What most people think is a challenge is actually just the "instinct" of baristas.

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

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As the saying goes, there is no such thing as a free lunch. To be a barista, you must first love coffee, understand how coffee is made, and how to make the perfect cup of coffee. Your obsession with coffee not only brings you an OCD spreader, but also makes you physically and mentally exhausted and haggard.

Learning is the only way for every barista. You can start by taking part in training, but even if you get a certificate, it doesn't mean you can stop learning. What I want to say is that the four-hour daily course will only give you some basic powder pressing, adjusting the parameters of the bean grinder, dispensing milk and making flower drawing skills. if you expect the certificate to bring you success, you are making a big mistake. because what a certificate does not give you is experience, it is your continuous experience and accumulation in the work environment.

As an operator, I found that the most professional people in the store were my baristas and chefs, who were the cornerstones of the successful operation of the coffee shop. Good coffee, good food and good service can keep customers coming into the store and bring benefits to the coffee shop. But I have a principle for hiring baristas: no matter how deep your background is, you have to undergo rigorous training after entering the store. Without training, you don't know how to operate a coffee shop, you don't know how to resist pressure, and you don't know the business purpose of our coffee shop, so you can't really integrate into the environment and generate income for the coffee shop.

If you are a beginner, how can you accumulate these valuable experiences that you can't learn at school?

My advice is to start with the waiter and learn how to order for your guests, which will increase your confidence in dealing with customers and have a comprehensive understanding of all kinds of products and production methods in the store. For example, do you really sell double Macchiato in the store? What exactly should I do with this kind of coffee? Would you like to pour the milk or foam directly after making the coffee? The products of each coffee shop are unique, so be sure to understand how each kind of coffee in your coffee shop is made.

However, the production of coffee is divided into the following two basic steps:

1. Make espresso

If the coffee is over-extracted, that is, if the flow rate of the coffee is too slow and the flow is too fine, the coffee will become very bitter and astringent; if not fully extracted, the coffee will become sour and lack sweetness. Find a balance between the two and you can make high-quality espresso. While learning to make coffee, you will also practice your grinding skills to maximize the potential of coffee beans. You need to adjust the grinding parameters according to room temperature and humidity. In addition, you must also learn the correct gouache ratio. Usually the roaster will set a special gouache ratio for each blend or individual coffee, which must be strictly referenced.

After making the coffee, you must also learn how to fill the cup for the coffee. Before we discuss this step, let's talk about the second basic step in coffee making-handing out milk.

two。 Dispense with milk

It is very important to evenly and steadily send the milk to a certain temperature. The uncertainty of the quality will directly affect the taste and taste of the coffee. Milk is too cold for customers to like; too hot milk will burn your coffee. Although you have learned the basic methods at school, the emphasis is on practical practice. After learning to dispense with milk, now you need to learn how to pour milk. Flower drawing can increase the attention of customers, and the first impression of coffee appearance is very important. Even the most basic heart pattern can improve customer satisfaction.

To take two steps to the extreme in a high-pressure, busy environment requires skilled skills, confidence and, of course, a wealth of experience. Barista's coffee production skills determine the service level of the coffee shop, so every barista can really make the coffee business successful only through the continuous accumulation of experience.