The introduction of a professional barista must be seen by a novice.

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

I. the current situation of the barista industry

1. Industry analysis

Since Venice opened its first coffee shop in the world in 1645, the coffee industry has spread rapidly and spread all over Europe and all over the world. Coffee has become a necessity in people's lives.

Coffee is one of the three major drinks in the world, and it is also the second largest trade export except oil in the world. Over the past 300 years, coffee has spread to every corner of the world. More than 50 countries in the world have grown and processed more than 3000 kinds of coffee beans, and the global consumption has reached 7 million tons.

In five thousand years of Chinese traditional culture, food culture occupies a large proportion. With the deepening of reform and opening up, coffee culture has gradually developed vigorously in China. If every Chinese drinks half a cup of coffee every day, then the Chinese will influence the price of coffee in the world. Coffee has a broad market, which makes the demand of baristas increase steadily.

However, from the perspective of education and training, coffee practitioners have not yet received education and training in line with international standards. The existing training is not standardized, many practitioners lack professional knowledge, strong mobility, lack of corresponding theoretical knowledge, poor practical ability, low professional ability. In China, only some private schools and some vocational and technical schools have related training, but the scale is relatively small, has not been recognized by relevant departments and industries, teaching contents and methods are not standard, the trainees after training can not meet the needs of the market.

2. Career prospects

Since the reform and opening up, with the improvement of people's living standards and the deepening of exchanges between China and western countries, with the world-famous coffee chains entering the Chinese mainland market one after another, the development of the coffee industry has been accelerated. The 2008 Olympic Games are approaching, which makes us have more opportunities to communicate with the international community, and the coffee industry will face faster development.

All the star hotels and restaurants designated for foreign-related tourism in China have exclusive venues for coffee, and many large and medium-sized cities have opened a street of coffee bars one after another. most first-class office buildings, colleges and universities, large shopping malls and high-end residential areas have opened up venues for coffee. In Shanghai, for example, there are more than 1000 cafes, with an annual consumption of more than 2 billion yuan.

Good baristas usually have many followers, and in some cafes, guests often come to taste the coffee made by a barista. At the 2005 China Barista Competition held in Beijing, there were less than 10 real baristas in Beijing. In these two cities alone, there is a market gap of more than 10,000 baristas. In many large and medium-sized cities in China, the number of coffee professional places is growing at a rate of about 20% every year, and the development potential of the coffee industry is huge.

Barista career introduction

1. Definition of barista occupation

Baristas refer to the staff who are familiar with coffee culture, production methods and skills, and are engaged in coffee blending, production, service, coffee industry research and cultural promotion.

In foreign countries, barista is a highly respected profession, not only making a cup of coffee, but also creating a coffee culture. They are mainly engaged in coffee making in various cafes, western restaurants, bars and so on.

2. Work contents and responsibilities of baristas

(1) basic identification of coffee beans and blending of different flavors of coffee according to the characteristics of coffee beans.

(2) use coffee equipment and coffee utensils to make coffee.

(3) provide coffee service to customers

(4) spread coffee culture.

III. Professional requirements of baristas

First of all, you should have a good sense of taste and visual discrimination. Coffee actually has more than 3000 flavors, but there are only five main flavors, namely, sour, fragrant, bitter, sweet and mellow. So the barista needs to observe the beans, the powder, the foam and the machine if he wants to make all these flavors in tens of seconds. Master the temperature of the machine, the pressure of water and the proportion of coffee beans, all links should be well coordinated.

Second, experience is important for a good barista. For example, when making espresso, the production time is usually controlled between 20 seconds and 30 seconds. Because in this period of time, coffee taste and other aspects are the best state, if the time is too long, part of the caffeine begins to precipitate, more than 37 seconds of caffeine precipitation begins to rise in a straight line. If you want to keep the caffeine out as little as possible, baristas have to be very careful with this time.

In addition, baristas should have relatively high cultural connotations, and only with a correct understanding of coffee can they have a deeper creativity and play to coffee. Baristas need to have an artistic sense. A lot of coffee is made by baristas at the moment of artistic inspiration.

Fourth, the grade standard of baristas

1. Junior barista

(1) engaged in related work for more than one year, reached the prescribed standard class hours through the formal training of junior baristas of this profession, and the result is qualified.

(2) Technical secondary school degree in related major, engaged in this profession for more than three years.

2. Intermediate baristas

(1) after obtaining the qualification certificate of the junior barista of this profession, he has been engaged in the professional work continuously for more than one year, and has reached the prescribed standard class hours through the formal training of the intermediate barista of the profession, and the result is qualified.

