Start learning as a barista-Chen Shuyun

I can't remember when I wanted to learn coffee, when I saw the introduction of the barista barista training school on the Internet, let alone when I slowly saved up the tuition fee!

But I remember that I entered the big family of Chongqing Brista Coffee training School on that day! I also remember that I was late on the first day of class, and I also remember the lovely classmates and more lovely teachers here!

Today, it is the fourth day of my coffee school, because I will be shy when I meet you for the first time. Fortunately, there is practical training behind me. Fortunately, my hands-on ability is not poor. When my classmates ask me for experience, I slowly get to know you.

Now when I think of the coffee lace class, the teacher reads it next to us. "choose a point, inject a small flow, increase the flow, shake it left and right, pull it out in a straight line, and receive it!" Hee hee ~ it is indeed a deep memory.

From the crappy at the beginning to the praise of the teacher now, whoo-hoo ~ happy!

Happy to be happy, or know their own shortcomings. First of all, the flow is unstable when I pull the heart from the beginning, and when it comes to the end, I always have to go back! Up to now, the flow and shaking of pulling leaves are unstable!

It may be that the practice these days is a little tired, but what is certain is that the enthusiasm of learning coffee is not tired! Hee hee.

It doesn't matter, making coffee has a process of blending espresso and foam. I think coffee and I also need a process of fusion. The integration of espresso and foam requires the quality and inferiority of coffee beans and the dry and wet of foam, coupled with the "blending" of baristas, in order to produce perfect art.

Then the process of my integration with coffee also needs, my attitude towards coffee school, practice and teachers' teaching "blending", in order to learn well, to be a qualified barista!