How hard is it to learn coffee?

Many friends want to learn coffee, which seems to be the same problem. However, everyone is different about the purpose of learning coffee and the proportion of coffee in their career planning in the future, and the answers to this question have become varied. Uncle Dou has been asked the most. Different people stand from different angles and ask seemingly the same questions. Here, Uncle Dou makes a brief summary:

I. interests and hobbies

With the increase of coffee shops in China, coffee knowledge and coffee these two key words appear frequently in people's daily life. Many friends need to talk about coffee, such as what to order when going to a coffee shop. What kind of coffee do different coffee names correspond to? And what do those obscure coffee terms mean? If your needs are limited to this, you can get a more comprehensive answer by buying some coffee professional books or browsing the coffee common sense website.

Second, have a fever and have a friendly hobby

Most of the enthusiasts' problems fall into this category, and they are already familiar with the basic common sense. How can they advance to a more professional level? Is it the construction of sensory ability from the professional cup? Do you start with the professional practice of some kind of appliance? Or go to those famous schools or teachers? I think friends who belong to this stage, it is best to find a professional coffee school for thematic study, although the price is not cheap, but there is no other better way, your requirements must be high ah.

How to become a professional practitioner

This problem is complicated. I find that there are many enthusiasts who have been busy in the boutique coffee circle for several years and end up being an outsider. He can be seen at any event, and he has a good knowledge of coffee. He seems to be very familiar with the boutique coffee shops in his city, but he has no work on his hands and has no fixed place. it feels like a stranger with a familiar face in the boutique coffee circle. In fact, what these friends need to solve most is to either bend over to work from the most basic level, even if they go to a cafe to be an Barista, or to be a maintenance worker in an equipment company, in a seemingly ordinary job, to digest and understand the so-called knowledge and vision they have piled up in a short period of time, or simply leave the industry, lest they are not convinced. Look at the embarrassing situation that no one is pleasing to the eye and can't do anything on their own.

Professional coffee higher education institutions in the world are at least closed to the outside world, and of course there is no such authoritative advanced training institution (because everyone thinks they are the most authoritative and the curriculum is the most scientific). However, coffee is a complex polymer of flavor substances, and the ability and knowledge to be cultivated are too broad, so each training institution has its own training characteristics. Many enthusiasts usually learn to visit the West, or even go to many homes, their imagination of the complete coffee jigsaw puzzle can not be put together. Therefore, it is better to go deeper from one point, and start from the level that everyone and you know. You don't have to think about finding another way all the time. In fact, the eyes are full of paths, but everyone's feet are old roads.

The shop often receives some knowledgeable coffee lovers and sometimes asks them to make coffee. I have seen too much, and in the end, I always feel that I can take care of the coffee table tightly, do not sprinkle water, do not drop the dregs, and act calmly, organized enthusiasts are really rare. It is often seen in the mouth to talk about the uniqueness of the manor of the place of origin. The powder under his hand sprinkled a noodle and rubbed it with a rag. He looked up and found that the boiled water had pounced on the bar.

Coffee learning can be carried out according to different levels and different stages, pure lovers do not have to climb practitioners, practitioners should start from their own work, from strengthening their own skills construction. There is no real generalist in the coffee industry, because our industry is too long.

Source: uncle Dou

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