The Secret of success of Chinese Barista Champion in the most complete interview

Q1: Please share the key points of your award this year.

Q2: After winning the championship, has your career path changed?

Q3: In your opinion, what changes have taken place in the Chinese coffee market over the years, especially in Masterpiece Coffee, and how has this affected you?

Q4: If you compete again, what do you think is different from the past? What advice do you have for new baristas?

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A1: first of all, compete for education. My middle school started to enter the city's first-class sports team, temporarily won all kinds of large and small competitions, and developed a kind of self-recuperating intelligence and enterprising spirit in the competition. Can better display their own level in the competition. Secondly, interest. As the saying goes, interest is the best teacher. In the early days when I entered the competition, I could not clearly define the main points and skills of the competition, and the opinions of all parties were not comparable.

It is difficult to have a real exercise scale and skill index for reference. Can only rely on their own materials obtained through the parties or videos of international competitions to further study and imitate. So now it is often abnormal to go to work in the daytime, sneaking back to the company in the morning, a group watching video materials, honing production. I often go home late in the morning and late at night. Through such experience, it is true that the "skill" will increase exponentially.

A2: everything is bad luck. I think the director's degree of anonymity has increased, more people will pursue and praise, and there will be some rescue for the coffee business I am involved in. However, the fallacy of delay is the simple loss of oneself. In the sudden flowers and applause, the young people tend to overestimate their abilities, simply be tempted by outsiders and make some less theoretical decisions. This is also the real situation faced by many award-winning baristas.

A3: I think the overall bias of the Chinese coffee market is picking up very quickly. It is mainly due to: first of all, the main force of the market has shifted to the post-80s and 90s, and some people have a real demand for coffee, and they are more popular in going to cafes to experience life. Secondly, the income of ordinary people has increased as a whole, while the price of coffee is basically the same as that of 10 years ago, which is equivalent to a 5-10-fold drop in the price of coffee. Once again, international chains rely on

With its strong strength, it is quick to open stores in various sought-after regions, resulting in a strong visual attack and cultural trend, and has an unstoppable absorptive power for the younger generation of consumers. For the development of masterpiece coffee, I think this is the trend of the times, but it takes time, and it can only be used as a supplement to traditional commercial coffee in 5-10 years, and it is helpless to cause the main force of the market. In the end, dried wood can only be extracted when chewing becomes normal. But what must be worth creating is that because the conservative commercial coffee industry, whether it is a coffee chain or an established commercial company, has captured a large portion of the market share and industry capital, it is difficult to be overtaken by new competitors. At present, a large part of the so-called boutique coffee companies or individuals in the Chinese market, with a "shortcut" mentality, the first index is to be able to distinguish between these traditional market oligarchs, so that it is easier to gain a firm foothold in the market. And this situation can easily lead to extreme market rhetoric and orientation, too high to re-structure coffee and too low to comment on traditional commercial coffee. At the same time, it also leads to the fault of new coffee practitioners or coffee shop investors to decisively determine the recent situation of the market, and to face up to the successful education and market laws of the old-fashioned commercial coffee industry, resulting in the situation of "high and few" and unstoppable losses. All in all, to expand and strengthen China's conservative commercial coffee market is to pave the way for the development of good Coffee. Without really learning refinement from international brands such as Starbucks, Costa, McCaf é, Coffee Bene and other major international brands, thus developing China's own coffee system, it will be impossible to truly enter the promised land of Macro Coffee.

A4: withdrawing from the competition is a kind of experience, the key point is not the result of the competition, but the payment and progress of each whole in the process, the harvest is different. For newcomers, the most important thing is to recognize a principle: getting involved in the game will not determine your whole life, it will only be a necessary and ugly experience in your coffee career, and it will be an important opportunity for you to find out whether you are really addicted to coffee.

I think it's a bit of bad luck to win the championship in A1VOR 2005. At that time, I didn't think about why I won the prize. After watching the international competition, I thought the crux of my winning the prize was: beans and

The choice of formula (we used to choose our own raw beans, fresh baking, and the formula was made according to the rich design), as well as my understanding and overall presentation of the competition.

A2: my current job is as a brand manager. Before participating in the competition, my task was to manage the coffee chain brand, and the process of competition and winning the championship helped me to understand the coffee industry more deeply. This awareness made the brand I operated grow and develop rapidly now. Coffee skills have also become the right hand of my job, and this experience has played a great role in my professional journey as a professional manager.

