Four basic elements of barista training

[OCD]

When you really love to do something, you want to do it well. That's how OCD is made.

The coffee machine must be very clean, the warm cup above must be upward, the steam stick must be cleaned every time it is used, and the rags for cleaning the steam stick must be stacked neatly inside. There must be a dry cloth on the bar to clean the coffee handle. This dry cloth must be placed next to the powder hammer. Another wet cloth should be placed in front of the coffee machine to clean the bar. Every time you make or practice, you must polish the bar.

Work begins and work ends, and I feel comfortable when everything is clean. Don't mess up my workspace, don't leave empty milk cartons lying around, don't ignore the leftover powder and coffee liquid next to the grinder. I would be angry.

[Ordinary]

Is the barista handsome? Is a girl who can make coffee special? Is barista your dream job?

We're normal people. We also need to commute hard work every day, 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 headaches and look helpless. Few people understand baristas.

We are doing what we love and care about. No matter how agitated, as long as you stand in the bar, listen to the sound of steam sticks, smell the faint aroma of coffee beans every time, carefully face each cup of art that can be drawn, your heart can calm down, and you can enjoy the fun of being a barista in such an environment.

Clean up the bar, clean up the floor. Turn off the lights, lock the doors, go home. Looking forward to making better coffee tomorrow.

[Dream]

Talking to a barista about dreams is a heartbreaking thing. You say baristas live in dreams, but it's not all wrong. As baristas, we have no career plans, or dare not.

More skilled baristas can go to competitions, get rankings, and then what? More capable baristas can do store management, store manager, and then what? Independent baristas are willing to start their own businesses, open their own cafes, and then what? The articulate barista can be a teacher, take care of students, and then what?

Every barista is afraid to think about what he wants to do in the future, and he is constantly exploring his ability to make the best coffee. Seeing the excited and satisfied expression of customers drinking coffee, or seeing the numerical report of turnover rising constantly, willing to walk around the world to see the appearance of coffee shops, go to the competition to fight once, lose to know where they need to improve and practice. The barista himself is his own career planner, knowing contentment means happiness, knowing self-reflection means progress.

[Value]

Very few guests are willing to come in and chat with the barista. Generally, they are interested in the boss. How did this cafe open, how beautiful it was, who had been there, how beautiful the photos were, and so on. A barista is just a bartender who makes drinks.

Occasionally, a guest who respects his tongue comes over with hot coffee and stares at the barista who is busy tidying up the bar and says,"What kind of coffee beans are these? They are delicious." I love it when we stand in a busy bar with two or three people watching us. We can talk from coffee beans to coffee flavor, to production techniques, to fine utensils, to tourism and culture. When you rise, you will show off a little, make a beautiful latte art for your friends, and then proudly immerse yourself in your "performance".

That's the greatest reward of being a barista--nothing but pleasure is priceless.