A value-driven approach to transportation excellence is different from a cost-driven approach. It puts strategy, vision and perceived benefits first. It starts with process followed by implementation and is underpinned by a holistic partnership with transport providers and logistics partners. The goal? A desired outcome is to bring about a responsive, highly synchronised, collaborative transportation strategy that extends visibility to customers, suppliers and carriers. The term ‘professional barista’ simply did not exist in coffee 30 years ago. This role in the industry was built in no small part by large coffee retailers who brought the professional barista to the masses, and baristas now grace our cafes on a daily basis. Which means that if you want to be a barista, you’re going to have to do a little more than know how to brew a French press. Most students and young people work in retail and bars while they study for their qualifications. It’s easy money, a great way to learn some skills and get some information on your CV. There are plenty of routes to go down to train as a barista so you can work in some of the finest Coffee Shop NYC.
Baristas get to where they are through a variety of channels. Some start in a coffee shop with no certification, and others start with a course. There are numerous barista certification programs out there, and nowadays, many of the larger specialty coffee companies even run their own courses
Taking brewing classes shows initiative to a prospective employer, but generally most people land their first coffee job before they’re really proficient on a commercial espresso machine. Typically, someone with no bar experience would start by working the register or expediting, and train until they’re consistently and efficiently making quality drinks. That’s the best-case scenario, at least. In a good coffee shop, even experienced baristas need to pass a certification or prove they can make drinks to a certain standard before they get bar shifts.
What makes a good barista?
A love for coffee and a decent palate, because a barista needs to taste the coffee and adjust brewing recipes as required. The ability to focus on making great drinks quickly and the capacity to spend hours on their feet without showing strain. Also, the usual suspects that contribute to a successful career — work ethic, attention to detail, communication skills, and professionalism. Making espresso is an art and a science, and a barista needs to understand the volatility of their ingredients. The best analogy I can think of is baking bread — with practice, a baker’s instincts tell her when to add a little more flour or water to the dough and how to know when a loaf is fully cooked. A barista needs to understand the variables that affect espresso, pay close attention to how the shot looks and tastes, and make adjustments and modifications as they go.