コーヒーインストラクターの資格
Welcome to Kevin's English Room Podcast.
Hello.
So last episode we did the コーヒーインストラクター一級囲まん。
Yes.
And, uh, yeah, yeah, yeah, I, I, I should have done perfectly.
Yeah, but you made two out of three.
Two out of three.
I just made one, but yeah.
Oh, I mean, yeah, I mean, it was, I mean, the temperature was bad.
Yeah, yeah, kind of hot in here.
Too humid.
Hot condition.
Yeah, a little hot.
Yeah, right.
You didn't have your coffee fixed today.
Just now getting the coffee, right?
Yeah, I mean, obviously, bad condition here.
But, uh, about the coffee instructor in EQ.
Yes.
I was actually.
Yeah.
The EQ is for people who, uh, who, who actually sell the coffee.
EQ is people who buy Sen and you knew.
Yeah.
I was selling coffee.
You were selling coffee.
As a professional.
As a professional.
And you were kind of leader, right?
I was the leader.
I was, I was a sub-leader of the store, right?
I was teaching the Arbitos what the coffee was.
Yes.
And any question that the Arbitos cannot answer about the questions,
about the beans they get from the customers, come to me.
In the store, right?
In the store.
People like me came in.
Yeah.
And like, they're just comparing like some beans and everything.
And just want to ask the store clerks.
Yeah.
Arbitos, I need this one, this one, which one is more like,
I don't know, I'll see maybe which one is more sugary and how to, and you'll come.
Right.
If they don't know, I would, I would come in, right?
As a supervisor.
Right.
As a supervisor.
Unless if the, the black aprons were there, I would, I would shut my ass.
Okay.
You know, the black aprons in the Starbucks stores, right?
Yeah.
Yeah.
They're the professionals.
Right, right.
Yeah.
But you were a professional too.
I was a professional too.
I mean, I, I, I would have taken the blacks apron because I would have passed.
Yes.
All right.
But let's do the, let's do this Nikkyu.
All right.
Yeah.
I love coffee.
I'm drinking coffee.
And a few days ago, I made my original blend finally.
I mean, obviously you would know these types of stuff.
If you don't, why the, what the fuck are you doing, right?
Like what kind of coffee are you making if you don't know them?
And I'm selling it.
Oh my God.
I'm selling them.
You're just, you're in the same position as I am.
Well, yeah.
Oh, okay.
Then you have to pass.
I have to.
So here are the questions.
It's a, it's a maru or batsu question.
Oh, okay.
Yeah.
Okay.
Bai?
Yeah.
Let me read the question again.
I'm sorry about that.
No problem.
Excuse me.
Let me go again.
Okay.
Are you ready?
Yes.
Obviously.
The answer is correct.
Oh, yes.
Okay.
Easy.
Yes, fuck.
Yeah, yeah, yeah, yeah, yeah.
Okay.
I was a little bit worried about like,
Yeah, like Sanju.
Me too.
But yeah.
But like the metal, metal, the belt, right?
The metal belt.
Yeah, I know.
Okay.
Yeah.
Maru.
Obviously.
Well, yeah.
Obviously.
If you think logically.
Correct.
Yes.
Obviously.
Yes.
Way too easy.
Oh, come on.
Way too easy.
Come on.
All right.
Next question.
Can you read?
Okay.
Let's go again.
Repeat the question, please.
ポイント計算の方法
Colombia is?
Colombia is a method of calculating points based on the number of points.
I don't even know what that means.
Honestly.
Right.
Does that mean like, do they have like two Colombia?
Or like three-point Colombia?
So things like that?
I think it's like the method of calculating points in Colombia.
Like, I think there's several types of calculating points.
Like calculating points.
Maybe we need to cut down a whole whole.
Yeah.
Colombia is this.
Ethiopia is this.
Ah, I see.
Whatever is this.
Africa is this.
And so.
It differs in countries.
Yeah, obviously, right?
Don't you know?
Well, yeah, I do it.
Yeah.
Okay.
Okay, I got my answer.
Okay, me too.
Okay.
Ready?
Yeah.
I know.
Yes.
It's obvious.
It's obvious.
Yes.
Do they have any?
Yeah, a little bit of a question here.
Please, please.
Yeah, only a little bit.
That's the only explanation.
Yeah, screen size.
Yeah, but I understand.
All right.
But we made it three out of three.
We made it three out of three.
But there's more.
There's a lot more.
Oh, okay.
Let's go for a little bit more.
Yes, yes, yes.
Okay, yeah.
Okay.
So I lost it because there was a time limit.
Oh.
And it's time's up.
And I can't access the question anymore.
Oh.
Let me see if I can find the question.
Yeah.
All right, here we go.
I found the same question.
All right, all right.
Yeah, okay.
Yes.
Yeah, okay.
Okay.
Yes.
