「在進入美國研究所的學術壓力前，我決定先給自己一場冒險。」
很多人的 Gap Year 是為了放鬆，但 博凱 選擇把「興趣」變成「專業」。
決定去澳洲打工度假的他，因為喜歡待在咖啡廳，立下了新的目標：
練習英文、成為一名專業咖啡師。
從跑咖拍照、到喝懂各種咖啡豆風味，
現在還能帥氣、自信地出杯😎
以下是 博凱 親自寫的洞心咖啡課程推薦中英雙語心得～
我的學習動機｜「為什麼來洞心學咖啡？」
My Learning Motivation | “Why Did I Choose to Learn Coffee at Heartbeat?”
第一次踏入咖啡廳的那一刻，我就被那份自然的放鬆感深深吸引。輕快的爵士樂在空間中流轉，午後的陽光透過窗戶灑落在角落，搭配一杯咖啡與甜點，時間彷彿慢了下來，讓人得以暫時抽離日常的節奏。
正是在這樣的氛圍中，我開始對咖啡產生真正的興趣，不只是喝咖啡，而是想了解它、學會它。在邁向人生下一個階段之前，我決定給自己一段時間，專注投入這項興趣，為生活增添一筆不同的色彩。
也因此，我選擇走進洞心咖啡研究室，開始這段學習旅程。
The very first moment I stepped into a café, I was deeply drawn to the natural sense of relaxation it offered. Light jazz music flowed through the space, and the afternoon sunlight streamed through the windows into the corners. With a cup of coffee and a dessert, time seemed to slow down, allowing people to momentarily step away from the pace of daily life. It was in this atmosphere that I began to develop a genuine interest in coffee—not just drinking it, but wanting to understand it and learn how to make it.
Before entering the next stage of my life, I decided to give myself some time to fully invest in this interest and add a different color to my life. For this reason, I chose to step into Heartbeat Coffee Lab and begin this learning journey.
▲ 第一堂拉花課的大白心
First day of latte class, first latte art.
上課過程與教學體驗｜「每一次練習，都更靠近理想中的自己」
Course Process and Learning Experience | “With Every Practice, I Get Closer to My Ideal Self”
無論是義式咖啡還是手沖咖啡，老師都能將複雜的理論與操作技巧講解得清楚易懂，對一個完全沒有基礎的咖啡新手而言，能夠快速理解並實際上手，讓我感到非常安心。
在密集的基礎理論與大量實作練習中，我在短短幾天內，便能將拉花與手沖技巧練習到足以應付日常咖啡廳運作的程度。
其中讓我印象最深刻的是「感官風味」這堂課，它徹底改變了我對喝咖啡的認知。我開始能分辨風味、理解口感，也逐漸找到自己真正喜歡的咖啡樣貌，並學習如何沖煮出一杯帶有個人特色的咖啡。
Whether it was espresso or pour-over coffee, the instructors were able to explain complex theories and techniques in a clear and understandable way. For someone like me, who had no prior background in coffee, being able to quickly comprehend the content and apply it in practice made me feel very reassured.
Through intensive foundational theory and a large amount of hands-on practice, I was able, within just a few days, to practice latte art and pour-over techniques to a level sufficient for daily café operations. What left the deepest impression on me was the “sensory flavor” class, which completely changed my understanding of drinking coffee. I began to distinguish flavors, understand mouthfeel, and gradually discover the type of coffee I truly enjoy. I also learned how to brew a cup of coffee with my own personal characteristics.
▲ 第一天實習
First day as café intern.
環境與氛圍｜「讓人安心學習的地方」
Environment and Atmosphere | “A Place That Allows You to Learn with Peace of Mind”
位於新竹新飛遊學的咖啡教室，提供了一個設備齊全、安靜舒適的學習空間，讓學員能在課堂中不受干擾地反覆練習。更難得的是，現場的工作人員會協助試喝沖煮完成的咖啡，給予即時回饋，讓學習效率大幅提升。
而我個人更喜歡的是洞心咖啡廳本身的氛圍。從教室步行約十分鐘即可抵達實習地點，使用與教學相同水準的專業設備，讓我能將課堂所學真正轉化為實際產出，親手為客人端上一杯咖啡。
實習空檔時，在吧台旁喝著自己沖的咖啡、讀一本喜歡的書，成為那段日子裡最簡單卻珍貴的小確幸。
The coffee classroom located at Hsinchu Hsinfei Study Center provides a well-equipped, quiet, and comfortable learning environment, allowing students to repeatedly practice without distractions. What is even more valuable is that the on-site staff assist with tasting the brewed coffee and provide immediate feedback, greatly improving learning efficiency.
Personally, I am even more fond of the atmosphere of Heartbeat Café itself. It is about a ten-minute walk from the classroom to the internship location, and the café uses professional equipment at the same level as that used for teaching. This allows me to truly transform what I learn in class into actual output, personally serving coffee to customers. During breaks from internship, drinking coffee that I brewed myself at the bar and reading a book I enjoy became one of the simplest yet most precious moments during that period.
