Xiangji Coffee College barista training Camp experience Xiangji Coffee College how much is the tuition fee?

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In this Xiangtou Coffee College training camp, there are still familiar Kentaro Maruyama teachers and world barista champion and star mentor Kritz Storm to share a series of stories about barista development, team building, baking and so on.

And Wu Jiahang, a teacher from the Colombian Coffee producers Association, brought knowledge about coffee cultivation.

At the same time, with the addition of new friends, Mr. Dago Castro from the Bunn coffee machine brought the idea of brewing technology to people's eyes.

On the other hand, as a special guest, my old friend Hidenori izaki brings us the charm of asking questions.

Students from all over the country

In addition to the star mentors, there are also students from all over the world! See familiar faces, also ushered in many new faces: Beijing, Guiyang, Yunnan, Hong Kong, Kunming, Shanghai, Shenzhen, Malaysia, South Korea, Japan and so on. Three days of study made us all friends!

The cultivation of barista

The importance of team building

On the first day of the course, Fritz shared the experience of team building. A good team needs a leader and can also create a good atmosphere for people to communicate with each other, collide with inspiration, help each other, and then create more value.

Fritz and Mr. Maruyama have known each other for more than ten years. At that time, on NBC (Nordic Coffee Cup), Mr. Maruyama gave a speech of $50 for Fritz, which became an opportunity for them to get to know each other. Subsequently, the two also worked tirelessly on the training road, without some jokes, such as Fritz's "quietest" training camp for Japanese-speaking students, and finally had to turn to the Maruyama teacher to help with the remote translation.

It is countless training, the two reached a consensus on the goal of training "good baristas", so they joined hands to set up this training camp. Mutual trust is based on an honest understanding of yourself and an tolerant attitude towards each other. It's worth learning!

How to be a good barista?

On the second day of the course, Friz brought a share of baristas' self-cultivation. A good barista is based on customers, so don't forget that you are also a "server".

When it comes to the competition, Fritz believes that the most important thing is to express his ideas, rather than figuring out the preferences of the judges. Just like to treat customers, express your ideas as a practitioner and the culture of the store.

Competition and store operation have a lot in common, passing coffee to consumers, building a connection is the most important. Therefore, it is important to set clear goals, achieve them in stages, and keep learning on the way to training.

The story of Mr. Maruyama

If Mr. Maruyama is not a barista or baker, maybe he will win an Oscar for best comedian.

I believe that when it comes to Maruyama baking, we are no stranger. As early as 1990, Mr. Maruyama opened a shop. From the beginning of selling curry in the tea shop, Mr. Maruyama earned only $60 a day. Later, in order to make a living, he began to embark on the road of raw bean trade, delivering beans from house to house with the uncle who distributed vegetables, and showing affectionately how he went to the store to deliver coffee beans, with a bitter smile. This is Mr. Maruyama's way of promoting coffee. It also made him accumulate a lot of customers.

The SCAA seminar in 2000 also introduced Mr. Maruyama to boutique coffee and brought it to Japan. Changed the traditional Japanese concept of baking. A medium-shallow roasting technique that changes from deep roasting to boutique coffee. At the same time, the roasting amount of coffee beans has also developed from the 200kg/ month in 2001 to the current 20t/ monthly consumption, which shows the importance of quality baking.

In teacher Maruyama's baking class, he baked the same bean in three different ways. The editor found that baking is a very artistic thing. A good baker can interpret the change of coffee beans from their color, smell, and temperature during baking. And adjust the corresponding firepower, throttle, time, etc., to complete the "dialogue" with coffee beans at once in order to make a good bean. Even now the roaster comes with its own baking curve, Mr. Maruyama still believes that human attention and care can add more style to the beans. Maybe this is the secret of the success of Maruyama Coffee.

Please treasure the teacher's meme.

Be responsible for your choice

Hidenori sharing is more like a philosophy lesson. He brought about the importance of "why" and creatively expressed experience in the form of "mathematical equations". He suggested that baristas try to record some data of baristas during production, such as time, powder, liquid, taste, etc., and make tables to compare with each other to find logic.

Speaking of his own experience, although he was a "bad boy" in his early days, coffee gave him hope and the future. It seems that truly successful people only insist on one thing. Hide is like this, as he said, "you are responsible for your choice."

After winning the championship, in addition to being honored, he felt even more frightened, afraid that his experience would not be able to deal with all kinds of problems, so he hoped to cultivate others and study himself through coffee education.

