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Table 3 Operational errors in coffee-making by visually impaired baristas. (Cont.) Operation stage Problem SummaryCoffee liquid extraction stage It is difficult to distinguish between the water inlet and the coffee grounds inlet.Beverage preparation stageIt is difficult to pour coffee liquid into the cupThe cup is hard to align with the pump bottle, causing condensed milk to spillTea powder often spills outside the cupPacking and tool-cleaning stage Cleaning is inconvenient. It is difficult to pour drinks during packaging. Source: Made by the author (2025) By recording the operational errors made by visually impaired baristas during the coffee making process, the author found that the conventional coffee making products used by the author are not friendly enough to the visually impaired group. 2) Design requirements analysis for visually impaired barista Through observing and interviewing visually impaired baristas using traditional coffee-making tools, the author found that current products are not sufficiently friendly to the visually impaired community. Based on the observation results, the author analyzed the overlooked user needs and special requirements of existing products. The basic steps are as follows: a) Identify all user needs and create cards, recording each need in a short sentence for easy editing and organization. b) Categorize and group the need cards based on similarity or relevance, using different colors or markers for distinction. c) Organize the needs by assigning each subgroup a title that summarizes its content and meaning. Figure 3 Classification of needs of visually impaired people. Source: Made by the author (2025) - 102 -