▲ 咖啡廳最佳搭配
Best Heartbeat café combo – CPK ver.
老師與助教｜「因為有人用心陪伴，才走得更遠」
Instructors and Teaching Assistants | “Because Someone Walks with You, You Can Go Further”
小賴老師曾說過：「咖啡，首先要沖給自己喝。」
當你真心喜歡這杯咖啡，才有能力為他人沖煮一杯帶有你風格與溫度的作品。隨著學習的深入，我越來越能體會這句話的重量，當我沖出一杯自己喜歡的咖啡時，也更願意與家人與朋友分享這份獨特的味道。
在學習過程中，來自老師與同事的鼓勵與陪伴，是我能持續精進的重要動力。他們不只是教技巧，更是在關鍵時刻給予信心，讓我願意一次又一次地練習，把每個細節做到更好。
Teacher Derek once said, “Coffee should first be brewed for yourself.” Only when you truly like the coffee you make can you brew a cup for others that carries your own style and warmth. As my learning progressed, I increasingly understood the weight of this statement. When I brew a cup of coffee that I genuinely enjoy, I also become more willing to share that unique flavor with my family and friends.
Throughout the learning process, the encouragement and companionship from instructors and colleagues were important sources of motivation that allowed me to continue improving. They did not only teach techniques, but also provided confidence at critical moments, encouraging me to practice again and again and refine every detail.
▲ 第一杯成功的洋蔥心
First layer heart.
▲ 第一次成功的鬱金香
First tulip I made.
我的課程收穫｜「帶走的不只是技巧，還有成就感」
What I Gained from the Course | “What I Took Away Was Not Only Skills, but Also a Sense of Achievement”
短短一個月的密集訓練，讓我對咖啡的理解有了全面性的轉變。我意識到，過去所接觸的咖啡世界其實只是冰山一角。
透過課程與實作，我開始能理解杯中咖啡的來源、產地、處理法與烘焙方式，如何一步步影響最終的風味呈現。
在實習過程中，我接觸到各式各樣的人與情境，也逐漸體會到，一位咖啡師的價值不只在於沖出一杯好咖啡，更在於能否為客人創造一段美好的體驗。
The intensive one-month training completely transformed my understanding of coffee. I realized that the coffee world I had previously encountered was only the tip of the iceberg. Through the courses and practical experience, I began to understand how the origin, region, processing method, and roasting of coffee beans gradually influence the final flavor in the cup.
During my internship, I encountered a wide variety of people and situations, and I gradually came to understand that the value of a barista lies not only in making good coffee, but also in creating a meaningful experience for customers.
▲ 咖啡廳最有氛圍的一面牆
The best corner in Heartbeat café.
一件印象深刻的小事
A Memorable Experience
最讓我難忘的，是考試當天的經驗。
面對考試，緊張在所難免，而我也不例外。然而老師特別找來許多「觀眾」，也就是其他同學，原本的緊張感反而因此消散。
對於已經習慣在咖啡廳實習、面對客人的我來說，當身邊有人時，我反而能把他們當作客人，為他們完成一場專注而真誠的呈現。
即使不是每一個細節都完美，但我達到了對自己的要求，也為這趟一個月的學習旅程，畫下了一個踏實而滿足的句點。
The most unforgettable experience for me was the exam day. Facing an exam is inevitably nerve-racking, and I was no exception. However, the instructor deliberately invited many “audience members,” who were actually other students. Instead of increasing my nervousness, this unexpectedly helped me relax.
Having already become accustomed to interning in a café and interacting with customers, I found that when people were around, I could treat them as guests and focus on delivering a sincere and attentive performance. Even though not every detail was perfect, I met my own expectations and brought this one-month learning journey to a solid and satisfying conclusion.
▲ 小賴老師覺得很有感覺的照片
A photo inspired by Teacher Derek
我想對未來來上課的人說
What I Want to Say to Future Students
我知道，許多人對於「去澳洲當咖啡師」這條路感到迷惘，更別說在短短一個月內完成所有訓練、實習與考試，聽起來幾乎是不可能的任務。
但作為親身走過這段旅程的人，我可以很肯定地說：洞心咖啡研究室，是一個值得信任的選擇。
只要你願意投入時間與心力，即使時間再短，也能累積足以讓自己驕傲的實力。而你在課堂與咖啡廳中所獲得的，不只是技術，更會成為一段一生難忘、獨一無二的回憶。
I know that many people feel uncertain about the path of “becoming a barista in Australia,” not to mention completing all training, internships, and exams within just one month—it sounds almost impossible. However, as someone who has personally gone through this journey, I can confidently say that Heartbeat Coffee Lab is a trustworthy choice.
As long as you are willing to invest your time and effort, even within a short period, you can build skills that you can truly be proud of. What you gain from the classroom and the café is not just technical ability, but also a unique and unforgettable life experience that will stay with you forever.
