Barista Barista career introduction barista career definition

Definition of barista occupation

Baristas refer to the staff who are familiar with coffee culture, production methods and skills, and are engaged in coffee blending, production, service, coffee industry research and cultural promotion. The word Barista has been used in English since about 1990 to refer to experts in making drinks related to espresso (Espresso). Barista is Italian, corresponding to bartender (bartender) in English.

The earlier name Barista was more straightforward-espresso puller (espresso puller). The change in this term is more or less due to the fact that most Italian coffee machines produced after 1980 no longer have handles.

In foreign countries, barista is a highly respected profession, not only making a cup of coffee, but also creating a coffee culture. They are mainly engaged in coffee making in various cafes, western restaurants, bars and so on.

Some people think that Barista skills can be judged by the coffee fat (crema) in a cup of espresso.

At present, Barista can be summarized from a novice standing at the bar to a coffee waiter (coffee sommelier) who has accumulated many years of experience.

Work contents and responsibilities of baristas

(1) basic identification of coffee beans and blending of different flavors of coffee according to the characteristics of coffee beans.

(2) use coffee equipment and coffee utensils to make coffee.

(3) provide coffee service to customers

(4) spread coffee culture.

Professional requirements of baristas

First of all, you should have a good sense of taste and visual discrimination. Coffee actually has more than 3000 flavors, but there are only five main flavors, namely, sour, fragrant, bitter, sweet and mellow. So the barista needs to observe the beans, the powder, the foam and the machine if he wants to make all these flavors in tens of seconds. Master the temperature of the machine, the pressure of water and the proportion of coffee beans, all links should be well coordinated.

Second, experience is important for a good barista. For example, when making espresso, the production time is usually controlled between 20 seconds and 30 seconds. Because in this period of time, coffee taste and other aspects are the best state, if the time is too long, part of the caffeine begins to precipitate, more than 37 seconds of caffeine precipitation begins to rise in a straight line. If you want to keep the caffeine out as little as possible, baristas have to be very careful with this time.

In addition, baristas should have relatively high cultural connotations, and only with a correct understanding of coffee can they have a deeper creativity and play to coffee. Baristas need to have an artistic sense. A lot of coffee is made by baristas at the moment of artistic inspiration.

The grade standard of baristas

1. Junior barista

(1) engaged in related work for more than one year, reached the prescribed standard class hours through the formal training of junior baristas of this profession, and the result is qualified.

(2) Technical secondary school degree in related major, engaged in this profession for more than three years.

2. Intermediate baristas

(1) after obtaining the qualification certificate of the junior barista of this profession, he has been engaged in the professional work continuously for more than one year, and has reached the prescribed standard class hours through the formal training of the intermediate barista of the profession, and the result is qualified.

(2) after obtaining the qualification certificate of junior barista of this profession, he has been engaged in this profession for more than two years.

(3) Technical secondary school degree in related major, engaged in this profession for more than five years.

(4) College degree or above in related major, engaged in this profession for more than three years.

3. Senior barista

(1) after obtaining the qualification certificate of intermediate baristas in this profession, he has been engaged in this profession for more than three years, and has reached the prescribed standard number of class hours through the formal training of senior baristas in this profession.

(2) after obtaining the professional qualification certificate of intermediate barista, he has been engaged in this profession for more than five years.

(3) College degree in related major, engaged in this profession for more than eight years.

(4) Bachelor degree or above in related major, engaged in this profession for more than five years.

Career prospect

Since the reform and opening up, with the improvement of people's living standards and the deepening of exchanges between China and western countries, with the world-famous coffee chains entering the Chinese mainland market one after another, the development of the coffee industry has been accelerated.

All the star hotels and restaurants designated for foreign-related tourism in China have exclusive venues for coffee, and many large and medium-sized cities have opened a street of coffee bars one after another. most first-class office buildings, colleges and universities, large shopping malls and high-end residential areas have opened up venues for coffee. In Shanghai, for example, there are more than 1000 cafes, with an annual consumption of more than 2 billion yuan.

Good baristas usually have many followers, and in some cafes, guests often come to taste the coffee made by a barista. At the 2005 China Barista Competition held in Beijing, there were less than 10 real baristas in Beijing. In these two cities alone, there is a market gap of more than 10,000 baristas. In many large and medium-sized cities in China, the number of coffee professional places is growing at a rate of about 20% every year, and the development potential of the coffee industry is huge.