Interview: how long does a barista need to learn how to become a barista? what conditions do you need to learn how to be a barista?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Bai only: how do you get in touch with coffee? Have you always been interested? Or try it after opening a store?

Ivy: I used to read advertising. I was interested in design, but I was very hard and busy. At that time, I had to work part-time and study, and I often had to find a place to do my homework. Tai Wai is a transit station for school. At that time, I thought, if only there was a place here under hea. Unfortunately not.

Because I have to work everywhere, I think I will drink coffee if I want to be refreshed. If you drink too much, you will find it a little easier to drink. Will you be curious because of the coffee beans? Or weight? Start to catch the barista and ask. Then I began to want to be a barista and signed up for the coffee class at night, but found that it was only knowledge in books.

Later, a friend opened a coffee shop in Tuen Mun and began to learn more from him and worked part-time there. When I read year 3, I felt that I had to make a choice because I had no time to rest and I would only be unable to land at both ends. I thought that I might not advertise even after graduation, so I decided to become a barista and did not complete my degree.

Bai Ji: impressive.

Ivy: I was supposed to graduate last year.

Bai Ji: that's amazing, really, so you're in the post-90s? How old are you?

Ivy: 23 years old.

Bai only: do you have time to give up? It seems that he has to come back to socialize with this fat boy during the holiday.

Ivy: no, we don't want to make a lot of money. I don't want to have a holiday. I spread it in my head. But the difficulty in Hong Kong now is that coffee must be served with a variety of foods. A guest will ask: is there no spaghetti? It is necessary to have rice and noodles to stay, and coffee culture is not yet popular in Hong Kong. But we don't want to be like a restaurant.

Bai only: yes, the most chill is like this. How did you come up with the site of Tai Wai? It feels like chill, and the floor-to-ceiling glass is great.

Ivy: because I want the environment to be quiet and comfortable, so I don't want to drive in the street, it is noisy and people come and go, it is more difficult to open and just open a store, I will receive complaints, and when there are more guests, I will have more recognition and support from the neighborhood.

Bai Ju: how do you think of Dirty?

Ivy: this actually originated from a coffee shop in Japan, which uses frozen milk as the bottom, with coffee and milk layers. At first, it tastes strong coffee, with the sweet smell of expresso, and then fresh milk. At the same time, there is a change from hot to cold in temperature. There are two levels.

Bai only: apart from Dirty, do you want to create your own taste? Make a Clean?

Ivy: we have a coffee that doesn't drop milk, but it's served with honey and soda, which is a bit like dark beer. Now it's time to try it out for familiar customers.