Knowledge of coffee cultivation

Wu Jiahang, a teacher from the Colombian Coffee producers Association, explained the impact of the environment on coffee with comprehensive knowledge and data. The picking of coffee fruits depends on the alternation of rainy and dry seasons, and the balance between shade and sunlight is also very important.

However, under the influence of coffee rust and El Ni ñ o, it is more and more important to find new coffee species. Colombia, a coffee-producing region, has a special regional advantage of year-round harvest, and local coffee people have spent 15 years cultivating new coffee species to resist the increasingly severe environmental impacts.

During the three-day course, we also tested many single beans from different Colombian producing areas. The course content was confirmed by taste description. Planting latitude, temperature, rainfall, sunshine and other conditions will affect the flavor of coffee.

Cup test!

BUNN's science and technology cooking class

Before class, people were very interested in these BUNN machines. Mr. Dago from BUNN can be said to be an expert in brewing, and besides the flavor of hand-brewed coffee, Dago believes that today's society should use technology to serve human beings.

Speaking of filtered coffee, he shared five key elements: water, temperature, time, turbulence and filter paper. The extraction rate and TDS (coffee concentration) produced by these five elements can be reflected in the small table above. This proves that there is a scientific connection between the taste of coffee and these values, which is magical.

What will be the result if these are applied to machines? As early as 1957, BUNN invented the first flat-bottomed filter paper for commercial coffee. Today, a machine that can brew 2-4L coffee at one time illustrates the power of technology.

The brewing methods such as pre-soaking, intermittent water injection and by-pass water injection can be set freely, and the intelligent settings for dealing with 28 different kinds of coffee are all based on strong theoretical data and experience, as long as the standard ratio of water to powder is set, stable brewed coffee can be made automatically, and the menu can be changed in time in chain stores. This is the charm of technology.

The charm of the Black Hawk

When it comes to the competition, we must talk about the Black Hawk. The elite Kyle from Xiangji Group explained in detail the structure of the coffee machine T3 in bilingual. The temperature setting device behind each brewing head is a goalkeeper to help better control the temperature.

Students are also lucky to use the latest white three-headed Black Hawk coffee machine, or the wrapping paper that has just been removed.

In addition to the coffee machine, the bean grinder is also very important. The Kyle is disassembled on site to give students a more intuitive understanding of the structure of Mythos 1.

Look how seriously everyone studies it.

Master vs. final

There is no doubt that this is a fierce master showdown-Mr. Maruyama chose Indonesian Wahana beans that everyone didn't like as the challenge target, asking the two masters to adjust the best Espresso in the shortest possible time.

The two masters began to compete by adjusting the amount of powder, grinding degree, time and other elements.

Of course, for the students, this is the best opportunity. Ask questions! Why should it be adjusted? How to adjust? The strength of the filling pressure and so on, the details are a good opportunity to communicate with each other. The most important and rewarding thing about this training camp is to "share". We gain information from each other and find breakthroughs in problems.

Work together as a group and cooperate creatively

On the last day of the training camp, three team members demonstrated the charm of coffee by competing for its "crazy creativity, teamwork and coffee flavor". The first group of "Tuhao Holiday" really surprised the judges, live music is also quite national style-"Best Creative Award" belongs to them!

The members of the second group of Superman went out to make a coffee champagne with a tea machine and a sparkling water machine, which was impressive. Also won the first place!

The third group brings together two contestants who will take part in the barista contest next month, Kaisang from Japan and Brother Rhino from Wuhan, so they mix coffee from a single producing area with strong theoretical knowledge and fluent English interpretation, which is very sour and sweet. Won the "most knowledgeable group" award!

Finally, congratulations to all the students on their successful establishment of camp!

Group photo! Funny Face--

Take a picture together!

There is also the traditional activity of wrapping dumplings.

The organizers also prepared a thoughtful gift-signature collection!

Thanks to the mentors and the excellent translators of Xiang Ji Wu Qiaowen, Huang Junhao, and the workers!

Dinner time is the best time to get together with old classmates, and six students from the last two sessions of Xiangtou Coffee College training camp also came all the way! Group leader Zhang Yinzhe, Mr. Lim Dong-Won and two South Korean students rushed to Shanghai for a party for 6 hours. Nice to see you all again! The photo tells us deeply that a good barista must also Funny Face hard!

There is still no end to such a wonderful three days. See you next year's wonderful training camp!