Lim Dong-Won talks about coffee: also making coffee, what's the difference between a part-time barista and a full-time barista?

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

Lin Tung-yuan, one of the pioneers of coffee culture in Taiwan, has been promoting the purity and value of coffee in recent years, so that coffee can really enter the realm of taste, but also enter life, so that local coffee culture can take root and grow real Taiwanese coffee.

Q: What's the difference between a convenience store employee and a coffee shop professional?

A: Some people may think that at the press of a button, anyone can perform the job of brewing coffee, but real baristas actually have extremely high professional skills and knowledge.

Professional barista jobs:

1. Take control of the cafe

2. Provide stable coffee products

3. Adjust the brewing method according to various environmental factors

4. The way coffee beans are extracted determines the flavor of a cup of coffee

Italian coffee is made by high-pressure quenching. This method will amplify all the quenching conditions. As long as there are some subtle changes in conditions, it will affect the overall coffee flavor. In addition, Italian coffee itself is a highly variable item, which will involve other professional parts, such as milk processing and other ingredients processing. Therefore, like the concept of cooking, there will be many elements to combine into the flavor of a cup of coffee. So the barista works like a chef, he's creating a work.

Q: There are many kinds of coffee. After entering a professional cafe, how can I choose a coffee that suits me on the MENU?

A: Because of the diversity and complexity of coffee cultivation, we can roughly judge the flavor of coffee from the country or estate brand:

* African series: has the original fruit acid flavor, its richness, complexity and consistency are higher, but also more wild, but may have more miscellaneous flavor, because of the lack of local water resources, will cause such a rich level, such as Kenya, Ethiopia Yejiashev are this series of beans.

* Central and South America: The flavor is more balanced, although there will be fruit acid flavor but not as strong as African system, it will release nut flavor at the end of the taste due to the change of baking degree, and usually Central and South America is planted at a higher altitude, the fruit acid flavor is cleaner, and the overall flavor is more balanced.

* Asian: heavier, thicker flavor, with a stronger bitterness, and nutty, chocolate cocoa flavor is more intense.

Q: We often see the description of light roast and deep roast. If coffee beans from the same origin are roasted, what is the difference in flavor?

A: Any origin and any variety of beans, if the lighter the baking degree, the more obvious the fruit acid flavor, because the closer to the original taste of the fruit, so the fruity flavor is also heavier, basically fresh beans are recommended to use light baking method to retain the original flavor. The darker the roast, the more bitter the coffee will be, the more intense the coffee will be, and the more medium the roast will be, the taste and flavor will be in the middle.

Q: GABEE's single-item coffee beans are divided into two types: southern meaning and northern meaning. What is the purpose of such classification?

A: Because there are many kinds of single beans all over the world, consumers often cannot choose, and the characteristic of Italian coffee is to use comprehensive coffee beans, because Italy is a long country, the climate difference between north and south is very large, and the consumption pattern is also different, resulting in different types of coffee beans distributed. Therefore, it can be divided into south and north to clearly distinguish the flavor and taste. North meaning: fruit acid flavor heavy, coffee drink up brighter, less nutty flavor, less caffeine content. Nanyi: nutty, cocoa flavor, drink up thick and rich, high caffeine content (because of the variety relationship, has nothing to do with roasting degree).

Q: As winter approaches, do we distinguish between winter and summer coffee?

A: In winter, we may pay more attention to the temperature of coffee rather than the type of flavor, but some people may prefer a heavy nutty taste. Coffee with strong acid flavor feels more refreshing in winter and lacks a warm feeling.

GABEE Founder: Lin Dongyuan

* Winner of two Taiwan Coffee Masters competitions

* Representative of Taiwan in the World Coffee Masters Competition, won the 17th place

* Publication of the book Latte Art-Espresso meets Milk GABEE. Champion Creative Coffee

* Many times served as judges and coaches of international coffee masters competitions

* Part-time lecturer at several colleges in Taiwan