一个“旅行包”，看见普洱咖啡师的另一种可能A 'travel bag', seeing another possibility of Pu erh baristas
咖香袅袅，浸润整间实训课堂。在云南农业大学热带作物学院的实训教室内，学员们专注实操手冲咖啡，稳控水流、记录参数，在一次次练习中褪去新手的青涩，解锁专业咖啡冲煮技巧。走出教室、贴近产业，学员们走进生机盎然的精品咖啡庄园，探寻普洱咖啡香气的源头密码……
在这样的学习氛围中，6月29日，首期“普洱咖啡师旅行包”——咖啡冲煮师（初级）培训班在普洱顺利结课，来自全国各地及本地的学员圆满完成全部研学课程，顺利获得“普洱咖啡师”等级证书。
沉浸式研学
从课堂到山野，吃透普洱咖啡本味
首期培训班的5天行程分为3天专业课堂实训、2天原产地实地溯源。
前3天，完全以实操训练为核心，紧扣初级咖啡师职业能力标准，课程覆盖咖啡基础常识、普洱咖啡杯测品鉴、意式萃取拉花、手冲滤泡制作等核心模块。每天的教学高密度、重实操，专业讲师全程手把手带教、逐一点评纠错。不少学员坦言，从前以为冲咖啡只是简单的“热水浇粉”，真正上手才发现，注水的快慢轻重、粉水比例、水温把控，处处藏着专业门道。零基础学员快速建立标准化操作认知，有基础的学员也补齐细节短板、精进技艺。
跳出课堂，2天的实地研学让培训从“书本里”落到“土地上”。学员们先后走进普洱咖啡师星级门店与精品咖啡庄园：在门店换上工作服跟班实操，完整观摩专业咖啡师出品全流程，沉浸式感受咖啡师的职业日常；穿行在连片咖啡林中，走进现代化咖啡工厂，学员们俯身察看咖啡挂果状态，了解鲜果采摘、初加工处理以及工业化生产的完整工序，不少人直言，从前只在杯中喝到的风味，此刻终于找到了源头，真切读懂了普洱咖啡“远山树林味”的产地密码。
行程还同步设置生态茶园采茶、制茶与茶艺观摩环节。学员亲手采摘茶叶、压制专属茶饼。有学员感慨，一咖一茶两种亲手实践的体验，才算真正触摸到了普洱“左手咖啡右手茶”的独特城市气质。
逐香而行
跨越山海赴约，人人皆有成长
本期学员覆盖不同年龄层与职业背景，有在校学生、咖啡爱好者，也有本土创业者。不同的参训初衷，在同一段沉浸式行程里收获了各自的成长与感悟。
对于年轻学员而言，这是一趟兴趣生根、技能进阶的成长之旅。在读大学生杨鹃语刷短视频时偶然得知培训信息，因自身喜爱咖啡且家中从事相关行业，第一时间报了名，还特意带上母亲一同参训提升。零基础学员杨卫婷也感慨，这次学习让自己找到了值得深耕的新爱好，甚至萌生了从业的想法：“咖啡以后大概率会融入我生活和工作的方方面面。”
对于远道而来的外省学员，这是一趟刷新认知、满载而归的深度体验之旅。来自河南的学员祖亚飞坦言，这次系统性的学习是了解咖啡非常珍贵的起点。“真切地感受到了普洱的朴实与热情，也希望同期的伙伴们，能一直保持对咖啡的热爱，保持对生活的热忱。”江西学员曾雪辉二度入滇，特意带着刚初中毕业的儿子来普洱开启咖啡研学毕业之旅。这次沉浸式体验让她倍感超值，不仅领略了普洱的人文风情，更解锁了云南咖啡的多样风味，表示今后还想回到普洱继续参加中级、高级咖啡师培训，把普洱的茶咖风味分享给更多亲朋好友。
对于普洱本土从业者，这场培训是补齐短板、赋能产业的务实充电。来自景迈山的哎公先种植着茶叶和咖啡，此次专门参训补齐专业短板。他表示，边游玩边学习的模式轻松不枯燥，课堂互动性强，还结识了各地咖啡爱好者，交流中收获了很多产业发展新思路，学到的种植管理、风味把控知识，能直接用到自家咖啡种植和产品开发中。同为景迈山学员的赵云凤也瞄准了本地文旅新业态，她发现如今景迈山吸引了大量年轻人前往，单一茶饮已经无法满足游客多元需求。“我想加入咖啡业态，让游客既能品茶，也能喝咖啡。”她坦言，自己现在还是新手，但未来想深耕学习，成为普洱茶咖文化的传播者。
以学赋能
培育产业人才，点亮咖啡产业
一场5天的研学培训，价值不止于学员个人的技能提升，更承载着普洱产业赋能、品牌出圈的深层价值。
作为万人咖啡师培训计划的创新载体，“普洱咖啡师旅行包”以“技能+文旅”的轻量化形态，降低了咖啡学习门槛。既让全国爱好者近距离认识普洱咖啡、传播普洱咖啡，也为本土从业者搭建了低成本、高效率的提升通道，形成“外来引流扩名气、本土提能强产业”的双向赋能。每一位结业学员，都是普洱咖啡行走的“宣传员”，以口碑持续擦亮“中国咖啡之都”名片。
“普洱咖啡师旅行包”由普洱市人力资源和社会保障局指导，普洱市融媒体中心、普洱咖啡师人才服务中心、普洱市热带农业工程职业培训学校联合推出。据悉，首期培训班的顺利落地，为课程优化、模式升级积累了充足实践经验。
接下来，主办方将紧扣咖啡产销节点，陆续推出咖啡初加工、烘焙、感官分析等全产业链培训课程，持续联动庄园、门店与文旅资源，将技能培训、劳务品牌建设、乡村产业振兴深度融合，推动普洱从咖啡原料主产区，向咖啡人才输出地、咖啡文化目的地转型，为云南咖啡产业高质量发展持续注入普洱力量。
来 源丨李毓珊 史黎阳/文 普融文旅/图
编 辑丨曹琦涵
二 审丨张净淇
终 审丨张玲
原标题：《一个“旅行包”，看见普洱咖啡师的另一种可能》
The fragrance of coffee lingers and permeates the entire training classroom. In the practical training classroom of the School of Tropical Crops at Yunnan Agricultural University, students focus on hands-on coffee brewing, stable water flow control, and parameter recording. Through repeated practice, they shed the greenness of beginners and unlock professional coffee brewing skills. Stepping out of the classroom and getting closer to the industry, students enter the vibrant boutique coffee plantation to explore the source code of Pu'er coffee aroma
