Coffee Man Story | drink 30 kinds of coffee a day and feel so good that you tremble all over!

Red velvet latte

Some people say that Kobayashi is the best barista in the city.

When I heard this comment, my curiosity, which I had suppressed for a long time, was aroused. I picked a sunny afternoon and drank two cups of coffee. I don't know whether Xiao Lin is the best, but there is a big basket of stories about coffee and him.

Kobayashi

Xiao Lin, whose name is Lin Chenjian, is a post-90s native of Yongkang who speaks politely and even a little shy. At the beginning of the bond with coffee, now it looks a bit "accidental with accident" flavor.

In 2014, Kobayashi Susumu worked in a cafe, but at that time he was not a barista, but a dessert baker. As a member of the store, you have to understand the products in the store, and coffee tasting has naturally become one of the contents.

Kobayashi said that when he drank espresso for the first time, his heart was broken. "it's black and bitter, and it tastes worse than traditional Chinese medicine. How can anyone like this kind of thing?"

Coffee of all flavors

It was not until a week later that his tongue completely removed the residual smell of coffee. At that time, Kobayashi told himself: never touch coffee again in this life, it tastes bad!

After two or three months, the barista in the store was ready to resign. Before he left, he had a task to choose an employee and teach him to make coffee.

Kobayashi said that although the coffee tastes bad, the process of making coffee is still fun. Although he is not the choice of the master, he often stands by and goes to school in his spare time.

Grinding powder

When you learn to make coffee, you can't avoid tasting it. It took more than two weeks for Kobayashi to get used to the "smell of traditional Chinese medicine." "at first, I don't know how to evaluate the quality of coffee. Anyway, every day is all kinds of exercises, such as grinding, pressing powder, extracting, beating milk foam, blending, and then drinking, drinking, drinking."

Beat milk foam

Like all industries, the infiltration time is long, Xiao Lin is getting better, water temperature, grinding degree, brewing time, each link will affect the flavor and level of coffee.

Later, Kobayashi changed his job in a cafe, and the new owner, from the boss to the employees, were all "coffee fans". "it was a bit like going from an ordinary class to a special training class at school, and the coffee atmosphere was very good."

Kobayashi began to spend a lot of time studying coffee, from coffee technology to coffee culture, and bought a lot of coffee-related books online to learn.

Hot chocolate

In addition to espresso and American coffee, Kobayashi also has a penchant for espresso. "when I first learned to pull flowers, if a guest sat at the bar and watched me operate, my hands would shake." Now, after unknown efforts, Kobayashi has long been leisurely and adept at pulling flowers.

Pull flowers

During the interview, Xiao Lin showed his skill. Take the powder, press the powder, extract, and then insert the steam stick into the milk. When the temperature of the milk rises slowly, the test is the barista's control of the "degree".

Cappuccino

In the process of fusion, Kobayashi rushed out a "heart" pattern. As long as the heart, even pull flowers are love your shape.

Different coffee beans

As an excellent barista, the understanding and choice of coffee beans is very important. Kobayashi's favorite coffee beans are crisp and sound, with fragrant teeth and cheeks, and each bean is similar in color, size and shape and flawless.

Many people think that barista is an elegant and romantic profession, whether it's quiet during extraction or wonderful when pulling flowers.

After hearing this, Xiao Lin smiled and told a story. Colleagues will hold coffee sharing meetings from time to time, once went to a coffee shop in Jinhua to visit and study, and shared coffee in the afternoon, which was held in three rounds.

Coffee sharing meeting

There are 10 kinds of coffee in each round, and each kind of coffee should not only be drunk, but also be evaluated and scored from 10 aspects, such as dry aroma, wet fragrance, flavor, acidity, alcohol thickness, sense of balance, aftertaste value and so on.

Coffee sharing meeting

"when tasting coffee, we have special cup testers. You have to drink at least five or six tablespoons of coffee before you can taste it. If you taste it in three rounds, not to mention the tongue, you will get drunk and tremble unnaturally."

Cup spoon

Kobayashi said that the average coffee lover usually drinks four to five hundred milliliters or about two or three cups a day, while as a barista, he drinks at least 1000 milliliters of coffee a day. If there is a competition or communication, you will drink more.

Kobayashi often tells coffee lovers that the best time to drink coffee is at nine o'clock in the morning or two o'clock in the afternoon. Your body will remember your habits. Drinking coffee regularly is good for your health.

"there are many Yongkang cafes, but there are not many people who really know how to drink coffee. Some guests come in and see that our prices are so close to the people, and even ask if it is fake coffee, because in their impression, coffee is expensive." Kobayashi said that now that the global chain of well-known coffee is also beginning to enter, I believe that the atmosphere of drinking coffee in the small town will become better and better.

A good cup of coffee warms the city. From initial contact to later love, from Italian condensed to American hand-made coffee, Kobayashi is deeply infatuated. For him, coffee has endless content and stories to tell.