カフェインの研究
That's when the, when you roast it, that's when the caffeine sort of, it's controlled, you know?
Yeah, I've heard like there is this discussion about Acai is less caffeine
or Fukai is less caffeine.
It's not concluded yet.
Oh, okay.
There's still today.
I see, I see.
There are studies going on.
So that means they change.
It means it changes depending on it.
All right.
Really?
Really?
Oh, really?
Oh.
Okay.
Okay.
Really?
I honestly thought it was because of the bison.
I've read it actually.
Oh, really?
Is Acai lighter caffeine or not?
And then it said that when you bison more?
Yeah.
Okay.
There's people who says, there's a study says like if you bison more, caffeine more.
But at the same time, there's another study that says different, the opposite.
And still there's like, there's discussions going on and we don't conclude it yet.
If it's not concluded, it's weird that it's in a quiz, right?
Yeah.
Then I guess the quiz is wrong.
Yeah, I think so.
Yeah, right.
I get it.
And you know, when they make decafs, don't they do that during the bison kote?
Yeah, yeah, yeah, yeah.
Yeah?
Yeah.
エスプレッソの基準
Right?
Don't know when exactly, but yeah.
At least it's not decaffeined beans from the beginning.
Yeah.
They process them.
Right, right, right.
Ah, water process.
Yeah.
Swiss water process.
Yeah.
Oh, yeah?
Okay.
But still.
They're wrong.
Yeah, they're wrong.
But okay, but I mean, I feel like, you know, it's not that bad.
Well, I mean, at least three, three points.
Three points.
I feel like I can take the test and...
Yeah, yeah, yeah, yeah.
True.
Ah, great.
You are actually a professional.
Yep, yep.
Great.
Great, great, great.
Hey, there's a standard in Starbucks that I kind of question.
Okay.
So when you get your espresso out...
Espresso out, okay.
Yeah, so yeah, you're not an espresso guy, so I don't know, but when you get, when you
chuushutsu your espresso, you get it in this little espresso cup, right?
Yeah.
You put it in the cup.
You only have, I forgot, it was like 10 seconds or something.
To?
To pour milk.
If you don't pour milk within that 10 seconds, I don't know if it's 10, but you have to throw it
away because it's gonna, it's sanka.
Wow.
It's gonna go old.
But like, that's right.
What's your take on that?
Well, I think 10 seconds is too short.
Well, I understand you set a limit, a certain, you know...
You can't go for 24 hours, absolutely.
That's true.
But I don't know if they're like 10 seconds, you know, a few seconds that, that different.
And then there's like this magical thing where if you pour just a little bit of milk, you're fine.
Oh.
So like what people do is Starbucks is like, because there's a standard of like you have
to pour milk within that several seconds, you have to cup directly under the espresso machine,
which is okay.
So the, it's the espresso goes directly in the cup.
And then if you don't have the time, if you don't have the time to pour full milk because
you're so busy, you just pour a little bit of milk and then you, you go back to making
the other espresso drinks.
That makes no sense.
And then you come back to the drink, come back to the cup with just a little bit of
milk in it.
And then you pour the rest of the milk.
Oh, wow.
And then that's considered okay.
Is it?
Yeah.
Because yeah, that meets the standard.
Oh, that sounds really to me because it's, if you, even if you pour a little bit of milk,
it still touches the air.
The air.
Right.
I know.
So, yeah.
And plus, sometimes you go to these, you go to helps, you go to help other shops.
Okay.
And then you, you have to sort of feel the culture of the other stores.
And some, like, ghetto stores, what they do.
I didn't know you guys have ghetto stores.
Me too, me either.
But like, they would pour the milk first in the cup so that when it, when the espresso
hits the cup, it's already with milk.
So like, theoretically, it doesn't, there's no sangka at all.
Right.
So it's like, they do that sometimes.
I was like, is this allowed, guys?
Is this the standard?
Yeah.
I just wanted to hear your take on that.
I mean, honestly, I don't, I don't, I don't know about those espresso things.
Oh, okay.
Yeah.
Probably not.
Probably 10 seconds is too quick, right?
Yeah.
30 seconds is too quick.
Yeah.
Well, obviously, if you left them, I don't know, three, four minutes, that's too long.
Yeah.
But I don't know, 10 seconds, that's too short.
Like the European espresso drinkers, they just, they take several, like, minutes to
drink the whole cup, don't they?
Yeah, yeah, yeah, yeah.
They, they, right, obviously more than 10 seconds.
Yeah.
They get espressos, and they sugar.
They sugar it, yeah.
And they mix it.
Yeah.
Yeah.
Which is touching the air.
Right.
And then, like this, and smelling.
In the moment.
Yeah.
That's right, that's right, that's right.
So, yeah, just wondering.
All right.
Thanks for listening, guys.
Thank you.
Bye-bye.
