Has the barista certificate been cancelled? How long does the zero basic barista need to learn and which courses are better?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

The learning process of the Barista certification course allows us to grow.

A friend of mine once said,"Fine coffee should be something to share, not something to build behind closed doors." Only contact with more people can better share the concept of fine coffee, and different voices can lead to more thinking progress. Coffee from the "shepherd's legend" to the "third wave of coffee wave" experienced a long time, but from the "first wave of coffee wave" to now, but also a hundred years, people in the continuous pursuit of good coffee we have been thinking, communication and forward, which is not without the sharing spirit of predecessors, teachers and champions. Harvesting the right theory can make us more determined on the road to fine coffee.

So for me, the value of textual research is not the certificate itself, but the more meaningful and valuable things it brings to me, the affirmation of my career, and the reason why I love this industry more and more.

Which Barista Certification Courses Can Coffee Lovers Take?

From a practical point of view, I think coffee lovers can take a Brewing course first, because we may not make espresso at home very often. The reason…

1. Home semi-automatic coffee machine itself has many shortcomings, and commercial semi-automatic coffee machine family use needs certain conditions;

2. Open a semi-automatic coffee machine, at least half a day busy;

3. And an espresso grinder--

So every time I turn on my semi-automatic coffee machine, I'm expecting company. Friends who can drink lattes at my house are all true love! After the Brewing course, you can also consolidate your practice at home. If you can update the coffee brewing methods that the coffee gods are constantly improving, I believe that after a certain period of accumulation, the coffee you produce at home will definitely not lose to many cafes outside.