咖啡师英文培训课件模板

咖啡师英文培训课件第一章什么是Barista咖啡师的英文定义咖啡产业中的关键角色Barista一词源自意大利语,原意为吧台服务员,在现代咖啡文化中特指咖啡师在整个咖啡产业链中扮演着至关重要的角色:专业制作意式咖啡饮品的技术人员一位合格的Barista不仅需要掌握咖•品质把关者-确保每杯咖啡达到最佳标准啡制作技术,更要理解咖啡文化、具备优秀的客户服务能力•文化传播者-向顾客介绍咖啡知识与文化在国际咖啡行业中,Barista代表着专业、热情与匠心精神他们是咖啡•体验创造者-打造难忘的咖啡消费体验豆与顾客之间的桥梁,将每一杯咖啡转化为独特的感官体验咖啡师核心英文词汇Barista Espresso咖啡师,专业制作咖啡的技术人员意式浓缩咖啡,咖啡制作的基础Crema Steam Wand咖啡油脂,浓缩咖啡表面的金黄色泡沫蒸汽棒,用于加热和打发奶泡常用咖啡饮品英文名称Americano-美式咖啡Macchiato-玛奇朵Cortado-可塔朵Cappuccino-卡布奇诺Mocha-摩卡咖啡Ristretto-短萃浓缩Latte-拿铁咖啡Flat White-馥芮白Lungo-长萃浓缩咖啡豆种类与烘焙度Arabica vsRobustaArabica阿拉比卡:占全球产量70%,风味细腻复杂,酸度明亮,咖啡因含量较低约

11.5%,生长于高海拔地区Robusta罗布斯塔:口感浓烈苦涩,咖啡因含量高约

2.7%,Crema丰富,常用于意式拼配,抗病性强Single Originvs BlendSingleOrigin单一产区:来自特定国家、地区或庄园的咖啡豆,展现独特的风土特2色Terroir,风味纯粹Blend拼配:混合不同产区或品种的咖啡豆,创造平衡稳定的风味,常用于意式浓缩咖啡烘焙度英文表达Light Roast浅烘焙:保留最多原味,酸度高,花果香明显Medium Roast中烘焙:平衡的酸甜苦,焦糖化明显咖啡制作设备英文名称Espresso MachineGrinder意式咖啡机,咖啡制作的核心设备包括Group Head冲煮头、Portafilter手磨豆机,决定咖啡萃取质量的关键分为Burr Grinder磨盘式和Blade柄、Boiler锅炉等部件操作时需注意温度控制和压力稳定Grinder刀片式需定期调整Grind Size研磨粗细以配合不同萃取方式Tamper MilkFrother填压器,用于压实咖啡粉饼标准填压力度为30磅约

13.6公斤,确保咖啡粉均匀密奶泡机/蒸汽棒,用于制作Microfoam微泡奶泡掌握Steaming蒸奶和实,是获得完美萃取的重要步骤Texturing打奶技巧是制作拿铁艺术的基础Scale Thermometer电子秤,精确称量咖啡豆和萃取液重量专业咖啡师使用精确到

