There is such a profession - making coffee. A person who does this professionally is called an interesting word - a barista. The history of the emergence of this profession takes its roots in Italy, the birthplace of espresso. And translated from Italian, barista is a person who works at the bar counter and knows how to correctly and quickly prepare espresso and drinks based on it. In other words, this is a bartender who works not with alcohol, but with coffee.
From Italy, this specialty migrated to the United States in the early 1980s. Thanks to this, coffee culture in this country began its rapid growth. By the way, this profession came to the USA thanks to the founder of the well-known Starbucks coffee chain, Howard Schultz. Inspired by the atmosphere of Italian espresso bars, he decided to bring the philosophy of enjoying coffee to his country. And he did it!
Barista: features of specialization
The name of the profession comes from the Italian word barista, which translates as “a person who works behind a bar.”
The employee’s responsibilities include preparing espresso in compliance with technological rules and taking into account the subtleties of the process at all stages - from the purchase of coffee beans to decoration and creative presentation.
Key Responsibilities
The main tasks of a barista are to prepare drinks in a coffee machine and serve them to customers of the establishment. The specialist's responsibilities include:
- Preparation of drinks. The master needs to know 40 classic recipes, be able to select the proportions of ingredients, determine the degree of grinding and roasting of coffee beans, calculate the water temperature and the time of the extraction process to obtain a rich taste.
- Communication with customers. At the request of a coffee shop visitor, the master is required to tell about the types and brands of beans, explain the intricacies of preparation, and help make a choice. The specialist’s responsibilities include supporting casual conversation and creating a cozy, relaxing atmosphere in the establishment.
- Working with technology. A barista must be able to handle equipment: a coffee machine, coffee grinder, holder, pitcher. The specialist’s responsibilities include cleaning equipment and troubleshooting.
- Carrying out inventory. The employee controls the quantity of remaining products, draws up a purchasing plan, and monitors compliance with the rules for storing ingredients.
- Working with the cash register. The specialist independently carries out settlements with the client.
The barista prepares drinks, interacts with customers and operates the cash register.
The full list of employee responsibilities depends on the characteristics of the establishment. In some coffee shops, the barista additionally prepares tea or dishes according to simple recipes, and acts as a waiter or cleaner.
Experienced craftsmen are often trusted to independently select suppliers of coffee beans and monitor the process of collection, roasting, and grinding.
Qualities, knowledge and skills
To perform his duties, a specialist must:
- be able to operate a coffee machine, holder, pitcher, grinder and other equipment, including correctly selecting the settings for brewing drinks with a rich taste;
- be sociable, non-conflict, maintain a cheerful mood in a coffee shop;
- know the characteristics of varieties, types, brands of coffee, the history of their origin, where the beans grow, differences in taste, subtleties of brewing and extraction;
- be able to froth milk;
- know the basics of client psychology;
- understand the intricacies of recipes, be able to correctly select the proportions of espresso, cream, syrup and other additives to obtain a rich taste;
- know coffee etiquette, including the rules of creative presentation;
- be able to determine the quality of the finished product, focusing on sight, smell, taste and aftertaste;
- have imagination and creative abilities to design a drink;
- know the intricacies and rules of roasting, grinding, storing grains;
- master the creative skills of latte art - drawing on coffee foam with chocolate, cinnamon or milk;
- be able to determine the required water temperature, extraction time, force of compaction of the coffee beans and other parameters for preparing espresso with the desired taste.
To perform your duties, you must be able to operate a coffee machine well and be sociable.
A good coffee maker constantly improves his skills: he studies the intricacies of recipes, reads specialized literature, and develops creative techniques based on personal experience. In the barista profession, the desire of the master to grow and develop is valued.
