“00后”咖啡师遇见银发族：我在老年大学开“潮课”Post-2000s baristas meet silver haired individuals: I teach trendy courses at senior universities

　　中新网湖州5月4日电(张煜欢)在浙江湖州，一所老年大学的教室里飘出阵阵咖啡香。讲台上，一位年轻女孩正耐心指导年过六旬的学员如何控制水温、注水手法；台下，头发花白的长辈们戴着老花镜，认真研磨每一颗咖啡豆。

　　这堂咖啡鉴赏课的授课老师陈薪羽是名“00后”，她既是精品咖啡店主理人，也是咖啡茶饮研发师。当“Z世代”遇上“银发族”，一场关于潮流艺术的代际对话悄然展开。

　　“我想让更多人爱上咖啡”

　　陈薪羽与咖啡的缘分始于童年。小时候喝到的第一杯速溶咖啡，在她心里埋下了一颗咖啡师的梦想种子。大学毕业后不久，她便一头扎进精品咖啡行业，至今已有四年。如今，她经营的精品咖啡店在当地小有名气，她也成为一名咖啡茶饮研发师，不断探索咖啡风味的更多可能。

　　“我希望把咖啡变成人人都能读懂、轻松享受的美味饮品。”正是抱着这份初心，当湖州老年开放大学邀请她开设咖啡鉴赏课时，陈薪羽爽快地答应了。

　　这门专为咖啡新手设计的课程，不追求高深理论，而是带长辈学员走进精品咖啡世界，从零基础小白成长为懂品鉴、会冲煮的咖啡爱好者。

　　“很多人觉得咖啡神秘、高端，我想打破这个固有印象。”她说。

　　咖啡课的“适老化改造”

　　第一次正式站上讲台，面对台下比自己爷爷奶奶年龄还大的学员时，陈薪羽坦言有些紧张。“但我清楚老师的状态会影响课堂氛围，所以尽力调整心态，以专业沉稳的状态授课。”

　　为了让这群特殊的学员听得懂、学得会，陈薪羽在教学中做了三方面的“适老化”改造。

　　第一是扭转认知。开课之初，大多数长辈只习惯焦苦口感，认为咖啡就是苦的，对酸甜、花果香等风味感到陌生甚至怀疑。陈薪羽采用“理论+实操品鉴”的方式，带大家逐一感受不同产地、不同烘焙度咖啡豆的风味层次。

　　“很多学员第一次喝到带果酸的咖啡时，露出不可思议的表情——原来咖啡还可以这样。”陈薪羽说。

　　第二是训练感官。成年人的嗅觉和味觉很少经过专业训练，初期很难分辨具体风味。陈薪羽特意带来风味水，带领学员做嗅味觉拆分练习，引导大家品鉴时进行风味联想。“比如闻到了什么水果？有没有花香？就像文学课上的通感训练，效果很明显。”陈薪羽说道。

　　第三是加大实操。长辈们对冲煮手法的理解和把控偏弱，她就安排大量实操课程，手把手传授技巧，鼓励多练习。学期刚过半，许多学员的冲煮水平已经有了明显进步。

　　把“潮课”变“暖课”

　　备课阶段，陈薪羽专门调研了老年人的学习特点：他们不追求高深专业知识，更看重轻松易懂、动手体验的乐趣。于是，她放大课件字体、把专业术语换成通俗大白话、精简文字内容，避免课堂枯燥。

　　上课时，陈薪羽习惯放慢语速，对重难点反复讲解，通过互动提问加深记忆。每节理论课都穿插实操环节，“既提升兴趣，也促进学员之间的交流。”陈薪羽说道。

　　这样的设计让课堂氛围格外活跃。两个学员让她印象尤为深刻：一位是资深咖啡爱好者，基础扎实、实操能力强，从不缺课，坚持精进学习，小组练习时大家都喜欢向他请教；另一位则是一匹“黑马”，平时默默听课，理解能力和冲煮手法悟性很高，经过简单点拨，就能用专业手法冲出风味绝佳的咖啡。

　　课后，这群银发学员除了交流咖啡知识，还会和陈薪羽唠家常、分享人生经历，也好奇地询问她的开店故事和生活。

　　“相处久了就像家里长辈一样温暖真诚。”陈薪羽说。她平时多和年轻人打交道，原本不太擅长和长辈相处，通过这次授课收获了很多温暖，也发掘了自己更多的可能性。“长辈们踏实耐心、谦逊有礼，让我变得更有耐心、更懂包容。”陈薪羽说道。

　　在她看来，这不仅是长辈们学习新技能的过程，更是一场双向陪伴、互相治愈、共同成长的经历。

　　当下，像陈薪羽这样的年轻“00后”老师出现在老年大学课堂已不是个例。年轻教师正成为老年教育师资库中的新鲜血液，他们带来的短视频制作、手机摄影、咖啡品鉴等“潮课”，深受银发族欢迎。

　　“我的初心就是普及精品咖啡，让更多人学会品鉴、享受咖啡带来的愉悦感。”陈薪羽说，“也很感谢老年大学提供平台，让我从吧台走到讲台，跳出门店局限，走进老年群体。也希望未来更多年轻咖啡师走上讲台，让精品咖啡和品质生活一起丰富更多长者的幸福夕阳红。”(完)

Huzhou, May 4th (Zhang Yuhuan) - In Huzhou, Zhejiang Province, the aroma of coffee wafts from the classroom of a senior university. On the podium, a young girl patiently guides students in their sixties on how to control water temperature and water injection techniques; In the audience, elderly people with gray hair wear reading glasses and carefully grind every coffee bean.

