The meaning of being a barista every barista has to start with the most basic cleaning

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Barista _ barista training _ barista skills

Draw on the movie "waiting for Coffee alone". Suddenly there are a lot of young writers and artists in the store to discuss the characters and the plot. Apart from the extended philosophical questions such as "whether everyone is waiting for a certain person", "who is that person" and "what happens after that", what most people talk about is who is most like "Albus" among the colleagues in the store.

Albus, a girl who dresses neatly in the movie, is a barista with excellent cooking skills and can cope with any strange demands of guests. However, in the original novel, Albus never drinks coffee. This kind of cold and handsome character makes people want to emulate most. But in reality, does this role exist?

From the point of view of the industry, first of all, we have to ask: since she doesn't drink coffee, why does she still want to be a barista?

Traditionally, making coffee is part of a waiter's job at the bar. So the barista is called "the person in the bar" Barista, not like the wine maker, is called Sommelier. At that time, coffee was only one of the ingredients of the drink, and it had no independent appreciation value; they could not stand by the coffee machine all day, but had to take care of all kinds of work on the floor.

In fact, the knowledge needed by a real barista is no less than that of a winemaker. In addition to judging from the guest's "brow and eyebrow" which coffee should be introduced, he also needs to constantly test the cup to understand the original taste of raw beans and the personality that the baker wants to express. Unfortunately, baristas have been over-visualized by the media, making people who want to join the profession forget the original intention of their career and regard the bar as a stage to show themselves. Albus, who does not drink coffee, may be a superb mind reader, but it is impossible to become a qualified barista.

Albus is impossible to pass.

One of the evidence of the rapid development of the industry can be found in the Immigration Ordinance. A barista who came to work in Hong Kong on a "working holiday" visa wanted to stay in Hong Kong to continue to work after his visa expired. However, since the profession is not a "recognized professional", it is difficult to apply.

Every barista has to start with the most basic cleaning.

After putting on an apron, grooming and walking into the coffee bar, he is a professional barista. However, when you can walk into the coffee bar with 100% confidence, the road of learning and development experienced by every barista is long and hard, because Louisa has a high quality requirement for coffee!

It's really hard to make a cup of coffee!

Hold the filler, pour 30kg of force at a perfect 90-degree angle, press a coffee pressed powder strong enough to fight 9 atmospheres on the brewing handle, and make the heart, body and crema of espresso present in a golden ratio, which will be exchanged for thousands of repeated exercises. A love, a leaf, a swan, a string of hearts. Just for the delight of customers, the latte, which seems to be casually twisted, is groped out after hundreds of failures without giving up. And when the subtle fragrance of citric acid, chocolate and jasmine are shared from the customer's mouth, the arm, which was once unable to lift because of practicing hand flushing, is suddenly full of strength.

Once upon a time, many baristas did not like reading so much, but when coffee lovers looked forward to learn more about coffee expertise. Baristas seem to have found more confidants, a coffee book, a page-by-page coffee website, a brewing film, and even apply for more professional coffee courses when they are on vacation, just for a good cup of coffee. but also to enable coffee lovers to have a better coffee experience.

Through practice speaking, practice communication, practice to put the senses to the most acute, each communication is a step closer to understand the aspirations of coffee lovers, with their own professional efforts to meet every need, so that every coffee bean through the barista's hand and mouth, in the best posture in the hands of coffee lovers. So we are happy to pick up the cups left by our customers, because an empty cup means that there has been a wonderful taste journey here, and this is the proudest moment of a barista.

Notice of rule adjustment and explanation of important adjustment contents of 2018WBC World Barista Competition