0.1克的秤,确保温度计,监控奶温和水温理想的牛奶温度为60-65°C,过高会破坏奶质,过低影响口Brew Ratio粉水比例的一致性感安全注意事项Safety Precautions:操作高温设备时务必小心,使用Steam Wand后立即用湿布清洁Purge,避免烫伤定期进行EquipmentMaintenance设备维护确保安全运行Master theEspressoMachine掌握意式咖啡机操作是成为专业咖啡师的必经之路第二章咖啡萃取流程英文步骤完美的Espresso萃取需要精确控制每个环节,以下是标准的萃取流程Extraction Process:Dosing-称量精确称量咖啡豆,标准单份Espresso使用18-20克咖啡粉使用Digital Scale确保每次剂量一致Grinding-研磨根据Extraction Time调整研磨度理想的Grind Size应呈细砂糖状,过粗导致Under-extraction萃取不足,过细导致Over-extraction过度萃取Distribution-布粉用Distribution Tool或手指均匀分布咖啡粉,消除Channeling通道效应,确保水流均匀通过粉饼Tamping-填压用Tamper垂直向下施加约30磅压力,压实咖啡粉形成平整的Puck粉饼填压要保持水平,避免倾斜Extraction-萃取将Portafilter锁入Group Head,启动萃取理想的萃取时间为25-30秒,萃取量为双份60ml观察流速应如鼠尾般细腻流畅Latte Art-拉花对于奶咖饮品,将Steamed Milk蒸奶倒入Espresso中,通过控制流速和高度创作Latte Art图案,如Heart心形、Rosetta树叶、Tulip郁金香咖啡饮品制作标准Espresso配方:18-20g咖啡粉萃取:25-30秒,双份60ml特征:顶部有金黄色Crema,厚度2-4mm,口感浓郁平衡Cappuccino配方:1份Espresso+2份Steamed Milk+2份Milk Foam比例:约150-180ml总量特征:奶泡厚实绵密,温度60-65°C,适合拉花Latte配方:1份Espresso+4份Steamed Milk+薄层Microfoam比例:约240ml总量特征:奶味突出,口感丝滑,奶泡细腻薄层Filter Coffee配方:手冲或滴滤,粉水比1:15-1:17萃取:水温90-96°C,时间

