Barista: I earn three thousand a month, and I can't lose you a shot!

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Some time ago, an aunt selling pancakes in Beijing detonated the Internet:

After getting the pancake fruit, the customer insisted that the aunt had beaten one less egg for herself.

The aunt can't explain it.

I couldn't help saying:

"I earn 30,000 yuan a month. How can I lose an egg from you?"

As soon as this remark came out, many netizens were stimulated:

Aunt, this is called GDP! Feelings hold the country back, or we who are well-behaved, nine to five salaried people!

Seeing this, the barista-born editor can't help feeling unworthy of us baristas: obviously we go out early and come back late (open early and close late), busy all day (one stop is one day), with many stunts (not to mention, some have to repair machines and sewers. ), with several positions (service, cashier, cleaning, logistics), why can we only be 3,000 a month?

Yes? Some people don't believe it? Do you really think that if you pull a young man from the street, you can learn to make coffee and become a barista?

Let me tell you why a great barista is so good at everything!

Be knowledgeable

Well, that's not a skill, egg vegetarian! A good barista must be a walking encyclopedia of the coffee industry with a wide range of knowledge:

Description of the flavor of coffee

What are the basic flavors of coffee? How should I describe it? Which flavor of a single coffee is the most prominent (balanced? Acidity? Sweetness? When guests ask for coffee with "rich flavor" or "strong taste", you should know how to recommend it immediately!

Planting and treatment method

What is the difference between coffee beans treated with water and honey? What do you mean by single item and matching? What's the difference between beans in Guatemala and Ethiopia? Most importantly, how to describe these knowledge points so that guests can understand them quickly?

Coffee roasting

Roasting not only affects the taste of coffee, but also affects the parameters of the brewing process. For example, deep-baked beans produce more caramel compounds and tend to be bitter than lightly baked beans, so it may be necessary to extract Barabara with a lower temperature of boiling water.

Extraction and cooking

In professional coffee shops, the quantity of coffee should be more than that of other dishes. So baristas will understand the basic principle of extraction: when water passes through the ground coffee powder, the process of extracting various flavor compounds and aroma of coffee is extraction.

In the brewing process, different compounds will be extracted in different time periods, and the extraction rate of coffee will be affected by grinding degree, powder-to-water ratio, water temperature, roasting degree and other factors. There are even some other factors such as coffee bean freshness, filter, water quality. Will affect the quality of the final product! The barista needs to control the mixed flavor of the last whole cup of coffee.

The rest is a mess.

What is a Kopi Luwak? Is it good? Nestle and Maxwell

Which tastes better? And: how can I order coffee at Starbucks? What is the calculation of sugar kigong?

Espresso

Do you think espresso machines are all over the street, and real baristas are everywhere?

From grinding, cloth powder, pressing powder, extraction to final production, baristas need to understand Italian concentration pre-soaking, pressure analysis, flow analysis, etc., according to different machines and coffee beans. In addition to adjusting the grinding degree every day according to different environmental factors and coffee bean status, you must also remember many espresso practices and recipes: latte, Cabo, Xiaobai, American, Mocha, Macchiato. Because usually these products are the main body of daily production!

Can you just make a product? No, no,

Milk foam, fusion, flower drawing.

Ha! If anyone tells you that he will teach you to foam and pull flowers in a week, you can slap him. He must be bragging!

In the coffee keywords of each search engine, playing milk foam and pulling flowers are definitely in the top 5! Why?

Because you need to know the angle and position of the steam stick, the steam pressure, the whirlpool of milk, the foaming state, and the appropriate temperature, you can learn to foam.

Because you need to know the fusion state of milk and coffee, the effect of coffee oil on milk bubbles, the height of the vat, the thickness of the water column, the timing of pause and jitter, and the combination of patterns.

In addition, you have to build up your feel and experience through a lot of practice before you can learn to pull flowers!

Can pull heart, leaves even if can pull flowers? Where's the swan? Tulips? Rose? A windmill?

Every barista with extraordinary skills is piled up with boxes of milk and coffee beans!

Hand-made coffee

Now, if there is no hand-brewed coffee on the menu of a coffee shop, you dare not call yourself a professional coffee shop at all.

The knowledge of making coffee by hand is even greater. From different types of filter cups, raw pulp filter paper or bleached filter paper, fine mouth pots or crane mouth pots, fine water flow and large flow, steaming and soaking. Everywhere is full of knowledge and experience.

Not to mention the cooking techniques and utensils corresponding to the different producing areas, varieties, treatments, and baking degrees of single beans, write a long article with tens of thousands of words.

Parameter setting and adjustment

The daily Italian concentration should set different brewing parameters and proportions according to the state, different individual coffee, different freshness, corresponding brewing parameters and apparatus configuration, grinding degree, water temperature, time, powder-water ratio, method.

In addition, when we encounter different situations, sometimes the inquiry of the guests, and sometimes the failure encountered by ourselves, the barista has to analyze the specific situation according to the performance of the product, whether it is the problem of extraction or the coffee bean itself, the wrong parameters of the water temperature, or the cause of the failure of the bean grinder.

In addition, occasionally you have to come up with some unique creative works to please those who are easily bored, every time the designer formulator, the collision of various raw materials, the mixture of flavor, aroma and texture, the guest's favorite types and acceptability …... It is not an easy test for baristas.

What? Do you think a barista can sell coffee for a lifetime with a set of machines?

sanitary

Why should cleanliness be regarded as a skill?

Because for any competent barista, cleanliness is no stranger. How to keep the bar clean and hygienic? How to clean the utensils, what to clean with, how to quickly clean and maintain the coffee machine, how to mop the floor with a new type of floor mop, how to record the shelf life of various items, and how to ensure that the products received by guests are clean and hygienic.

Every competent barista must have his own experience of keeping clean and hygienic.

Last

A real barista is basically countless electricians, carpenters, maintenance workers, sewers, plus warehouse management cashier customer service as a whole, as a scientist, artist, educator, everyone, across chemistry, physics, biology, design, psychology, machinery industry and other major disciplines.

So here's the problem. Today, a guest said that my latte is a little light? No smell of coffee?

My barista earns 3,000 yuan a month, and I can't lose you a shot!