What's the experience of being a coffee trainer? The trainer of Pulan Coffee College spoke in person.

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Yoyo is a trainer at Boulan Coffee Academy. Her job is to give more people who want to make coffee a lifelong career the necessary knowledge and ability to develop. It is hard to imagine that more than a year ago she was an examiner for the Chinese folk dance grade examination of the Ministry of Culture. Dance elves who jump out of Beiwu have comfortable and stable careers, but they turn around and jump into the coffee world that has nothing to do with their majors. They gradually enter a good state and enjoy it.

Speaking of the opportunity to contact coffee, yoyo remembered that it was a small gathering with a brain surgeon friend in a cafe. The free conversation between friends soon involved the field of film literature. The friend recommended Qi Ming's magic bean book to her, and had an understanding of Platinum Lan. Yoyo said that she was moved by the details of the college that day. The coffee aroma, lazy Garfield cat and elegant and kind lisa sister coming from the door made her feel the warm and comfortable atmosphere of home, which also became an opportunity to start the coffee learning journey here.

Since its establishment in 2007, Platinum Coffee Academy has been a coffee training education institution and coffee shop solution provider that actively explores coffee science and technology, practices coffee business, spreads coffee culture and creates value.

On the way to coffee study, yoyo wants to thank the teachers of the college most. "On the road from being a fan to becoming a Qgrader, we cannot do without Teacher Qi Ming's encouragement and Teacher Chen Jiajun's strict requirements." If yoyo's love for coffee gave yoyo the desire to engage in coffee career, then the teachers 'guidance and good guidance laid a solid foundation for this choice.

"Coffee and dance are very similar. It allows one to look inward in constant reflection, honestly face one's shortcomings and improve." Yoyo said he wanted to try more possibilities in his limited life, so whether it was the beauty of dance or coffee, blending into life was as natural as milk dripping into coffee.

Of course, starting a new business is not easy. "I never expected to do math problems and talk about geography before making coffee. I was immediately confused." The juxtaposition of dance work and coffee competition also puts yoyo's energy to a greater test. Last december yoyo gave up dancing altogether in order to concentrate on two important coffee competitions. Compared to her 20 years of dancing career, her experience in coffee making was still a little weak. "I have gained a lot from the two competitions. Although there are regrets, I will not stop working towards the perfect result." Speaking of careers, Yoyo said: "It's very important to have a hobby as a career and love it. Because there is no shortcut to success, a thing repeated in the boring cycle, need to have the power of love to do support, like to do, have the patience to enjoy loneliness."

Today yoyo is a pioneer in coffee. Talking about the qualities necessary for a good barista, she emphasized the need to "learn". "With the arrival of the third wave of coffee, the coffee market is starting from the domestic point of view, and greater opportunities and more challenges are ahead. Baristas should stand at a higher position, constantly learn to practice innovation, absorb new information, update their concepts and technical methods, and infuse spirituality into coffee. Only in this way can this career have lasting vitality."

At the same time, as a trainer at Platinum Coffee Academy, Yoyo's advice to friends who want to open a coffee shop is,"As an operator, first of all, you must really love coffee, and the preliminary preparations must be sufficient, detailed research, careful site selection, and quality stability. Secondly, we should be good at contacting and exploring coffee culture, pay attention to fresh information, and be neither humble nor arrogant in market competition. Moreover, in order to continue to innovate and maintain the coffee shop's personality, it is only by combining rational management with emotional empathy for consumers that coffee shops can stand out from their peers."