What are the qualities of a top barista? it is necessary for a barista to advance.

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With the rise of coffee culture in China, barista has become a high-profile profession! A lot of people want to be a top barista, "giving advice" behind the bar! So how does a top barista become? In order to clarify this problem, the author visited the manager of Caffe Pascucci Beijing Springs OUTLETS, a century-old Italian coffee brand, and summed up some experiences for baristas' reference.

It is reported that Italians like coffee very much, where barista is also a very respected profession! Caffe Pascucci brand was founded in 1883, after more than a hundred years of development, not only inherited the essence of espresso culture, but also opened more than 1500 stores around the world. In addition, the brand has also set up a coffee school to train professional coffee talents! Now, let's take a look at the manager's opinion.

Be passionate and love coffee

The actual work of coffee is not as cool as it seems, from zero basics to making a delicious cup of coffee, there are countless failures. Only when you are full of love for coffee, can you constantly mobilize your passion and "resurrect with blood" in countless failures! For example, in Caffe Pascucci, the traditional Italian hand-drawn process has been adhered to, which is very precious in the modern industrial age. Baristas put their passion into this, in the flexible role of the wrist and ingenuity, to produce a full of personality and creative pull flower works! Of course, this is also the result of countless hard study and practice!

We should keep on learning.

Passion and hobbies are the basis of entry. If you want to make continuous progress and eventually become a top barista, you still need to keep on learning! Because there are many links in the operation of coffee, involving a wide range of knowledge, from planting to baking, from testing to research and development, from etiquette to decoration, from production to taste, etc., the content is very many, which can not be mastered in a short time. Only in constant learning, can we learn more and more about coffee and finally produce excellent quality coffee! In the training school of Caffe Pascucci headquarters, baristas from all over the world can not only learn a wealth of coffee knowledge, but also feel the strong coffee atmosphere! Moreover, learning should be non-stop, even if you have won awards in international competitions. Because complacency will make us refuse to accept new things, stagnant, and soon be surpassed by others!

Learn to manage orderly space

For a top barista, clean and orderly space is necessary! Make sure that all the equipment is placed in the most conspicuous place, easy to take and place; ensure that the desktop is clean and free of garbage, which can not only ensure hygiene and beauty, but also create enough space to operate! On the contrary, the work efficiency will be greatly reduced, do not say in a hurry, but also often make mistakes, the image and professional level will be greatly reduced!

Learn to be willing to share

It is often said that there is a creative spark in the collision, and the skill of coffee also grows in the process of discussion and collision. As a barista, you should learn to share with your peers in order to find deficiencies and improve them. You should also learn to share with consumers, perceive consumer reactions, and discover new ideas and methods. There are many ways to share, such as writing articles to express ideas, recording video presentation skills and so on are all good ideas!

Sharing is on the one hand, interaction is also essential, especially with customers! In Italian cafes, we often see baristas busy making coffee while chatting with customers. This is interaction with customers! In this way, baristas can not only hear consumers' comments on their products for the first time, but also remember to be familiar with customer needs, and at the same time convey their own ideas! As a result, baristas can not only improve, but also get closer to consumers!

From this we can see that a top barista can not casually succeed, not only know professional knowledge, but also know skills, but also learn to share and interact, and most importantly, keep learning and growing!