What is a barista? What exactly is a barista like?

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

Baristas belong to a new service industry in China. In fact, we should be proud to be a new type of baristas.

In fact, the current coffee market is different from the previous coffee model; in the previous coffee model, baristas and waiters were separated, baristas only produced products, and as soon as the bell rang, the Ding~~ waiter would come to the bar to serve the drinks ordered by the guests, which belongs to the separate mode of bar and service. As small cafes have sprung up in the corners of cities in recent years, a new model has emerged, which can reduce labor costs in the store and lighten the burden on some cafes. In this mode, our coffee staff is not only a producer, but also a server. From the moment the guest enters the store to the last time the guest leaves, this period of time belongs to the integrated time range of bar service. Well, this requires our baristas not only to be skilled in technology, but also to have certain abilities in communication services. Baristas are inheritors and sharers of coffee culture. It is this integrated bar and server model that enables baristas to become friends with customers. Perhaps many friends have a similar experience, that is, a customer asks someone to make coffee for him. Although some people went for this cup of coffee, most of the customers went to the barista, who thought he was a good person, had a good character, and had a good chat. He could not only learn something when communicating with the barista, but also communicate happily. Pass the boring time. This is the time to reflect the self-worth of baristas.

As a barista, I am very happy to have such a pattern, so that I have a group of regular customers (friends), chat with them, I will learn a lot of things I have never touched before, so that I can improve myself. So here, too many baristas complain that the barista is a waiter and has no future. In fact, as long as everyone has peace of mind, what's wrong with doing service? If you really like the coffee industry, really like the bitterness of coffee, rather than pseudo-baristas, I don't think there will be such an idea.

Every time I hear a customer say, "this cup of coffee tastes good today." "Why aren't you in the store today?", I will be very happy, perhaps because of the appreciation of others, maybe because of my own vanity, maybe.

Say so much, in fact, just one word, as long as you really like it, you have to stick to it, there will always be a return, this return may not be material, but it is absolutely spiritual. Therefore, I do not want to see too many baristas feel aggrieved that this is the service industry. Everyone's ideas are different, everyone's pursuits are different, and we can't affect our own negative emotions to friends who think and like the industry.

[related reading]

English words are commonly used in cafes

Flavor [flavor] is the overall impression of aroma, acidity, bitterness, sweetness and mellowness, which can be used to describe the overall feeling of contrast coffee.

Acidity [acidity] is the acidity and strong quality of all coffee grown on the plateau. Unlike bitterness or sour (sour), it has nothing to do with pH, but a refreshing and lively quality that promotes coffee to exert its functions of boosting the mind and clearing the taste.

Body [mellowness] is the taste of coffee on the tongue after drinking the prepared coffee. The change of mellowness can be as light as water to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup.

Aroma [smell] Aroma refers to the smell and aroma emitted by coffee after conditioning. Bouquet is a less commonly used word that specifically refers to the taste of ground coffee powder. Aroma is usually specific and comprehensive. The words used to describe Aroma include: caramel, carbon roasted, chocolate, fruit, grass, malt, rich, rich, spicy and so on.

Bitter bitterness is a basic sense of taste, the sensory area is distributed in the base of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. Bitterness is not a consent word for sour.

Bland [light] Coffee grown in lowlands is usually quite light and tasteless. Coffee with insufficient powdered coffee and too much water will have the same light effect.

After brewing Briny [salty] coffee, if it is overheated, it will produce a salty taste. The coffee in some coffee shops has this taste.

Barista

Barista [barista]

Barista (Barista) occupation definition: a person engaged in coffee preparation, production and service. What are you engaged in? The work includes: (1) basic identification of coffee beans and blending of different flavors of coffee according to the characteristics of coffee beans; (2) using coffee equipment and coffee utensils to make coffee; (3) providing coffee services to customers; and (4) spreading coffee culture.

Espresso [espresso]

Using the mellow coffee extracted from our espresso roasted beans, espresso is usually served in a small coffee cup and is often used to blend other unique coffee drinks.

Shot [one espresso]

One ounce of espresso. Each standard espresso consists of three parts: rich gold bubble [crema], mellow taste [body] and warm heart [heart]. Gold foam refers to the caramel-colored foam on the surface of espresso, which disappears a few seconds after the espresso is brewed.

Single [single espresso]

An espresso (about 1 ounce) extracted from an espresso machine, usually served alone or steamed with mellow hot milk. Most small and medium drinks contain an espresso.

Double [double espresso]

Two single espressos are standard for large drinks. If you want your medium coffee to be stronger, you can tell the service staff to add one more espresso for you.

Espresso Con Pana [concentrated Campbell blue]

The espresso is covered with smooth whipped cream.

Espresso Macchiato [concentrated macchiato]

Espresso is marked with soft foam.

Caffe Latte [latte]

A three-stage and smooth drink: a fresh espresso, filled with hot milk, and then covered with a thin layer of milk foam to create an amazing taste. Latte Macchiato is made in much the same way as Natti, except that Macchiato must first add milk and then add coffee to "mark" it to make it smoother [Macchiato] means "mark" in Italian.

Coffee

Caffe Mocha [Mocha]

A classic combination of mellow espresso and high-quality chocolate, mixed with fresh hot milk and topped with smooth whipped cream.

Cappuccino [cappuccino]

A typical Italian breakfast drink with less milk and more bubbles than Latte. Generally speaking, "dry" [dry] refers to cappuccino with more milk foam, while "wet" [wet] refers to cappuccino with more milk.

Americano [American Coffee]

The combination of mellow espresso and hot water creates a drink with a full flavor and a deep taste of espresso.

Short [small cup]

In Starbucks,Short, it refers to 8 ounces of beverages, which are best served after dinner.

All [medium cup]

Tall refers to 12 ounces (about 360ml) of drinks, which is the most popular Size.

Grande [mug]

Grande refers to a 16-ounce drink, and when you want to reward yourself, a large cup is your best choice.

Ow-fat [low fat]

For a more burden-free option, choose low-fat milk to make your own low-fat coffee.

No foam [no foam]

Don't you like the foam on the coffee sticking to your nose? You can tell the service staff that you don't want foam, so you'll only get a combination of espresso and hot milk.

Dry [with more milk foam]

It means that there are more milk bubbles than milk. If you like cappuccino, which is full of sweet milk bubbles, you can tell the service staff your needs.

With room [leave some space]

I'd like to add some milk to my American coffee or individual coffee. Please make some room for me.

Whip [whipped cream]

Whipped cream abbreviation, if you want to reduce the calories of mocha coffee, you can tell the service staff: "I don't want whipped cream" nowhip.