The freeze-dried rabbit meat is also good.
The rabbit is really good.
Yes, and then it's naturally salty.
But,
the saltiness
is not artificially salty,
not too salty,
It's naturally salty.
and then it's not salty anymore.
The fish flavor is rich,
and it's not bitter.
It's good and crispy.
And the chewing force is not too strong.
and the bite force doesn't need to be too strong.
It's also very suitable.
for middle-aged and elderly cats.
And for each batch,
you can ask the store for
ask for their test report.
CUA batch inspection report.
So I know in my heart that
I'm very relieved to feed my daughter.
Every manufacturer
is walking on eggshells.
Because this is a competition.
If you say
your competitors find out that
the test report is fake,
missing test items,
or something else about your factory,
If there's a scandal in the factory,
the brand will be gone immediately.
对
the companies that financed you behind the scenes
will also be unlucky.
Right, that's right.
So cat litter is the same.
So now I buy this much.
I buy twenty kilograms at a time.
My house is after entering the community,
It's in building one.
next to the gate of the community,
is my building.
So,
I
I have formed a tacit understanding with the courier.
If they don't want to carry it upstairs,
It doesn't matter.
I also work out.
Right, just leave it downstairs.
I'll move it up by myself.
Yes, and then.
That day, I received the pickup code.
I didn't know what the delivery was.
And the self-service cabinet
in my community,
about five or six hundred meters away.
One round trip.
I think it's about one kilometer each way.
Our community is quite large.
It's in the very inside.
I went to scan the code
I scanned the code
and found it was a box of cat litter.
There were four boxes of twenty-kilogram cat litter.
One hundred kilograms.
I was very angry at that time.
because I hate stupidity.
You know what?
I believe
many people should be disgusted with stupidity.
Has the courier been replaced?
I don't know if the delivery man has changed.
but it was still the same courier.
Because then I thought that
Although delivering packages
doesn't require much brain anymore,
but if you use your brain a little bit,
you will find that
you put such a heavy thing from building one
into it.
I have to move it back.
Yes, I can't move it all at once.
I have to do it in two or three times.
It really pissed me off.
I thought to myself
Robots and artificial intelligence
to replace these jobs quickly.
Ha ha ha.
I was worried about myself.
Yes.
Sure.
I would be replaced one day.
I know.
But at that moment, I thought, just replace me quickly.
I've had enough.
And I didn't dare to complain.
Because he knows my home address.
He knows who you are.
That's the biggest problem.
Yes.
So I think
there will definitely be a large number of coffee shops
will be differentiated.
Cafes that can't afford robots
don't open it.
Yeah.
If you can afford it,
Cafes that can afford to hire baristas
will definitely hire expensive baristas.
it will be very differentiated.
It will be very cyberpunk.
Yeah.
Yeah, I think so in the future.
Now there are
There is GCB.
its application of diversity.
it's diversified?
Yeah.
But I don't have it.
I've only seen GCB making coffee.
嗯
I saw it on the hotlist.
And it has been for many years.
Including the hot pot restaurant's ramen,
and the hand is also GCB ramen.
I think in the future,
I don't know if they can make
the level of a fine coffee maker.
Anyway, for bartending,
I think his basic skills are already okay.
It's terrifying.
He will definitely be able to do it in the future.
Because I had a speech last time,
a bartender came up,
and I asked him
actually bartending
what is the most important point.
And he said
which has nothing to do with bartending.
It's all about telling stories.
He said to talk about the origin of the wine
or the floral aroma
and all these floral scents
and then tell the story of the brand.
and tell a story.
Actually, you can calculate it one gram by one gram.
to make this cocktail.
machines can do it.
So I now think that
if a barista wants to change careers,
or
or this track is no longer viable,
how to maximize their skills
be maximally utilized.
You can do other things.
Why? Because your skills
and your creativity is still there.
Because you will keep developing
recipes, right?
Including like wine, um.
So,
They are actually a kind of research and development.
It can be combined with industry, sure.
Because industry,
factories
has a dedicated R&D team.
is part of it.
need to have a high sensitivity to
innovation awareness of formulas.
When can you consider changing jobs?
