This cafe makes baristas more professional.

In some cafes, do baristas not only make coffee, but also occasionally act as cashiers or waiters? Baristas used to be a profession, but with the evolution of market demand, baristas have to deal with more and more things. Cuppachoice Cafe, located in oxcart water, is committed to sharing coffee culture and improving the professional standard of baristas in our country.

The Cuppachoice Cafe, located on Temple St Street in crowded oxcart water, opened in August 2009 and belongs to Cuppachoice International Private Co., Ltd. Here, baristas (barista) can be creative and develop new flavors of coffee at will, and this is the first step to becoming a professional barista.

Coffee instructor Ian Consulta, 25, said: "here, they do not have to follow standard operating procedures, can enjoy a free way of working, are less constrained in their craftsmanship, and sometimes can brew as much coffee as they like and create new flavors. We provide a platform for them to improve their coffee-making skills. " On the day of the visit, the reporter tasted the rose coffee made not long ago through research and development.

"Cuppachoice is not only a cafe, but also a barista training college and a cafe consulting firm," Ian said. We hope to share coffee culture and knowledge with the public and enhance the image and standard of baristas in our country. " Its parent company has 26 years of experience in wholesale and distribution of coffee beans, and many local cafes buy coffee products from them.

Many baristas have to "kick"

Although baristas have a good appearance, their status in Singapore is actually very different from that in Australia and the United States. Ian recalls working as a barista in a coffee chain: "at that time, it was more like working as a part-time worker. I used to get an hourly salary of only 4.50 yuan."

He explained that many baristas in chain cafes have to "kick". In addition to making coffee for customers, they also have to deal with cashier, cleaning and customer service. In fact, this kind of treatment is not healthy for the coffee industry. Suhaimie, 28, director of operations and training at Cuppachoice, asked jokingly, "do you often see restaurant cooks charging diners or bartenders behind the bar cleaning tables for customers?"

Rizuan (27) worked as a barista for seven years after graduation, then changed his career as a bartender for seven months in order to change his environment. After joining Cuppachoice, he returned to his old business. For bartenders and baristas, he has a different interpretation: "the job of a bartender is very specific-just mixing out the drinks ordered by the drinker, which is very different from the barista." Therefore, I hope that baristas can eventually simply brew and develop coffee. "

Source: Lianhe Zaobao report / Pan Yongquan Tang Jie (joint student correspondent) photography / Cai Jiayin (joint student photography team)

China Coffee Trading Network: www.gafei.com