One-day Cafe & Barista Course for Current Students
Experience can be enhanced through practical training.
That's why I'm looking forward to my future self.
Shin Yuiga
- Birthplace (alma mater):
- Iwamizawa City (Asuka Mirai High School Sapporo Campus)
- Housing:
- Living alone
- Commuting time:
- 17 min
- part-time job:
- I work as a kitchen staff member at an izakaya (Japanese pub) and as a waitstaff member at a bar.
- What I'm into now:
- To visit various restaurants and learn about different plating techniques.
Shin-san's 1-Day Real Life
Going to school
Space production
This class teaches tips for creating a store. We thought about what kind of store we would like to open and in what specific location.
Food Coordination
Today we learned about different types of cheese.
wrapping
Practice wrapping gifts and attaching decorative paper.
Lunch break
Lunchtime with a homemade bento box
Drink training
Today's test will check your technique and procedures when making latte art!
Extracting espresso from a coffee bean press.
The entire process, from steaming the milk, pouring it into the cup, creating the latte art, and serving it to the customer, will be checked.
Cupping practice
I experienced the difference in taste between the two types of beans directly by drinking them with 100-degree water, rather than using a drip method.
Kenyan coffee is fruity, while Ethiopian coffee has a deep flavor.
after school
We're all going out to play today!
I respect you!
Mr. Yano is an amazing teacher who has many other accomplishments besides being a barista!
