people pass by
The Endorfin team has remained stable all these four years: the three founders of the company continue to develop their business, chief barista Anna develops new tastes and trains staff. The staff turnover, according to Valentine, is natural. Someone graduates and leaves Tomsk, someone starts working in their specialty. There are those who, having accumulated start-up capital, start their own business. And some remain, simply because coffee is interesting.
numbering-mal.png “Endorfin” depends on the weather
– Our coffee house offers alternative methods of preparation (Kemex, Pourover, Coldbrew) and signature coffee: there is lavender raff and honey-ginger cappuccino, there is latte on cedar milk and pink men’s latte. And we also have a very important atmosphere, contact with the barista, in general – when the party and taste attractions begin. While we are not going to change our business model, it is quite dynamic at the level of Russia and even the world, ”says Valentin Kasitsky. Continue reading