(2) after obtaining the qualification certificate of junior barista of this profession, he has been engaged in this profession for more than two years.

(3) Technical secondary school degree in related major, engaged in this profession for more than five years.

(4) College degree or above in related major, engaged in this profession for more than three years.

3. Senior barista

(1) after obtaining the qualification certificate of intermediate baristas in this profession, he has been engaged in this profession for more than three years, and has reached the prescribed standard number of class hours through the formal training of senior baristas in this profession.

(2) after obtaining the professional qualification certificate of intermediate barista, he has been engaged in this profession for more than five years.

(3) College degree in related major, engaged in this profession for more than eight years.

(4) Bachelor degree or above in related major, engaged in this profession for more than five years.

Detailed rules for the examination of roasted Coffee production license

I. scope of license-issuing products and application units

Roasted coffee with the implementation of food production license management refers to the food made from coffee beans through cleaning, blending, roasting, cooling, grinding and other processes. Including: roasted coffee beans, coffee powder. The application unit is 1, that is, roasted coffee.

The name of the certified product, that is, roasted coffee, shall be indicated on the production license. The production license is valid for 3 years and its product category number is 2101.

Basic production process and key control links

1. Basic production process.

(1) roast coffee beans

Clean up → provisioning → roasting → cooling → packaging

(2) coffee powder

Cleaning → blending → roasting → cooling → Grinding Powder → Packaging

2. Key control links.

The main results are as follows: (1) the time and temperature of coffee beans are controlled during roasting.

(2) the selection of packaging materials and the control of packaging process.

3. The quality and safety problems that are easy to occur.

The main results are as follows: (1) the unreasonable setting of time and temperature in the process of coffee roasting leads to the decrease of quality index.

(2) improper storage and packaging of products lead to the decline of coffee flavor and unpleasant smell.

3. Necessary production resources

1. Production site

Roasted coffee production enterprises must not only have the necessary production environment, but also have raw and auxiliary materials warehouse, production workshop, finished product warehouse and inspection room suitable for enterprise production. The processing room and packaging room in the production workshop should be isolated (only applicable to the production process where the processing and packaging process is not continuous or the production is continuous but the packaging is carried out under non-airtight conditions).

2. Necessary production equipment

(1) screening equipment

(2) roasting and cooling equipment

(3) Grinding equipment (for coffee powder only)

(4) packing equipment (sealing machine, production date filling device, weighing device, etc.).

The sub-packing enterprise shall have grinding equipment (applicable to crushing process requirements) and packaging equipment (sealing machine, production date filling device, weighing device, etc.).

IV. Product related standards

NY/T 605-2002 "roasted coffee beans"; valid enterprise standards for filing.

V. relevant requirements for raw and auxiliary materials

The coffee beans that enterprises produce roasted coffee should comply with the regulations of NY/T604-2002 "raw coffee". Raw and auxiliary materials and packaging materials must comply with the corresponding standards and relevant regulations. Those that do not meet the quality and health requirements shall not be put into production. If the raw and auxiliary materials used are the products under the management of the production license, the products produced by the enterprise with the production license must be selected.

VI. Necessary ex-factory inspection equipment

1. Analytical balance (0.1mg)

2. Drying box.

VII. Inspection items

The certification inspection, supervision inspection and ex-factory inspection items of roasted coffee shall be carried out according to the inspection items listed in the table. If the factory inspection items are marked with "*", the enterprise shall inspect them four times a year.

List of quality inspection items for roasted coffee products

Serial number inspection project license issuing supervision factory remarks

1 appearance and sensory characteristics √

2 net content √

3 moisture √

4 caffeine √ √ * does not apply to removed

Caffeinated roasted coffee 5 arsenic (in As) √ √ *

6 lead (in Pb) √ √ *

7 Copper (in Cu) √ √

8 BHC √ √ *

9 DDT √ √ *

10 pathogenic bacteria (Portuguese √ √ *

Staphylococcus, Zhi

Herbella, sand

Memonella, lytic

Bloody streptococci)

11 package √

12 label √ √

VIII. Sampling methods

Sampling is carried out according to the variety of products applied for certification by the enterprise, and a kind of leading product of the enterprise is randomly selected from the finished product warehouse of the enterprise for inspection. If the enterprise applies for two kinds of products, take out the coffee powder for certification inspection.

The samples taken must be qualified products within the same production date and shelf life. 4 pieces of each product are randomly selected, the total amount of samples shall not be less than 800 grams, and the base number of samples shall not be less than 200 pieces.

