How can a coffee newcomer become a barista

How to change from a newcomer to a worthy "barista"?

(1) the learning methods of newcomers

When the newlyweds first come into contact with coffee, everything about coffee is extremely magical. If they want to unveil these miraculous veils quickly, they need to take the initiative to learn and explore. Individuals can read some simple coffee books, take apart the difficulties to search the Internet or consult their predecessors, in order to point broken noodles is a good way.

In the world of coffee, books are also essential. Whether coffee lovers, enthusiasts, beginners, or baristas, coffee shop owners, coffee industry workers, want to have a more comprehensive and in-depth understanding of coffee, a few good books are essential. Here is a list of some of the common coffee books in China that are worth recommending, hoping to be helpful to the majority of coffee lovers.

Recommended books: "you don't know coffee", this book "you don't know coffee" is really good, suitable for entry-level lovers who want to know about hand-brewed coffee, simple and clear introduction of coffee knowledge, accompanied by small cartoons also make people more easy to understand.

(2) the promotion methods of newcomers

The introduction to coffee is simple, and profundity is the point we have been looking for. Some baristas think that making a cup of flowers is a good barista, but they are not. How do you get the pattern of coffee? How to make it more beautiful? What kind of grease is suitable for combination? These are the points where we need to be profound after mastering basic skills, or where we need to think and progress if we want to become better baristas.

In fact, every barista must understand every link in the operation of the coffee shop, from table service to washing cups, they must be proficient in everything, debug a cup of espresso before business every day, adjust the bean grinder and coffee machine, so that the machine is in the best condition. Baristas also need professional coffee makers who are familiar with coffee culture, production methods and skills. Coffee is mainly divided into sour, fragrant, bitter, sweet and alcoholic in taste. Professional baristas need to reflect these five flavors in a cup of coffee, which requires a good understanding of coffee beans and coffee makers, and a good command of the temperature of the machine, the ratio of water to coffee beans, and the production of milk bubbles.

"is there any skill in drawing flowers?" Pull flowers pay attention to the concentration of milk foam and the flow rate of milk, these experiences are gained from the long-term practice of baristas. But in fact, making coffee is not as simple as it seems. First of all, if you want to be a barista, you must have sufficient knowledge about coffee. So generally you want to know the skills of extracting a cup of concentrate, pulling flowers, and hand punching.

(3) the importance of knowledge

Baristas don't have to learn to be rich. if you want to make a cup of coffee by hand, we need to understand where the coffee beans come from, what kind of environment they grow in, and how they are treated. These are the basis for us to make a cup of coffee with temperature. At the same time, it is also the knowledge we talk about when communicating with our guests.

I have seen it before, and there are different harvests at each stage, from coffee producing areas, raw bean processing technology, roasting, grinding, to extraction, as well as the selection and operation of utensils, etc., a good cup of coffee needs to pay attention to too many details.

Calibration parameters of bean grinder (take Xiaofei Eagle as an example)

# 4 is suitable for light taste or reducing the bitterness of deep-baked bean coke

# 3 ~ # 3.5 moderate shade, suitable for light baking, medium baking or medium deep baking

# 2.5 is suitable for heavy taste, but not for deep-baked beans

Steaming ratio parameters:

Heavy flavors 1:10 ~ 13.5 (I. E. gold cup criteria 1-12-1-13. 5)

Moderate taste 1:12 ~ 15.5 (I. e., 1-14. 5-1-15. 5 for Golden Cup Criterion)

Light taste from 1:14 to 18.5 (I. e., 1-1-18. 5 of the Golden Cup Rule)

Table standard: the weight of coffee beans is higher than that of black coffee.

Gold cup rule: the gram weight of coffee beans is higher than that of unboiled water.

Water temperature parameters:

Medium to shallow baking 88 ℃ ~ 94 ℃

Re-bake to medium and deep baked 82 ℃ ~ 87 ℃

Pre-soaking (stewing) time parameters:

Shallow baking for 30 ~ 40 seconds

Medium baking for 20 ~ 30 seconds

Medium and deep baking for 10 ~ 15 seconds

Re-baking without pre-soaking, using continuous sailor flushing

The finer the grinding, the shorter the prepreg time.

Extraction time parameters:

150g powder 2 minutes ~ 2 minutes 30 seconds

21cm 25g powder 2 minutes 30 seconds ~ 3 minutes

26cm 30g powder 3 minutes ~ 2 minutes 40 seconds

(4) importance of services

In many cases, most people think that baristas are a sacred profession, ignoring whether they show the service spirit of a service staff in their work.

As a barista, you should know what service is and what are the most basic cross terms. For guests who order in a coffee shop, coffee products are one of their enjoyment, and an excellent service will leave a better impression on the coffee shop or you personally. About how to provide good service, you can associate yourself with the feeling of eating out as a consumer.

(5) the importance of repetition

Did you find out? When we master a skill, we don't spend as much time practicing as we did when we were beginners. This is a big taboo. As the old saying goes: no oral students for three days, no hands-on practice for three days. Skills need to be constantly improved, and they need to be practiced day after day. We should always keep in mind that coffee is a technical job, and if we slack off, we will get rusty.

On the way to coffee, we need to improve ourselves, practice and refine our skills day after day, and learn more about coffee to make our coffee more meaningful and warm. The entry requirements for this career are not high, and a zero foundation is fine, but it is impossible to become an expert without 3-5 years of experience.