Female barista: practicing skills is painful! What are the prospects for the development of the coffee shop barista industry?

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.