Coffee shop explain what is Baristar in simple English?

What is Baristar?

This is a word derived from Italian. It originally refers to the person who works in the bar, also known as the "bartender".

Translate it into "barista" in Chinese.

"Baristar" is a respectable profession in Italy. You can't get this title as long as you know how to make coffee and work in a coffee shop. It generally refers to those coffee makers who have good personal accomplishment, rich work experience, rich coffee knowledge and superb coffee making skills.

At present, in China, the understanding of Baristar inside and outside the industry is somewhat vague. Although it is translated as "barista", most of the so-called "baristas" have only mastered simple coffee-making skills after short-term training. There is a lack of basic knowledge about the taste of coffee and the principle of coffee making. Some baristas don't drink coffee much or even hate it. No wonder most consumers equate "barista" with "bartender" and think that the so-called "baristar" is just a waiter in a coffee shop.

So, what is a good Baristar?

First of all, Baristar should love coffee, the profession of barista and the coffee industry. The coffee industry is also part of the catering industry, and the catering industry is different from other industries, only interested in their own diet can produce delicious food, and the subtle taste of coffee needs more sensitive perception. Therefore, only when baristas like to drink coffee every day can they cultivate the ability to perceive the taste of coffee and ensure the quality of coffee.

Second, Baristar should have rich knowledge reserves and cultural skills. In fact, to be a Baristar, coffee is a core, and besides coffee, we should also dabble in the cultural and artistic aspects related to coffee shops, and consolidate our Baristar foundation with rich knowledge.

The third Baristar should have skillful operation skills and be able to make qualified coffee in a short period of time, even in the case of large passenger flow. The operation skills here not only refer to the ability to make coffee, but also include the cleaning and maintenance of the coffee machine, the control and adjustment of coffee taste and the blending and use of related materials.

Fourth, Baristar should master a wealth of coffee theory and principle knowledge. Only by mastering a wealth of theoretical knowledge and understanding the production and operation of coffee in principle, can we integrate and make continuous progress in this work.

Fifth, Baristar should have good communication skills. Especially communicate with the guests and get information feedback from the guests.

The sixth Baristar should have good psychological quality and adaptability. When a large number of guests enter the store at the same time, when the coffee machine breaks down, and when the guests question the coffee, Baristar should calmly face the emergency, quickly find out the problem and solve the problem.

So how to make a qualified and excellent Baristar? The following is what I ask of myself.

First, always keep a passion for coffee. Learn the correct evaluation method of coffee products, cultivate the habit of drinking coffee every day, and cultivate the perception of the taste of coffee.

Second, learn to master the theoretical principles of coffee in various ways. Coffee theory involves diet, culture, geography, nature and other aspects. in the modern society with the high-speed flow of information, in addition to learning from training institutions and learning from books, we can obtain more information by using network resources. At the same time, we should constantly communicate with peers to ensure that they master the correct knowledge and grasp the latest information.

Third, we should be diligent and good at doing things, and constantly pursue technological progress. Coffee taste is subtle and complex, and its influencing factors are ever-changing. Even if we have mastered the production method, we should constantly self-test and improve our daily quality control and improvement, so that our technology can be improved constantly.

Fourth, we should be good at observing and predicting the situation. First of all, observe your own working environment: the machine is normal, the quality of the material, and find and solve the problems in advance to ensure a good operating environment.

Secondly, according to the passenger flow forecast of the amount of materials required, prepared in advance.

Fifth, care about the guests. If you care about the guest, you should try your best to make every cup of coffee for the guest. If you care about the guests, you should also communicate with the guests frequently, pay attention to the feedback of the guests, and make continuous improvement according to the feedback. Care about the guests and remember the regulars, pay attention to their taste preferences, and make the coffee they are satisfied with before they speak.

Sixth, constantly communicate with the outside world and share information. Constantly strive to communicate with guests, peers, and even people from various industries through various channels, obtain the information they need, learn each other's advantages with an open mind, and constantly enrich themselves.