Yuan Changwen slowly walked into the café and found the manager on duty to express his intention to apply.

As for ID cards and the like, the smart brain has already done it, and even the physical ID card has been done.

Because Yuan Changwen didn't have any experience in making coffee, he could only start as an intern barista.

The next day, I officially went to work.

Yuan Changwen did not look for a house, but found a grass at random and sat all night. With strong mental power, you don't have to worry about being seen by others at all.

The senior barista, as an introductory master, is explaining some basic knowledge:

"Many people like to make coffee, just because they watch the barista in the video is more handsome, or they like the effect of latte art. Therefore, thinking about learning coffee is a constant practice. It's not that it's useless, but you will have little room for improvement, and you can only become a latte art barista. ”

Yuan Changwen nodded, it seemed that all learning started from theory.

The explanation continued: "Let's first understand espresso, in fact, there is a problem with this translation, and the most accurate description of espresso should be the essence. Of course, we don't dwell on this issue, almost all coffees are based on espresso. Ordinary baristas may be judged by latte art or milk foam, but the real masters are judged by the quality of the espresso. ”

The senior barista took Yuan Changwen to the bar and explained to the coffee machine: "We pour the ground coffee into the handle and compact it. But this strength needs to be mastered by yourself, not too tight and not too loose. Because the amount of water produced by the coffee machine is constant, the firmness of the coffee grounds determines the time it takes to make the whole cup of espresso. ”

The senior barista attaches the handle, presses the switch, and the machine begins to pour water, with a small cup underneath.

"You see, the color of the coffee, first it is very light, then it becomes darker, and finally it becomes lighter. If the ground coffee is too tight, the water will take longer to pass through the grounds, and the espresso after a long period of contact with the ground coffee will become bitter. On the contrary, if it is too loose, then the time will be shortened and such an espresso will be sour. ”

Yuan Changwen nodded, this kind of similar brewing method is also available in the empire. It's just that the name is different, but the method and effect seem to be similar.

"You can practice every day, but don't want the can of coffee beans that are given to the guests, there are cheap coffee beans that our staff have specially trained them for. ”

The senior barista took out a carton of milk and continued: "Next, it's time to practice milk frothing. First of all, in order to froth milk, you must use whole milk. The milk frothing effect of skim milk is almost none. And the taste of whole milk and the richness of the milk foam are the best. ”

Yuan Changwen: "Don't you need to care about the type?"

The senior barista smiled: "The milk that can be bought in the market is similar to everyone. It's all feeding and milking, and then a few other things. You say that the brand is a few dollars more expensive, is it much better? Maybe, the quality is even worse! We don't care about this, let's tell you how to play milk foam. ”

The coffee maker has two air pipe outlets, in the shape of a "7", and the lower end is an exhaust hole. Some have four small holes, some have two small holes. This gas is steam and is very hot, so you must be careful when breastfeeding.

The senior barista took out the milk tank from the freezer below, and there were three models, large, medium and small, and said, "Generally speaking, the medium tank is the easiest to use." We pour the milk, not too much, just in the groove of the spout. Remember, be sure to whip the milk with an ice jar for best results. So every time you use a milk tank, be sure to clean it in time and put it in the freezer. ”

Before plucking the trachea out, leave it empty to prevent the residual water in the trachea from entering the milk. Then pluck the trachea out and slowly raise the milk tank so that the nipple surface touches the bottom of the trachea.

"Attention, this is the key to breastfeeding, and it is also the easiest place for beginners to handle badly. Everyone has their own milking habits, vertical milking, oblique milking. The method is not important, but the milk has to be spinned, and the sound is very, very important! This is the only criterion for judging whether the milk is wrong or not. ”

Yikes!

It's a very slight sound, not harsh, but with a kind of milky pleasure in it.

With the help of steam, the milk in the tank begins to rotate, and then the visible milk foam gradually increases.

"For beginners, it's mainly the amount of milk foam. Once you're familiar with how much milk froth you need for a cup of cabb or latte, you don't need to froth endlessly. At this time, you see, the milk is spinning instead of tumbling. We proceeded to raise the milk tank so that the trachea was inside the milk. ”

The faint sound was gone, replaced by a slightly heavier whirl.

"When the quantity is right, improving the quality of the milk foam is the next step. When we insert the trachea into the milk, we will not continue to froth the milk, and we can use the force of the milk rotation to froth the milk. ”

The senior barista touched the bottom of the ** tank as he spoke, saying, "Generally speaking, we heat the milk to 72 degrees. Of course, we will also accommodate special requests from guests. However, it should never exceed 80 degrees, as this will allow the milk to start tumbling and spoil the taste of the milk foam. ”

Turn off the trachea, wipe off the sticky milk on the trachea with a rag, and open the trachea again to remove the remaining milk in the trachea.

The senior barista took out the thermometer and stuck it in the milk, 73 degrees!

"You don't need to worry about latte art or how to pour out the gold circle or anything like that. We pour the milk froth into the cup, and you see, this froth is drier. ”

The senior barista gently scraped the milk foam with a spoon, and a groove appeared in the milk foam, and the milk foam at the back piled up. There was no recovery, that is, the milk froth stood up short.

"If the milk froth is wet, we scrape it like this and the froth will come back quickly. It is difficult for ordinary customers to taste the difference, but customers who like to drink kabu will have higher requirements for milk foam. Generally speaking, Kabu's first sip is not milky, and his mouth is full of milk foam. ”

Yuan Changwen took a sip and found that the taste of the milk was very different. The empire also has milk, but it's just two different tastes entirely.

Senior Barista: "Okay, after you're done, clean these things." Today I will teach you these first, go back and think about it, practice breastfeeding with water when you have nothing to do, mainly the sound, and take a good look at the distance between the liquid level and the pora. ”

Yuan Changwen nodded and began to clean up and clean the dishes.

The first person in the dignified empire, working as a waiter here, what am I thinking?

Is this what a character is called after they die?

Wrong!

The reason why I dare to do this is nothing more than relying on my strong spiritual power, I still have a starship outside, and this world is just a playground.

I have the confidence, that's why I dare to be so presumptuous. What if I don't have the mental strength, what if I can't even get food, what if I need to try my best to survive?

At this time, I dare to be so chic, and dare to talk about what character dies here? I dare to give up the position of the first person in the empire and run to this planet where I don't know where to go and work as a waiter?!

Yuan Changwen was suddenly a little frightened, imagining that he was on the street, without dignity and food, and had to remember his past glory when everyone looked up at the starry sky. It was my own practice for what hell that led to all this.

No!

I don't want a day like this!

Syllable!

Yuan Changwen used so much force in his hand that he broke the coffee cup.