What It Means to Be a Barista, According to a Former SCAA Leader

Ever wondered what being a barista really means—beyond pouring espresso and taking orders? Whether you’ve worked behind the bar, are doing it now, or plan to, the role keeps shifting. Many assume it’s just a stepping stone, but the reality is more complex, and far more skilled.

Lily Kubota, who started as a barista at 15 and later led communications at the SCAA, says the job is both a foundation and a craft—with depth, challenges, and lasting value. Here’s how she defines it, and what makes a great barista stand out.

The Barista Role: Stepping Stone or Career?

Kubota began her coffee journey as a barista at 15, working through high school and university. She once believed cafés were purely about connecting with the local community. But looking back, she calls her barista years the true start of her career in specialty coffee—not just a temporary gig.

“I thought the café was this big world to connect with my community,” she recalls. “But I was wrong. My time as a barista was the gateway to the wider specialty coffee world.”

From Café Counter to Global Coffee Networks

Before joining the SCAA, Kubota worked as a barista for a decade. In her last university semester, she sought to merge her studies (Latin American international relations) with coffee. That led to an internship at CQI (Coffee Quality Institute), under Ted Lingle, where she learned the “language” of coffee and discovered market communications.

Her years as a barista gave her insight into the industry’s complexities—insight she wouldn’t have gained otherwise. “Without that background, I wouldn’t have understood the challenges or opportunities in specialty coffee,” she explains.

After graduation, she applied for a marketing role at the SCAA. The shift from standing all day to a fast-paced office role was a jolt—but she adapted quickly, absorbing knowledge and exploring the field. Over six more years, she met industry leaders, watched the community grow global, and encountered passionate baristas excelling in their craft.

What Makes a Great Barista?

Kubota outlines key traits of an excellent barista: a willingness to serve, consistent quality in drink preparation, solid coffee knowledge, curiosity, and the ability to communicate all of it effectively to customers.

“A great barista isn’t just making drinks—they’re thinking about service, skill, and sharing knowledge,” she says. Yet, despite these high standards, the public often still sees baristas as just servers.

This perception challenges the idea of barista professionalism. While a niche group recognizes baristas as skilled craftspeople, broader acceptance is still growing. Training certifications and competitions have helped elevate the role, showcasing top talent and creating learning opportunities.

The Evolving Role in a Growing Specialty Market

Over the past decade, as specialty coffee expanded even into remote areas, the role of the barista has evolved. Shop owners now see well-trained, service-minded baristas as key to a shop’s success. When their skills are recognised, baristas are more likely to stay long-term—making it a viable livelihood.

Kubota hears this from competitors, trainers, industry analysts, and contest organisers. “The effort baristas put in is starting to pay off,” she notes. “Their work is being valued.”

Even now, she still identifies as a barista. “The service mindset and attention to detail I learned then help me daily—even now, I’ll pull a shot myself whenever I see an espresso machine.”

Frequently Asked Questions

What did Lily Kubota do before leading SCAA communications?

Before her role at SCAA, Lily Kubota worked as a barista for ten years while studying Latin American international relations. She later interned at CQI (Coffee Quality Institute) under Ted Lingle, where she transitioned into coffee market communications and learned the industry’s “language.”

How did Lily Kubota define the role of a barista?

Kubota sees baristas as more than servers. She believes the role is a foundational career step with deep skills in service, drink preparation, coffee knowledge, and communication. It can lead to broader opportunities in the specialty coffee industry.

What qualities make a great barista according to Kubota?

A great barista, per Kubota, shows willingness to serve, maintains high drink quality, understands coffee well, stays curious, and communicates effectively with customers. These traits go beyond just making espresso or pour-overs.

Why do many people still see baristas as just service workers?

Despite requiring skill and training, the barista role is often viewed narrowly. Kubota notes that while a small community recognises baristas as professionals, broader society still sees the job as a stepping stone rather than a craft.

Has the barista role changed in recent years?

Yes. Over the past decade, especially as specialty coffee grew globally, shop owners began valuing trained, service-focused baristas more. Their expertise is increasingly recognised, helping make the role a more sustainable career.

Does Lily Kubota still identify as a barista?

Yes. Kubota still calls herself a barista. She credits her service mindset and detail focus—skills she learned early—for helping her in her current role, and she still pulls shots when she sees an espresso machine.

Recommended FrontStreet Beans for Barista Training

For baristas honing their craft, FrontStreet Coffee’s Ethiopia Humbera offers bright citrus, floral notes, and a tea-like body—ideal for practising pour-over precision. Their Jamaica Blue Mountain No.1 delivers mild acidity, nuts, and chocolate, perfect for mastering espresso balance. Both beans highlight the skills Kubota emphasises: consistency, clarity, and care in every cup. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.