Ha ha ha, I think
I think you
if this day really comes,
you can consider a career change.
because it's really another track.
Just find a way to industrialize
to industrialize the high-quality
to industrialize the taste.
industrialized?
Well, does it require continuous
innovative formulas?
That's right, right?
I think this is a way to transform.
And bartenders are the same.
you can work with
to some factories that make mixed drinks
to have this kind of combination.
Nowadays, bartenders
many of them will start to make
Ready to drink.
RTD, right?
How about RTD coffee? No.
It opens up another track for you.
Ha ha ha.
It's not in vain.
It's not in vain.
Ha ha ha.
I think ready to drink
has actually helped many celebrities.
as a bartender.
I have won many awards,
And then I came out with a ready-to-drink.
everyone has recognized me
as a bartender.
Then they drink.
they are more willing to drink
ready to drink.
But many baristas
have not won any awards,
and haven't achieved
such a star effect.
It's hard to change careers.
And the champions in coffee competitions
consumers don't know them.
Don't give a yeah.
They don't care.
But I know one.
Of course, it's the one from Japan.
the World Championship.
You must know him.
Tascaglia, the broken bone.
Broken bone.
Takahashi, right?
Because I
I only know his Japanese.
Ah.
How to pronounce it in Chinese?
He has published books.
And
He has many fans on Instagram.
he has many fans.
His idea is
how to make a fine coffee
how to make it more popular.
how to use the simplest process
to make it more popular.
to be more widely known.
He is the FamilyMart,
in the coffee industry.
Yes.
coffee product selection consultant.
So I think this is also a
a track, right?
Let me quickly introduce.
He used to be an employee.
and drank Coca-Cola all the time.
until one day he got diabetes
and was hospitalized.
He wanted to change himself.
So he changed to coffee.
But he didn't like the taste of coffee,
So he thought
how to make it taste better.
Gradually, he
This story is so cool.
and he had
a ratio called three to seven.
a brewing method.
hand-brewed coffee.
method.
a ratio to a recipe.
Then he won the championship.
But at the same time,
he also has a very powerful skill,
that is,
he is good at operating his social media.
and yes.
And then he, um,
he is willing to share it everywhere.
and he is willing to share exhibitions.
He has been to Shanghai several times.
And then,
He also opened a cafe.
It seems to be called Glitch, right?
I don't know.
Because it's in Shanghai.
In Japan.
In Japan, in,
In Tokyo or somewhere else?
I don't know.
I want to go.
I.
I'm going to Japan soon.
Actually,
I have someone I really want to work with.
this contact.
So I mention him.
because
I think his story is very inspiring.
So it's good.
There are many champions,
but few can be remembered.
And the birth of this champion
unless like Joseph.
he has always been the champion.
Yes.
The most interesting thing about coffee competitions
that is,
no one can win the championship twice.
That is to say,
at least fifty percent of it is luck.
Uh-huh.
Joseph has absolute strength.
Yes.
So he can win the championship every time.
Huh.
So once you win the coffee championship,
you should hold it well.
This is also the reason why many people
like the reason why I don't want to compete.
because it's not like a jiu-jitsu match.
If I tap out, I lose.
Or I'm out.
and the referee saved me.
Then I lost, and I lost.
Yes.
But in coffee competitions, you go one by one.
Yes, and then.
Why did I draw number one?
and I was number one,
I'm so unlucky.
Yes.
the judge doesn't know what standard to use.
to give me a score. If I were judge number forty,
would have already been numb from speaking.
and he wouldn't give me
a fair score.
Right, so
Uh, this champion
when the champion is born,
the next champion has already been born.
but they haven't won the medal yet.
I see.
So I think some people
who are well established,
can achieve excess returns.
They have a strong commercial thinking.
Yes, they all.
Their preparation is outside the competition.
I think
I think
our topic of conversation
is very extensive,
and quite profound.
We will come again.
Including topics like
professional choices like transformation.
suggestions,
or sharing.
We have even talked about
We even talked about aliens last time.
Yes.
Ha ha ha, unbelievable.
how can we talk about love?
Yes.
I don't know.
We just chat randomly.
对
The feature of my radio is
Yeah, we suddenly talked about something cheap.