Differences from a bartender
Representatives of both professions work behind the bar. The main difference between the two is that a bartender specializes in alcoholic drinks, while a barista specializes in brewing espresso. Detailed comparison table:
| Profession | Specialization | Knowledge level | Ingredient Units | Beverage temperature |
| Barista | Espresso and other bean-based drinks | Deep: understanding the intricacies of coffee culture and history is no less important for a master than having practical and creative skills | Grams, milliliters | High |
| Bartender | Alcohol, mainly cocktails | Superficial: practical skills and the taste of ready-made cocktails are valued | Ounces, parts | Low |
In some establishments, 1 employee performs both functions. This practice is common in bars in Italy and other European countries.
Historical background on the profession
Despite the fact that the history of coffee goes back hundreds of years, the barista profession cannot boast of such a long age. It appeared in cafes and restaurants in Russia no more than 30 years ago. And until this time, the drink was brewed in catering establishments, but this was done by any employee who knew how to operate a coffee maker or coffee machine.
The first coffee brewers appeared in the homeland of espresso - Italy. In the early 80s. In the last century, the owner of the American Starbucks café, Howard Schultz, while traveling in Italy, became acquainted with the art of coffee makers, called barista. The origin of this word is associated with 2 Italian ones - bar and ista, which translated means “a person working behind a bar counter”.
Interesting! Is it possible to drink expired coffee?
Returning home, Schultz added a coffee specialist to the staff of his cafes. Gradually, the profession migrated to other coffee shops. Over the years, in similar establishments in Italy and the United States, it has developed that everyone who handles coffee is also responsible for preparing alcoholic beverages.
Rules for making coffee: nuances of work
A barista must be able to brew drinks using a coffee machine. The process consists of:
- Holder preparation. The employee wipes, cleans, dries it, and then warms it up to operating temperature.
- Dosages. The worker fills the holder completely, with a slide. In luxury coffee shops, the specialist uses freshly ground beans from a coffee grinder; in standard coffee shops, an automatic dispenser is used.
- Distributions. The employee gently knocks on the holder so that the coffee beans are evenly mixed, filling the voids, and then levels the surface.
- Forming tablets. The process takes place in 2 stages: first, the worker presses the mass, then shakes off the residue from the filter and repeats the procedure. The employee checks that the tablet is prepared correctly by turning the holder over. It shouldn't fall out.
- Preparing the coffee machine. The specialist sets the necessary settings and warms up the water in the group.
- Extractions. The worker inserts the holder into the coffee machine, immediately turns on the water flow, then places the preheated cup under a stream of hot espresso.
A barista must be able to brew drinks correctly.
After completing the process, the specialist knocks out the used tablet, cleans the equipment of remaining mass particles and returns the holder back to the coffee machine.
Barista equipment in a coffee shop
Skills in working with professional equipment are important for a master. He must not only be able to correctly use devices for making coffee, but also care for them, clean them, change water during operation, and carry out primary maintenance.
Coffee machine
Basic device for making espresso. The master loads a coffee tablet into it, after which he passes hot water under pressure through it, obtaining an aromatic drink at the exit. The taste of the product depends on the ability to correctly configure the coffee machine parameters (temperature, extraction time, compression density, etc.).
Coffee machine is a device for automatically preparing coffee.
Holder
A device into which ground grains are poured. Consists of a holder with a mesh filter. The master inserts the filled holder into the coffee machine group, after which the extraction process begins.
Temper
A press device used to compact coffee tablets. Comes in different diameters. To prepare a high-quality product, a specialist needs a tamper with a smooth, flat surface without dents, irregularities, or chips.
A tamper is a barista tool used to form the correct coffee tablet.
Pitcher
A small metal jug with a spout and handle. Used in the art of latte art - drawing with milk on the surface of coffee foam.
Grinder
Device for grinding coffee beans. It can be manual or automatic. A professional covefarer needs a grinder with the ability to fine-tune the fraction size, mass uniformity, degree of grinding and other parameters on which the taste of espresso depends.
Grinder is a device for grinding grains.
