Female barista, practice is a painful thing.

Female barista, training is a painful thing

A few days ago, the Ministry of Labor and social protection established 12 new occupations, among which barista is quite eye-catching, because an excellent barista makes not only a cup of coffee, but also a coffee culture. What is a barista? What do you need? How to participate in training?

Job Description: Not only does it make coffee

Barista is a professional coffee maker who is familiar with coffee culture, production methods and techniques. Industry insiders say that in foreign countries, baristas make not only a cup of coffee, but also create a coffee culture. They are mainly engaged in coffee making work in various cafes, western restaurants, bars, etc. It is understood that Beijing, Shanghai, Qingdao, Shenzhen, Guangzhou and other big cities, the annual market gap in about 20,000 people. At present, the monthly salary of ordinary baristas is about 2000 yuan, while some baristas with very authentic craftsmanship have a monthly salary of more than 10,000 yuan. Good baristas generally have a lot of followers, and in some cafes, customers often come to taste the coffee made by a barista. It is understood that female baristas are relatively few, accounting for about 10%.

Professional quality, inspiration and experience are indispensable

According to reports, the judge of the barista, in addition to taste the taste of coffee, but also to see whether the bean powder will overflow when grinding coffee beans and pouring coffee beans, to see whether the thickness of the milk foam lasts, whether there are beautiful flowers on the cappuccino, and even whether the coffee cups he places are correct. Therefore, baristas should have the following qualities.

First of all, there must be good taste and visual discrimination ability. Coffee actually has more than 3000 flavors, but the main flavors are also five flavors, namely sour, fragrant, bitter, sweet and alcoholic. Therefore, the barista has to make these five flavors in dozens of seconds, which requires observation of beans, observation of powder, observation of foam, and understanding of machines. Master the temperature of the machine, the pressure of water and the ratio of coffee beans, and all links should be well coordinated.

Second, experience is important for a good barista, for example, when making espresso coffee, the preparation time is usually controlled between 20 seconds and 30 seconds. Because in this time period, coffee taste and other aspects are the best state, if the time is too long, the caffeine part begins to precipitate, more than 37 seconds when the caffeine precipitation begins to rise. To minimize caffeine release, the barista must choose the right time.

In addition, baristas should have a relatively high cultural connotation, and only when they have a correct understanding of coffee can they have deeper creativity and play. Baristas should have an artistic feeling, and many coffees are made by baristas when they are inspired by art.

Practitioners say practice is painful.

Miss Guo has worked as a barista in a coffee shop for more than three years. Coffee isn't made by simply boiling the grounds with water, she said, as people might think. There is a technique for making coffee called "push flower", which uses milk to launch a beautiful pattern on coffee and coffee oil, sometimes a heart pattern can be launched, sometimes a flower or a leaf can be launched, and more difficult is to launch a cute rabbit and other complex shapes, and then use chocolate paste to continue to draw various patterns on the milk foam, making a cup of cappuccino coffee more beautiful and tasteful.

Speaking of practicing making cappuccino coffee, Miss Guo smiled bitterly. Make milk foam when you want to rotate the milk up, so that you can make milk foam delicate, lubricating. At that time, I was reluctant to spend money on milk, so I used hot water instead to practice making the water rotate, and I was scalded by the machine every day. After a few months, she can now draw various patterns at will when making a cappuccino. She also made a cup for the author on the spot. She poured the milk into a special container with a handle, aimed at the outlet of the coffee machine, and then poured the milk foam into the coffee cup filled with coffee with a slight trembling hand.

Entry training

Bartender training has been relatively mature, and because coffee is not popular enough in our country, some training is only in the preparatory and initial stages. A barista training textbook has been compiled by the Beijing China Coffee and Coffee Beverage Professional Committee and is currently being calibrated by many European professional coffee organizations such as the International Coffee Organization (ICO) and the European Specialty Coffee Association.

Nowadays, barista has been identified as a new profession by the state, and its professional qualification certification has also begun. Some training institutions in Jinan offer barista training courses. Junior, middle and senior barista training costs range from 600 to 1600 yuan. The training contents include coffee basics, coffee tree planting, coffee bean processing, coffee bean roasting; siphon pot brewing coffee, mocha pot brewing coffee, filter cup brewing coffee, piston pot brewing coffee, royal coffee pot brewing coffee; fancy hot coffee, iced coffee making; fancy juice, ice sand, milk shake, snow bubble making; pearl milk tea, foam black tea, iced tea, iced milk tea, flower tea, herbal tea making; jelly, pudding, curtain making; How to open a coffee shop, modern social etiquette, business etiquette training, etc. Source: Shun. com-Metropolitan Women's Daily