The person who makes coffee is called a barista. But a true professional is not the specialist who knows how to turn on the coffee machine, but the one who knows how to choose the right beans, what grind is suitable for a particular type of coffee, what water to use and much more related to this aromatic drink.
Who are baristas?
If you want real coffee with a perfectly balanced taste and aroma, then you should contact a barista. This specialist will select a blend in accordance with your preferences, tell you about the origin of the grain, and is also able to prepare a lot of incredibly tasty espresso-based drinks.
No self-respecting coffee establishment can do without a coffee maker. The barista profession is young, but already in demand and rapidly developing. Every year the demands on coffee brewing specialists become greater.
Is the word "barista" inflected?
The word barista is of Italian origin, possibly borrowed into Russian through English. Literally translated as “a person working behind a bar.”
“Barista” is a noun, masculine, animate. It does not decline in cases and numbers, the form of the word does not change even in the plural. The stress falls on the second syllable.
The word often causes controversy regarding declension by case. For now, the generally accepted version remains the inflexible form. Perhaps over time the rule will change.
Summary
Don’t be afraid to hire newcomers, especially if you see that the person will join your team. But if you are just starting a business, you will need at least a couple of more experienced baristas to show the beginner the basics of coffee making. Constantly improve the skills of your baristas, pay for part of the training or master classes at the expense of the company. Attend trade shows and stay on top of trends to keep up with competitors and educate employees about coffee culture. The market for mobile and small coffee shops is now one of the most actively developing, so competition here is very strong, despite the constant demand. If you want to learn more about how to choose the right barista, we recommend our How to Open a Coffee Shop course.
History of the profession
The first specialists in brewing coffee using coffee machines appeared in Italy. In the 1980s, the idea was picked up by Howard Schultz, owner of the Starbucks coffee chain. This is how baristas appeared in the USA. At the same time, the term initially referred to bartenders and only in the 80s of the twentieth century received a modern interpretation.
Coffee makers appeared in Russia recently. This is due to the development of the Starbucks coffee chain in the country. At the moment, any self-respecting coffee shop owner has a real professional on his staff.
Espresso setting.
Customize espresso?
Yes, that's exactly what it's called.
You can take the coolest, most expensive and high-quality coffee, the most advanced coffee machine, select the ideal water, but everything will be in vain if the barista cannot adjust the espresso. The output will be oil. So what does it mean to customize your espresso?
Setting is the selection of optimal parameters: extraction time, grinding, temperature, pressure, preparation technique, volume of the finished drink, and all this online. There's a lot more to customization than determining which coffee grind to use.
The setting process begins as soon as the barista gets up to the coffee machine and ends when... but it doesn’t end) A good barista adjusts the espresso all the time. Throughout your shift you must constantly monitor what is happening with the coffee. If something goes wrong, you must immediately take prompt action to correct it.
A professional eye is trained to see the slightest changes and quickly decide whether to use this coffee alone, or whether it is better to remake the drink.
Latte art.
This is an integral part of the profession! Everyone understands perfectly well that the main thing is taste, but between a cappuccino with a neat design and a cappuccino with a spot, everyone will choose the design first. Plus, if a barista can't draw, then he probably can't froth milk. Well-frothed milk at the right temperature is the key to a good milk drink, so basic latte art is a must.
We'll talk about customization and drawings in other articles.
Purity! The first thing you need after knowing how to brew coffee is maintaining cleanliness and keeping it everywhere.
The barista’s work area is a sterile zone, you can even eat from the field here! All items are strictly in their places, even if it’s busy, even if God knows what’s going on around, the barista area is an example of discipline, order and cleanliness. Equipment is something that needs to be protected, loved and respected. The coffee machine and coffee grinder should be washed daily. At the end of every working day, everything must be completely disassembled and cleaned using special products, and this is not discussed, every day!
Features of a barista's work
Not everyone is suitable for the position of coffee maker, although everyone has the opportunity to obtain this profession. The fact is that a good barista must not only have a good understanding of coffee, its varieties, production, but also know 40 basic recipes for the drink. A coffee brewer must also have excellent taste and be able to distinguish the slightest shades of aroma. He will also have to create his own recipes.
The profession requires a person to give up bad habits, as well as comply with certain restrictions. Invalid:
- alcohol;
- smoking, including hookah;
- perfumery;
- gels, shampoos, deodorants with strong odors;
- excess of sweet, salty foods, abuse of herbs and spices.
These restrictions are explained by the fact that the coffee maker must subtly sense even the slightest shade of taste and aroma of coffee.
Main responsibilities
A barista works behind the bar. Primary responsibilities include brewing coffee. First of all, espresso. At the same time, dozens of different types of grains and their combinations can be used as raw materials. The client can choose the variety himself or ask the coffee maker to help him so that the drink turns out to suit his taste and wishes.
The barista should:
- know all the varieties of coffee, where they grow, the difference between varieties;
- understand the degree of roasting of beans;
- easily distinguish Arabica from Robusta;
- make aromatic blends;
- be able to cook from 40 varieties of drink;
- own basic equipment and accessories;
- grind;
- select the correct pressure and temperature of the liquid;
- whisk the milk masterfully.
The coffee maker's responsibilities also include taking inventory. It is required not only to check the availability of all equipment, but also to measure the remaining coffee and auxiliary ingredients. For example, measure the remaining liqueur or sugar syrup in centimeters, weigh bulk additives. Otherwise, raw materials may run out at the wrong time.