Comparison table by city
A novice barista can easily find a vacancy; the profession is in demand in Russia.
| Moscow | 40 thousand rubles |
| Sochi | 30 thousand rubles |
| St. Petersburg, Vladivostok, Yuzhno-Sakhalinsk | 30 thousand rubles |
| Ekaterinburg, Irkutsk, Blagoveshchensk, Khabarovsk, Tyumen | 28 thousand |
| Krasnodar, Rostov-on-Don, Voronezh, Volgograd, Orenburg, Novosibirsk | 25 thousand |
| Omsk, Kursk, Cherepovets, Kazan, Nizhny Novgorod | 23 thousand |
| Ufa, Bryansk, Yaroslavl, Perm, Saratov, Ivanovo | 20 thousand |
| Samara, Astrakhan, Chita, Penza | 18 thousand |
Find out about salaries in Russia on our website.
As a rule, a barista works with professional coffee machines, which vary in degree of complexity.
At first glance, the work may seem simple. But in reality it requires a lot of skill, training, the ability to adapt to each batch of coffee, and customer preferences.
In addition to preparing espresso, a barista must know how to make a wide range of drinks based on it and understand their distinctive features. There are also specializations known as latte art, in-depth knowledge of coffee and cold drinks based on it, and methods of roasting coffee beans. Return to contents
Coffee extraction
Extraction is the process of extracting substances from ground beans during the brewing process. The finished taste and aroma of coffee depends on its quality and duration. Estimated extraction time:
- for coarse grains - 6-8 minutes;
- medium - 4-6 minutes;
- thin - 1-4 minutes.
The barista controls the time to achieve a rich, balanced taste.
Newcomers to the profession are guided by the standards that are prescribed in professional literature. But over time, they begin to calculate the process time intuitively, relying on their own skills. This is considered one of the creative aspects of specialization.
Pros and cons of being a barista
Barista is a creative profession that involves skill and challenging skills. It has enough advantages, but there are also significant disadvantages:
| Advantages | Flaws |
| Quick learning and employment opportunities without experience | Low salary |
| Opportunity for creative development and improvement in the profession | Increased stress levels |
| Opportunity to open your own business (coffee shop) | Shift work, always on your feet |
Ways to get a profession
Anyone can learn to be a barista from scratch. To do this, you need to use the services of private masters, enroll in courses or engage in self-education using specialized literature. When applying for a job in a coffee shop, training for new employees is at the expense of the employer.
At work
In large chain coffee shops such as Starbucks, Shokoladnitsa or Coffeemania, you can acquire the necessary skills on the job. The training is conducted by a senior specialist and lasts from 1 to 7 days. The employee is introduced to the basics of working with a coffee machine, trained to froth milk and prepare espresso using simple recipes. The beginner acquires further skills in the process of work.
At Shokoladnitsa you can learn the necessary skills.
Training takes place during the internship. In large institutions it is paid.
Some retail chains have their own schools, where new employees are trained separately in specialized programs. This method of obtaining an education is convenient because in the process the student learns not only about the rules of making coffee, but also about the intricacies of working in a particular establishment.
Take training courses
For people without experience and skills, specialized courses are a good start to a career. They are carried out by large companies and individual masters. The duration of the training is from 2-3 days to 1 month or more. There are courses for beginners and experienced coffee makers who want to improve their skills. They study unusual recipes and subtleties that make it possible to turn the process of making coffee into a creative show.
Training courses can be taken:
- from masters giving private lessons;
- in training centers of companies, for example the Russian branch of the European Specialty Coffee Association;
- on online courses via Skype;
- in specialized schools - EBS, ONA.
There are courses for beginners from masters and in training centers.
The cost of training for beginners will be from 4 to 20 thousand or more rubles. It depends on the duration of the course, the qualifications of the master, and the complexity of the program.
Many educational institutions issue specialized certificates, diplomas, and diplomas to graduates.
