How to be a good barista

You've heard of bartenders, bakers, pastry chefs, but baristas are professions you're not familiar with, and baristas play multiple roles---coffee shop owners, a trained artist, a public presenter, a consultant, a listener, and a friend. When guests walk into our store, tired and tired, they need their coffee. This time we should do what we have to do, and we should serve them. When we see them, we should greet our guests first. They may just get up and not be in the best spirits to welcome the new day.

How we as baristas meet these challenges every day, how we communicate with the customers we see every day, depends on our professional code as a barista, or our professional etiquette. As a professional barista, and want to engage in this profession for a long time, then in the post, he should be energy-saving, his enthusiasm and energy used in the need, such as speed and quality. Every customer who walks through the door of a cafe comes for a good cup of coffee.

As with many relationships, the relationship between barista and guest begins largely with eye contact. The barista must make eye contact with the guests when they enter the cafe, even if it is only for a moment. Although people have evolved and are no longer animals, people still have the territorial consciousness of animals in their bones. When you communicate with the eyes of guests, and express friendship in the eyes, this is to convey to the guests a kind of confidence: "Welcome to my site (cafe)". If you don't have time for eye contact, nodding your head to say "hello" is another way.

As baristas, we focus first on the basic needs of our guests, and we say to them,"Can I get you something to drink?" Or we say,"Can I help you?" Simple and passionate. Then listen carefully to the guest's request, and repeat the request so that the guest can confirm, especially emphasize the special request, such as "not too hot" or "vanilla but not too sweet" In order to ensure that we as baristas work efficiently and quickly at the bar, the most critical point is to understand and remember the guest's order correctly once. At the same time, let each guest feel that he is special and unique here, so that as baristas, we can establish a harmonious relationship with customers. When a guest comes to your cafe twice, can you remember what kind of coffee he likes? The answer is yes.

This is the time to greet the guest in a unique way. When he comes to the bar, we say,"Same old, today?" In fact, in our indifferent urban environment and atmosphere, everyone expects to be recognized and listened to, which is our greatest respect for our customers.

A successful barista's daily routine is like dancing behind a coffee bar, flowing, natural, and rhythmic. Unlike stage art, barista dance has a practical function and meaning, which is to make delicious coffee in the shortest time. And because coffee itself can be said to be a crystal of art, to make coffee drinkers believe that this is a real work of art, every movement of the barista must be powerful and beautiful, permeated with the artist's confidence. This is exactly what I saw in Italy, where baristas exude an intangible quality, imbued with powerful confidence and grace beneath their every move, which should be the state every barista should aspire to.

The barista's movements should be as smooth and delicate as silk, just like the coffee flowing out of the filter cup, soft and full of vitality, the milk bubbles rolling up and down are as fine as cotton, and finally poured into the cup to form various beautiful flower patterns. Fluency and efficiency are also critical to working quickly at the bar. If you ramble around the bar, it may seem like you're speeding up, but your reckless mistakes will greatly reduce your productivity, and your impatience will also make customers outside the bar feel uneasy and anxious. A good barista, his own process of making coffee, is part of the art of coffee. If coffee is music, then the barista is the player of the music, and his confidence is crucial to the music itself.

For Barista, like any artist, the most important thing is to set up his stage before performing. Only in a suitable artist to play their expertise on the stage, he can show his talent, so a barista before work, according to their own habits to set up their own stage. All preparations should be in place before the doors open.

The image of a barista should be clean and tidy, which is a basic requirement. In addition to cleanliness, you can show some of your personality. I just don't like aprons that cover the upper body like they're for killing chickens. I like to dress up smart and look good, but also exude an Italian barista style. Making coffee can be said to be an art, so every movement of the barista should show his professionalism, which can be reflected in every detail of the barista's work, filling powder, making milk foam, pulling flowers and so on. Pour milk into coffee to make a full cup of coffee without spilling, which is the end of the music art of coffee. It's so natural, so easy, so logical to outline a leaf with milk on coffee, and a full cup of coffee is the perfect natural blend of milk and coffee. It feels so beautiful, so exciting, and I think customers will feel the same when they see it. This is the mark of an experienced barista.

Baristas are young relative to traditional professions. But learning to make delicious, long-lasting coffee takes years of experience, patience and skill. A professional barista, a food artist and a performance artist, requires talent and a professional sense of service, which requires thousands of hours of practice and practice.

Barista's daily work must balance emotion, work efficiency and beauty, is an intersection of work. As an artist, the barista is challenged to balance business and art, how to balance individual customers and group customers, how to balance beauty in production and the product itself. Overcoming these challenges requires long hours of training, barista confidence, competence, and work ethic.