A person’s personal qualities are important – communication skills, patience, kindness, responsibility.
The importance of knowledge, skills, abilities
The more a barista knows and can do, the more earnings he can expect. For this reason, you need to choose the right teacher, take advanced training courses if possible, follow new products and developments, and participate in competitions and championships.
Drawing on coffee is popular. At a primitive level, it is enough to create beautiful pictures using stencils and cocoa or cinnamon. Special printers have even been invented that can recreate a client’s portrait in a cup of drink. But real professionals are fluent in latte art - they know how to draw coffee and milk on their own.
It is important to add syrups correctly. True coffee lovers rarely ask for something like this to be added to their drink, and coffee lovers often want to try something new. It is necessary to select suitable flavors for the selected type of grain.
In addition to coffee, the barista prepares tea. And this is additional information about all its varieties, recipes for preparing all kinds of variations.
In America, it is considered normal for the coffee maker to additionally prepare a sandwich. This is also in demand in Russia. It is also important to know how to use a cash register, because not every barista has assistants.
What is the difference between a barista and a bartender?
Initially, both words meant the same thing - the person behind the bar. Later their responsibilities were divided. The bartender became responsible for alcoholic drinks and cocktails, and the barista for coffee. At the same time, in America, for example, if the question arises - who will prepare a sandwich for a client - the coffee maker will do it.
Required Skills
Becoming a specialist is not difficult; all you need is to have the necessary skills and undergo training. Coffee varieties and drink recipes are not all that a barista should know. He must understand professional terms, set up equipment, and comply with everything that is prescribed in the job description.
Personal qualities of a specialist:
- patience;
- communication skills;
- friendliness;
- sense of responsibility;
- aesthetic abilities.
A barista has to communicate with clients every day and seek an individual approach to them. He must study the preferences of customers and satisfy their needs. This will help you earn good tips and attract more coffee drinkers. This is why politeness and friendliness are so important. A sweet smile and calm manner of speaking create a pleasant atmosphere in a coffee shop.
But at the same time, you need to perform professional functions efficiently and take your responsibilities responsibly. The ability to work with special tools and equipment is also important. The barista must perform all his actions beautifully - from sorting the beans to drawing on the milk foam.
As for studies, both in Russia and abroad there are special centers and departments in institutes where you can obtain the appropriate certificate. You can take several lessons from a master at once at work, but to do this you will have to take the position of a junior specialist. Additionally, you need to read special manuals and literature. But the basic secrets will be taught in courses conducted by large coffee companies. Many higher educational institutions related to the hotel business and tourism have faculties and departments specializing in “Barista”.
In many countries around the world there are companies that allow you to obtain a diploma or certificate that allows you to work in restaurants and coffee shops. There are also non-profit organizations that help homeless people learn a modern profession and find a decent job after graduation.
What does a barista use when working?
The qualifications of a specialist largely depend on what tools he knows how to use. The responsibilities of a barista include grinding beans, brewing coffee, frothing milk, and decorating the finished drink. Each action requires special mechanisms, equipment, and accessories.
In addition to the basic equipment, a professional coffee maker must have scales, a thermometer, towels, rags, a shaker, a timer, and a knock box.
Coffee machine
Modern coffee machines can fully automate the process. Starting from grinding grains to serving whipped and heated milk. Nevertheless, real professionals more often choose levered (classic manual) varieties. The coffee maker manually controls the spillage, as a result, from the same raw materials he can prepare drinks with different taste, intensity, and aroma. It’s rare to see such a miracle in a modern coffee shop, and they cost about 400 thousand rubles.
The flow can be adjusted in a semi-automatic coffee machine. Only there is no lever (lever), the barista uses a button. This technique is considered a classic for an Italian coffee shop. It is used, like the previous option, in places that are not very accessible, since it requires the attention of the employee. Price 120-850 thousand rubles.
In places where there is high customer traffic and novice baristas work, automatic coffee machines are suitable. The boss sets up the device every day, and employees calmly brew coffee on it during their shift. The price depends on the manufacturer - 140-770 thousand rubles.
There are also superautomatic coffee machines. The barista simply needs to pour in the grain and milk, then the device itself will prepare the coffee depending on the program. The preparation of the drink is primitive, a coffee maker is not required, and visitors understand that in this establishment coffee is a related product, not the main one. The cost of equipment is 480-700 thousand rubles.
Coffee grinder
Professionals rarely use a regular kitchen coffee grinder. But sometimes this device can be found in inexpensive coffee shops. For this reason, the barista must be able to use the grinder so that the grind is uniform and the right size.
Grinder
This is a professional coffee grinder. It can be manual or automatic. A professional will need a grinder with the ability to adjust the grind size and uniformity of the mixture.
Holder
This is a portafilter, part of a coffee maker. Ground coffee is poured into it and pressed with tempera. Can be intended for preparing 1, 2 or 3 servings of drink.
Temper
Used for pressing coffee in a holder. It comes in different diameters, as well as handle shapes and sizes. The base is flat or convex. The specific type of tempera is selected to match the existing holder.
Pitcher
Stainless steel jug designed for frothing milk. When working as a barista, you may need pitchers of different volumes - 0.15, 0.35, 0.6, 1 l and others.
Jigger
Stainless steel measuring cups. Designed for preparing and measuring espresso used for lattes and other milk variations of coffee.