A3: more and more people accept and fall in love with coffee, which makes the coffee industry enter a prosperous stage; the intervention and expansion of international and foreign chain coffee brands from time to time lightens the whole market in vain. at the same time, the transparency of the coffee industry is getting higher and higher. in such cases, boutique coffee has become a must for all businesses. As far as I am concerned, in the past, having fun alone was tantamount to making it for myself to drink; now in the market, not only the merchants understand it, but also the acceptability of the customers is getting higher and higher, and the public is more and more likely to find good beans everywhere. It's a pretty exciting thing. A4: I didn't want to participate in the competition again. If I don't have to assume involvement, I think my growth lies in two points: first, the understanding and control of beans; second,. As for the common sense of coffee, serving the owner, setting the rules of the competition, and the personal presentation of similar interactions. For the new coffee maker, my suggestion is not to stay and be satisfied with only making coffee, a little more dedication to making good coffee, of course, to continue to study and delve into coffee, details, store intentions, marketing can broaden the career path of baristas.

★ Mu Feng

Representative of China in 2006

Participate in WBC in Tokyo, Japan

Now he is the general manager of Beijing Dolphin Bay Coffee Co., Ltd.

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A1: the crux of the problem is the deep understanding of the coffee machine, good physiological state and the innovation and stability of martial arts. Each contestant has experienced hard training and intense regional competitions, which makes the division of labor in the finals more intense, and the difference in skills is already very small. so if you want to win the championship, you need to show the perfect cooperation between the barista and the coffee machine as well as the cold handling position. In my regional competition at that time, there was still a question and answer section. I saw that other contestants did not perform well in this part. At the same time, I was glad that I could win warm applause in this small piece, which gave me a strong self-confidence in the final. To deal with the unusual need of refurbishing sex, I am very much in the love competition for a small piece of creative coffee, which can freely promote the imagination of baristas. I have always insisted on superimposing my creativity on the basis of not destroying the quality of coffee, which makes people feel delighted without losing the aftertaste of classic coffee, which has also been recognized and praised by the judges.

A2: my career has changed a lot since I won the championship. Here, I still want to thank the Mi Li Shaoguang Coffee Company, which fed me to participate in the competition. Now I work as a character supervisor.

As a result, I have been strict with myself and other colleagues in terms of coffee and foreign food style, which has enabled me to maintain a good technical stability in the competition, and my colleagues have also achieved particularly good results in the next few competitions. After winning the championship, he lost the approval of the company, instigated and prepared to build the Mishi time Coffee College, and took on a little task of courseware writing and course interpretation. I was very happy to see that yesterday's Mi Li Shaoguang Coffee College also grew and grew. A3: there is no denying that there has been a great change in the whole Chinese coffee market in recent years. With the arrival of famous coffee chains, coffee has gradually been understood and accepted by more and more people. Drinking coffee cafes has gradually become a reserved way for young and fashionable people, and they have also begun to understand what coffee beans, roasting, fresh grinding and coffee machines are, which is a gratifying stay for coffee practitioners. But these enlightening stages, which I think still love coffee, now we see more and more coffee people discussing and exploring fine coffee, delving into and trying suitable brewing methods, and spreading and exploring deeper cultural sources. all these have added more charm to the coffee industry. As far as I am concerned, the concept of boutique coffee has a great influence on me. In addition, I understand the story of Honggu Coffee. It was put forward by the Knudsen girl in the United States. She thought that people drank fine coffee together, but later, due to the lack of demand for coffee, the discovery and use of new types of coffee degraded the quality of coffee. Even later, people gradually dislike this kind of coffee which is not good for their health and initially turn to the rest of the drinks. In this case, the Knudsen girl re-made people realize the value of masterpiece coffee, thus stirring up a low tide of boutique coffee. This makes me initially from the initial pure pursuit of good coffee beans, famous coffee brands and other concepts, I think that the idea of well-structured coffee should focus on coffee quality and healthy drinking methods, which should also be coffee people's commitment to the coffee industry.