Academic programs
You can learn basic barista skills at professional universities. The duration of the academic program is 2-6 months. Profession training takes place in such areas of training as hotel and restaurant management, tourism, personnel management, etc.
How to learn to brew coffee?
Anyone can become a professional barista; you just need to have the desire to work in this field. There are four ways to learn skills: on your own, on-the-job training, in courses, and at universities.
You can sign up for barista courses
You can learn on your own by reading various literature about making coffee, watching videos and attending various master classes. In addition to the theoretical part, you need to have a large number of hours of practice. The more practice, the higher the skill.
One of the best ways to learn the art of making coffee is to find an open position at a coffee shop. Typically, professional coffee shops will be happy to train people who are ready to work as baristas for free. One of the main qualities when applying for a job is a pleasant appearance, knowledge of several languages, friendliness and sociability.
It is more effective to immediately get a job as an intern in a cafe
There are also special courses where you can learn to be a professional coffee connoisseur, master the art of making coffee and coffee drinks, and also learn a way to design espresso called latte art. Such courses are quite expensive, since basically everything is carried out in practice using special professional equipment.
There are also special schools and universities for future baristas. Basically, the training will be useful individually and no longer for ordinary workers behind the bar, but for future owners of the company, who must understand all the intricacies of making coffee, as well as finding the necessary equipment and ingredients for a future coffee shop.
Individual training allows you to learn the basics of the profession in record time
Qualifications and prospects
The profession of a barista can be either a temporary part-time job or an occupation for life. The following prospects open up for the specialist:
- development of your own espresso recipes, coffee cards;
- additional income in the form of grants for participation in competitions and competitions;
- career development to a coffee master or coffee chef, who controls all stages of coffee preparation from the purchase of beans to the creative serving of espresso to the visitor;
- conducting courses and master classes to train employees;
- opening your own coffee shop with original recipes;
- obtaining membership in the judging committee at the championships of coffee masters;
- internship in a foreign company;
- publishing original books, collections of creative recipes and articles.
Specialists can develop their own coffee recipes.
Working in a coffee shop helps you acquire skills and connections that will allow you to later start a career as a cook, bartender, or establishment administrator.
How is he different from a bartender?
The first difference is the place of work: for a bartender it is a bar or a nightclub, for a barista it is a coffee shop or restaurant.
The second difference: the bartender prepares a variety of drinks, and the barista prepares coffee drinks (alcohol in these drinks is just one of the ingredients).
Third: there is a difference in contacts with visitors: for a bartender, communication is mandatory, but a barista may sometimes not have direct contact with the client at all.
The fourth difference concerns the depth of “coffee knowledge.” A bartender has enough information about the recipes of basic drinks; a barista must know absolutely everything about coffee, types of drinks, and recipes.
Barista competition
International competitions for the best barista have been held annually since 1999. Prizes are awarded in various categories: in addition to “Barista of the Year,” there are the titles of best roaster, taster, aroma evaluator, and latte art master.
Candidates for participation in the international program are selected at regional and regional competitions. Anyone can sign up for them: for example, in 2020, the winner of the championship in France was the non-professional barista Charlotte Malaval. The work of the contestants is assessed by a specially selected jury consisting of experienced coffee makers who know the subtleties of taste.
More than 400 people take part in the Russian annual championship for the best coffee brewing specialist. The performances of the competitors resemble a creative show: they not only prepare the drink, but also decorate it effectively, and then serve it in accordance with all the subtleties of etiquette. Such events help introduce viewers to coffee culture and attract their interest.
Barista competitions are held annually.
The winner of the coffee maker competition goes on a tour to the international championship. Its rules are quite simple. The master must prepare 12 drinks (3 for each jury member: 4 espresso, 4 cappuccino and 4 hot coffee according to his own recipe). 15 minutes are given for this. The judges determine the winner based on criteria such as taste, smell, creative design of the finished product, as well as compliance with the rules and subtleties of the recipe during the process.
