The HoReCa market in Uzbekistan is experiencing a true renaissance. Establishments with interiors and amenities rivaling those of European capitals are opening in Tashkent, Samarkand, and Bukhara. Owners are investing millions in premium coffee machines, purchasing expensive furniture, and choosing prime locations. But often, despite holding all the cards, the establishment loses the battle for customers just three months after opening.
Why does this happen? Why do people return to espresso every morning in one place, while in the next—with the same beans and equipment—they call their coffee “sour” or “burnt”?
The answer lies in the “human factor.” The most expensive Julius Meinl beans and the most powerful La Marzocco or Simonelli coffee machine are useless if they are operated by someone who doesn’t know the standard .
In this article, we’ll explore how to transform chaotic staff work into a systematic, profit-generating mechanism, why cleaning your coffee machine with just water is killing your business, and how our company helps partners build world-class service.
1. The Illusion of “Intuitive Service”: Why Strict Regulations Are Needed
Many business owners in Uzbekistan rely on the natural hospitality of their employees. “Be polite, smile, cook delicious food” isn’t a standard. It’s a wish.
A standard is an algorithm. It’s a document and a skill that eliminates improvisation where it’s detrimental. In the coffee business, there are two types of standards that are critical to revenue:
- Technical (Hard Skills): How to adjust the grind, how to froth milk, how many grams of tea to put in 400 ml of water.
- Service (Soft Skills): How to present a menu, how to handle the objection “it doesn’t taste good to me”, how to offer dessert.
When there’s no standard, the quality of your product depends on the barista’s mood. One day, they’re in a good mood—the cappuccino is perfect. The next, they’re sleep-deprived—the milk is overheated, the foam is flat, and the customer is disappointed.
Standardization solves three problems for the owner:
- Consistency of taste. Guests receive the same drink they received a week ago. This creates habit and loyalty.
- Reduced write-offs. Trained staff don’t waste liters of milk and kilograms of grain adjusting grinding by eye.
- Speed of delivery. When the movements are refined, the line moves faster and the check grows.
2. Coffee: It’s Science, Not Magic. The Role of Education
Many people think a barista’s job is simply to press a button on a coffee machine. If that were true, the profession would disappear. Espresso preparation is a complex chemical extraction process influenced by dozens of factors.
What happens when staff are not trained?
Even if you bought a premium coffee blend, an untrained employee can ruin it in 30 seconds:
- Incorrect grind setting. Too coarse a grind and the coffee will be watery and sour (underdone). Too fine and the coffee will be bitter and burnt. Baristas should be able to adjust the grind throughout the day, as even room humidity can affect it.
- Tamping. If you press the coffee puck unevenly in the holder, the water will find the path of least resistance. As a result, some of the coffee will be boiled out, while others will remain dry. The result is an inconsistent flavor.
- Working with milk. This is the bane of many establishments. Overheated milk (above 70°C) takes on the taste of boiled porridge and kills the sweetness of the coffee. Underheated milk doesn’t bring out the flavor. The texture should be glossy, elastic, without large bubbles. This requires manual training, under the supervision of a trainer.
How do we teach?
We don’t just sell coffee; we share the Viennese coffeehouse culture. Our staff training includes:
- Bean Theory: Understanding the difference between Arabica and Robusta, roast levels, and flavor profiles.
- Extraction Practice: The barista learns to adjust the grind to a specific taste, working with scales and a timer.
- Latte Art: Basic milk painting skills that enhance the visual appeal of a drink to the customer.
3. Tea Ceremony: Lost Profits for Restauranteurs
Uzbekistan is a country with a rich tea culture. However, in the HoReCa sector, tea is often treated as an afterthought. Throw a tea bag into a cup, pour boiling water from the boiler over it, and you’re done.
This is a mistake that costs you money. Premium tea requires respect for temperature and serving time.
