3/5 Laurentiu T. 3 years ago on Google
(Translated
by
Google)
The
coffee
served
was
very
good,
both
v
60
and
flatwhite.
Both
were
made
with
roasted
dropshot
coffee
for
esspreso
(Ethiopia)
-
for
the
filter
it
had
roasted
dropshot
coffee
for
April
2020
(it
didn't
make
sense
to
be
served
after
so
long
after
roasting).
The
location
looks
good,
it
has
two
benches
with
tables
at
the
entrance,
but
one
of
them
can
hardly
be
used
(birds
leave
their
excrement
on
the
block)
and
no
solution
has
been
found
so
far
(frequent
cleaning
or
preventing
birds
from
sitting
on
the
block,
in
the
respective
area).
The
service,
however,
left
much
to
be
desired.
The
girl
didn't
smile
at
all,
she
wasn't
nice
to
give
us
info
about
coffee
on
her
own
initiative
or
to
make
us
feel
good.
It
was
as
if
I
needed
to
get
the
word
out
with
the
patent
in
my
mouth
and
he
didn't
seem
to
know
much
about
coffee
served
(the
typical
employee
with
no
zest
for
life,
no
passion
or
interest
-
I
don't
judge
this
thing,
everyone
may
have
more
unpleasant
moments
in
life,
but
still
such
a
place
that
involves
a
relationship
with
the
client,
must
offer
a
different
approach).
In
my
opinion,
in
order
to
create
a
beloved
specialty
cafe,
we
must
insist
on
maintaining
a
good
relationship
with
customers,
attracting
and
educating
them.
There
is
potential
....
good
luck!
(Original)
Cafeaua
servita
a
fost
foarte
buna,
atat
v
60,
cat
si
flatwhite.
Ambele
au
fost
facute
cu
cafea
dropshot
prajita
pt
esspreso
(Ethiopia)
-
pentru
filtru
avea
cafea
dropshot
prajita
un
luna
aprilie
2020
(nu
si
mai
avea
rostul
sa
fie
servita
dupa
atat
timp
de
la
prajire).
Locatia
arata
bine,
are
la
intrare
doua
bancute
cu
mese,
insa
una
din
ele
cu
greu
poate
fi
folosita
(pasarile
isi
lasa
excrementele
de
pe
bloc)
si
nici
nu
s
a
gasit
o
solutie
pana
acum
(curatare
frecventa
sau
impiedicarea
pasarilor
sa
stea
pe
bloc,
in
zona
respectiva).
Servirea,
insa,
a
lasat
de
dorit.
Tipa
nu
a
zambit
deloc,
nu
a
fost
draguta
sa
ne
ofere
din
proprie
initiativa
info
despre
cafea
sau
a
ne
faca
sa
ne
simtim
bine.
Parca
era
nevoie
sa
i
trag
cuvintele
cu
patentul
din
gura
si
nu
parea
ca
stie
multe
chestii
despre
cafeaua
servita
(tipicul
angajat
fara
chef
de
viata,
fara
pasiune
sau
interes
-
nu
judec
chestia
asta,
fiecare
poate
avea
momente
mai
neplacute
in
viata,
dar
totusi
un
astfel
de
loc
care
presupune
relationare
cu
clientul,
trebuie
sa
ofere
o
altfel
de
abordare).
Parerea
mea
ca
pentru
a
crea
o
cafenea
de
specialitate
indragita
trebuie
insistat
pe
pastrarea
unei
bune
relatii
cu
clienti,
atragerea
si
educarea
lor.
Exista
potential....mult
succes
!
