What is the most difficult point in coffee technology?

I put forward such a topic for myself, mainly trying to solve the misunderstanding and confusion of some barista friends.

Coffee, if in the daily work alone in terms of technology, I think there is no difficulty, because making coffee as a job, that is, simple things repeatedly done. Coffee isn't high-tech, so what's the difficulty? Some barista friends say coffee is difficult to pull flowers, I don't think so. Coffee pull flower, just a simple coffee technology, as long as the practice method is correct, the person practicing is not stupid, spend a day's thought can learn, with two or three days can practice more stable, such technology is difficult? I don't think so.

What is the difficulty of coffee technology? I think the difficulty of coffee technology is before and after. As we all know, everything is divided into three stages, namely, preparation before the event, implementation and after-action. Many of us baristas only want to do the middle stage of implementation, and the two stages before and after are very annoying to do, resulting in the two stages before and after becoming difficult. Let me give you an example of my drinking tea that I often give in my barista teaching.

Drinking tea, this action is very simple, open the lid of the cup and drink it into your mouth. But we tend to ignore the work behind doing this action. In order to drink tea, I have to buy the cup back first, wash it clean, and go to the teahouse to buy my favorite tea. That's not enough. I still need to boil water (then do I need to prepare a bunch of tools for boiling water?). Making tea... After this was done, he had to wait until the tea reached the most palatable temperature before he could drink it. Even if he was thirsty, he had to wait. This is not over yet. In order to drink tea smoothly next time, I have to pour tea dregs, wash cups, pour tea dregs into the garbage basket, and I have to take out the garbage. If I don't pay the garbage fee…This is what I have to do in order to drink tea smoothly every day. It was really troublesome!

So drinking tea is very simple, there is no technical content (only in terms of hobbies), but in order to drink tea to do a lot of trouble, if there is one of these troubles do not do, I can not drink tea. There are a lot of people who are afraid of trouble to go to the teahouse to drink tea, not to make their own tea to drink.

So baristas make coffee is a very simple thing, but the trouble before and after making coffee is the hardest thing. These two aspects are the technical difficulties of coffee (this is not difficult to understand, such as the World Barista Competition, set up as: preparation, production and cleaning three stages, in fact, also implicit in this truth). Mr. Wang Zhongqiu in the book "Details determine success or failure" a book, many times also said this truth.

We look at the Olympic Games, athletes in order to win gold medals, before the competition, how many hardships to go through, how many troublesome details to solve, how many failures to overcome...... in order to stand on the highest podium. After standing on the highest podium, if you want to defend your highest honor, you must continue to have a calm mind, start from zero, regard your previous results as your new starting point, and strive to surpass again!

I know some barista friends who think that if they can make a cup of coffee, they are great and can be passive. In fact, he is far away from coffee.

People are afraid of trouble, do not want to find trouble, but trouble is always there, you do not solve it, it will find you, you will be more and more trouble. If you solve all the problems around you, new ones will keep popping up. We all grow by solving all kinds of problems.

I taught a lot of barista friends, most of them can have a clear understanding of themselves, but there are also a small number of people who have learned the basic technology of coffee, which is considered difficult by many people, but they can no longer break through, can no longer sink down to learn, some even choose to give up, which is very uncomfortable. They haven't really understood that coffee is hard, and rarely, if ever, anyone can figure it out. For example, have you done every detail of your work and technology? Do you really care about every cup of coffee? Do you really understand what customers want and what they taste like? Have you thought about how to spread more coffee culture to customers? Wait a minute. Even if we have done it, but we have thought about it as a barista, how can we go to a higher level?

Cut into the theme, so what is the most difficult coffee technology? A barista is not as simple as making a cup of coffee. Can you sell it when it's made? Can you sell it for a good price? To what audience, one cup a day or 1.3 billion? This is the most difficult technology of coffee (factory friends can change "make" to "produce", trade friends think similarly). This is also a realistic problem that we have to constantly think about and solve after the coffee is made. Anyone can't avoid it. If you want to avoid it, you can only stand still and be eliminated sooner or later. Of course, you can choose to become a coffee lover or switch to something else and avoid the hassle of making coffee. But if you're still in the coffee business, face up to this coffee's most difficult technique.

In order to break through the most difficult technology of coffee, the following prerequisites need to be met. First, coffee should not be regarded as a thing, as a job or means of making a living, as a career, only in this way can we give ourselves infinite motivation and not lose our way in front of too many temptations. Second, we should have a lifelong learning concept and strive to make up for our shortcomings in all aspects of knowledge. Third, we must not just think about it, we must work hard to achieve it, and we must take immediate action.

Finally, I wish you all have the opportunity to understand the author's painstaking efforts to break through in coffee. Let me say a big word, I hope everyone can make their due contribution to the healthy development of China's coffee industry!