Three words tell you why you want to date a barista.

Guide to Jiaxiang: recently, the circle of friends of baristas is very popular. What is the biggest disadvantage of finding a barista to be a male (female) friend?... However, after clicking on the full text, you can't help but laugh at the words: close it, give you what you can do, it is a blessing for you to find a male (female) friend who can be a barista. Baristas have no faults! Haha, of course this is just a joke of humorous baristas. However, when you think about it, baristas do have some advantages for you to choose to date with them!

[quick]

As a barista, he opens a shop every day to boil water, sweep the floor, wipe the table, mop the floor and try the machine to prepare all the materials to greet the guests. He (she) is not only the coffee maker but also the waiter in the coffee shop. He or she should make a cup of coffee as quickly as possible under the premise of ensuring the quality of each cup of coffee, so as to shorten the waiting time of guests. Let guests enjoy a cup of strong coffee in the shortest possible time. They can finish the product in 45 seconds by grinding beans and filling powder to extract milk foam. Heating water, grinding beans, folding filter paper, measuring water temperature, starting to rush to produce a cup of single product, they can also finish it in two and a half minutes. Although the vigorous action is actually methodical! So with a barista, you never have to worry that he will keep you waiting!

[steady]

"steady" this is one of the necessary qualities of baristas, whether they are doing Italian flowers or hand baristas, baristas require themselves to be steady! What's stable? The current! Take hand-brewing coffee for example, although there are many factors that affect the flavor of a cup of coffee, such as the environment and weather conditions with beans. A very important part of it is technical. When a barista ensures that the beans are fresh, the grinding degree is right, the water temperature is right, and so on, if he wants to make a good cup of coffee, he has to strictly require his own skills.

Whether the aroma and hierarchy of coffee can be released heartily, the key lies in water injection. If the barista injects too much water column during hand flushing, the direction of the water column is too tilted, which will cause the water to flush a hole in the side of the powder layer and run away directly from the filter paper, resulting in insufficient coffee extraction.

If his water column is pulled too high, causing the current to destroy the coffee powder, it is easy to inject bubbles and the coffee extraction is uneven. It will also lead to too much water column and contact air area, and the water temperature will be affected, so the water column must be as close to the coffee as possible. The water flow is unstable, sometimes large and small, sometimes dashing, sometimes ticking off, resulting in different degrees of soaking in different areas of coffee powder, and the taste of coffee will be affected.

In addition, let's talk about Italian style. Baristas want to make a good-tasting and good-looking cappuccino after completing the extraction of espresso and making fine milk bubbles. The first is fusion, baristas have to ensure that the flow of milk into the espresso fusion should be balanced, neither too thick nor too fine, and must be steady in order to achieve the perfect combination of foam and espresso, laying the foundation for good-tasting coffee and good-looking flower drawing, and the second is the beginning of flower pulling, which seems to be a simple move from side to side holding the wrist of the flower cup, which focuses on steadily making the wrist shake horizontally to and fro. Yes, it is to be "steady"! When the shake is correct, the cup will begin to show white "zigzag" foam marks. Then it is to control the frequency and strength of the swing to make the pattern appear perfectly in the cup.

So baristas tell themselves to be steady every day! Stable enough to produce a good cup of coffee, since he or she is so stable, is there any reason to worry that your relationship with the barista will be "unstable"?

[quasi]

Sometimes I have an illusion when I look at the busy baristas at the bar. I feel like I'm in a daze when I go back to high school. The bar becomes a lecture table, and the barista becomes a chemistry teacher, a physics teacher, a biology teacher! They have all kinds of precision instruments for experiments in their hands! Electronic scale, electronic stopwatch, electronic thermometer, ATAGO PAL-COFFEE digital display coffee concentration sugar content meter, coffee roasting colorimeter. Baristas may not have a science background, but they have developed a sensitivity to numbers in the course of their practice. In order to produce a good cup of coffee, they will continue to study the experiment, what kind of grinding degree, water temperature, powder ratio can better explain the wonderful taste of a cup of coffee, they will struggle with the various influencing factors when making coffee for the slightest change in flavor, and accurate the values to a few decimal places! Your barista male (female) friend has developed a rigorous, meticulous and meticulous personality at work, so since he (she) will look for you, it means he (she) has his (her) eye on you! He (she) will treat you and your relationship as seriously as coffee!

To sum up, the baristas of "fast, steady and accurate" are definitely the right person for you! What are you waiting for? Go to the cafe and meet your barista!

[country of Coffee] original article, please indicate the source when reprinted!