Female barista: practice is a painful barista profession description of what baristas should pay attention to

Barista career description: not only can make coffee

Baristas refer to professional coffee-making service personnel who are familiar with coffee culture, production methods and skills. Industry insiders say that in foreign countries, baristas are 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. It is understood that in Beijing, Shanghai, Qingdao, Shenzhen, Guangzhou and other big cities, the annual market gap is about 20,000 people. At present, the monthly salary of ordinary baristas is about 2000 yuan, while some baristas with very authentic skills earn more than 10,000 yuan a month. Good baristas usually have many followers, and in some cafes, guests often come to taste the coffee made by a barista. It is understood that there are relatively few female baristas, accounting for about 10%.

Professional quality inspiration and experience are indispensable

According to reports, the judgment on baristas should not only taste the taste of their coffee, but also see whether the bean powder will overflow when grinding and pouring coffee beans, whether the thickness of the milk foam lasts, whether there are beautiful flowers on the cappuccino, and even whether the coffee cup he has placed is correct. Therefore, baristas should have the following qualities.

First of all, you must have a good sense of taste and visual discrimination. Coffee actually has more than 3000 flavors, but the main flavors are 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, the caffeine part 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.

Part of the article comes from the Internet.

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