Why do you want to be a barista for the meaning of being a coffee master?

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

For baristas, the barista competition is a new world. Although the national barista competition has been held in China for more than 10 years, the number of barista competitions is still limited, and only the champion can be promoted to participate in higher-level competitions. For example, in the World barista Competition, each participating province sends a local selected champion to determine the Chinese champion at the Shanghai International Hotel products Expo held in March-April every year. The champion then represented China in the annual World baristas Championship in May. There are few baristas in China, so participating in the baristas competition seems to be a long way from most baristas.

The rules of some baristas' competition seem to be standardized, but preparing food to others is just like the interpretation in "God of Food". Baristas make customers feel not only the charm of coffee, but also a kind of transmission of mental state, just like the infection of positive ability.

Baristas who usually do well in cafes may not be able to stand out from the competition. There are a lot of special training about the competition, which can help baristas learn how to get good grades in coffee taste and blending skills. This knowledge will also benefit you a lot in the cafe.

From a technical point of view, there is not much technical threshold in the coffee industry because there is a complete knowledge system established by predecessors' continuous exploration of technology, so if you want to learn, you will achieve something in 3-5 years.

By complete system, I mean not only SCAA and SCAE, but also related business giants such as illy, Nestl é, Starbucks, Lavazza and Buhler.

Today's partners in the boutique coffee industry may disdain the above commercial companies and think that their coffee is bad and shoddy. I suggest you take a look at the "Super Factory Series-illy Super Factory" filmed by Discovery National Geographic Channel.

Shooting is just a corner, but you will be surprised to find that the "boutique", "cup test", "baking" and "quality control" we talk about are just daily tasks under their complete production system.

According to the video, illy Raw Bean Lab tests 1300 kinds of coffee every year, while five senior quality control staff train every day to test more than 4000 kinds of coffee a year. What surprises me most is that the coffee knowledge exported by Coffee University, which is based on its own modern and mechanized production technology, is what we know about fragrance bottles, gold cup theory, extraction theory, water quality theory, and coffee growing. it covers almost all the knowledge systems of the industry.

In real life, I was hit even more.

When I interacted with friends of the above-mentioned commercial companies, I really felt that the coffee technology mentioned in the video was not just for shooting propaganda, and the content he showed me was hardly worse than that of any coffee "master" in the world. Driven by that powerful technology, their knowledge is more convincing with data and experience.

This feeling is like, found the source of their own coffee technology, the original efforts to climb the wall to find knowledge points, are my predecessors to help me sort out. Even sometimes it is unavoidable to suspect that SCAA and SCAE may have started their own global training and teaching programs by "stealing" from these commercial companies.

I hope these will be helpful to those who want to enter the industry and have just entered the industry. Making coffee is really simple. The technical blind spots have been swept away and trees have been planted. Just wait for you to be ready to enjoy the cool and eat watermelons.