Demitas
Cup capacity 80 or 150-220 ml for espresso and cappuccino. Most often white.
Professional Responsibilities
List of actions that a barista must perform in the workplace:
- preparing coffee and coffee-based drinks using special equipment (automatic, mechanical). An experienced employee should have about 40 recipe options in his arsenal. The presence of author's developments is welcome;
- assessment of the quality of available ingredients, their preparation, processing in accordance with the characteristics and requirements of the recipe. The barista must be able to achieve different degrees of grinding of the composition, as well as use all the capabilities of the tools;
- attractive design of the drink using the techniques of applying designs or patterns with milk foam;
- holding small shows to attract customers or introducing its elements into the process of performing standard actions;
- serving coffee to visitors taking into account the rules for ensuring high service. Skilled baristas are able to interact with any customers, establishing rapport. They remember the preferences and tastes of regular visitors, come up with unusual additions for them, which allows them to retain their clientele;
- ensuring compliance with safety regulations. Employees work with equipment that delivers hot liquids and steam under pressure. Inattention can result in injury to employees or visitors to the establishment;
- caring for equipment that requires regular cleaning, checking, refueling, and maintenance.
In their free time, profile experts try to improve the level of their skills. To do this, they study new recipes, attend seminars and master classes of professionals, and various shows. Many people themselves search for suppliers of raw materials in order to select the ideal ingredients for their drinks.
Knowledge and skills
A master working with coffee and drinks made from it must know:
- differences between coffee beans of different varieties, features of the influence of growing conditions, assembly methods, and processing of the ingredient on its properties;
- methods of roasting coffee beans, as well as the pattern of changes in their characteristics depending on the chosen approach;
- rules for storing coffee beans and ground product;
- features of the types of grinding of raw materials, as well as the rules for carrying out this procedure;
- the meaning of the basic terms used by baristas in their work;
- principles of working with all types of equipment for preparing drinks - from an ordinary Turk and manual coffee grinder to electronic devices with programs;
- various technologies for preparing coffee drinks, as well as what their taste should be.
In addition to the ability to prepare and arrange coffee, a barista must have the skills to serve the drink and serve visitors. Interaction with the client in this case is subject to the rules of special etiquette and requires knowledge in the field of psychology. Not every service industry worker is able to walk the line between politeness and familiarity.
Who is it suitable for?
Despite the apparent simplicity of the duties, the profession of a barista is not for everyone. Sociable and open people with well-developed creativity are best suited for her. At the same time, the applicant should not be intimidated by physical exertion, for which many are not ready. Of course, a barista must love coffee, otherwise he simply will not be able to adequately evaluate his work.
It is important that a representative of the profession does not have bad habits. People who smoke, are addicted to junk food, and alcohol have less sensitive taste and olfactory receptors. They are less able to create tasty and refined drinks; they often have problems assessing the quality of raw materials.
Expert opinion
Ekaterina Kolokolova
Career guidance. Certified specialist in the problems of children's involvement in learning.
In Russia, you can more often see young men and women aged 23 to 27 years old as baristas. After working for several years, they try to move to an administrative position. In European countries, this profession is more often held by men aged 35 to 45 years and older. At the same time, they do not strive to climb the career ladder, preferring to improve their professionalism.
How to become a barista?
There are several ways to get a profession. The most common one is to learn everything on the job, becoming an apprentice chef barista. The remaining options are more suitable for foreign countries; in Russia, such an opportunity is available in large cities.
At work
In many coffee shops, owners prefer to train coffee makers themselves. In this case, the new employee will comply and will not have to waste time and effort on retraining. Training with renowned chef baristas is also valuable. Having learned from such a person, you can easily find a job by referring to his name.
The training is free and often lasts a week. A day can range from a few hours to a full 12 hour shift. Certificates are not issued, but they are not particularly needed. In this profession, the main thing is skills and knowledge, not a piece of paper with a stamp.
Special courses
In a number of Russian cities, special courses are organized to teach the profession of a barista. They don’t help with job placement, but they do issue paper confirmation of completion of training. Course duration – from 1 day.
You can also study online. After payment, a person receives a link to his personal account, goes through lessons sequentially, and completes homework. The organizers provide feedback, pointing out errors and shortcomings.
You can choose different programs:
- Basic;
- Professional barista;
- Expert;
- Chef barista.
Academic programs
For those who decide to learn the profession thoroughly, there are also more advanced versions of training. Some require knowledge of the basics of bartending.
Some examples of accredited educational institutions:
- Russian branch of SCAE, St. Petersburg;
- St. Petersburg Bartenders Association;
- Northwestern Coffee Company, St. Petersburg;
- Institute of Coffee and Tea, St. Petersburg;
- Academy of Coffee Art, St. Petersburg;
- St. Petersburg College of Economics and Technology;
- Siberian Hospitality Association, Krasnoyarsk.
Where to study
There are different ways to become a coffee bartender:
- through the barista union;
- bartenders association;
- through special accredited organizations;
- with the help of training centers from various companies specializing in the coffee and restaurant business.
You can also get an education abroad. In England there is the London School of Coffee, in America there is “roasted gossip”, etc.
Any training consists of two parts: theory and practice.
During theoretical classes, the student learns about the history of the origin of coffee, its varieties, methods of preparation, etc. More time is devoted to practice. The student learns to make different types of drinks. The training is conducted by experienced professionals and does not leave any of the students unattended. Upon completion of training, exams are passed and the new barista receives a diploma confirming that he has been assigned the appropriate qualification.
What prospects do baristas have?
At first, coffee makers improve their skills, knowledge and abilities, gain experience in order to earn more. You can rise to the position of chef barista, as well as participate in various competitions and competitions.
But this is the only opportunity to grow as a barista. Then some move on to other positions, others, having gained experience, open their own coffee shops, and still others change their field of activity.
In Russia, a profession is considered a temporary part-time job while studying at the institute, for example. In the West, on the contrary, baristas become baristas after 30 years of age, when they realize that they like this business.
Career prospects
The salary of a barista depends on the region where he works. Typically, coffee specialists work, like bartenders, for a salary. It does not exceed 15-35 thousand rubles. But with a sufficient number of clients and a high level of skill, the professional receives good tips. The salary of an international-class specialist reaches 100,000 rubles per month.
Although it is believed that barista is a job for students, the profession has good prospects. It will really be difficult for a beginning specialist, as he will have to learn a lot of new things, get used to a busy schedule and constant communication with clients.
But as soon as you gain enough experience, the opportunity to take a better position will appear. The translation will not take much time, and your earnings will increase. A barista can become a chef. Then his responsibilities will include creating coffee cards and monitoring all stages of work. Sometimes a chef has to taste dozens of shots a day to choose the flavor of a new drink. You can also get a position as a buyer. This is an interesting job - you will have to travel to different countries to buy coffee beans and visit plantations.
An experienced barista can open his own coffee shop. If he has worked for several years making coffee, he knows how to organize the whole process correctly. You will have to invest in opening the establishment and purchasing everything you need, but with enough experience and following all the rules, the costs will pay off in a few months.
Barista competition
The main annual competition for baristas is held by the non-profit organization Specialty Coffee Association (SCA). In this case, competitions can take place in Europe or for America.
The SCA community includes thousands of professionals and companies from all over the world. The Russian branch of this organization regularly holds championships, trainings, camps, as well as certification and educational programs. Only the best are sent to international competitions to represent the country.
To participate in the championship, the barista must prepare thoroughly. It is important that the senses work perfectly, and that a new recipe for a delicious drink is prepared.
Coffee brewers (one per country) can take part in competitions held jointly with the WBC:
- Captesting;
- Coffee-Alcohol;
- Ibrik – Turkish coffee;
- Latte art.
Participants are assessed on their ability to follow the technology and the organoleptic quality of the finished drink. At the same time, you need to prepare not just 1 variety, but 3. Taking into account the number of jury members, you get 12 servings - 4 espresso, 4 cappuccino, 4 author’s versions without alcohol and dessert varieties. The time for this is only 15 minutes.
So what do you need to know to brew coffee?
“It’s bullshit, grind the grain, stick it in the coffee machine and press the button” - this is a very common opinion, sometimes even among people who brew coffee. A similar vision is found even in decent restaurants and bars. On the one hand, it’s hard to argue; when looking from the audience, the thought may creep in that the barista is not doing anything particularly complicated: he stands, grinds espresso, inserts the holder into the machine and presses a button, that’s nonsense! But there are nuances... For starters. Making coffee is a skill that needs to be developed long and hard. Just like putting a shot in tennis or boxing. Before you can produce stable and high-quality results time after time, you will have to practice and strain a little. On average, it takes a person 3-6 months to acquire an average skill, provided that the future barista does everything consciously and with an eye to results. Learning is always a conscious approach. Otherwise, you can waste a lot of time without achieving anything.
Besides mechanics. The mechanics are quickly and easily hammered into the muscles. In addition to this, you need to learn to distinguish what is tasty and of high quality and what is not. And this is the most difficult thing in the profession.
To understand the taste of coffee, you need to drink a lot of it, oddly enough, and not just any kind of coffee, you need to drink good coffee. Everything is like in the world of wine, you can have a good drink every evening, but this will not give you the skills of a sommelier =)
Every more or less large city has decent coffee shops with good equipment and experienced baristas.
A very good habit would be to go to new good coffee shops, try espresso, cappuccino, flat white and politely ask the locals what kind of bean, what kind of processing, what settings and why. The most important thing is to be ethical and polite. Next stage.
You will have to learn geography, know in which countries what kind of coffee is produced, how Ethiopia differs from Kenya, how Africa differs from America.
There are many farms and farmers in one country, and each of them is experimenting with production and processing.
What is the difference between natural and anaerobic?
Why is fermentation with various bacteria needed? What are grain defects and what do they affect? About level.
And then magic generally sets in; you’ll have to improve your chemistry and physics. This will be needed to understand what happens during extraction, what extraction is, how different roasts differ, etc.
You can go deeper indefinitely...
You will have to put this entire body of knowledge on your hard drive and be able to use it all.
How much can a barista earn?
A coffee maker can earn on average from 1,000 to 2,000 rubles per shift. Payment depends on the city and place of work, skills and tips. You can earn the most money at outdoor events, for example, on City Day, your salary can be 5,000-7,000 rubles.
In the US, one shift can bring a coffee maker $8-13. Argentine baristas earn an average of $480 per month, French baristas, like in America, Romanian baristas, no more than $420.
average salary
The average salary of a barista in the Russian Federation is 30,000 rubles. The maximum salary is received in Moscow and the Moscow region, as well as in the Kamchatka Territory. Their salary is about 35,000 rubles. The minimum salary in St. Petersburg is 26,000 rubles per month.
