Taiwan's coffee has an annual output value of 70 billion yuan. Bean bakers are badly short of people.

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The Coffee Association estimates that the annual output value of coffee in Taiwan is about 65 billion to 70 billion, which is quite astonishing, which has greatly increased the demand for bean bakers who roast coffee beans. The Coffee Association estimates that Taiwan currently needs 100 bean bakers to enter the industry each year. However, due to the lack of a complete training system in academic circles, most bean bakers are trained by the industry themselves, resulting in a mixture of the good and the bad.

The hot coffee beans poured down, emitting the sweet and charred smell after roasting. The bean baker turned on the machine turntable to help the coffee beans dissipate heat, and had to stir them with a small shovel. For a while, the bean baker judged that the beans had been roasted to the required level. Quickly remove the coffee from the roaster, take out a sample of the freshly roasted coffee beans, grind them into powder and brew them into coffee, and the bean roaster will taste it himself.

Bean baker Shen Chengmu: "from a small machine to a big machine, it is in the process of magnifying the process and then keeping the taste within a certain range." in the end, it becomes that I need to use what I learned in school in the past, that is, some basic knowledge of the chemical industry. "to help me think about this process."

Shen Chengmu, the bean baker, originally studied chemical engineering. Because he liked coffee, he entered the industry to learn how to bake beans.

Bean baker Shen Chengmu: "I am probably responsible for the raw beans to come in, and then the next step after baking is to test the taste, because each of its beans will have a different degree of baking. But when you are in continuous production, how do you make each bean achieve the goal you want? this is the most difficult part."

After entering the packaging process, the staff wore head masks and gloves, fully armed, and packed the coffee beans into small packets, which was guarded by another bean baker.

Bean baker Luo Jianhao: "every pot we will record it, the temperature and the next bean time, as well as the temperature and humidity of the day, you will go according to the last baking period to bake, and then see if the next step is not the right taste."

Luo Jianhao, a bean baker with a background in food science, is responsible for the purchase of raw coffee beans and quality control after roasting beans. This coffee industry alone has trained two bean bakers with very different backgrounds.

Xu Wenyan, general manager of the coffee trading company: "I said that the background of our bean baker is that we have been in the laboratory before, because I think this background is very good, so our bean baker is trained by himself, because the school does not have such a department."

Taiwan's coffee market is getting bigger and bigger. According to the statistics of the Council of Agriculture, the area of coffee planted in the country was only 213 hectares in 2004, but it grew to 946 hectares in 2014, a more than three-fold increase, which does not include the number of coffee beans imported from abroad.

Xu Wenyan, general manager of the coffee trading company: "as far as coffee beans are concerned, there is probably at least 50% or even 80% growth every year."

The industry estimates that at present there are at least 10,000 coffee shops in the country, which has also greatly increased the demand for bean bakers.

Zhou Wenpei, vice chairman of the Taiwan Coffee Association, said: "the certification is actually quite simple and he can set up the machine, because the machine is very advanced. The temperature adjusts my wind speed, my firepower, and my temperature. Frankly speaking, ABC people can make it, but the question is whether every batch of beans is drinkable or not, no one cares about this matter."

The Coffee Association initially estimates that at the rate of expansion of coffee shops in Taiwan, at least 100 bean bakers are needed to enter the industry every year, but at present, there is a lack of systematic training for bean bakers in Taiwan's educational circles, resulting in many operators teaching themselves according to their own skills. therefore, there is a mixture of the good and the bad, resulting in a lot of people swarm to open a shop, and then a large number of them do not operate well.

Zhou Wenpei, vice chairman of the Taiwan Coffee Association, said: "according to a real judgment, the survival rate is actually less than 25%, so I also hope that this entrepreneur must be a little more cautious. It is not just your capital that is enough. Because without enthusiasm, it is very difficult for this industry to continue to operate."

Experts stress that although it is not difficult for a bean baker to get started, it takes time to harden it. On average, it takes 10 years to accumulate enough experience to become an excellent bean baker. Experts believe that if you want to improve the quality and quantity of domestic bean bakers, apart from government encouragement, the most important thing in academic circles lies in whether the coffee industry in Taiwan can maintain their enthusiasm. This is the key to the continuous improvement of Taiwan's coffee industry.