The basics of coffee is the key to the success of a barista.

For the various schools of thought in circulation in the market, many people will disagree, thinking that what I make is authentic coffee, or very confused, do not know which statement is right, what should we do? First of all, since there are so many theories in the market, there should be some truth, so we should jump out and not be arrogant or work behind closed doors and stand still. We should go out, listen, see and speculate more. Secondly, we should "forget" what we have learned and learn other theories (never learn and compare with your own knowledge. It is impossible for you to master the classic knowledge of others. So we should first "return to zero." precipitation, summary, innovation ", out of their own path), when you master its essence, then you are unsealing your own knowledge and comparing it with it. Sum up your own point of view, then congratulations, you have risen to another level, that is to say, you have made progress, only in this way can coffee stand the test of time and development, and you can become a qualified barista. Qualified baristas not only make coffee mechanically at the bar, produce coffee, but also understand coffee. To explore the characteristics of coffee itself, only by understanding the characteristics of each kind of coffee can we choose the appropriate operation method according to their own characteristics. In as much as possible to master the operation of coffee and coffee knowledge at the same time to learn the coffee shop management knowledge, can skillfully operate the coffee shop when you show that your knowledge level has gone a step further, reached the stage of management. A good learning attitude and a good life is such a process of continuous learning, progress and sublimation. Always remember one thing, modesty benefits. Have a good work attitude and achieve good dreams.