In such a learning atmosphere, on June 29th, the first "Pu'er Coffee Master Travel Package" - Coffee Brewing Master (Junior) Training Course was successfully completed in Pu'er. Students from all over the country and local areas successfully completed all the study courses and obtained the "Pu'er Coffee Master" certification.
Immersive Study
From the classroom to the mountains, fully experience the authentic flavor of Pu erh coffee
The 5-day itinerary of the first training course is divided into 3 days of professional classroom training and 2 days of on-site traceability of the place of origin.
In the first three days, the focus was entirely on practical training, closely adhering to the professional competency standards for novice baristas. The course covered core modules such as coffee fundamentals, Pu erh coffee cup tasting, Italian style extraction and latte art, and hand washed follicle making. Every day, the teaching is high-density and practical, with professional instructors teaching hand in hand throughout the entire process, commenting and correcting errors one by one. Many students admitted that they used to think that making coffee was just a simple "hot water powder pouring" process, but only after getting started did they realize that there are professional tricks hidden everywhere in the speed and weight of water injection, the ratio of powder to water, and the control of water temperature. Zero foundation students can quickly establish standardized operational awareness, while those with a foundation can also fill in the gaps in details and improve their skills.
Jumping out of the classroom, a 2-day field study allowed training to fall from "books" to "land". The students successively walked into the star rated Pu'er barista stores and boutique coffee estates: they changed into work clothes and followed the class to practice, fully observing the entire production process of professional baristas, and immersing themselves in the professional daily life of baristas; Walking through a continuous coffee forest and entering a modern coffee factory, the students bent down to observe the coffee fruit hanging status, understand the complete process of fresh fruit picking, initial processing, and industrial production. Many people frankly stated that the flavor they used to only drink in the cup has finally found its source and truly understood the origin code of Pu'er coffee's "distant mountain forest flavor".
The itinerary also includes ecological tea garden tea picking, tea making, and tea art observation activities. Students personally pick tea leaves and press exclusive tea cakes. Some students lamented that the two hands-on experiences of one coffee and one tea were the only way to truly touch the unique urban temperament of Pu'er, known as "left-hand coffee and right-hand tea".