The above samples are divided into two parts, one for inspection and one for reference. After the sample is confirmed to be correct, the sampling personnel of the verification team and the sampled unit shall sign, seal, seal the sample on the spot and affix a seal. The seal shall bear the signature of the sampled personnel, the seal of the sampling unit and the date of sealing the sample.

IX. Other requirements

1. This kind of products are allowed to be repackaged.

2. The certification inspection, supervision inspection and ex-factory inspection items and inspection methods of coffee powder shall be carried out with reference to roasted coffee beans.

Olfactory and visual examination of raw coffee and determination of impurities and defects

This standard is equivalent to the international standard ISO 4149Rom 1980 "olfactory and naked eye examination of raw coffee ── and determination of impurities and defects".

1. Main content and scope of application

This standard specifies the olfactory and visual inspection of raw coffee as well as the determination of impurities and defects.

This standard applies to the so-called raw coffee (the trade name of coffee trunk seeds) as mentioned in coffee and its products.

two。 Instrument

Balance: precision 0.1g.

3. Methods of inspection and determination

3.1 olfactory test

3.1.1 Test method

Take the sample of raw coffee for olfactory test first, and then do other tests. Inspection steps: after recording the data on the sample label on the laboratory form, open the package, put your nose as close to the whole sample as possible, and inhale hard.

3.1.2 Evaluation and identification of odors

3.1.2.1 the smell is normal: there is the smell of coffee, no smell or smell can be detected.

3.1.2.2 abnormal odor: smell or smell detected. If you can tell what kind of substance the odor comes from, it should be recorded.

3.1.2.3 if odor is suspected to be abnormal, put the raw coffee sample in a 500mL clean but odorless jar. Load to half of the container, seal the container and leave it at room temperature for at least 1 hour, then open the container and re-evaluate the smell.

3.2 naked eye inspection

3.2.1 Test method

After a sense of smell test, under diffuse sunlight instead of direct sunlight, or under artificial light as close to sunlight as possible, spread the raw coffee sample on an orange or black flat panel.

3.2.2 Assessment

Check the general appearance of the raw coffee sample in order to determine

3.2.2.1 Botanical sources of coffee:

a. Small seed coffee (Arabica coffee), also known as Arabica coffee, scientific name coffee arabica linnaeus

b. Medium seed Coffee (Robusta coffee), also known as Robasta Coffee, scientific name coffee canephora pierre exfroehner

c. Large seed coffee (Liberica coffee), also known as Liberian coffee, scientific name coffeeliberica hiern

d. High-variety coffee (Excelsa coffee), also known as Ethel sa coffee, scientific name coffee dewevrei de wild et durand var.excelsa chevalier

e. Alabasta coffee (Arabusta coffee) is a hybrid of small-grain coffee and medium-grain coffee, the scientific name is coffee ara-bica x coffee canephora capot et ake assi.

3.2.2.2 determine the type of raw coffee sample according to the processing method.

3.2.2.3 Total color and its uniformity. Record and describe the overall color observations, such as: light blue, light green, light white, light yellow, light brown.

3.3 determination of impurities and defects

3.3.1 method

3.3.1.1 weigh the whole raw coffee sample (not less than 300g). The accuracy is 0.1g (it can be weighed before olfactory test and naked eye examination).

3.3.1.2 under diffuse sunlight, or under artificial light as close to sunlight as possible, spread the raw coffee sample on an orange or black flat panel.

3.3.1.3 according to the category specified in Appendix B, all impurities are detected and stacked in distinguishing small piles, or in separate containers. Put a separate pile of categories that are not specified, or outside in a container.

3.3.1.4 after removing impurities, defective coffee beans are detected according to the categories specified in Appendix C. each category is placed in a pile or in several containers.

3.3.1.5 count the number of impurities and defective coffee beans of each type.

3.3.1.6 weigh the quality of each kind of impurities and defective coffee beans with an accuracy of 0.1g.

4 calculation of determination results

4.1 record the number of impurities and defective coffee beans of each type

4.2 Mass percentage of each type of impurities in raw coffee samples

Mass percentage = (m1/m0) × 100g. (1)

In the formula: the mass of M0 ── sample, g; M1 ── the mass of a certain class of impurities, g.

If you want to calculate the total mass percentage of impurities, replace M1 with the total mass added by each type of impurities.

4.3 the mass percentage of each type of defective coffee beans in the raw coffee sample.