In Kazakhstan, the average salary of a barista is 23,000 rubles. The fact is that there are no professional courses for baristas in the country, so new ones have to be trained by specialists in master classes or sent for an internship abroad.
Baristas are usually paid hourly
In the United States of America, the average salary is 900 rubles per hour. Thus, the average salary of a barista in the USA is 175,000 rubles per month. In America, the work of a barista is valued much more than in Russia and the CIS countries.
In Italy, the work of a barista when preparing regular espresso is estimated at 1,200 rubles per hour. In addition, every coffee shop has a tip box, where Italians leave fairly good tips.
Pros and cons of work
Advantages:
- simple training;
- demand in the labor market;
- often flexible schedule;
- the opportunity to combine work and study;
- work in your favorite industry;
- New acquaintances.
Flaws:
- not the highest salaries;
- 12 hour shift;
- sometimes long working hours, work on holidays and weekends;
- work with people;
- some restrictions, for example, on alcohol and smoking;
- the need to always look great and be friendly.
Advantages and disadvantages
Before choosing a profession as a barista, it is advisable to familiarize yourself with the pros and cons. It’s not for everyone—you have to love coffee and your business. Main advantages:
- good income;
- New acquaintances;
- creative self-realization;
- Drinks are always available;
- flexible work schedule.
Coffee lovers can develop in their favorite field and earn money at the same time. Clients often turn into true friends and sometimes business partners. A barista can independently invent new drinks and experiment with different varieties. The work schedule can be adjusted to suit studies and other activities.
Since coffee is sold in every country, there is no threat of unemployment for baristas. Even with little experience, he will be able to find a place for himself in a cafe or restaurant. A specialist drinks his favorite coffee right at work; not all professions have such advantages.
But the specialty also has its disadvantages:
- frequent stressful and conflict situations;
- low earnings at the beginning of work;
- it is difficult to find a job after 35 years;
- The schedule may not be standardized.
Not all customers are kind to the service staff. But the barista must maintain subordination and smooth out conflict situations. At the very beginning of work you won’t be able to earn a lot, only after 1-1.5 years the salary will increase significantly.
The working day is very physically exhausting for specialists, but it is also difficult to maintain constant communication mentally. The schedule is often irregular, you have to work extra, which not everyone likes. Typically, a barista is a person under 25-30 years of age. After reaching this mark, you have to look for a new job or try to open your own coffee shop.
Differences between professions in Russia and abroad
Table. What are the differences between working as a coffee maker in the Russian Federation and other countries?
| Options | Russia | Europe and America |
| Attitude to the profession | Temporary work | Life's work, profession to my liking |
| Earnings | Average | High |
| Responsibilities | Making coffee, brewing tea, sometimes making sandwiches | Wider range of responsibilities including room cleaning |
| Who works more often | Women | Men |
What to look for when looking for a barista
Someone can prove with foam at the mouth that I am wrong, these criteria are formed by my opinion and experience in this matter.
1) Age - ideal 20-28 years. If a person is younger, he may be unable to seriously do the work; if the applicant is over 30 and does not have a third-party source of income, this is also strange.
2) Clothing - if a person is dressed unconventionally, for example, he came to an interview in a robe, this is a serious signal.
3) Social networks . We all sit on social networks; if the applicant is not registered anywhere, then there is something wrong with the person.
4) Be careful with mothers with children , it may happen that you will have to look for a replacement very often
5) First impression . If a person comes and you immediately find it unpleasant to talk to him, analyze the reason.
6) Smoking is a big minus . The person will smell of cigarettes and will often leave the workplace.
7) Shyness - if the applicant sees you and cannot put together a few words, then he is unlikely to be sociable when selling coffee.
If a person is looking for a part-time job, you will have to adapt to his main work schedule.
9) Girls are usually cleaner, guys are more sociable, but this is not the rule.
10) If a person studies by correspondence, it means he is purposeful and, most likely, he will make a good barista, but you need to understand that such a person will have to be released for the session .
On the other side of the coffee counter: student baristas
The Vyshka
07.04.2020 21:01
Before quarantine, for many students, stopping by for a glass of coffee before classes was a mandatory daily ritual. At the same time, some of their classmates stood behind the counter and prepared those same Americanos and lattes. Student baristas told us about the secrets of perfect coffee and flawless milk foam, and also remembered the most extraordinary guests and their quirks and explained why working in a coffee shop is not as easy as it seems.
Heroes:
Nastya Novik, worked in several private coffee shops
Zhenya Bobich, worked at Jeffrey's coffee and Surf coffee
Lisa Dyutina, worked at Starbucks
Vlad Bazykin, works in a large chain coffee shop, asked not to disclose the name
Accident or necessity: why become baristas
Vlad got a job in a coffee shop spontaneously. After the Unified State Exam, he applied to the university, was bored before the start of the year and walked with friends in shopping centers. In one of them, Vlad saw a coffee shop, went in to ask about vacancies and immediately got an interview.
“Everything passed in about twenty minutes and in a light atmosphere: we managed to joke and laugh. They asked if I could combine work with study, if I was going to quit right away, if I was often late, if I was ready to bear responsibility and, in the future, train other people.”
Nastya also initially did not think about working as a barista. In the eleventh grade, he and his friend worked part-time as promoters during the summer holidays, handing out leaflets at a coffee shop on Chistye Prudy. But the girl could not stand this position for long.
It lasted me about two weeks, then I told the owner of the coffee shop that I wanted to train as a barista. I wasn’t even bothered by the salary, which was one and a half times lower than the promoter’s - I just wanted to make coffee. I'm a coffee fanatic and wanted to know everything about it.
It seemed to his wife that working as a barista was the easiest and most suitable option for him. He dropped out of the university and was preparing to re-enter another specialty.
“My parents refused to sponsor me; I had to live on something. And my friend just worked as a manager in a time coffee shop that needed people. I worked there for several months, then threw myself into preparing for the Unified State Exam. And after the exams I went to work again - this time in a small coffee shop in Muzeon"
Lisa realized that she liked to watch the barista work. Then she was a copywriter in an advertising agency and was tired of working in the office:
“It was hard, I was burning out, panic attacks started. I decided to leave and just remembered that once upon a time I was going to try making coffee.
I thought: when, if not now? It’s unlikely that at the age of thirty I’ll decide that it’s time to be a barista.”
How the training works
Nastya got a job in a small private coffee shop, so the owner of the establishment herself taught her. First, they explained to her how to make espresso, and she practiced frothing milk with soap foam. According to the student, it took a long time to get the ideal consistency.
“Then I began to feel more confident. Our employees and bosses started ordering coffee from me, they said that everything was great, and I already calmly went to work. And a little later I even trained our intern myself.”
Zhenya notes that in a very short time at Jeffrey's Coffee he was taught to do everything necessary: grind beans into tablets for the coffee machine, whip milk froth and mix drinks. He needed these basic skills in his second job, at Surf Coffee, where the requirements were stricter and he had to master how to set up an espresso machine.
Vlad also learned by doing: in the first six shifts, he had to not only learn how to prepare hot and cold drinks, but also remember the history of coffee, as well as the history, mission and principles.
Lisa also notes that she immediately immersed herself in the work atmosphere. On the first day of the internship, she was already standing at the counter and announcing the names of the finished drinks to the guests. At the same time, experienced colleagues taught her how to make coffee. The heroine explains that this does not happen in all coffee shops:
“A friend worked at Doubleby and trained for a whole month before she was released to visitors. If I studied in some kind of terrarium, and then they let me into the hall, I would be scared.”
Secrets of mastery
The guys explain that even though the coffee is brewed in a coffee machine, the quality of the finished drink depends entirely on the skill of the barista. “A person from the street cannot walk in, press a couple of buttons and make the perfect coffee,” Lisa is convinced.
“The quality of the equipment is important when preparing a drink, but without a person, the coffee machine will not perform at its best,” notes Vlad. “The barista should always monitor the correct grinding, the pouring of the shots, how the milk is aerated, that is, saturated with air during whipping: so that the foam is glossy, without bubbles.”
According to Nastya, the coffee machine needs to be adjusted every day, because overnight due to temperature changes everything goes wrong.
“When you come on shift, you first clean the car with the first coffee tablet, because at night it is washed with chemicals. Then you set it up to get the perfect espresso: you choose the gram and brewing time. Moreover, accuracy is important: if you cook for 24 rather than 23 seconds, this is already a huge difference. I had to take 5-6 shots of espresso at different settings, try to see if it was bitter or sour, and gradually figure out the right proportion. How to cook it also depends on the type of grain.”
Lisa adds that an important component of mastery is an excellent knowledge of recipes. And also the ability to fulfill the individual wishes of guests:
“It was not uncommon for guests to request that their coffee be made hotter or colder than usual. To do this, you need to use a special handle on the coffee machine, which can be set to any temperature.”
Zhenya tells how he discovered a peculiarity of his receptors at work:
“Once I was asked to make espresso, I prepared it in a coffee machine that I had recently set up. The guest tasted it and said: “What type of grain is this? If I didn’t know it was coffee, I would think that they squeezed lemon juice into my cup! “ I reconfigured the machine, made the coffee again and tried it - absolutely normal. Just in case, I gave it to a colleague to try; she winced at the acid.
It turned out that I have low acidity: the receptors work differently, and what is normal for me is unbearably sour for others. Since then, I always let my partners try espresso and check its taste.”
Work VS study
Unlike freelancing and remote work, barista work requires a regular schedule, so combining it with being a student is not easy.
Nastya and Zhenya quit because they were unable to combine shifts at a coffee shop with couples. Before the start of the next module, the guys saw the schedule and realized that there was not enough time to work. Although at first it was possible to take fewer shifts and have time to study, and management was cooperative. “I’m still surprised how I managed to combine work with parties. Sometimes, after a shift, I would immediately go party all night, and in the morning I would go to school,” recalls Zhenya.
However, such work is not always an obstacle to studying. Lisa didn’t quit because of the institute: “Starbucks is quite suitable for part-time work, even while studying. During heavy workloads at the university, it was possible to take at least 2 shifts a week. Perhaps the last thing I could leave because of was combining it with my studies.” The girl left the coffee shop because she was tired of monotonous work and did not see development - she did not want to build a career and become a manager or manager.