2.5-4分钟特征:口感清澈,风味层次丰富,酸度明亮奶泡制作技巧Milk SteamingTechniqueStretching Phase拉伸阶段Texturing Phase质地阶段将Steam Wand尖端置于奶面下约1cm,打入空气制造奶泡听到嘶嘶声表示正将Steam Wand深入奶中,制造Whirlpool漩涡效果,使大气泡破裂成确此阶段约持续3-5秒,奶量增加约20-30%Microfoam持续至温度达60-65°C,奶面应呈现如湿油漆般的光泽客户服务英文用语Greeting-问候Taking Orders-点单Customization-定制Good morning!Welcome toour café.What sizewould youlike Small,Would youlike thathot oricedHow mayI helpyou todaymedium,or largeHowmany shotsof espressowould you早上好!欢迎光临我能为您提供什么帮助Would youprefer wholemilk,skim milk,preferor aplant-based optionlike oator almondAnyflavor syrupsWe havevanilla,milkcaramel,and hazelnut.处理投诉的专业表达示例对话关键短语Customer:This coffeeis toobitter.•I apologize for theinconvenience•Let mefix thatfor youimmediatelyBarista:I sincerelyapologizeforthat.Let meremake itfor you•Thank youfor bringingthis tomy attentionrightaway.Would youprefer alighter roastor perhapsadd somemilkto balancethe flavor•Your feedbackhelps usimprove•Is thereanything elseI cando tomake thisright服务原则:保持Professional专业、Friendly友好、Efficient高效的态度即使遇到困难客户,也要用Polite Language礼貌用语维护品牌形象咖啡感官评估术语专业的咖啡师需要掌握Cupping杯测术语,准确描述咖啡的感官特征以下是国际通用的品鉴维度:Acidity-酸度Aroma-香气咖啡的明亮度和活泼感描述词:Bright明亮,Crisp清爽,Mild温和,Citric柑橘,Malic苹咖啡的干香Fragrance和湿香Aroma常见描果酸述:Floral花香,Fruity果香,Nutty坚果,Chocolatey巧克力,Spicy香料Body-醇厚度咖啡在口中的重量和质感范围:Light轻盈,Medium中等,Full厚重,Creamy奶油般,Silky丝滑Aftertaste-余韵咽下后残留的味道评价:Clean干净,Flavor-风味Lingering持久,Pleasant愉悦,Complex复综合的味觉体验分类:Sweet甜,Sour酸,杂Bitter苦,Salty咸,Umami鲜常见咖啡缺陷英文描述Bitter苦涩:过度萃取或深烘焙导致Sour酸败:萃取不足或豆子过浅Flat平淡:缺乏层次和复杂度Astringent涩口:单宁过多,口感干燥Earthy/Musty土腥/霉味:储存不当或加工缺陷SensoryEvaluationSkills通过系统的感官训练,培养精准的咖啡品鉴能力第三章咖啡师技能分阶段培养1初级咖啡师Entry-Level Barista培训周期:0-6个月核心技能英文表达:2中级咖啡师Intermediate Barista•Equipment Operation-设备基本操作培训周期:6个月-2年•Basic EspressoExtraction-基础浓缩萃取•Milk SteamingFundamentals-奶泡制作基础技能提升英文表达:•Customer ServiceBasics-基础客户服务•Advanced LatteArt-进阶拉花艺术•CaféHygiene Standards-咖啡店卫生标准•Espresso Dialing-浓缩调试学习重点:掌握Standard OperatingProcedures标准操作流程,建•Alternative BrewingMethods-其他萃取方式手冲、虹吸等立Good Habits良好习惯,理解Coffee Basics咖啡基础知识•Coffee TastingSkills-咖啡品鉴技能•Basic Equipment Maintenance-基础设备维护学习重点:提升Consistency稳定性,理解Extraction Variables萃取变量,发展Personal Style个人风格高级咖啡师专业能力设备维护与管理团队管理与培训EquipmentMaintenance英文表达Team Management英文技能Backflushing:反冲洗,清洁Group Head内部Staff Training:员工培训Descaling:除垢,去除Boiler中的水垢Performance Evaluation:绩效评估Burr Replacement:更换磨豆机磨盘Shift Management:班次管理Preventive Maintenance:预防性维护Quality Control:质量控制Troubleshooting:故障排查Mentoring:导师指导高级咖啡师需要能用英文编写Maintenance Log维护日志,与Equipment需掌握Giving Feedback给予反馈、Conducting Meetings主持会议、Technician设备技师沟通Conflict Resolution冲突解决等英文表达国际比赛准备参加World BaristaChampionship世界咖啡师大赛等国际赛事需要:010203Competition PresentationJudge InteractionTechnical Skills15分钟全英文展示,包括Introduction介绍、与国际评审用英文沟通,回答Questions提问,展示在规定时间内制作4杯Espresso、4杯Technical