A4: after I have experienced my own competition and nurtured the champion as a trainer, if I participate in the competition again, I think I should believe in myself more accurately, understand the rules of the competition more accurately, and control the skills more accurately. It is rated that seeing more and better ideas in the international arena can save me and expand my thinking, and can rely on more physical and chemical methods to show the charm of coffee. I would like to say to the new baristas: a good basic eternity is the most necessary, of course, I most hope that the first is a person who loves coffee, if you have a dream, you will go further. Every action in the work should be done in place, every cup of coffee should reflect its due style, and be sure to learn the common sense of coffee equipment and be a person who really understands coffee. I often see that many beginners pay too much attention to pull flowers, and every cup of coffee is so gorgeous that they can't swallow it. This can only be called a coffee model rather than a coffee master.

A1: I think the state of mind should be more relaxed, maybe the level of that year is not very professional, as long as serious, pay attention to details will basically have better results.

A2: winning the championship will really improve my work. The competition made many people in the industry know and contact me, so I slowly stepped into the life of Shanghai from the small city of Xi'an. Several years of precipitation also let me slowly change from a pure technical bartender to a salesman, and returned to the western development.

A3: the development of China in recent years is gradually becoming professional and boutique, and the development of boutique coffee is the only way. I have also benefited a lot from it, because more and more people want to open a shop and want to open a professional storefront. Boutique coffee is also what they want to know and promote. At this time, I can bring some of the coffee knowledge I have seen in Shanghai in the past few years to the semi-developed market in the western region. Let the vast number of coffee lovers in the interior know and like it.

A4: it has always been my dream to compete again. In the past, the competition only needed details, but now more and more coffee rookies are on the rise. I find that I am too lack of knowledge, so I must do more homework when I go to the competition. From the whole process of coffee to a comprehensive and in-depth understanding. We need to appreciate and learn more about the flavor of fine coffee. Many baristas who have just entered the coffee industry want to enhance their fame and reputation through competitions, but I think that if they are eager for quick success and quick profit, it will not be of much help to themselves. on the contrary, they should study hard, as long as they work hard and seriously, time will give you a satisfactory answer. What this society needs now is to pay more than others. In order to get a greater harvest.

★ Lin Jinbao

Representative of China in 2008

WBC ranked 48th in Atlanta, USA.

Currently working in Xiamen single Life Investment Consulting Co., Ltd.

Technical director

A1: through the communication with the judges after the competition, I think it is the solid technical foundation laid by the long-term front-line work experience, the good mentality cultivated by several competitions, and the team combat advantages of performing their respective duties. Therefore, I would like to thank me for working for 10 years, which provides me with a good platform for learning and development. I would like to thank my coach, Mr. Mu Feng, my enlightening master.

Mr. Li Yu, they have given me the encouragement and guidance to strengthen this industry; thank you, my working partner in carving time, your trust and support, is my greatest motivation!

A2: I returned to Xiamen as the Technical Director, which has two coffee shop brands, Waterfront Coffee and ReCoffee, and a coffee company with nearly 20 stores. Of course, it is also a young team. Coincidentally, I have the honor to continue my coffee dream on a new platform. I think that no matter where I am and what kind of coffee work I do, I should keep in mind my responsibilities as a barista. As a barista or caffeine trainer, my main task is to develop new training and promotion models according to the needs of market development, so that more friends who choose coffee can learn how to interact with coffee in a faster way. To a certain extent, the experience of the champion helps me to realize my career planning and dreams faster, while in the implementation of specific work, it continues consistently.

A3: I think that in recent years, China's coffee market has shown a scene of rapid development, whether in terms of quantity growth or quality improvement, whether it is business, cafes or training. Especially in the development of boutique coffee, more people are committed to finding and understanding coffee through their own ways, and then pass it on to those who choose to try and like coffee in the form of training, salon or products. As far as I am concerned, I will continue to fight in the front line of barista training, through direct contact with consumers, to understand their needs, and at the same time to strengthen communication and interaction with the industry, looking for more new and good products, digest and understand themselves first, develop new training methods and interactive forms, and gradually share them with more friends I like. Regardless of region, there is no brand boundary. Work together for a good cup of coffee.