The instructor of this coffee appreciation class, Chen Xinyu, is a post-2000 generation. She is both a boutique coffee shop owner and a coffee and tea beverage developer. When the 'Z generation' meets the 'silver haired generation', an intergenerational dialogue about trendy art quietly unfolds.

The picture shows Chen Xinyu in class. Respondent provided pictures

I want more people to fall in love with coffee

Chen Xinyu's connection with coffee began in his childhood. The first cup of instant coffee she drank as a child planted a dream seed of becoming a barista in her heart. Not long after graduating from university, she plunged into the specialty coffee industry and it has been four years since then. Nowadays, the boutique coffee shop she runs has gained some popularity in the local area, and she has also become a coffee and tea beverage developer, constantly exploring more possibilities for coffee flavors.

I hope to turn coffee into a delicious drink that everyone can understand and enjoy easily. "With this original intention in mind, when Huzhou Senior Open University invited her to offer a coffee appreciation class, Chen Xinyu readily agreed.

This course is designed specifically for coffee beginners, not pursuing advanced theories, but taking seniors and students into the world of premium coffee, growing from beginners to coffee enthusiasts who understand tasting and brewing.

Many people think that coffee is mysterious and high-end, and I want to break this stereotype, "she said.

Adaptation to Aging in Coffee Classes

When Chen Xinyu stood on the stage for the first time and faced the students who were older than his grandparents, he admitted that he was a bit nervous. But I am aware that the teacher's state can affect the classroom atmosphere, so I try my best to adjust my mentality and teach in a professional and calm state

In order to make this special group of students understand and learn, Chen Xinyu made three "aging friendly" transformations in teaching.

The first is to reverse cognition. At the beginning of the course, most elders were only accustomed to the bitter taste and believed that coffee was bitter. They felt unfamiliar and even doubted the flavors such as sour and sweet, floral and fruity aroma. Chen Xinyu adopts a "theoretical+practical tasting" approach to take everyone to experience the flavor levels of coffee beans from different origins and roasting degrees one by one.

Many students show incredible expressions when they first drink coffee with fruit acid - it turns out coffee can be like this, "Chen Xinyu said.

The second is to train the senses. Adults' sense of smell and taste are rarely professionally trained, making it difficult to distinguish specific flavors in the early stages. Chen Xinyu specially brought flavored water and led the students to do a practice of separating smell and taste, guiding everyone to associate flavors when tasting. For example, what fruit do you smell? Is there a fragrance of flowers? It's like synesthesia training in literature class, the effect is very obvious, "Chen Xinyu said.

The third is to increase practical implementation. Due to the weak understanding and control of the cooking techniques among the elders, she arranged a large number of practical courses to teach hands-on skills and encourage more practice. Halfway through the semester, many students have made significant progress in their cooking skills.

Chen Xinyu explained coffee knowledge to elderly students in class. Respondent provided pictures

Transforming 'trendy classes' into' warm classes'

During the lesson preparation stage, Chen Xinyu specifically researched the learning characteristics of elderly people: they do not pursue advanced professional knowledge, but rather value the fun of easy to understand and hands-on experience. So, she enlarged the font of the courseware, replaced professional terminology with plain language, streamlined the text content, and avoided boring classes.

During class, Chen Xinyu is accustomed to slowing down his pace, repeatedly explaining key and difficult points, and deepening his memory through interactive questioning. Every theoretical class is interspersed with practical exercises, which not only enhances interest but also promotes communication among students, "said Chen Xinyu.

This design makes the classroom atmosphere particularly lively. Two students left a particularly deep impression on her: one is a senior coffee enthusiast with a solid foundation and strong practical skills. He never misses classes and insists on studying diligently. During group practice, everyone likes to ask him for advice; The other one is a "dark horse" who silently listens to lectures and has a high understanding of brewing techniques. With simple guidance, they can use professional methods to brew coffee with excellent flavor.

After class, this group of silver haired students not only exchange coffee knowledge, but also chat with Chen Xinyu, share life experiences, and curiously inquire about her store opening story and life.

Getting along for a long time is like being warm and sincere like an elder in the family, "Chen Xinyu said. She usually interacts with young people and was not very good at getting along with her elders. Through this lecture, she gained a lot of warmth and discovered more possibilities for herself. The elders are down-to-earth, patient, humble, and polite, which has made me more patient and tolerant, "said Chen Xinyu.

In her view, this is not only a process for elders to learn new skills, but also an experience of two-way companionship, mutual healing, and common growth.

Currently, it is not uncommon for young "post-2000s" teachers like Chen Xinyu to appear in senior university classrooms. Young teachers are becoming fresh blood in the senior education teacher pool, bringing trendy courses such as short video production, mobile photography, coffee tasting, etc., which are highly welcomed by the silver haired generation.

My original intention is to popularize specialty coffee, so that more people can learn how to taste and enjoy the pleasure brought by coffee, "Chen Xinyu said." I am also very grateful for the platform provided by the Senior University, which allowed me to walk from the bar to the podium, break free from the limitations of the store, and enter the elderly group. I also hope that more young baristas will step onto the podium in the future, and let specialty coffee and quality life enrich the happiness of more elderly people together. "(End)