Excellent Youth Coffee trainer in Chongqing-Chen Dong

Chen Dong

Chief Coffee Lecturer, Brista Coffee West Point College

Different cultures give birth to different flavors of coffee-this is Chen Dong's unique understanding of coffee.

Chen Dong's professional barista qualification is "free". Four years ago, Chen Dong, who was engaged in hotel management, was temporarily idle at home because the hotel where he worked had not yet opened. When he was bored, he began to learn how to make coffee. Unexpectedly, this learning experience has not only made an outstanding barista, but also fits well with the concept of "to be the best coffee in Chongqing" at Brista Coffee West Point.

Barista ≠ coffee maker

If you want to be a good barista, you need to receive all-round systematic training. Different from the impression of baristas, Chen Dong tells us that baristas are not only coffee makers, but also scholars of coffee culture, with dozens of courses to learn. "at Brista Coffee West Point, coffee courses are divided into five classes: hobby class, professional employment class, flower promotion class, boutique baking class and shop start-up class. not only to learn coffee concept, coffee culture, grinding technology, coffee bean taste identification, baking technology and other courses, and even machine maintenance, machine maintenance and other knowledge must be mastered. Generally speaking, a qualified barista needs at least a year or so of systematic training. " Chen Dong said.

In Chen Dong's view, China's coffee culture is not yet mature, and many local baristas do not even have the opportunity to visit coffee plantations. In terms of special courses such as coffee bean cultivation, bean selection techniques, and planting conditions, they often need foreign baristas to come to China for training.

The birth of a cup of macchiato

Chen Dong is so fond of coffee that sometimes he drinks four to five cups a day. As long as he doesn't eat coffee within four hours before going to bed, he won't be unable to sleep at night, but sleep better. When he talked about his favorite coffee, he was suddenly in interest and gave us a live interpretation of the production process of a cup of macchiato.

Chen Dong carefully selected some coffee beans with full and glossy grains from the coffee bean lattice of the coffee machine, and then ground them carefully. It can be seen that he is very precise in controlling the size of the coffee powder, the speed of the coffee flow and the roasting temperature, and the whole process is slightly slow, he added: "the slower the production process, the more mellow and fragrant the taste." Finally, he added a little milk and foam to the coffee, then quickly pulled out the beautiful flowers, and a cup of delicious macchiato was born!

When we are invited to have coffee, Chen Dong always smiles. I seem to feel the sense of achievement that fills his heart. Perhaps the happiness of baristas lies in making all people who taste coffee feel quiet, happy and warm.

Qattora asked the barista for advice:

Which area has better coffee beans?

In Brazil and Colombia, indigenous peoples have been engaged in the coffee bean industry for generations. We will consider the quality of coffee beans in terms of the degree of roasting. The deeply roasted coffee beans are very fragrant, and some oil will float on the surface of the coffee after it is cooked.

Can I have coffee after supper?

Yes, as long as you don't drink coffee within four hours before going to bed.

Do people in different countries like different coffee?

That's for sure. Italians like strong Espresso, Australians like milk thinner, Americans like pure black coffee, but not too strong, to add some pure water.

Is creative coffee popular?

I made some creative attempts in the summer, such as adding a little ice cream, but it was not as popular as the original coffee.

What is the best drinking temperature for coffee?

About 60 degrees, the milk at that temperature is slightly sweet and there is no sugar.

What is the best partner for coffee?

A small number of guests will light a cigar while drinking coffee. In fact, this is no problem. But I still recommend some oriental snacks. Some guests have suggested replacing milk with soy milk to make cappuccino, which tastes surprisingly good. Sometimes the mixed style of China and the West is still good.