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There is a "niche" profession: barista

Published: 2026-01-13 Author: World Gafei

Last Updated: 2026/01/13, Coffee does have a very complex aroma and taste, but it is often described in Weibo, such as grass, lotus, tree, cigar, sack, fruit, blueberry, horse milk, filter paper, boiled water.; for example: long fruit acid, bright fruit acid, clear fruit acid, jumping fruit acid, cool fruit acid, erect fruit

Coffee does have a very complex aroma and taste, but we often see such descriptions in Weibo, such as grass, lotus, tree, cigar, sack, fruit, blueberry, horse milk, filter paper and boiled water. For example: long fruit acid, bright fruit acid, clear fruit acid, jumping fruit acid, cool fruit acid, erectile fruit acid; I always should not do what to do. Alas.

[status of work] baristas at work often appear:

①, auditory hallucination, often feel that there are guests

②, running order, worried that guests forget to pay the bill.

③, music, feel infinitely repeated

④, produced, nitpicking and cleanliness

⑤, equipment, suspected leakage

⑥, cost, don't buy if you can't buy it.

⑦, work clothes, they are getting bigger and bigger.

⑧, lack of hands, always like to make trouble with research.

⑨, pull flowers, do well will be happy for a long time.

[rigorous attitude]

①, spare: flower jar, electronic scale, thermometer, hand flushing pot, instant noodle, cup test spoon, dry towel

②, water temperature: 90 ℃

③, bean quantity: 23.5g

④, Water quantity: 500ml

⑤, pre-soaking and steaming for 20 seconds

⑥, powder / water ratio: 1RU 12.5

⑦, dried incense: pepper, pepper, pepper.

⑧, Shixiang: potato, butter, green vegetables.

⑨, conclusion: unforgettable sour.

[summarized skills] can be divided into light pressure and heavy pressure. Its main purpose is to make pressed powder complete after uniform force.

①, light pressing even with the weight of the cake hammer itself.

②, heavy pressure, even if the use of artificial external forces.

Due to too much artificial force, packing is one of the biggest factors in the whole Espresso extraction process, so experienced baristas choose light pressing to ensure product consistency.

[lost youth]

Post-80s baristas:

1. Ideal, accompanied by the words of growth, struggle silently for this.

2. Nostalgia, retro wooden bar, dim light and blues music.

3. Creation, traditional English cocktails, skilled knife craftsmanship and carving.

Post-90s barista:

1. Dream, the most common word in recent years, has different results in the same dream.

2. Avant-garde, modern metal bar, clean and tidy business area.

3. Learning, hand-made boutique now baking, textbook theory and system.

[basic requirements]

1. Don't grow long fingernails

2. Don't grow a beard

3. Don't wear hand cream

4. Do not bring cartoon tables

Don't wear strong perfume

6. Don't chat in groups

7. Don't stare at guests

8. Don't pick your ears and teeth

9. Don't cough and spit

10. Don't scratch your hair and comb it

11. No personal calls

12. Don't chew gum

Don't eat onions, ginger and garlic

14. Don't swear and make a noise.

[learning methods] in the career of baristas, continuous learning and improvement is the key to long-term development.

1. Theoretical knowledge: books, network, notes, expression.

2. Technical theory part: video, research, communication and summary.

3. Practical operation: imitation, practice, practice and summary.

4. Coffee flower drawing: observation, basis, repetition and discussion.

5. Individual coffee: beans, roasting, tasting, recording.

[workplace advice] baristas work to cultivate interest as much as possible, such as:

1. Collect coffee-related picture materials and try to beautify and modify them by computer.

2. Stick to coffee-related work notes and try to use pen and paper to record words and feelings.

3. Practice service-related terms and try to express Putonghua and English confidently

4. Exercise a strong body regularly, aerobic exercise and anaerobic exercise.

[summary of teaching] in the production of LATTE ART flower drawing, an important technique is to push pattern. In order to make it easier for students to understand in teaching, I usually explain it as follows:

1. Control the air intake of milk, the texture of the foam is moist and delicate, commonly known as "wet milk"

2. Shake Espresso after making to prevent crema from adhering to the inner cup wall.

3. When foam is injected, it is pushed forward and collected to form a texture. Formula: wet milk, Bo Tu, I'm in a mess.

[coffee startup] once heard a friend describe the cafe she wanted to open in the future

1. The quiet and abyss alley, far away from the prosperity and noise of the city

2. Evergreen trees and colorful flowers

3. One meter of sunshine in the afternoon, a romantic song at midnight

4, the management is not surprised, the passenger flow is Yunyunshu, do not care about the interests, care about that kind of coffee feeling. I replied, "do you want to open a temple?"

[persistent personality] 20-25 years old, whenever someone says, "your coffee is unprofessional." At this time, his self-esteem was so frustrated that he was murderous, but he replied, "I'm sorry, I'll pay more attention next time." After the age of 30, when someone says the same thing, there are two states:

1. Senior baristas choose to be silent and see through the world of mortals.

2. The ultimate barista will answer without hesitation: "get out of NMB." .

Source: Chongqing Brista Coffee West Point College