Features of the profession in different countries
In Russia and the CIS countries, working in a coffee shop is most often perceived as a temporary part-time job. 68% of representatives of the profession are girls 18-23 years old. Due to the lack of employees, they serve not only as baristas, but also as cashiers, waitresses, and cleaners. No special knowledge is required from employees: the ability to brew drinks is valued. The length of service of employees is most often short - only 10% of them stay in the coffee shop for 5 or more years.
In European countries, the majority of vacancies in establishments are occupied by men aged 30-40 years. The attitude towards specialization is more responsible: the employee is required not only to be able to brew coffee according to recipes, but also to have comprehensive knowledge about etiquette, culture, the history of drinks, and the subtle differences in their taste.
In European countries, men work in coffee shops.
In European countries, many specialists perceive their work not as a source of income, but as a creative calling or lifestyle. They devote a lot of time to self-education, developing new recipes and technologies. The role of head barista is often performed by the owner of a coffee shop.
In Italy, there are family clans that know the secrets of making coffee drinks. They grow the grains themselves, control the process of collecting, roasting, grinding, delivering to the establishment and brewing according to special recipes.
Average salary
The average salary of a barista in Russia is 30 thousand rubles. per month. It depends on the region, the qualifications of the employee, and the level of the establishment. For example, in Moscow a professional receives from 60 thousand rubles, in St. Petersburg - from 26 thousand, in the Volga region - from 20 thousand rubles.
In the USA and European countries, the hourly wage of a coffee shop employee averages $9-13 per hour. For a 12-hour shift, a specialist earns $108-156.
A significant part of the income comes from tips: depending on the level of the establishment, they can exceed the basic salary by 2-3 times.
Where is Barista coffee sold and its cost?
This is an elite product, so it is created for connoisseurs of good coffee.
- 500 rub. you need to pay for a package of 250 g.
- 1600 - 1700 rub. There are packs of 1 kg of product.
Often this product is on sale.
It is sold in chain stores in the western and central regions of the country:
- In Lenta,
- Magnet,
- Carousels,
- Metro,
- Selgrosse,
- Holiday.
And also in online stores, with delivery throughout Russia.
Advantages and Disadvantages of Specialization
Advantages of the profession:
- the opportunity to join the coffee culture and learn original espresso recipes;
- acquiring new connections and acquaintances, developing social and communication skills;
- Demand - even an employee without experience can easily find an establishment for employment in any city in Russia;
- flexible schedule, the ability to work a 2/2 or 3/3 shift, combining part-time work with study or a second job;
- creative self-realization;
- ease of learning;
- independence - unlike a bartender, a barista is rarely tied to a particular coffee shop or brand;
- ample opportunities to improve the skills of a master and earn additional income;
- free espresso and food provided by the coffee shop.
The disadvantages of specialization include:
- low wages, especially in regions with an undeveloped tipping culture;
- the need to communicate with clients of the establishment, which leads to conflicts and stressful situations;
- long shift - from 12 hours;
- professional deformation - the master’s perception of the taste of coffee is distorted, which reduces the pleasure of espresso and increases the requirements for its quality.
The profession is suitable for sociable, creative, stress-resistant individuals who are interested in preparing drinks, learning the intricacies of recipes and communicating with people.
Job description and responsibilities of a specialist
The duties of a barista are regulated by the job description. He is required to:
- prepare drinks (coffee and alcohol);
- mix ingredients for them;
- select the type of coffee required for a specific recipe;
- service coffee equipment.
The instructions emphasize: a professional barista understands the recipe, the technology of preparing drinks, the peculiarities of their serving, knows the rules of etiquette, and communication with clients.
It is interesting that the requirement to understand coffee equipment applies to the coffee machine, but the ability to work with a cezve is not expected from a barista, although such skills are welcomed by the managers of the enterprises where he works.
You can find interesting recipes for making Turkish coffee by following the link.
“Barista is love,” says the Shokoladnitsa coffee shop chain:
