Many unusual words have been added to the modern vocabulary, as the development of technology implies the emergence of new specialties. Among the newfangled terms is “barista,” which came to us from Italy.
History of the origin of the profession
Literally, “barista” translates as “bartender,” but originally the man’s duties included not only making drinks. According to Italian tradition, the function of barista was performed by the owner of an establishment who welcomed guests. The polite host cared about the comfort of visitors, saw to the cleanliness of the cafe and the quality of food served.
The name of the specialty is mistaken for a feminine noun, which leads to confusion. No longer do we have to puzzle over whether barista is declined or not – the borrowed word remains unchanged for now. Perhaps once it is entered into the spelling dictionaries, the rules of usage will be adjusted.
After the profession was popularized in the West, with the lighter hand of Starbucks founder Howard Schultz, the bartender’s responsibilities narrowed. Baristas have been making coffee since the 1980s, but recent trends are gradually bringing the profession back to its Italian roots.
- This is interesting: How do they drink coffee in Italy?
What the perfect barista should be like
The French call the specialist “coffee sommelier,” emphasizing the master’s unique abilities. Many world championship winners exclude spicy, salty and sweet products and alcoholic beverages from their diet. They do not smoke, chew gum or use perfume in order not to lose perfect sensitivity of olfactory and gustatory receptors.
As part of his or her position, the barista must know:
- Everything about varieties and blends of coffee beans, including flavor characteristics.
- Various recipes for making coffee.
- Fundamentals of technological processes and coffee machine operation.
The friendliness of the professional creates the overall atmosphere in the café, so personal qualities must necessarily include:
- communication skills;
- the ability to accommodate guests;
- the ability to understand the preferences of visitors.
The key to a successful and pleasant work is also considered punctuality, stress resistance and the desire to develop.
Advantages and costs of the profession
From the outside the specialty may seem easy and even interesting, but not everything is so simple. In this service industry, there is no term “client”: all visitors are considered guests, so the attitude toward them is appropriate. Duties barista in a coffee shop are not limited to only the preparation of drinks. In psychology and people he should understand no worse than in coffee blends, and to each to find an individual approach.
Most visitors come not only for a cup of fragrant coffee, but also for a good mood and socializing. Constant introductions and conversations can be labeled both a plus and a minus of the profession. Advantages include:
- increased socialization;
- useful connections;
- new interesting interlocutors.
However, a large flow of diverse people is very exhausting, so by the end of the working day baristas are mentally exhausted.
Practicing masters call hard physical labor a serious disadvantage. The strain seems small, but you have to spend the whole day on your feet. The disadvantage is easily transformed into a benefit:
- Lack of excess weight.
- Good vitality.
A sociable barista with practical skills can count on tips, so you don’t have to languish waiting for a paycheck or an advance.
Income and training
A good barista earns above average wages. Many visitors return to the establishment because of the deliciously prepared coffee and excellent service – and management is well aware of this. Salary depends on several factors:
- location of employment;
- skill level;
- company policy.
A novice barista can count on a salary of 15,000 rubles for a month, and a specialist with experience can earn up to 100,000 rubles for the same period. A true professional creates creative drinks “with a twist” and has a thorough knowledge of the necessary technology to prepare various types of coffee. The average salary for a barista in Moscow is about 35,000 rubles, while in the regions the figures are more modest, from 20,000 to 25,000 rubles.
You can learn the profession on courses run by accredited institutions or specialized schools. Don’t get confused by the variety of offerings will help the table of educational institutions in Moscow:
|Name||Address||Basic Course Duration||Cost|
|Moscow School Barista||м. Krasnoselskaya ul. 2-ya Rybinskaya 13||3 days 3 hours||14600 rubles|
|League Barista Russia||36 Bolshaya Pochtovaya St. Bolshaya Pochtovaya Ul. 36, Office 107 D||3 days 10 academic hours||13900 rubles|
|Moscow Barista School Sense of Coffee||8th St. Tekstilshchikov St. 11, Bld. 2||2 blocks totaling 11.5 hours||11500 rubles|
|Barista Courses First Grade||Armory Lane, 15 A, Bldg. 15 А||7 hours||8500 rubles|
Barista courses in Moscow include both mastering skills from scratch and more advanced levels:
- art of Latte Art.
Seminars, trainings and master classes are held to improve qualification. Upon completion of training, an internationally recognized diploma is issued. Large chain coffee houses hire applicants with no experience with training. This is a good opportunity to try your hand at a new system and become a beginner.
- Do not miss: Where they make the best coffee in Moscow
The American and European Specialty associations hold annual competitions between masters from all corners of the world. The first championship was held in 2000 in Monaco with the participation of 14 teams; since then, the number has grown to 50. Among the major competitions are:
- World Barista Championship. The most popular and well-known of the existing ones. Held only in European countries and America.
- Cezve/Ibrik Championship. Championship of coffee making with a turkey.
- Latte Art Championship. Painting competition on whipped milk foam.
- Brewers Cup. Competitions on alternative ways of brewing an aromatic drink.
- Coffee in Good Spirits Championship. The winner is chosen among baristas who made the best alcoholic cocktail with the addition of coffee.
Read also: Coffee and alcohol – a dangerous combination
A professional with a good theoretical and practical background can grow up to become a coffee chef or coffee master, who deals with the whole coffee sphere in the establishment. Experienced baristas have wonderful prospects in front of them:
- receiving a grant for an internship abroad;
- opening their own coffee shop;
- training of other professionals;
- conducting master classes.
Baristas can also become managers or be on the panel of judges at competitions between masters.
Beginning professionals as a part-time job can become a weekend barista. Requirements for candidates and responsibilities do not differ from the traditional, but you will have to work only on Saturdays and Sundays. A great option for students and creative people who are busy on weekdays.
Coffee drinking has become such a mass trend that the barista profession is becoming very popular and in demand. Competition between coffee shops is also growing, so a valuable employee is the face and business card of an establishment. A barista is not just a coffee master, but a subtle psychologist, able to offer a cup of aromatic drink and a warm welcome.