Is it easy and comfortable to be a barista? What is the average salary of a barista in a private coffee shop?

During the Spring Festival, a friend asked the code clerk, "I see that many private coffee shops are doing very well, but only one or two managers are busy. Are they not going to ask more baristas to help?"

Coincidentally, recently, many practitioners in the coffee industry talked in a communication group: "it's really hard to recruit people now!" I don't ask for much. I respect and understand the job of barista. Just don't act like a loafer. Other things are easy to say.

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When you see this, many people will say, "there are so many coffee shops!" How could you not hire a barista? " Although there are many baristas, there are not many baristas who can make coffee. As a coffee practitioner, the code clerk understands the feelings of the coffee shop manager very well. after all, it is really difficult to find a barista who really has the basis for coffee production and is willing to calm down to learn coffee knowledge. In the past, I have seen many applicants whose resumes are full of work experience: 6 months as a barista in the xxx chain coffee shop and 2 months as a bar assistant in xxx coffee shops. Good at work: espresso making, bar management, hygiene management.

As a result, after many baristas left the mechanized coffee making process, the semi-automatic espresso machine could not be used, the coffee beans were not recognized, the milk foam could not be beaten, nor could the cloth powder before extraction and concentration. After the coffee was made, the hygiene of the bar was difficult at a glance, and the product was a mess. In this regard, the barista himself does not think that there is any problem, nor will he humbly ask for advice on how to make it. At the same time, everyone's expectation of salary is also very ideal. Many baristas think that as long as he has "work experience", his salary will rise from 5 to 6k, and then when he hears that the real salary is only 3.5k-4k, his mentality will "collapse" immediately, and then turn around and leave.

This makes it really difficult for many coffee shop managers. Because they need to take the time to retrain baristas, and baristas themselves are not interested in coffee, they just think that baristas have a low threshold for entry, which increases the time and cost of training accordingly. Many people will think that the person standing in the coffee shop bar making coffee is the barista. Indeed, there is nothing wrong with this understanding. But a truly qualified barista can not only make coffee, but more importantly, coffee beans can give coffee beans a "third life". If the coffee brewer himself knows nothing about the beans, no matter how good the beans are and how well they are roasted, they will not be properly extracted at the end of the brewing process, affecting the evaluation of a coffee bean and a coffee shop.

The profession of barista is not only to make coffee, but also to spread the correct knowledge of coffee, not only at the level of "just brewing". When guests can go to private coffee shops for coffee, they often hope to communicate with baristas and learn more about coffee, rather than packing up and leaving like going to chain coffee shops. The managers of many private coffee shops also hope that the baristas in the shops can bring more coffee knowledge to their guests, so when applying for baristas, many managers will pay more attention to the accumulation, understanding and flexible use of coffee knowledge. Experience is still secondary. After all, having experience does not mean that you really know coffee.

Is the salary in a private cafe too low? No, it's not a dream to earn more than 10,000 a month, but on the premise that baristas really need to work hard to improve themselves. The barista who won the place in the game, the manager of the famous coffee shop. Those people who you think are very good, they can't succeed without their efforts, they really work very hard! They never miss every opportunity to learn, whether it's reading, consulting seniors or analyzing existing coffee knowledge and data. They will seize every opportunity to improve themselves, and then study, improve and practice their coffee brewing skills day after day. At the same time, I will continue to learn and study more coffee knowledge, improve my professionalism in coffee, and make my coffee more meaningful and warm.

The cafe is short of people, and the managers are also very helpless. Everyone's request is really not great. I hope that every partner who wants to be a barista can correct his attitude and treat the career of barista with a correct attitude. Photo Source: Internet

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