Mass percentage = (m2/m0) × 100g. (2)

In the formula: the mass of M0 ── sample, g; m2 ── the mass of a certain kind of defective coffee beans, g.

If you want to calculate the total mass percentage of defective coffee beans, replace m2 with the total mass added by each type of defective coffee beans.

The arithmetic mean of the two measurements is taken as the result of the measurement.

Attached A determines the type of raw coffee sample by processing method (supplement)

A1 Wet processing Coffee wet-processed coffee Wet processed raw coffee, also known as wet coffee.

A2 mild Coffee mild coffee refers to small seed coffee processed by wet method.

A3 dry processed coffee dry-processed coffee dry processed raw coffee, also known as dried coffee.

A4 washed coffee washed and cleaned coffee dry processed coffee with mechanical removal of silver skin in the presence of water.

A5 moist coffee monsooned coffee dry-processed coffee beans are exposed to wet weather so that they absorb water and swell, showing golden brown or light brown.

B raw coffee impurities are attached (supplement)

The extraneous impurity foreign matter of B1 is not the original mineral and animal and plant residue in coffee pulp.

B2 big boulder large stone can not pass through the round hole sieve of 8mm.

The stone medium stone in B3 can pass through the pore diameter 8mm round hole sieve, but not through the pore diameter 4.75mm round hole sieve.

B4 pebbles small stone can pass through the 4.75mm round hole sieve stones.

B5 large twigs large stick about 3cm (usually 2~4cm) twigs.

B6 middle branch medium stick is about 1.5cm (usually 1~2cm) twigs.

B7 branchlets small stick twigs ca. 0.5cm (usually below 1cm).

B8 lump clod An aggregate formed by agglomeration of soil particles.

The large clod of B8.1 clod cannot pass through the lump of 8mm round hole sieve.

The clod medium clod in B8.2 can pass through the aperture 8mm but can not pass through the aperture 4.75mm round hole sieve.

B8.3 small clod small clod can pass through the hole 4.75mm round hole sieve.

C raw coffee defect is attached (supplement)

C1 shell fragments of husk fragment dried pericarp.

Fragments of endocarp (seed coat) dried by piece of parchment of C2 seed coat.

C3 concave shell A deformed coffee bean with a concave surface resembling a shell.

C4 coffee bean fragments whose bean bragment volume is less than half a coffee bean.

The broken bean volume of C5 chopped beans is equal to or larger than that of half a grain of coffee beans > bean fragments.

C6 abnormal beans malformed bean abnormal appearance of coffee beans, can be significantly different from normal coffee beans.

C7 Coffee beans eaten by insects inside or outside the insect-damaged bean.

C8 coffee bean insect-infested bean with worms

C8.1 Coffee bean live-insect infested bean with live worms

C8.2 Coffee beans with dead insects dead-insect infested bean coffee beans containing one or more dead insects or insect remains.

C9 dried dried coffee cherry coffee fruit consisting of a pericarp and one or more coffee beans.

C10 Coffee beans bean in narchment coffee beans wholly or partially wrapped in seed coat (endocarp).

C11 black coffee bean black bean

a. The outside and inside blacken and there are more than half of the black coffee beans on the outside and inside.

b. The outside blackens and the outer surface has more than half of the black coffee beans.

C12 semi-black bean partly black bean;semi-black bean

a. The outside and interior blackens the outer surface and the interior has half or less than half of the black coffee beans.

b. Coffee beans with half or less of the outer surface blackened.

C13 immature beans immature bean coffee beans obtained from unripe berries often have a wrinkled surface.

The firmness of C14 sponge bean spengy bean is similar to that of cork, and the tissue can be pressed down into a dent, usually slightly whitish, with your fingernails. Note: for rejuvenated coffee, this is not a defect.

C15 light bean white low density bean floater bean is white, very light, and its density is much lower than that of normal coffee beans. Note: for rejuvenated coffee, this is not a defect.

Stinker bean, a smelly C16 coffee bean, smells bad on freshly cut incisions. The coffee beans may be light brown or brown, and sometimes have a waxy appearance.

C17 sour coffee beans sour bean due to excessive fermentation spoiled coffee beans, the interior is very light reddish brown, in roasting and drinking will produce sour taste.

C18 blotchy bean coffee beans with irregular green, white or sometimes yellow spots.

C20 moldy beans mouldy bean moldy or coffee beans with mildew marks visible to the naked eye.

C21 machine damaged beans pulper-nipped bean cut or scraped coffee beans, often with brown or black scars.