Barista anxiety: why is it that the harder you work, the more anxious you are?

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Baristas, want to change the status quo, want a better state of life and work, but can not find a direction, coupled with a variety of trivial things at work, will be anxious.

Let's analyze the anxiety of baristas:

Failure anxiety disorder

Anxiety index: ☆☆☆☆

We recruited a coffee apprentice and fell into the flower world, because the foam was not good, the flower was always crooked, and the first few months were spent in a state of anxiety!

At first, the milk foam was either too thick or too thick, or it turned into hot milk. I watched a lot of teaching videos and posts, but I was still very confused.

However, according to personal experience, playing milk foam is not just the sound right, the sound pair does not necessarily make a good milk foam, and it is much more accurate to see with the eyes than with the ears.

Please pay attention to the first 5 seconds, yes, that's the point! At the beginning of the bubble, adjust the distance between the liquid level and the steam pipe: as long as you see the small bubbles coming out of the tub, it is the correct position, and then there is no adjustment until the liquid level of the foam rises slowly. the tiny bubbles are automatically rolled to the bottom to produce delicate and smooth bubbles.

Then put the steam pipe into the milk to whirl, to touch the bubble cup hot temperature on the OK!

After playing milk foam, you still have to learn to pull flowers. Many newlyweds have been pulling flowers for a month, two months, or three months, "they still can't pull them out!" I just can't go that well! "at this time, you need to consider whether your concentrated oil is enough? Espresso as the base has enough concentration, beans choose medium-deep baked or deep-baked beans, there should be a layer of grease foam floating on it. Consider whether the fusion of milk foam and milk is enough? The higher the fusion degree of milk foam and milk, the clearer and delicate the pattern lines will be; on the contrary, the more blurred and rough the pattern lines will be.

I also used to be a novice, and I also started from the failure of pulling flowers. Then you might as well switch to water to practice, pick up the flower cup, coffee cup, practice once, you will find that you can not even shake the water smoothly, you will be more careful, but less smooth, so you fail again and again. Water training reference pull flower hand shake, how to break?!

The waste milk pail can be piled up until it can circle the earth. Why bother?

So, very anxious!

Hand failure anxiety disorder

Anxiety index: ☆☆☆

Because the mainstream of many cafes is still espresso, baristas do not have many opportunities to make coffee, so as long as guests make coffee with a little hand, they will be very anxious. Will my coffee be too good? Do you know how to water? Will it be bitter?

Reason one: do not understand beans, including the origin of beans information, flavor information, baking degree information, baking date and other information.

Reason 2: lack of understanding of extraction

If any bean uses one kind of water temperature, one kind of grinding degree, one method, it can not fully show the flavor of a bean itself. there must be a difference between coffee beans roasted for 4-7 days and coffee beans for 10-15 days after roasting. There must be a difference in extraction time.

For example, choose a Yega, shallow baked beans, the bean cultivation date is on the 4th day and the 15th day, how to brew it?

First of all, we need to understand that coffee beans begin to emit carbon dioxide after roasting. Depending on the difference between the 4th day and the 15th day, the temperature of the boiling water can be increased or the degree of grinding can be adjusted to increase the extraction rate.

The 4th day of the soybean culture period: V60 filter cup, 15g powder, water temperature 90 degrees, grinding 3.5.The ratio of water to powder is close to 1RV 1651 35g steaming, the steaming time is 35s, divided into three stages: water injection to 110ml water cut off, slow water injection to 225ml stop.

The 15th day of soybean culture period: V60 filter cup, 15g powder, water temperature 87-88 degrees, grinding 4, ratio of water to powder close to 1g 15Q 30g steaming, steaming time is divided into three stages: water injection to 110ml water cut off, slow water injection to 225ml stop.

Reason 3: never drank this bean! The owner of the coffee shop often buys some strange beans, the flavor description is very delicious, the flush is not good, blame me!

So, very anxious!

Single anxiety disorder

Anxiety index: ☆☆☆

Baristas are also ordinary people, tired like dogs after work.

We also need to commute and work hard every day, tidying up the bar and cleaning the floor at night. It's late to turn off the lights, lock the door and go home. Tired like a dog after work, it should be said that the dog is not as tired as I am!

Most importantly, we need to think about whether this month's salary is enough to pay the rent, there are troubles, pain and perception, those adjectives that are not enough to describe us sometimes sound like a headache and look helpless. Few people understand baristas, baristas do not earn much, pay rent, or buy some beans, or buy some equipment, or what kind of training they want to attend, even the training fees are saved, and their wages are not much left. how can you afford a date?

Besides, if your girlfriend is a normal office worker, then

You go to work, the barista rests, you rest, the barista goes to work, how do you have time to date?

Yes, very anxious!

Hair loss anxiety disorder

Anxiety index: ☆☆☆

It is said that the hairline of the first batch of post-90s baristas has already moved upward.

This, very anxious!

Anxiety about not rising wages

Anxiety index:

The content of the job is complicated, I don't dare to resign, I want to change too late, I doubt the significance and value of my work, I lack a sense of existence in my work, and my seniority is not as good as my enthusiasm. Love, livelihood, hobbies, and the future are spending a little bit of barista's youth, but there is no way out for embarrassment.

The barista position is an easy job to replace, and that's because there's no way to get a raise. Because the post is worthless. Baristas like to indulge in their own world, your experience is not equal to your value, especially when your experience is very easy to replace!

To sum up, baristas are going through the following endless cycle:

The level of effort determines your skill level.

The skill level determines your salary level.

The increase in salary level is still unable to meet their own needs.

Even if you work hard, it is only ordinary, which is the reason for the harder you work and the more anxious you are.

My advice is to get rid of this anxiety, get rid of the bad habit of laziness and procrastination in life, fight mediocrity by persisting in reading and learning, and the most important thing is to create value.

Finally, the barista is the most anxious, thinking about money crazy every day.

After all, coffee is very expensive!

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