Njengobhiya, amathini wokubamba bese uya abaphisi bekhofi abakhethekile bathola abalandeli abathembekile
Ikhofi eliyisipesheli e-India lithole umfutho omkhulu ngesikhathi sodlame lapho ukuthengiswa kwemishini kukhuphuka, abathobi bezama izindlela ezintsha zokuvutshelwa kanye nokuqwashisa ngekhofi. Emzamweni wayo wakamuva wokuheha abathengi abasha, abaphisi bekhofi abakhethekile banesikhali esisha abasikhethayo - amathini otshwala obubandayo.
Ikhofi eliphuzwayo elibandayo liyinketho ekhethwayo yabantu beminyaka eyinkulungwane abafuna ukuthweswa iziqu kumakhofi abandayo anoshukela baye ekhofini elikhethekile. Kuthatha noma yikuphi phakathi kwamahora angu-12 kuya kwangu-24 ukulungisa, lapho amabala ekhofi acwiliswa emanzini ngaphandle kokushisisa noma nini. Ngenxa yalokhu, inomunyu omncane futhi umzimba wekhofi uvumela iphrofayili yayo yokunambitheka ukuthi ikhanye.
Kungakhathaliseki ukuthi i-conglomerate efana ne-Starbucks, noma ama-roasters ekhofi akhethekile asebenza ngezindawo ezahlukene, kube khona ukukhuphuka okuphawulekayo kotshwala obubandayo. Nakuba ukuyithengisa emabhodleleni engilazi kube yisinqumo esikhethwayo, ukupakisha emathinini e-aluminium kuwumkhuba osanda kusuka.

Konke kwaqala ngeBlue Tokai ngo-Okthoba 2021, lapho inkampani yekhofi enkulukazi yase-India yethula okuhlukile okukodwa noma okubili kodwa okuyisithupha okuhlukahlukene okubandayo, okubukeka sengathi izonyakazisa imakethe ngomkhiqizo omusha. Lokhu kufaka phakathi i-Classic Light, i-Classic Bold, i-Cherry Coffee, i-Tender Coconut, i-Passion Fruit kanye ne-Single Origin yase-Ratnagiri Estate. “Imakethe yomhlaba wonke elungele ukuphuza (RTD) idlondlobala. Kusinike ukuzethemba ukuhlola lesi sigaba lapho sibona ukuthi akukho okufanayo emakethe yaseNdiya,” kusho uMatt Chitharanjan, Umsunguli kanye ne-CEO yeBlue Tokai.
Namuhla, izinkampani zekhofi eziyisipesheli eziyingxenye yeshumi nambili ziye zangena emgwaqeni; kusuka ku-Dope Coffee Roasters ne-Polaris Cold Brew yabo, i-Tulum Coffee kanye ne-Woke's Nitro Cold Brew Coffee, phakathi kwabanye.

Ingilazi vs Amathini
Ikhofi eliphuzwayo elilungele ukuphuzwa selinesikhathi eside likhona lapho amarosa amaningi akhethekile akhetha amabhodlela engilazi. Basebenza kahle kodwa bafika nenqwaba yezinkinga, eyinhloko phakathi kwazo ukuphuka. “Amathini axazulula izinkinga ezimbalwa amabhodlela engilazi eza nazo ngokwemvelo. Kukhona ukuphuka ngesikhathi sokuthutha okungenzeki ngamathini. Ingilazi iba nzima ngenxa yokwenziwa kwezinto kanti ngamathini, ukusatshalaliswa kwe-pan-India kuba lula kakhulu,” kusho u-Ashish Bhatia, umsunguli wohlobo lwesiphuzo se-RTD uMalaki.

UMalaki wethule iCoffee Tonic ethini ngo-Okthoba. Echaza ngesizathu, uBhatia uthi ikhofi liyazwela njengomkhiqizo oluhlaza futhi ubusha balo kanye ne-carbonation kuhlala kungcono ethini uma kuqhathaniswa nebhodlela lengilazi. “Size sipendwe ngo-inki we-thermodynamic ethini oshintsha umbala usuka komhlophe ube obomvana ufinyelela ku-7 degrees Celsius ukukhombisa izinga lokushisa elifanele ukuze ujabulele isiphuzo. Kuyinto epholile futhi esebenzayo eyenza ithini likhange nakakhulu,” uyanezela.
Ngaphandle kokungaqhekeki, amathini andisa isikhathi seshalofu lekhofi eliphuzwayo elibandayo lisuka emasontweni ambalwa liye ezinyangeni ezimbalwa. Ngaphezu kwalokho, banikeza amabhrendi umkhawulo phezu kwezimbangi zabo. Eposini elimemezela amathini abo okuphisa abandayo ngoDisemba, u-Tulum Coffee ukhuluma ngokugcwala kwemakethe ngengilazi namabhodlela epulasitiki njengesici sokwenza ikhofi elibandayo. Ithi, “Sifuna ukwenza izinto ngendlela efanele kodwa ngesikhathi esifanayo sehluke.”
U-Rahul Reddy, umsunguli we-Subko Specialty Coffee Roasters ezinze eMumbai uyavuma ukuthi ukuphola kuyisici sokushayela. “Ngaphezu kwezinzuzo zaso ezisobala, besifuna ukwakha isiphuzo esihle nesilungele umuntu angaziqhenya ukusiphatha asiphuze. Amathini anikeza leso simo sengqondo esengeziwe uma kuqhathaniswa namabhodlela,” uyanezela.
Ukusetha Amathini
Ukusebenzisa amathini kuseyinqubo evimbelayo kwabagazingi abaningi abakhethekile. Kunezindlela ezimbili zokwenza okwamanje, kungaba ngokwenza inkontileka noma ukuhamba ngendlela ye-DIY.

Izinselelo ngokwenziwa kwenkontileka ikakhulukazi zihlobene nama-MOQ (inani elincane le-oda). Njengoba u-Vardhman Jain, Umsunguli-munye we-Bonomi ezinze e-Bangalore edayisa kuphela amakhofi abandayo abandayo echaza, “Ukuqala ukufaka amabhodlela abandayo, umuntu uzodinga ukuthi kuthengwe okungenani ama-MOQ e-lakh eyodwa okwenza kube yizindleko ezinkulu. Amabhodlela engilazi, okwamanje, angenziwa nge-MOQ yamabhodlela ayi-10,000 kuphela. Kungakho noma sihlela ukudayisa amakani abandayo, akuyona into eseqhulwini kithina njengamanje.”

Eqinisweni, uJain ubenezingxoxo nenkampani ekhiqiza utshwala edayisa amathini kabhiya ukuze asebenzise indawo yawo ukwenza namakani abandayo kaBonomi. Kuyinqubo eyalandelwa u-Subko ngokuthatha usizo oluvela kwa-Bombay Duck Brewing ukuze bakhe indawo yabo yokufaka amaqoqo amancane. Nokho, ububi bale nqubo isikhathi esiningi esisithathayo ukuletha umkhiqizo emakethe. “Saqala ukucabanga ngokufaka amathini abandayo ngonyaka odlule futhi sesihlale cishe izinyanga ezintathu emakethe,” kusho uReddy.
Inzuzo ye-DIY ukuthi i-Subko cishe inekani elibukeka ngendlela ehluke kakhulu emakethe elide futhi lincane ngosayizi elinosayizi omkhulu ongu-330ml, kanti abakhiqizi bezinkontileka bonke bakhiqiza.