[staff sharing] he Binglin, the gatekeeper of coffee-cup tester

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Holding a cup of mellow coffee in hand, drawing on the strong aroma is the reason for many coffee lovers addiction. However, a good cup of coffee, if not the beginning of the coffee beans check, then even if there is a good machine, coffee brewing skills, it is difficult for a clever woman to cook without rice; therefore, by the United States SCAA Fine Coffee Association promotion of the cup tester certification and health, cup tester check coffee bean quality, define coffee flavor and price, is the gatekeeper before entering the customer mouth.

He Binglin, founder of CAMA, who started his own business in recent years, is one of the members who got the certification. He said that in order to get the certification, there was especially a subject of water discrimination. Just drinking water made him want to vomit. The pressure was so great that he didn't even work so hard for the joint exam.

[Use life experience to trigger olfactory awakening]

Cup test certification test is vision, smell, taste, not that most people have? That's right! He Binglin took the incense bottle box for practice and let the people present try it. He could only say that the taste was familiar, but he could not accurately say the taste.

A practice box containing 36 small incense bottles. Before the exam, it takes about a month to practice. Smell 1 to 3 smells every day. Incorporate and remember the smell until you can clearly say the smell.

"In fact, I didn't pay attention to the smell around me before, but after practice, I used to smell it before eating, and even children imitated my movements at that time." He Binglin said that when you can feel the taste of life around you, you also need to sort out those tastes and remember them, so that you can successfully write the smell of the scattered incense bottle correctly in the examination room.

[Vision is a basic bean picker]

In addition to sniffing, picking beans is also an important basic job. Holding two boxes of beans, Ho Ping-lin talks about the condition of each bean and defective bean. He says: "Picking beans is something we do every day.For example, ochratoxin A, which is harmful to health and has been very noisy a while ago, will be eliminated when picking beans.」

Just because practice makes perfect every day, He Binglin actually has a way to pick fast when taking exams, and there is still time to check! In this exam, 350 grams of coffee beans, inside the defective beans must be accurately selected, missing one, more than one can not be done, only basic skills practice can be done.

[Terror Water Challenge Taste Limit]

What impressed He Binglin most about the cup test was taste. If boiling water at 1000 c. c. plus 10 grams of sugar is sweet 3, then pour out the sweet 3 water at 500 c. c. and dilute it to 1000 c. c., At this point, the sweetness belongs to sweet 2; repeat the action of sweet 2 and dilute it to 1000 c.c., Sweet 1.

When the test is 9 cups of water, let the subject discharge sweet 1~ sweet 3, salty 1~ salty 3, acid 1~ acid 3. The basic disk test does not mean passing the test. The advanced disk is two kinds of water mixed together, or even three kinds of water mixed together. The subject must correctly write the numerical value such as sweet 2+ acid 1+ salty 2 within the time.

At that time, He Binglin every day class to more than 8 p.m., can practice when it is already ten o 'clock, on a person practice drinking water, but always can not grasp the skills, can not feel the throat feeling, drink until two o' clock in the morning, drink water to vomit. At that time, he also pulled Taizuo to give him a test question, in practice again and again, challenge the taste limit, feel whether the water is round, or Kaka, to distinguish sweet, salty, sour.

"There's always a wall-bumping period in practice, and once you can feel the taste keenly, you can grab that eyebrow corner. He said that the students in the class all called it horrible water, and they could not guess by luck, and they were wrong and scored points. They also drank too much water and ran straight to the toilet during the exam. Because of this training and examination, he thinks that not only did he get the cup tester certification, he passed the test, and then he can enjoy "drinking coffee" even more.

[The cup test is a quality check for coffee]

At present, He Binglin led a total of 6 cup testers, in addition to purchasing raw beans, but also for coffee quality pricing and control.

Franchise stores will also send the roasted beans back to the headquarters cup test, at this time, there will be three cup testers on stage, one by one to confirm whether the roasted coffee beans are as expected, if there is a gap, will also send people to the franchise store to re-teach roasting, to ensure that each cama served coffee quality is consistent.

[Second half of life changes track to start a business]

Even though many franchisees now join the store, founder He Binglin was a middle-aged entrepreneur and decided to switch tracks in the second half of his life.

He was originally a senior executive in the advertising industry, holding a large advertising budget, but it also made him nervous and stressed, and because of his busy work, he often used coffee to relax himself, jump out of the pressure space, let him rise up the idea of starting a business, and make a cup of his own good coffee.

"Coffee start-ups are seen as having a lower threshold. He Binglin does not hide, so even if open to join, join the main need to pass the examination, including picking beans, baking, brewing coffee, did not pass even if the store decoration is completed, can not open. "Otherwise, when customers wait with their arms folded in front of you, you'll be even more nervous and unable to cook," he says.

He also uses his previous management experience to share management, interview and other skills with franchisees, so that franchisees can manage a store more easily. "Opening up is also a responsibility. Even if he jumped out of the pressure responsibility of advertising, he now brings 64 stores is also pressure, and a variety of coffee shops, super coffee shops... How to make CAMA brand recognition deeply rooted in the hearts of consumers and open up the distance from other operators is the driving force for Ho Binglin to continuously learn new knowledge and improve skills.