A4: in fact, I don't need if, I think, as a barista, in my lifetime, in the WBC competition itself, I will certainly find a suitable opportunity to continue to fight on the stage. It's my bounden duty as a coffee warrior. The competition stage is my battlefield, coffee is my weapon, and I hope my professional life can bloom and wither on that stage. With their own practical actions, to those who pay attention to and support the development of Chinese baristas to convey a voice: Chinese baristas have been working hard, we can! Before that, in addition to continuing to create the software and hardware of the competition, including the understanding of the competition process and rules, the understanding of coffee beans, the skilled operation of equipment, and the improvement of technology, I will continue to fight on the front line. I will try my best to make more friends who like and choose coffee as much as possible to know the beauty of coffee up close! For new entrants to the industry, my advice is to start with a small step, cherish every opportunity to improve yourself, accumulate the foundation in a down-to-earth manner, and humbly contribute to the steady progress of the industry. use practical actions to practice the uniqueness of coffee and yourself.

A1: the winning link lies in innovation (although it no longer seems to be a renovation). The index of the competition is innovation, pushing coffee to a new target and discovering more possibilities for coffee.

A2: after winning the championship, my task didn't change much. It just made me understand more about coffee and helped me meet more people who love coffee.

A3: more and more people drink coffee, and they are more and more fastidious about coffee. At the same time, they urge us to make coffee better with our heart.

A4: for participating in the competition again, we will bear more burden, and it is always possible to add more ideas to innovation, but at the same time it also brings more uncertainties, resulting in an increase in the probability of being more prone to mistakes. For new baristas, I encourage you to make more efforts to learn, to precipitate your hearts, and not to make a fuss.

A1: At this moment, I just want to bring a good coffee to everyone, and then on the field, I also showed the judges my understanding of this coffee bean.

A2: The task at present is to promote the brand manager, but also hope to bring good coffee to more friendly.

A3: In recent years, the demand for coffee in China is increasing, and the macro coffee market is also developing. At the same time, I will recommend the good coffee I touch to my friends.

A4: Maybe I will stand on the competition stage later, and I will definitely show everyone my hand-selected coffee beans.

A1: to be realistic, every award-winning contestant and his or her own efforts can not be scored, and their comeback will eventually be rewarded. I started the face-to-face competition in 2008 and didn't win the world championship until 2012. Of course, there are things that I get faster than I do, and things that I get that last longer than I do. But I firmly believe that: perseverance, continue to strive, break through the self, calm the state of mind! It is the first basic project of practice, and the reward will come eventually!

A2: after winning the championship, the geometry of the career itinerary will definitely change, and we also carry advertisements for coffee civilization. I am currently the chief lecturer of Beijing Beishu Coffee training College, and I am also a shareholder of the college. I also hope to make an inadequate contribution to the coffee industry.

A3: in 2009, I felt strongly that China's Jiagu coffee noodles became boring in the industry. Before, I kept fighting for ordinary commercial coffee, while foreign countries had been looking for macro-structure culture as early as 2000. But now the source of the movement is getting wider and wider, until now in the industry, in just a few years, the gap between China's masterpiece coffee civilization and foreign well-constructed coffee civilization has narrowed, and the only gap is obviously the market acceptance rate. China is more romantic super bitter coffee. The emergence of masterpiece coffee helps me to face up to the taste of coffee, but also helps me to take an one-sided view of the coffee market, and accumulate more lessons for later publicity.

A4: if I participate in the competition again, be sure to have more ideas, renovations, etc., given in the whole competition process, which I think is the killer's mace of the competition. Now the impetuous social situation, for new baristas, eager to have the same conditions: perseverance, continue to work hard, break themselves, calm the state of mind!

​ A1: be normal, because I didn't think I had to take a place, so the state of the whole game was more relaxed.

A2: at present, I am still working as a barista. After winning the championship, I stand at the bar at Chujiayuan Cafe in Xiamen every day as usual.

A3: in recent years, more and more coffee counterparts have been working hard to promote boutique coffee. I can clearly feel that the concept of boutique coffee has gradually entered the eyes of ordinary consumers, and more people have paid attention to the nature and taste of coffee.

A4: I think this kind of thing is unlikely to happen, too much pressure, then I can not play with a very relaxed state of mind, can not really share. And there are a lot of things to prepare for the game. I'm too lazy. The advice of the new barista is: making coffee is nothing more than doing service, while doing the service, learn the most basic coffee knowledge well, and build your own coffee knowledge structure, so that you will not take detours in the future study.