Barista: What You Need to Know About the Profession

Routine operations in modern coffee shops are automated. All a barista needs to do is set up the equipment, and then just have time to take customers' orders. But this is only at first glance. In fact, the profession still remains complex and creative. We'll tell you why now.

Origins of the profession

"Barista" is translated from Italian as "bartender". Italy today, as half a century ago, the culture of small establishments is widespread, where the owner also prepares drinks, communicates with guests and keeps the premises clean.

In North America, the profession was “discovered” by Howard Schultz, who traveled to Italy and was impressed by what he saw. In the 1980s, he made a career at Starbucks and eventually rose to the position of CEO. It was Schultz who popularized Italian espresso and the work of a barista in the United States. Thanks to Schultz, the barista stopped being perceived as just “the person standing behind the counter.”

A good barista is well versed in coffee varieties, roasting beans, knows dozens of recipes and tests his own. The European and American specialty coffee associations regularly hold international championships to determine who brews the best invigorating drink on the planet. Regional competitions are also held, and coffee shop owners try to lure the winners by offering huge salaries. Such an employee is the pride of the establishment.

Internship or study?

In general, baristas in the Russian Federation receive quite normal salaries. The monthly salary in the regions is 20 thousand rubles, in the capital - from 35 to 65 thousand rubles. For a 12-hour shift they pay 0.7-2 thousand rubles. The standard schedule is "2 through 2" or "3 through 3".

Professionals recommend small coffee shops, where the salary is higher and there are fewer problems with the boss. In chain stores, fines are common for violating prescriptions, being late, and long conversations with customers, which is classified as "flirting."

In Minnesota, there are plenty of barista courses lasting from 10 to 30 hours. Some establishments practice internships – they take a newcomer for 3-5 days, during which he learns to work with a coffee machine, whip up foam (in order not to waste milk, they give water and a detergent that foams like milk) and draw latte art with chocolate, milk and cinnamon.

Barista schools operate under well-known networks. They teach alternative brewing methods (i.e. not in an espresso machine) and professional tasting. Cupping is an integral part of midterm exams: it is required to distinguish the taste and aroma shades of espresso and determine subtleties such as “how the beans are roasted” and “what country they are from”.

Working days

Professionals divide existing coffee shops into three "waves". The first includes chain outlets with a consumer approach: minimum conversations, beverage preparation is put on stream, and above all - stable taste. The second "wave" is a little more complex in terms of recipes. In the third establishments, coffee is perceived as an art, but there are no tips here due to self-service. Here you can also run into baristas who look down on visitors who do not understand coffee.

Most coffee shops make drinks from a blend of Arabica and Robusta (not a blend - only in specialty establishments aimed at connoisseurs). Espresso machine or alternative methods - your choice. So the main skills are in the correct handling of the coffee machine and grinder.

Since the equipment must be kept spotlessly clean, the barista has an additional responsibility. To some extent, he or she immediately replaces several employees: a cleaner, a waiter, a dishwasher, a cook (from sandwiches and buns to something more complex like soups)... And in parallel, you also need to visit thematic exhibitions to keep up with trends! The art of preparing syrups with original flavors (fruits and even vegetables), popularized by Starbucks, also does not come in a minute, although any barista will, of course, tell you: drinking coffee with sugar and especially syrup is a crime. Finally, in non-chain coffee shops, baristas must be able to serve a beautiful cup for Instagram in time and keep up the conversation - tell in an accessible way about the cultivation, processing and roasting of beans.

A modern barista is involved in all processes taking place in the establishment. This is a creative person, inclined to experiment and thoroughly versed in the subtleties of coffee. No advanced equipment can replace an experienced professional. It turns out that it is true: this is not a profession, but a calling.