Explanation技术讲解、Coffee Professionalism专业性Cappuccino、4杯Signature Drink创意饮品Description咖啡描述咖啡师职业发展路径Junior Barista初级咖啡师-学习基础技能Senior Barista高级咖啡师-掌握进阶技术Head Barista咖啡师主管-团队领导CaféManager咖啡店经理-运营管理Coffee Trainer咖啡培训师-教育传承Coffee Consultant咖啡顾问-行业专家每个职业阶段都需要不断提升英文沟通能力从基础的Customer Interaction客户互动到高级的Business Consulting商业咨询,英语都是必备技能相关职业方向进阶领域Roaster:烘焙师Coffee Science:咖啡科学研究Q Grader:咖啡品质鉴定师Sensory Analysis:感官分析Green Buyer:生豆采购Equipment Design:设备设计Coffee ShopOwner:咖啡店老板Industry Writing:行业写作国际咖啡师证照体系123SCA CertificationCityGuilds SCAE/SCAASpecialty CoffeeAssociation精品咖啡协英国城市行业协会认证欧洲/美国精品咖啡协会会Level2Barista Skills证书,包括:Q ArabicaGrader认证,专业咖啡品质鉴定师资提供Coffee SkillsProgram,涵盖6个模块:格,需通过:•Espresso preparation•Introduction toCoffee-咖啡入门•20场Cupping Tests•Milk-based beverages•Barista Skills-咖啡师技能基础/中级/•Green CoffeeGrading•Customer service专业•Coffee Scienceexam•Healthsafety•Brewing-冲煮基础/中级/专业考试包括Written Test笔试和Practical•Green Coffee-生豆Assessment实操评估•Roasting-烘焙•Sensory Skills-感官技能考试准备要点Written Exam笔试Practical Exam实操涵盖咖啡知识、理论、术语的Multiple Choice选择题和Short Answer简答在规定时间内完成指定饮品制作,评审从Technique技术、Cleanliness清洁题需掌握Coffee Processing咖啡处理法、Brewing Parameters冲煮度、Presentation呈现、Taste味道等维度打分需要边操作边用英文参数、Sensory Vocabulary感官词汇等英文表达Explain YourProcess解释流程InternationalCertification获得国际认可的专业资格,开启全球咖啡职业生涯第四章咖啡店日常运营英文Opening ProceduresDaily OperationsClosing Procedures开店流程日常运营闭店流程•Unlock anddisarm security•Serve customers•Clean allequipment•Turn onequipment•Maintain cleanliness•Empty andclean grinders•Check inventory•Monitor stocklevels•Count cashdrawer•Prepare workstations•Handle cash/payments•Restock for tomorrow•Backflush machines•Manage rushhours•Lock and arm security库存管理英文术语Inventory ControlOrdering SuppliesWaste Management•Stock taking-盘点•Purchase order-采购订单•Expired products-过期产品•Par levels-标准库存•Delivery schedule-配送时间表•Spoilage-变质•FIFO FirstIn FirstOut-先进先出•Invoice-发票•Waste log-损耗记录•Reorder point-补货点•Vendor-供应商•Disposal-处理设备清洁流程:Daily Cleaning每日清洁包括Wipe downsteam wands,Clean driptrays,Wash portafiltersWeeklyCleaning每周清洁包括Backflush withdetergent,Deep cleangrinders,Descale ifneeded团队协作与英文沟通工作协调英文表达Shift Handover-交接班The grinderwas calibratedat10AM.Were runninglow onwholemilk,need torestock beforeevening rush.Table5s orderisdelayed dueto equipmentissue.重点信息:Equipment status设备状态,Inventory notes库存备注,Pending orders待处理订单,Special situations特殊情况Task Delegation-任务分配Could youplease handlethe registerwhile Iprepare thebatchbrew Afterthat,we needsomeone torestock thepastry display.使用Clear Instructions清晰指令和Please/Could you礼貌请求,避免命令式语气Problem Reporting-问题报告The espressomachine pressuregauge isshowing inconsistentreadings.Ive loggedit inthe maintenancebook.We mightneedto callthe technician.描述Issue问题、Document记录、Suggest solution建议解决方案培训新人英文技巧Demonstration MethodFeedback Phrases示范教学法:反馈用语:

1.Let meshow youhow to...让我演示如何...•Good jobon maintainingclean workspace

2.Watch carefullyas I...仔细观察我...•Your tampingtechnique hasimproved

3.Now youtry whileI guideyou现在你试试,我指导•Next time,try tosteam milkto60°C

4.Great!Lets practiceonce more很好!我们再练习一次•Lets workon yourlatte artconsistencyPositive reinforcement正面强化+Constructive criticism建设性批评卫生安全英文规范GHP-Good HygienePractices HACCPPrinciples SafetyProcedures危害分析与关键控制点安全操作程序良好卫生规范Hazard Analysis:识别Biological生物Burn Prevention:小心SteamWand和Personal Hygiene:员工必须勤洗手,穿性,Chemical化学性,Physical物理Hot Surfaces热表面戴Clean Uniform清洁制服和Hair性危害Slip Prevention:立即清理Spills洒出Restraint发网/帽子Critical ControlPoints:确定关键控制液体,使用Caution Signs警示标志Food Safety:遵守Temperature点,如Milk Storage牛奶储存温度≤4°CEquipment Safety:正确使用PersonalControl温度控制,防止Cross-Protective Equipment个人防护装备contamination交叉污染Monitoring:记录TemperatureCleaning Schedule:遵循Daily,Logs温度日志和CleaningEmergency Protocols:了解First AidWeekly,Monthly清洁计划Records清洁记录Kit急救箱位置和Emergency Exits紧急出口Health Inspection:卫生检查时需准备的英文文件包括Cleaning Logs清洁日志、Temperature Records温度记录、StaffTraining Certificates员工培训证书、Supplier Certifications供应商认证咖啡文化英文介绍Coffee History-咖啡历史向顾客讲述咖啡故事是提升Customer Experience客户体验的重要方式以下是常用的英文表达:Coffee wasfirst discoveredin Ethiopiaaround the9th century.Legend hasit that a goatherder namedKaldi noticedhis goatsbecameenergetic aftereating berriesfrom acertain tree.From there,coffee spreadto theArabian Peninsula,then toEurope andthe Americas,becoming theworlds secondmost tradedcommodity afteroil.Coffee Origins-咖啡产区文化Ethiopia-埃塞俄比亚Colombia-哥伦比亚Brazil-巴西咖啡的发源地,拥有丰富的Heirloom Varieties传家以高品质Arabica闻名,Coffee Triangle咖啡三角区全球最大咖啡生产国,采用Natural Processing日晒品种传统的Coffee Ceremony咖啡仪式是文化是重要产区风味特点:Balanced,Nutty,Caramel处理法风味特点:Chocolatey,Low acidity,Full象征风味特点:Floral,Fruity,Wine-like sweetnessbody用英文介绍产区时,结合Origin Story产地故事、Processing Method处理法、Flavor Profile风味档案,让顾客感受到咖啡背后的文化底蕴Sharing CoffeeCulture通过文化交流,让每一杯咖啡都成为连接世界的桥梁第五章实操演练场景模拟Scenario1:Rush HourService操作指令英文关键术语Barista1:I needtwo doubleespressos,stat!Stat:立即,紧急Copy that:收到,明白Barista2:Copy that.Grinding now.Can youstart steamingmilkfor thethree lattesOn it:正在处理Shots pulling:正在萃取Barista1:On it.Milk at140°F.Ready forpour.Looking good:状态良好Barista2:Shots pulling.25seconds.Looking good.Scenario2:Customer InquiryCustomer:Whats thedifference betweena latteandacappuccinoBarista:Great question!Both startwith espressoand steamed milk,but theratio differs.A cappuccinohas equalparts espresso,steamed milk,and foam-its about1/3each,giving ita strongercoffee flavor.A lattehas moresteamedmilkwith justa thinlayer offoam,making itcreamier andmilder.Which soundsbetter toyouCustomer:Ill trythe cappuccino.Barista:Excellent choice!Would youlike thatfor hereortogo拉花技巧英文教学Basic LatteArt PatternsTulipPattern-郁金香Rosetta Pattern-树叶Steps:Heart Pattern-心形Steps:

1.Pour firstcircle nearthe rimSteps:

1.Start pourin center,creating base

2.Stop,move pitcherback

1.Pour steadilyfrom high,creating base

2.Lower pitcher,begin wigglingmotion

3.Pour secondcircle,pushing firstforward

2.Lower pitcher,move tocenter

3.Move backwardwhile maintainingwiggle

4.Repeat forthird,then cut through

3.Increase flowto createwhite circle

4.Lift andcutthroughthe patternKeyPoint:Each pourpushes theprevious

4.Pull throughthe centerto formheartKey Point:Consistent side-to-side motioncircle forwardKeyPoint:Maintain steadyflow ratecreates layersthroughout常见问题英文表达Problem:Milk TooThick Problem:Pattern BreaksApartIssue:The microfoamis toothick andwont poursmoothly.Issue:My patterndisappears orbreaks up.Solution:Steam lessair duringstretching phase.Focus moreon Solution:Pour fromlower heightand increaseflow rate.Ensuretexturing tocreate silkymicrofoam.milk andespresso areproperly mixedbefore startingpattern.设备故障排除英文指南Low PressureIssue GrinderJamming SteamWand NotWorkingProblem:Espresso extractstoo fast,weak Problem:Grinder makesloud noise,wont Problem:Weak steamor nosteam outputcremagrind beansDiagnosis:Clogged tip,boiler temperatureDiagnosis:Check pressuregauge reading,Diagnosis:Foreign objectin burrs,worn low,valve issueinspectpump,verify grind size burrs,motor issueSolution:Clean tipwith pin,check boilerSolution:Adjust grindfiner,backflush Solution:Turn off,remove hopper,clear temp,purge steamwand,verify watergrouphead,call technicianif pressureburrs,vacuum debris,test withsmall levelbelow8bar amountDailyMaintenance ChecklistMorningRoutine EveningRoutine•☐Flush groupheads•☐Backflush withdetergent•☐Wipe steamwands•☐Empty driptrays•☐Check watersoftener•☐Clean portafilters•☐Test shotquality•☐Wipe downall surfaces•☐Calibrate grinder•☐Log anyissuesEmergency Contact:维护手册应包含Equipment Technician设备技师、Supplier Contact供应商联系方式、Emergency Hotline紧急热线的英文信息咖啡师成功故事James Hoffmann-2007World BaristaChampion GwilymDavies-Multiple ChampionshipWinnerSuccess incoffee comesfrom endlesscuriosity and The journeyfrom baristato caféowner taughtme thatwillingnessto experiment.Every cupis anopportunity totechnical skillis justthe foundation.Understanding coffeelearnsomething new.I startedas abarista ina smallLondon sourcing,building relationshipswith farmers,and creatingacafé,constantly questioningwhy wedid thingscertain ways.unique customerexperience-thats whatbuilds alastingThat curiosityled meto compete,which openeddoors Inever business.Learn everyaspect ofthe coffeesupply chain.imagined.Key Lesson:Never stopasking whyand whatif KeyLesson:Think beyondthe bar,understand theentirecoffee journey连锁品牌成长路径From Baristato RegionalTrainer SkillsThat GotThem There许多国际连锁咖啡品牌提供Clear CareerPath明确职业路径:Consistent Excellence:始终保持高标准Communication Skills:英文沟通能力Barista0-1year:Master basicskillsLeadership Qualities:团队领导力Shift Supervisor1-2years:Lead smallteamsBusiness Acumen:商业意识Store Manager2-4years:Manage operationsContinuousLearning:持续学习态度District Manager4+years:Oversee multiplelocationsRegional Trainer:Develop trainingprograms咖啡师英文面试准备Common InterviewQuestionsQuestion1Question2Question3Tell meabout yourcoffee experience.How doyou handlea difficultWhats yourfavorite coffeeorigin andcustomerwhySample Answer:Ive beenworking asabarista fortwo yearsataspecialty café.Sample Answer:I staycalm andlisten SampleAnswer:I loveEthiopian coffeesImtrained inespresso extraction,latte activelyto understandtheir concern.I fortheir complexfloral andfruity notes.art,and alternativebrewing methodslike apologizesincerely,offer solutions,andThenatural processingmethod