It's okay.
As long as aliens can drink drinks,
I can sell coffee to the universe.
It means he is an alien.
Ha ha, you don't know.
Ha ha ha, it's really possible.
Okay, my last topic.
Okay.
Uh, we're almost out of time.
Because I think
in cities like Shanghai,
the price has been separated.
Obviously, there are the cheapest
and the most expensive.
Yes.
Do you think
in the future, someone will stand in the middle
this space?
Because there is a seventy-yuan first recharge,
and then there's nine point nine.
And now,
Basically, a few yuan
you can get instant coffee for a few yuan.
There is no one in the middle now.
there is no sponsor.
Maybe Starbucks used to be
It can be regarded as a
middle ground.
Now there are fewer and fewer.
There is a possibility in the future.
Who will enter?
Do you think so?
What will it look like?
I don't think so.
No.
I don't think so.
Because the middle level is difficult to survive.
They can't persist.
and they will be differentiated sooner or later.
Hmm.
Do you think expensive ones will become more expensive?
and the cheap ones will become cheaper.
There will definitely be a large number of them.
There are many.
Uh.
there are many stores with mid-range prices.
But
It's hard to become a super chain.
Well, it's hard for them to
that
to be amplified and replicated in every region.
to franchise and expand.
It's hard because their prices
is based on
the local actual consumption level.
to set.
It's hard to be remembered in the middle.
Yeah.
Why do we easily remember
the most expensive or the cheapest.
It's because they are more powerful.
In the middle,
or you have enough capital.
or you have enough capital.
Yeah.
I don't know if my understanding is correct.
Yeah, but because I currently see that
the track,
are all moving towards cost reduction and efficiency increase.
or on the elevated track,
which means they have absolute
high-quality products for high-consumption.
I think pineapple
I don't know.
is already considered relatively high.
Yes.
I think so.
In Nanjing East Road,
or the one in GS.
But I think the quality is okay.
It's worth the price, right?
Yes.
Well, I think, by the way,
what about this store?
is a very bold store.
I think
If we compare it with Manner,
it means that
if it dares to use large areas of white,
then
it must be very strong in the details.
perfect.
First, the clean areas must be very clean.
To achieve this,
you
your white materials are prone to wear and dirt.
and easily get dirty.
So these
although they look cheap,
just painted white,
but in fact, the materials are more expensive.
But compared to many others, they are also white.
But you will feel
I don't know if you feel that
it has a stronger plastic feel.
It has a bit of
a bit like Xiaomi.
It's just usable,
but it's cheaper.
It's a bit like
It's just usable, right?
Yes, yes, everyone just keeps it a secret.
Yes.
we are actually all broke.
But
you want a good cup of coffee,
but
but you want to maintain your dignity.
I can give you.
I know you're short of money.
Fifteen yuan for an American coffee,
Ten yuan for a cup with a cup.
Yeah.
So I think the next thing will be cheap.
Everyone will gradually raise the price.
After all, the raw materials are rising.
Yes, yes, yes.
But I just thought about it again.
the expensive one,
I think it's
will also move closer to the middle.
I think the expensive one
I think it's the same as the middle range you mentioned.
I think it can be collectively called the expensive one.
I think nine point nine or above is expensive.
are expensive.
I think because of the nine point nine yuan price point,
I think it's under fifteen yuan, fifteen yuan or less.
Let's say like this.
For those under ten yuan,
Now because the price of coffee beans is rising,
I think
I think it may gradually
will increase by one or two yuan.
Yes.
So I use fifteen as a dividing line.
is more appropriate.
OK.
If you see a brand
I think its menu is around fifteen yuan,
you will have an expectation.
Firstly,
you will compare it with the nine point nine yuan one.
But when you drink it,
you find its taste is better than nine point nine,
then it will catch you.
you will order this one in the future.
Yes, yes, yes, but if its price
is better than nine point nine yuan,
only five yuan more,
I think it's worth the five yuan.
And,
if the decoration is not so bad,
it's still acceptable.
Then this coffee shop
I think it's cost-effective.
Yeah, right.
Yeah.
If it's online, it might be over twenty.
like the brand plate we just met.
