成為咖啡師，是我來澳洲打工度假的其中一個目標，幸運的在達爾文進入一間很棒的咖啡廳做外場人員，也是在澳洲的第一份餐飲工作。首席咖啡師是一位菲律賓人長期在新加坡工作，有著深厚的咖啡背景，面對各種關於咖啡的問題都能侃侃而談，樂於跟大家分享知識，每每都能感受到他對所愛的熱情，能有這樣的咖啡師作為導師真的很幸運，遇到這樣的前輩不僅能學到很多，也讓大家都能保持自信的繼續嘗試。
one of my goal during my stay in AU is become a barista, and luckily I got a good start in Darwin–to work in a very professional cafe store as a front staff! and that’s why I can make myself a coffee on every work day as practice!
and what’s better is to work with those excellent baristas who always being supportive, so knowledgeable and passionate for what they’re doing. they built my confidence to keep trying, which I think is very important point for a beginner.
於是在工作期間，我開始了每日一杯的自我練習，持續了將近半年，雖然一開始真的很挫敗，但最後也看到了值得開心的進步，未來到下一間咖啡廳也會繼續前進的！
though the beginning is a bit challenging, I think I still get quite improve of making coffee after 6month of practicing, and I’ll for sure keep it going!
（當然成為咖啡師不止是要會拉花而已，只是本篇重點紀錄拉花練習過程）
第一個月：熟悉蒸氣棒運用 first month: milk steaming
蒸牛奶摸索階段，抓不好角度、不知道什麼時候要升降奶鋼，打出的奶泡不是太粗、太厚，再不就是完全沒有，可想而知做不出什麼圖案，奶泡總是一坨一坨的，但這時候才剛開始絕對不能放棄，新手笨蛋期是必經的道路！要繼續嘗試！
in the first month I was struggling with steaming milk, which is the basic of making a good latte art, you won’t get either good taste or good looking coffee with a super thick and bubbly foam. Failure or feeling untalented is a mast-go path when it comes to learning new skill, so don’t give up here!
第二個月：熟悉倒牛奶的感覺 2nd month: milk pouring
第二個月也還沒能每次都蒸出標準的牛奶，但開始把注意力放在倒牛奶的感覺，還是常倒出一坨一坨的奶泡，這時候發現到需要大膽的在拉花前把多餘的奶泡先倒掉，剛開始都很怕倒掉太多，但太厚又粗的奶泡是沒辦法拉花的，所以控制牛奶（泡）在奶鋼中的量也是新手要注意的地方
still can’t get the milk steaming consistently, meanwhile it’s time to focus on controlling the flow of the milk, also how much milk to keep in the pitcher for my pouring. I was afraid to waste too much milk but then I knew how important it is to let the extra foam out(especially when it’s too thick)
第三個月：”推”的技巧 3rd month: PUSH to make the leaf
第三個月我決定從葉子開始練習，這個圖案基本上就是重複 倒 推 提，但還是有很多地方要注意的，比如說牛奶要倒在杯中的哪個位置，什麼時候要往前推，推多少、多快才能讓第二層擠到第一層，變成展開的樣子，一開始碰到最大的困難就是「我的葉子都不會展開！」，推得越好能做出越多層的葉子～
when Im getting better at steaming milk, I got better quality milk to make it easier to be poured, started with some easy pattern like layer leaf. is not just pour, pour ,pour— it’s pour, push, and lift! every step matter, where to drop the milk, how to push and when to lift the jug. the challenge for me at this stage was the push, I couldn’t make the layer as thin and as much as I want. but same, the more I practice, the better I got.
第四個月：瘋狂練習葉子 4th month: more leafs
因為我很想把一個技巧練好再前進下一個，但推真的花了我好長時間練習，每次都在心裡告訴自己要推，但手就是做不到，這種時候也不要放棄，拉花絕對是靠練習而成的，多看多做久了一定學得會～
as I wanna get my first pattern perfect, I keep trying these for a while, it took me some time to finally get how to push. see, latte art is about practice! actually lots of things in life are, so always remember to give yourself some more time before quitting!
第五個月：練習加了搖晃的鬱金香 5th month: layer leaf with wiggling
到這裡我覺得環境真的很重要，每一天看著咖啡師同事做出品質穩定又漂亮的咖啡（真的每天都在讚嘆），給自己的設目標也提高了，把他們當作我的學習對象，讓我每天都很有鬥志的持續練習。這個月也開始練習搖晃的技巧了！又是新的挑戰ＸＤ
besides layer leaf, I started to work on the wiggling, which is the basic skill to make a good rosetta, and it’s definitely another challenge!
everyday seeing those baristas making such beautiful coffees with my own eyes, it actually motivate me a lot (not to mention how satisfy that is XD), wishing the day I can make the unicorn or seahorse comes quicker!
第六個月：搖晃真的是另一種境界 6th month: try to do the rosetta
真的，不知道怎麼說，反正要一邊控制倒出來的量（速度跟量都要很穩定），邊倒還要邊往前推一下再邊倒退邊穩定搖晃，真的很難。有時候莫名其妙就做出還不錯的拉花，有時候又一團亂，常常拉完都不知道剛剛發生什麼事了ＸＤ也許學到這我的手已經開始獨立思考了吧
這邊的工作也在這個月結束了，用每個工作日練習一兩次的我學會了鬱金香跟一半rosetta，算是蠻滿意的><
here comes the last month of working here, means my practice will be in a short pause after here. I was hoping to get my rosetta skill proficient, but seems my hand needs more time to familiar with the wigglingXD anyway, I am quite satisfied with the skill I’ve get so far!
後記：我真的超愛我們首席咖啡師，一開始我進店裡投履歷的時候剛好是他收的，後來他跟我說：「我那時候看你就覺得你可以成為咖啡師師了！」，他講了不只一次，就算是開玩笑也絕對有鼓勵到我，大概是很會給情緒價值的部分吧ＸＤ，但他也總是說他看人很準的，那些店裡的好同事們都是他挑給老闆的（他是店裡很重要的角色），這樣的話我肯定要相信的吧！
story time : im just so honored to be guide by our head barista–Lucky, as my ‘officially'(:P) first tutor. there was one time he said to me:”when I first saw you, I knew you can become a barista”. like, how motivate it is to hear this!! whether he really meant it or not(but I believe he meant it :D). he taught me not just about coffee but also gave a very good example of a respectable leadership, truly grateful!
總之呢～從一開始練習的時候我就知道我不是拉花天才了（那些上過課就會拉的就是天才），就算每天都有人指點我還是花了很多時間才熟悉起來，但我知道這是一件「持續練習就會看到成效」的事，所以為了更大的成就感我絕對會繼續精進的！畢竟誰不想端出一杯外表口感味道都讓人讚嘆的咖啡呢 對吧！
after all, I didn’t see myself as the talented one so I will just keep going and improve myself until I can make every cups delicious and pretty. so stay tuned to see the story before I become a barista!
咖啡師養成記下次見！
see y’all at the next post!