Common sense that baristas must have

Common sense that baristas must have

As a barista, in addition to loving coffee and pursuing the production of specialty coffee, you also need to have some necessary common sense. This common sense can not only improve your professional level, but also allow you to better communicate and share coffee knowledge with customers. The following will introduce several key aspects.

1. Coffee Bean Types

Knowing the different types of coffee beans is essential to becoming a good barista. There are two main categories: Arabica and Robusta. Arabica beans have a smooth taste, high acidity, and rich aroma; while Robusta beans have a strong, bitter taste and contain high caffeine.

It is also important to understand the characteristics of each region and the impact of a single region or blend on taste and flavor. For example, Kenya produces fruit with high acidity and rich blackberry aromas, while Brazil is known for its balanced taste and rich chocolate and nutty flavors.

2. Coffee roasting

The degree of roasting of coffee beans has an important impact on the flavor and taste of the final coffee. Common roasting degrees include light roasting, medium roasting and dark roasting. Light roasting retains the original acidity and aroma of coffee beans, which is suitable for highlighting the characteristics of a single production area; medium roasting strikes a balance between acidity and bitterness, which is suitable for making dairy products such as latte; dark roasting focuses on bitterness and rich flavor, which is suitable for making espresso.

In addition, it is also necessary to understand the effects of different roasting methods on the internal structure and chemical composition of coffee beans. For example, rapid high-temperature heat treatment will cause the internal water to evaporate quickly and form larger bubbles, which will form more carbon dioxide during the cooling process and accelerate the volatilization of solutes.

3. Caffeine Extraction

Knowing the right brewing method is key to making great coffee. Learn about different brewing tools and techniques, such as pour-over, drip, immersion, and more, and how each method affects the flavor and taste of your coffee.

In addition, you also need to be familiar with the adjustment of coffee extraction parameters, including grinding degree, water temperature, water volume and brewing time, etc. By adjusting these parameters, you can control the acidity, sweetness and bitterness of the coffee.

4. Milk frothing tips

For customers who like dairy products, milk foam is an indispensable element for a perfect latte or cappuccino. Mastering the correct milk foaming technique can make the milk foam fine and soft and blend perfectly with espresso.

During the operation, you should pay attention to choosing the milk at the appropriate temperature (usually 60-70 degrees Celsius) and tilting the container at the correct angle to make the latte art. At the same time, you should also pay attention to factors such as the mixing ratio of milk and air and stability.

5. Coffee knowledge sharing

To be a good barista, you must not only have solid knowledge of coffee, but also be able to share this knowledge with customers. You must understand the origin, history, types and production process of coffee, and be able to convey it to customers in concise and clear language.

In addition, you can attract customers and enhance their identification with coffee culture by holding coffee tasting events, launching specialty coffees and regularly updating menus.

Summarize

The above is the common sense that is necessary to be a good barista. By mastering the knowledge of different types of beans, roasting levels, extraction methods, and milk frothing techniques, and being able to share this knowledge with customers, you will become a respected and loved professional barista.