Vlad also admits that he has a convenient schedule, because you can choose shifts. “The coffee shop is conveniently located, halfway between the university and home: I’ll finish my studies and go straight to work. Of course, sometimes it is difficult. Then I sleep for four hours and sleep in class. But everything can be done if you set priorities correctly and adapt to changing circumstances. The coffee shop’s schedule is flexible, but you should be flexible too.” The student successfully combines work and couples, so he has already been promoted to coffee shop manager.
Interesting acquaintances
The baristas do not hide that working in a coffee shop gave them pleasant acquaintances and even friendships.
“We had such a great team that my shift ended at three o’clock in the afternoon, but I left home at seven o’clock in the evening. I just stayed behind the counter and chatted with the girls, and also filled in when someone went out to smoke or have lunch,” says Nastya
My wife also has something to remember: “When we were all cleaning up together after the coffee shop closed, a comedy film could have been made about us. We suffered such nonsense! They joked endlessly, made faces, turned on their music at full volume and danced.”
Interesting acquaintances are not only colleagues, but also regular guests. Nastya talked about one “very special” client who came first in the morning because he worked in the neighboring building - the Lukoil office. The heroine suggests that it was “some very serious boss.” He always needed to make coffee in a special way.
“He carefully controlled how much espresso you poured him, then the same with hot water - he said when it was enough. And at the same time he filled his pipe with tobacco. That’s what we called him – “the man with the pipe.” The picky guest left very good tips, including on Nastya’s last shift.
I made a sign saying that today is my last day. And he gave me a thousand rubles with the words: “Take it away, otherwise they’ll steal it from here.” And spend it on yourself. But not a tattoo." And before that, for two months I had a sign there that said “For a tattoo”
Zhenya also encountered the quirks of regular guests. A group of office workers often came for coffee with rackets, because there were ping-pong tables not far from the coffee shop. “ One day they once again came with rackets and asked to leave these rackets with us. They said the management sees them going out for a break with these rackets and curses. As a result, they came, took rackets, played, and returned them. Then we ordered coffee and went to the office. And they stopped picking on them at work . ”
The young man says that he even formed friendships with frequent guests. Visitors could chat with the barista and exchange phone numbers, so that they could then come exactly during the shifts of a specific employee. And it happened that such devoted guests helped in a difficult situation. “Once I had to go on shift when I had severe health problems. I woke up with a temperature of 34, and it was on that day that such a crowd came that during the morning shift I completed the plan that we usually carried out all day! I wrote to a regular guest and asked her to come sit in the coffee shop and make sure I was okay, because I was afraid I would faint. And she came."
Sometimes guests show not only friendly, but also romantic interest, Lisa adds. This story happened to her: “Some guy noticed me and came with a gift - a huge bag of sweets. But I wasn’t on shift, and my colleagues didn’t think to take the candy to give to me or eat it themselves. They later said that the guy was upset, and at that moment a group of many children came to the coffee shop, and he gave them all the candy. I think it was very nice of him ».
Corporate ethics: first name and no politics
At Surf Coffee, according to Zhenya, there is a special corporate “trick” - the baristas address guests who are around their age on a first-name basis: “Hello, how are you doing, what’s up?” But not all guests like this: “Once a girl came and went outside waiting for coffee. I shout to her: “your cappuccino is ready!” And in response, she began to be indignant, saying that we are not friends, but a barista and a client, so it is necessary to show respect to her and “not be rude.” I corrected myself and apologized. But a couple of days later she came again, and another barista addressed her as “you” and again caused hysterics. The third time she came with a friend and explained to her that our coffee is delicious, but the baristas are extremely uncultured and are rude all the time.”
Lisa admits that it took her a long time to get used to the fact that the word “customers” is prohibited at Starbucks, and visitors can only be called guests. And it is recommended to communicate with them “as with friends”: “A guest comes to you after the theater - you should make him coffee and at the same time tell him what production you recently went to, and ask the designer about modern trends.”
The only thing is that it is strictly forbidden to talk about politics, sex and religion, or to touch on these topics in any way. Even if a person asks to sign “Navalny” on a cup, we cannot do this, this is already politics
Foreigners
Nastya worked in a coffee shop during the World Cup, and that summer left her with vivid impressions. She recalls that foreign fans sometimes stayed for two or three hours to talk to the coffee shop staff: “Crowds of foreigners came, and everyone was interested in chatting with us because we knew English well. Naturally, we showed them the way and helped them call a taxi.”
Lisa shared a story about a girl from Canada who rated the Russian Starbucks higher than the Canadian one. The barista was very surprised by this. And Arab tourists, according to the student, always asked for mocha with white chocolate, which is not on the menu. “As soon as they came in, we were already exchanging glances with another barista and silently saying to each other: “Now there will be a white mocha.” And then they explained for a long time that we didn’t have it. But they looked at us and stubbornly did not understand,” said the heroine.
The girl also recalled an unusual purchase by foreigners: “Early in the morning, a company of several Asian tourists came to us, but instead of coffee, they bought all our merchandise: cups and thermoses. There weren't enough goods on display; we had to bring them from the warehouse. We stood and spent an hour wrapping everything in gift wrapping; these are souvenirs, after all. The first check in the morning came out for fifteen thousand. The manager was happy and joked that we don’t have to work anymore today—the plan for the day was fulfilled.”
