working @ 丸山珈琲

June 4, 2009

Whoa... time really flies..
When did it turn in June????? Ohmigosh!

I am quite used to working at 丸山珈琲 now. It has been 1 & 1/2 months since I wore a unformed black apron for the first time. The experience working at Starbucks helped me a lot. I am now training to make cappcchino with a heart mark on the form milk surface!
(Sorry, no images!)

I heard that 丸山珈琲 just turned into a limited company from a private cafe a couple of years ago. ... No wonder, it feels like things are yet immature in every aspects except for the taste of coffee. In other words, this company has a lot of chances to improve! What a promising cafe!

The coffee 丸山珈琲 sells is very different from one at Starbucks. Maruyama's coffee is much weaker in its taste but tends to be fresh and juicy. They say they value acidity. No, it is not vinegary acid but more like citrus and berries. That makes their coffee taste fresh. In fact I was amazed when I did a tasting. Some of the coffees tasted really like flavored tea!

Actually I couldn't accept the weakness at first because I was so used to Starbucks' intense impressive taste, which is almost addictive. Now I like it both. They are both attractive in a different way! None of my current co-workers like Starbucks' coffee though...
It is interesting people's taste are so extreme when it comes to Starbucks. Some loves Starbucks like crazy and others hate it as if it is sawege water!

In my humble opinion, a shot of Espresso for example, Maruyama's tastes more acid. Starbucks' bold, caramelly and a little smoky, on the other hand. I think No one can judge which is better. It is just a matter of your cup of tea! (coffee!)