createspour-over andFrench press.I alsoremake theirdrink ifneeded.For wine-like characteristicsthat makeeachcompleted theSCA BaristaSkills example,when acustomer complainedcup exciting.Its alsomeaningfulFoundation course.Im passionateabout aboutbitterness,I explainedextraction knowingEthiopia iscoffees birthplacecoffeequality andcreating excellentand offereda differentroast profile.They withsuch richcultural heritage.customer experiences.appreciated theeducation andbecame aregular.Resume Keywords-简历关键词Technical SkillsSoft SkillsCertifications•Espresso extraction•Customer serviceexcellence•SCA BaristaSkills•Latte artadvanced•Team collaboration•Food safetycertified•Equipment maintenance•Time management•First aidtrained•Coffee cupping•Problem-solving•Competition experience•Brew ratiooptimization•Attention todetail•Bilingual English/Chinese英语学习资源推荐Video TutorialsLearning PlatformsProfessional ForumsJamesHoffmann YouTube:技术讲解和设备评测SCA Campus:在线课程和认证r/Coffee Reddit:咖啡社区讨论Barista Hustle:付费专业课程Home-Barista.com:技术论坛European CoffeeTrip:咖啡师纪录片Coffee Classes:互动在线工作坊CoffeeGeek:设备和技巧Barista Hustle:专业咖啡科学Udemy CoffeeCourses:入门级课程Barista Guild:专业协会SCA OfficialChannel:官方教学视频Vocabulary BuildingTools专业词汇表实践建议SCA CoffeeTasters FlavorWheel:感官词汇标准•每日学习5个新术语Coffee DictionaryApps:移动学习应用•用英文记录Tasting NotesFlashcardSets:Quizlet咖啡术语卡•参与英文咖啡社区讨论•观看无字幕咖啡教学视频课程总结与学习建议Core VocabularyMastered KeySkills DevelopedCareer Pathways设备术语:Espresso machine,Grinder,Technical:标准萃取流程、奶泡制作、拉花技进阶方向:Senior Barista→Head Barista→Tamper,Steam wand巧CaféManager→Trainer/Consultant制作术语:Extraction,Dosing,Grinding,Communication:客户服务用语、团队协作、专业认证:SCA,CityGuilds,Q Grader等国Tamping,Steaming问题报告际证照饮品名称:Espresso,Cappuccino,Latte,Professional:设备维护、卫生安全、质量控制全球机会:国际连锁品牌、精品咖啡馆、咖啡教育Americano,Macchiato机构感官词汇:Aroma,Acidity,Body,Flavor,AftertasteContinuous LearningPlan010203Short-term1-3months Mid-term3-6months Long-term6-12months巩固基础英文词汇,每日练习客户对话,完成在线咖啡参加本地英文咖啡工作坊,准备SCA基础认证,加入英考取国际证照,参加咖啡比赛,申请国际品牌职位或海课程文咖啡社区外工作机会Success Tip:Practice doesntmake perfect.Perfect practicemakes perfect.持续使用英文环境练习,不要害怕犯错,每一次交流都是提升的机会互动环节实操演示Live QASession-现场问答English QuestionPractice AnswerStrategies学员常见提问示例:回答技巧:•How doI adjustgrindsizefor differentbeans Clarify:Thats agreat question.Let meexplain...•Whats theideal milktemperature forlatte artDemonstrate:Let meshow youhow...•Can youexplain thedifference betweenwashed andnatural Providecontext:The reasonbehind thisis...processingOffer resources:For moredetails,check...•How oftenshould Icalibrate thegrinderEncourage practice:Try thisand letme know...•What causeschanneling inespresso extractionDemonstrationwith EnglishCommentary实操演示配合英文讲解示例:Now Imgoing todemonstrate aperfect espressoextraction.First,Im dosing18grams ofcoffee intothe portafilter.Notice howImdistributing thegrounds evenly-this preventschanneling.Now Imtamping withabout30pounds ofpressure,keeping itlevel.Watch theextraction-were aimingfor25to30seconds.See howthe espressoflows likewarm honeyThats whatwe want.The cremaon topshouldbe golden-brown andabout2to4millimeters thick.Perfect!Any questionsabout whatyou justsaw这种边操作边讲解的方式,帮助学员将英文词汇与实际动作对应,加深记忆和理解感谢参与Thank Youfor JoiningUs ContactSupport培训机构联系方式感谢您参与本次咖啡师英文培训课程!希望这些知识和技能能够助力您的咖啡职业生涯Email:training@coffeeacademy.com记住,成为优秀咖啡师的旅程没有终点持续学Phone:+86xxx-xxxx-xxxx习、勇于实践、保持对咖啡的热情,您一定能在这WeChat:CoffeeAcademyCN个行业中取得成功Website:www.coffeeacademy.comCoffee isa languagein itself.-后续支持服务Jackie Chan•免费在线答疑社群咖啡本身就是一种语言,而英语是让这种语言•月度英文咖啡工作坊走向世界的桥梁•就业推荐服务•进阶课程优惠•国际认证考试辅导Stay Connected|Keep Learning|Brew Excellence保持联系|持续学习|冲煮卓越。