Sensual Coffee Whispers are spoken in the coffee bean producing areas

The coffee industry is divided into the upper, middle and lower reaches, while the upstream is mainly grown in coffee beans from places of origin, such as South America, while in the middle reaches are export, processing, wholesale and other industries; and downstream is retail, such as restaurants and coffee shops. Coffee is also one of the main commodities traded in futures in the world, and it is very active in the futures market. Nguyen Sen Yang pointed out that the coffee industry in Hong Kong, which is mainly in the middle and lower reaches, has been booming in recent years, and the growing number of coffee drinkers is a global trend.

"drinking coffee can be a very emotional thing, because everyone has different tastes, different feelings about coffee, and different standards for a good cup of coffee. However, making coffee can be a very scientific process, and some steps and theories must be followed. Therefore, coffee makers must be both perceptual and rational, first master theoretical knowledge, then constantly practice, refine their skills, and then integrate their knowledge, so that they can make changes according to customers' tastes and produce a cup of brown coffee that suits them. " Said Nguyen Sen Yang, founder of the Hong Kong / China Fine Coffee Association (Speciality Coffee Association of Hong Kong & P.R.China) and course instructor of the St. James Booth Group continuing Education Center.

The operation technology of the coffee machine is an indispensable part. According to Nguyen Sen-yang, there are many kinds of coffee machines, which can be roughly divided into automatic, semi-automatic, and manual, while the operation, cleaning, and maintenance methods of each machine are different, and high-quality coffee beans are not suitable to be flushed and adjusted by full automata. Even if the same kind of beans are treated differently, there are endless changes. Take ground coffee beans as an example. If you grind coffee beans to a younger body, the texture will be more "thick" and the sweetness and bitterness will be more prominent. On the contrary, the thick coffee powder will taste a little lighter. Liu Yuanzhang, manager of the continuing Education Center of St. James Booth Group, said that in the fourth year of the "Professional Certificate for Coffee makers" course, there were 500 graduates, some of whom worked as coffee makers in coffee shops or clubs, while others chose to start their own businesses, just like Edwin, the protagonist in the current issue of "the right way", to set up his own coffee shop.

In addition to mastering knowledge and skills, experience is also important. Nguyen Sen-yang says that coffee makers can generally be divided into junior, intermediate, and high levels. In Europe, especially in Italy and Portugal, senior coffee makers are highly respected. Like chefs and sushi chefs, they have professional status and must undergo strict training and get recognized qualifications. As for Hong Kong, with the increase in the number of coffee lovers and the opening of more and more coffee shops, there is a certain demand for coffee makers and they are becoming more and more professional. obtaining certification qualifications is very helpful to career development. Most students have one thing in common, that is, they are coffee fans, which is very important, because coffee is an "encyclopedia that can never be read." aspiring practitioners must be psychologically prepared to pursue it all their lives and keep learning coffee.

At present, some large coffee chains have in-house training and certification systems. In order to promote the development of the industry, the Hong Kong / China Fine Coffee Association has launched a certified barista qualification and jointly organized a "Professional Certificate for Coffee Blender" course with the St. James' Beverly Group continuing Education Centre to train more talents. Nguyen Senyang pointed out that the content of the association's certification qualifications is very comprehensive, which is even better than the European certification system. The certification courses include a variety of knowledge, such as coffee cultivation and processing, coffee history, varieties and quality, grading and price, industrial environment, and various baking and blending methods, and half of them are theoretical courses and the other half are "practical" courses. Practice practical skills.