And then,
for example,
there is a bakery called Bonshort.
The hot bread shop.
He is very good.
Yes.
He is making hot bread, right?
He should be
he uses the Ruixian method
for baking.
But his coffee is very expensive.
right?
You may not have an impression.
because
because you don't usually buy coffee from his store.
嘛
Check the price.
It's in the thirty to thirty-five yuan range.
So they don't sell much.
Well, then, um,
They don't focus on coffee.
Yes.
So,
I think in the cities you mentioned,
taking Shanghai as an example,
Well, nine point nine yuan
it may increase by two or three yuan.
In the future,
But, um,
The price online will not be very mainstream.
mainstream.
They will get a large share.
They just
will maintain a high gross margin.
and then, um,
Buy or not.
Yeah, I guess.
I think so.
Even some stores that sell
shops that sell shoddy goods,
like one hundred or two hundred yuan per cup,
or two hundred yuan per cup.
They definitely won't lose money.
but they can't make much money.
Well, that's it.
Just live.
Yeah, just live.
I can get it.
Because I've also tried those that cost seventy or eighty.
I only drink it once at most.
And then I felt
is it really that good?
呃
It's hard to say, maybe I can't tell.
So I'm not good at tasting.
I just think it's okay.
OK.
I don't want to suffer this loss again.
And its service
has not kept up with
and the price and quality of its products.
嗯
The service makes you feel devalued.
Well, many cafes
are like this in my impression.
aggressive,
or arrogant.
I think fierce and arrogant
I think.
It's actually their protective color.
Ha ha ha.
I think
it may be a kind of sadness.
Instead, I think it's a kind of inferiority complex.
And they don't want to talk to you.
But you can't understand.
Yes.
It's a very awkward acquaintance.
That's it for next time.
Just because of them.
I think
people who work as baristas are more introverted.
unlike me.
I think bartenders are more extroverted.
I think baristas are more introverted.
And then,
A barista just wants to be quiet.
I read my book here
and occasionally make a cup of coffee for you.
Just tell Jam about making guzheng.
just um
Protect you from escaping from the mundane world.
Yes, enjoying this absolute silence.
Yes.
It's a cafe that can't make money.
Ha ha ha.
But for bartenders,
are indeed overall, um,
I know there are many bartenders.
actually don't need
and don't have a high
education level.
But the feeling they give you
If you meet a bartender today
If you meet a bartender for the first time,
your impression of him
it's likely to be good.
Because
He will dress himself very cleanly.
His hairstyle must be done.
And his skin,
even his eyebrows,
even accessories, and even clothes.
he will pay attention to them.
But baristas are strange.
Uh-huh.
I can't say many baristas,
many baristas
I think they may be very Japanese,
at least forty or fifty percent.
I think.
I know those who have a bachelor's degree or above.
And yet, they just
why don't they take care of themselves?
It's strange.
Both of them have tattoos.
but they are completely opposite.
It gives me a feeling.
So I think
In a bar,
there is a bartender and a bar.
The salary of a bartender
should be
and a bar.
Of course it should be higher.
Because they stay up late and taste the wine,
It must be bad for their health.
Yes.
And they are really serving and
I agree, right?
Yeah.
But baristas don't have this.
Well, this is also
you might have taught me a learning point.
I really like sitting at the bar.
Even if I don't drink.
I'm willing to sit at the bar.
and talk to the better
and communicate with the bartender.
Yes, and then he listens to my story,
and I listen to his stories.
At least I like this kind of communication.
Yes, I'm willing.
I don't know.
I'm willing to sit here for a while
and pay a little more tip.
That's it.
I think it's because of the barista.
If
if his income is equal to that of a bartender,
and his service
his service would also improve a lot.
It's possible.
It's mutual attraction.
Because of his low salary,
attracts not very excellent people.
Is it like this, Harsh?
also because
It's also because they are not excellent,
so they can only be baristas.
Ha ha ha.
He'll be killed immediately.
I'm sorry, hahaha.
I ruined the channel.
Ha ha ha, I think
we had a really good conversation today.
Thank you very much to the two guests for coming.
It's my honor.
to participate in my party.
Thank you all.
Thank you.
Okay, bye bye.