The key tea brewing standards we teach are:
- Temperature requirements. Pouring boiling water (100°C) over green or white tea is a crime against taste. It “burns” the leaves, creating a bitter taste. Staff should be aware of the following: 95-98°C for black tea and 80-85°C for green tea.
- Exposure time. If you leave the tea leaves in the teapot forever, the drink will become tart and unpleasant (chifir). We teach proper serving: when to remove the leaves and how to use special timers for serving to guests.
- Tableware and presentation. The signature Viennese tray service creates a sense of value. Guests are paying for the ritual, not the tea bag.
A trained waiter won’t just take your order for “Black tea,” they’ll also suggest, “Try our Earl Grey with its hint of bergamot; it’ll pair perfectly with your dessert .” That’s sales service.
4. Equipment Hygiene: The Taste of Cleanliness
You can buy the best beans and hire a champion barista, but if your coffee machine is dirty inside, the coffee will be disgusting. This is an axiom.
Coffee oils that settle on the components of the group and holder tend to oxidize and become rancid. If they aren’t removed, each new espresso will pass through a layer of rancid fat.
The myth that “hot water will wash everything away”
Many people save on professional chemicals by forcing staff to wash equipment with just water or household cleaners (which is dangerous to health).
Why specialized tools are needed:
- Oil splitting. Coffee oils are not water-soluble. Specialized products chemically break down grease in hard-to-reach areas (valves, pipes) without damaging metal or rubber seals.
- Descaling. Water in Uzbekistan can be hard. Scale buildup on the boiler reduces the water temperature and steam pressure. The machine starts misreading the temperature, and the coffee doesn’t brew properly.
- Milk system. Dried milk in the milk frother is an ideal breeding ground for bacteria. This is not only a matter of taste but also a food safety issue.
As part of our coffee-making standards, we are implementing equipment maintenance checklists in our establishments :
- Daily cleaning of groups with a “blind” filter and chemicals (backflush).
- Soaking of holders and dispersion meshes.
- Cleaning the steamer (steam tube) with a special liquid to remove milk stone.
A clean car lasts 3-5 years longer. This translates directly into savings on your repair budget.
5. More than a supplier. We are your quality partner.
In developing the juliusmeinl.uz website, our goal is not just to sell products, but to elevate the coffee culture in your establishment.
Working with us is a comprehensive, turnkey solution that takes the headache out of beverage quality.
What does our service for partners include:
1. Professional training ( Coffee Academy)
We don’t leave you alone with a coffee machine. Our certified trainers conduct on-site master classes for your staff. We teach:
- Barista basics (from grinding to serving).
- For the tea sommelier (types of tea, ideal brewing).
- Service dialogues (how to sell and communicate with the guest).
2. Technical audit and support
Our engineers help configure your equipment for specific grain needs. We monitor the condition of your machines, recommend cleaning schedules, and supply the necessary professional cleaning products.
3. Quality control
We’re committed to ensuring that your Julius Meinl coffee experience is always impeccable. We conduct regular cupping, provide feedback, and, if necessary, conduct staff refresher training.
6. How does this affect your money? (Owner’s Summary)
Let’s summarize. Implementing standards and training your staff gives you:
- Average bill growth. Trained staff are able to effectively explain drinks and upsell additional items.
- Customer retention (LTV). A consistent coffee taste is the “anchor” that keeps customers coming back to you rather than going to a competitor.
- Saving on equipment. Using the right cleaning products prolongs the life of coffee machines that cost thousands of dollars.
- Reputation. In the age of social media, one review about “sour coffee” can turn off hundreds of customers. Standards protect you from this risk.
Coffee is a high-margin product. But only those who know how to work with it professionally can make money from it.
Ready to take the quality of your coffee and tea to the next level?
Don’t let staff errors hurt your profits. Contact us to discuss a customized training program for your team and the supply of premium beans and tea.
What we can do for you right now:
- Conduct a tasting of top blends at your establishment.
- Assess the current level of training of your baristas.
- Select professional chemicals for your equipment fleet.