The whims of guests
Vlad says that baristas often have to deal with the incomprehensible whims of visitors, and this part of the job is the most stressful. “I remember a guest came, took a drink, paid and left. And half an hour later she returned and demanded a check from us. Initially, she didn’t take the check, and we, of course, threw it away. I had to print a copy, but for some unknown reason it didn’t fit. As a result, the guest stood for half an hour and demanded that same check from us. But don’t go looking for it in the trash can! She was furious and accused us of all our sins,” says the student. “Besides, every day they ask for ice cream, Coca-Cola, chewing gum, wet wipes, and we don’t have all this on sale. But the guests look as if we are really selling all this, but we are specifically hiding it from them,” adds Vlad.
In Nastya’s experience, picky guests simply asked for coffee to be made according to a modified recipe and did not cause much trouble. True, they might amuse the barista:
We have a meme about such clients: a man comes to a coffee shop and says: can I have decaffeinated coffee with lactose-free milk, and not too hot? And the barista asks: maybe I should just pour you a glass of water?
Lisa remembers the couples in love who came to the cafe. In dating, she says, "issues of equality and feminism often come up," and in her experience, this has led to controversy. “The guy placed an order and was going to pay for himself and his companion. Then a life-and-death struggle began at the cash register: who would be the first to bring a card or phone to the terminal. The whole line was watching this confrontation, and I couldn’t figure out whether to call the manager to split the check or not.”
“Also, sometimes arrogant people would come and throw a tantrum, not paying attention to the long line of other visitors. You see, the coffee they made him wasn’t hot enough - and I can’t even touch it with my hand, it’s so hot!” — Zhenya comments on the capricious guests.
Coffee habits
The characters admit that when they started working as baristas, their own coffee tastes and habits changed noticeably. So, Nastya learned new types of coffee. “Before working, I didn’t know what a flat white was. And now I love it: it’s strong, but at the same time milky,” says the girl. Nastya also became more attentive. Now, when she goes for coffee herself, she watches in line how the barista prepares drinks, and understands which coffee she should order from him and which not.
Oddly enough, some baristas prefer tea. “I am a coffee soul and always have been. But I have colleagues who don’t like coffee at all; they drink tea during their shifts, and setting up espresso in the morning is pure hell for them,” says Nastya.
Zhenya is one of these baristas. He became addicted to coffee several years ago, often drinking cappuccinos and lattes, and at eighteen he was diagnosed with lactose intolerance. “This is when the enzymes can no longer process this type of sugar and all dairy is off-limits. Usually this is discovered around the age of 35-40, but for me it happened at eighteen. I don’t drink vegan milk at all either—I’m allergic to soy,” he says. But with coffee without milk, things are not so simple either: Zhenya drank too much strong coffee, and now coffee makes him very anxious. Therefore, I had to abandon it.
“Most often, baristas are coffee fans, which is why they go to a coffee shop. However, it also happens that people don’t like coffee, but they calmly tell guests about the types, regions and brewing methods,” notes Vlad. The hero himself admits that he began to drink much more coffee at work, “sometimes a liter a day,” but on weekends he prefers water and tea. Previously, Vlad didn’t think much about the quality of coffee and roasts. Now he has favorites, for example, Guatemala, brewed in a French press, and Kenya, brewed in an Aeropress.
Lisa admits that even Americano used to be too strong for her, so she drank lattes and cappuccinos. But at Starbucks, before each shift, coffee ceremonies take place - baristas gather and try one of the varieties of espresso. Each barista has his own coffee passport, in which you need to note the coffee from which regions you try. “We wrote it down in our passports and then compared our impressions. The first month you notice only the aroma of earth, and then you feel citrus, berries, and chocolate. Like a sommelier who can determine the year, region and name from one sip of wine,” compares Lisa. After leaving Starbucks, sweet drinks with lots of syrups returned to the heroine’s life. It seems to Lisa that even sophisticated coffee experts secretly drop into the “Everything for 60” coffee shop, because tastes depend on their mood: “Sometimes you want to indulge in raf, and sometimes order an espresso and feel the taste of the beans, touch this gourmet culture.”
Advice for future baristas
Nastya recommends taking into account that working as a barista is harmful to your health. “Trying 5-6 shots of espresso every morning is a strain on the heart, blood vessels and blood pressure.” You also need to understand that guests are different. “On Chistye Prudy, homeless people came and stole our tips from the glass. And it’s just that capricious, scandalous people or just people in a bad mood often come.”
And you, as an employee of the service sector, are obliged to create a good mood. Even though you could cry all night or be in a very bad emotional state, you still need to stand and smile
According to Nastya, the job of a barista is suitable for those who like to communicate with people. “Barista and bartender are the two most sociable and fun professions. I would love to also work as a bartender,” the student shares.
Zhenya advises setting aside expectations that the work will be extremely easy: “It’s very energy-intensive. I had shifts in a row: I returned home at twelve, went to bed at one in the morning, and got up back to work at seven. There is no need to tire yourself out and work non-stop. It's important to give yourself rest. Not only in barista, but in any profession.”
Vlad notes that it is necessary to be emotionally stable and not lose your temper when bosses or clients behave unpleasantly.
Lisa’s advice is to decide on your goal and focus on it when choosing a place to work, because coffee shops are very different. “In some places you will undergo in-depth training and professionally distinguish between types of coffee and types of drinks, and in others you will learn all this quite superficially, but you will go to work almost immediately.”
Text: Irina Ivanova Editor: Anastasia Larionova Photos: Sonya Osadchenko, Anastasia Kirova, Alena Velikanova. Photo by Vlad Bazykin - from the hero’s personal archive
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