Tasting coffee and high food sows the seeds of happiness

Kaohsiung Restaurant and Travel University held the 106 "Coffee Certified seed teacher training course". The first class began on the 24th, and coffee expert Liao Siwei (right) was invited to teach the method of making delicious coffee flavor.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

"drinking coffee is not only the aesthetics of life, but also the transmission of happiness." Wang Guoxin, chief executive of the Chinese Association of Catering and Travel Education, pointed out today that Kaohsiung Restaurant University has trained more professional certification of high school vocational school teachers to improve the level of coffee evaluation.

Many people like to drink coffee because of the happiness of the room full of fragrance, some to refresh, and some to change their mood. More and more people have incorporated coffee into their life and become a habit.

From a cup of NT $10 in a supermarket to a cup of coffee in a specialty store, the flavor is completely different. How to adjust the taste of coffee in bean selection and roasting is a professional knowledge.

Statistics show that the domestic coffee business opportunity is about 40 billion yuan a year. Wang Guoxin said that since everyone loves to drink coffee, high food strives to train certified coffee seed teachers.

During the summer vacation, Gaofei arranged existing professional teachers, and invited a number of winners in international competitions. For example, Lai Yu-Quan, who won the World Cup coffee baking contest, was invited to teach. He conveyed the knack of studying baked beans. In addition, Liao Siwei and Chen Zhengxue, who are famous in the industry, are also invited to teach.

Taiwan coffee has become well-known recently, and Gukeng, Alishan and Taiwu in Pingtung already have a certain customer base.

Experts share the methods of coffee cultivation, raw bean identification, cup testing, roasting, Italian style, flower drawing, brewing and extraction, which will improve the level of domestic coffee evaluation, and hope that these happy seeds will soon thrive, so that coffee drinkers know more about coffee.