How to be a good barista

The word "Coffee" comes from a small town called kaffa in Ethiopia. Cody, a young shepherd, first discovered coffee more than 1500 years ago. I don't know how hard, legendary and colorful it has been for more than 1500 years, because I haven't personally experienced it.

For me, what does coffee make me feel?

Feel the quality of raw coffee beans; it is insolated and washed; whether there are many defective beans; the water loss rate of coffee beans; the degree to which they are roasted; whether they can stably control the quality of each roast; whether they can reflect the different flavors of different coffees. Because roasting determines the taste of coffee. Then use the roasted coffee beans and carefully make a cup of coffee for customers to praise. But coffee tastes good and bad, is a personal preference, and as a barista can do is to make sure that every cup is "good coffee", but "good coffee" does not necessarily mean "good coffee".

How to be a good barista? Jiro Ono, the god of sushi, gave me the answer as well as the answer to all the "staff".

Professional staff. What is a professional? His explanation is to do one thing over and over again every day in order to improve. Concentration and diligence are exactly what it is difficult for young people to do, at least for me.

"once you have decided on your career, you must devote yourself to your work, you must love your job, you must not complain, you must hone your skills all your life, this is the secret of success and the key to respect."

"I keep repeating the same thing to improve, I always want to make progress, I will continue to make progress and try to reach the top, but no one knows where the peak is."

"even at my age and after decades of work, I still don't think I've achieved my best, but I still feel happy every day. I just love squeezing sushi, which is the spirit of professional people."

This is the persistence of Jiro Ono, the god of sushi, and will be the motto that will lead us to success.

And the fish shop owner also gave me a lot of feelings, "I am still learning new skills at this age, once you think you know everything, you will find that you are only deceiving yourself, and then you will become very depressed." Learn to think about how to cultivate and improve your skills.

A person only makes sushi all his life, pursues details and pays attention to quality. If you only do one thing in your life, how many people can say it and practice it for the rest of your life! Dedication, focus, enthusiasm, persistence, excellence. In the film, Jiro Ono has perfectly interpreted these qualities. He sets the standard of so-called self-discipline, he always looks forward, he is never satisfied with his work, he always finds ways to make sushi better or hone his skills; his passion for his profession, self-discipline, and the ability to lead a team, these things are not through questions and answers, he said. Others hear it in such a common way, but you can feel it all in the food.

As a barista, we should constantly sharpen the growth and progress of learning, to be down-to-earth, sincere, and to do things to the extreme.