Following the fragrance
Crossing mountains and seas to meet, everyone grows
This session covers students of different ages and professional backgrounds, including school students, coffee lovers, and local entrepreneurs. Different initial intentions for participating in the training have gained their own growth and insights in the same immersive journey.
For young students, this is a journey of growth where interests take root and skills advance. When Yang Juanyu, a college student, was browsing short videos, she accidentally learned about training information. Due to her love for coffee and her family's involvement in related industries, she immediately registered and even brought her mother to participate in the training to improve. Yang Weiting, a zero foundation student, also sighed that this learning experience has helped her find a new hobby worth cultivating, and even sparked the idea of pursuing a career: "Coffee is likely to integrate into all aspects of my life and work in the future
For students from other provinces who come from afar, this is a deep experiential journey that refreshes their knowledge and leaves with a full load. Zu Yafei, a student from Henan, admitted that this systematic learning is a very valuable starting point for understanding coffee. I truly felt the simplicity and passion of Pu'er, and I hope that my fellow classmates can maintain their love for coffee and passion for life. "Jiangxi student Zeng Xuehui went to Yunnan for the second time and specially brought her son, who had just graduated from junior high school, to Pu'er to start his coffee study and graduation journey. This immersive experience not only allowed her to appreciate the cultural charm of Pu'er, but also unlocked the diverse flavors of Yunnan coffee. She expressed her desire to return to Pu'er in the future to continue attending intermediate and advanced barista training and share the tea and coffee flavors of Pu'er with more family and friends.
For local practitioners in Pu'er, this training is a practical way to fill the gaps and empower the industry. Ai Gong from Jingmai Mountain first planted tea and coffee, and this time he specifically participated in training to make up for his professional shortcomings. He said that the mode of learning while playing is easy and not boring, with strong classroom interaction. He also met coffee enthusiasts from all over the world and gained many new ideas for industrial development through communication. The knowledge he learned about planting management and flavor control can be directly applied to his own coffee planting and product development. Zhao Yunfeng, who is also a student of Jingmai Mountain, has also set her sights on the new local cultural and tourism industry. She found that nowadays Jingmai Mountain attracts a large number of young people, and a single tea drink can no longer meet the diverse needs of tourists. I want to join the coffee industry, so that tourists can both enjoy tea and coffee. "She admitted that she is still a novice, but in the future, she wants to deepen her learning and become a disseminator of Pu'er tea culture.
Empowering through learning
Cultivate industry talents and light up the coffee industry
A 5-day study and training program is not only valuable for enhancing students' personal skills, but also carries the deep value of empowering the Pu'er industry and promoting brand recognition.
As an innovative carrier of the training program for thousands of baristas, the "Pu'er Barista Travel Bag" has lowered the threshold for coffee learning with a lightweight form of "skills+cultural tourism". Not only does it allow enthusiasts across the country to get up close to Pu'er coffee and promote it, but it also provides a low-cost and efficient channel for local practitioners to improve, forming a two-way empowerment of "attracting foreign investment to expand reputation and strengthening the local industry". Every graduating student is a "promoter" of Pu'er coffee, continuously polishing the business card of "China's Coffee Capital" with good reputation.
The "Pu'er Barista Travel Bag" is guided by the Pu'er City Human Resources and Social Security Bureau, jointly launched by the Pu'er City Integrated Media Center, Pu'er Barista Talent Service Center, and Pu'er City Tropical Agriculture Engineering Vocational Training School. It is reported that the successful implementation of the first training course has accumulated sufficient practical experience for course optimization and mode upgrading.
Next, the organizers will closely focus on the coffee production and sales nodes, and gradually launch training courses for the entire industry chain including coffee initial processing, roasting, sensory analysis, etc., continuously linking estates, stores, and cultural and tourism resources, deeply integrating skills training, labor brand building, and rural industry revitalization, promoting the transformation of Pu'er from a major coffee raw material production area to a destination for coffee talent and coffee culture, and continuously injecting Pu'er power into the high-quality development of Yunnan's coffee industry.
Source: Li Yushan, Shi Liyang/Wenpurong Cultural Tourism/Photo
Editor | Cao Qihan
Second instance | Zhang Jingqi
Final Review | Zhang Ling
Original title: "A 'travel bag', another possibility for Pu erh baristas"