The history and origin of the barista profession

This is one of the youngest specialties that has received worldwide recognition and fame. Its appearance dates back to the early 80s of the 20th century and is associated with the name of the American Howard Schultz, the founder of the coffee shop chain and owner of Starbucks. During a trip to Italy in 1979, he was so impressed by the skill of local specialists that he collected a whole collection of photos and videos about the techniques, subtleties and nuances of their work.

At that time, Starbucks was only selling packaged coffee, and the management was reluctant to help its general manager promote his idea. Schultz had to look for sponsors on the side, but each of them later received a profit of 100:1.

New service, original recipes, communication with specialists quickly attracted the attention of the public, made this business extremely popular and profitable. Just 4 years later, Howard bought the Starbucks chain of stores from its previous owners and converted them into cozy cafeterias. At the same time, with his light hand, the term "barista" became widespread, used to describe a specialist in making coffee.

Features of the Barista Profession

It is believed that it is not so difficult to acquire basic skills in this specialty.

^{A specialist must master the operation of a coffee machine.}

To do this, it is enough:

• learn how to work with a coffee machine and auxiliary equipment;
• be able to prepare espresso and several other (but not less than 40) popular types of drinks;
• learn how to froth milk correctly;
• be friendly and sociable;
• master the simplest techniques of latte art – the art of drawing on milk foam.

However, all this is not enough for a deep immersion in the profession. A true master has extensive knowledge of everything related to coffee (from the bean to the drink). He can expertly consult a client on any question of interest to him, has tasting skills and is able, in the words of G. Schulz, "to create a genuine symphony of tastes and aromas, decorated with an attractive visual series.

Advantages

The baristas themselves name the following as the main advantages of the profession:

• gaining experience in the service sector;
• mastering the skills of communicating with clients in various situations;
• expanding contacts useful for professional growth;
• realization of creative potential.

^{Barista gains experience in the service industry.}

Beginning specialists note such positive aspects as a large amount of free time during the shift, free coffee with a sandwich or donuts, interesting prospects.

Differences from a bartender

Despite the fact that a barista is a profession derived from a bartender, and its representatives work behind the bar counter, there are fundamental differences between them in a number of ways:

However, this does not prevent owners of small cafes and bars in a number of Western countries (in Italy, for example) from combining both specialties. In addition, workers often have to perform the duties of a cashier, waiter and cleaner if the establishment's traffic and income do not allow for expanding the staff. Such organization of services is common in the USA, Greece, Turkey, India, Mexico and South American countries.

^{Workers have to perform the duties of a cashier and cleaner.}

Basic requirements

A professional coffee master must have a broad outlook in his field, be both an expert and a consultant, have positive communication skills, and be able to prevent conflict situations. He is required to be able to not only prepare a delicious drink, but also to decorate it, serve it in accordance with accepted etiquette standards. What a barista does is more related to the creative sphere of creating a good mood and less to the mechanical execution of the received order.

Knowledge and skills

In order to perform their duties efficiently, improve their qualifications and income, a good specialist has to master a large amount of knowledge and acquire a number of necessary skills.

They must:

• understand the characteristics of types, varieties and brands of coffee;
• know the history of its origin, places of growth, processing methods;
• understand the intricacies and technology of roasting, grinding and storing beans;
• have a rich collection of recipes and create your own flavor combinations using various additives;
• know and apply the rules of table etiquette, coffee and tea ceremonies;
• master the technique of working with an espresso machine and additional equipment;
• be able to whip milk to a foamy consistency in the required quantity;
• have artistic taste and be proficient in latte art techniques to decorate the drink.

^{A barista must understand the characteristics of coffee types and varieties.}

The ability to taste a drink correctly, determine its quality by its appearance, aroma, taste and aftertaste is also valued.

Personal and professional qualities

Since communication plays an important role in the work, the barista must have a literate, well-placed speech, be sociable, non-confrontational and friendly. An intuitive understanding of human psychology will help him choose the right tone in a conversation with a client, and charisma and artistry will help him avoid an unpleasant situation. Sometimes an appropriate joke not only prevents a flaring scandal, but also brings good tips.