Translated from Italian, “Barista” means “a person who works behind the bar.” In fact, a barista is not a bartender. A barista is a specialist in making espresso coffee and drinks based on it, as well as alternative brewing methods. The barista profession originated in Italy, the birthplace of espresso. But thanks to Howard Schultz, the founder of the Starbucks coffee company , it spread throughout the United States and then around the world. This marked the beginning of the second wave of development of the coffee industry. In this article, we will analyze the basic barista skills that can be used to improve the quality of the barista’s work and the coffee shop as a whole. Among them, two groups can be distinguished: theoretical and practical.
It is extremely difficult to give a concise answer to the question “What should a barista know first and foremost?” We have grouped the main skills into seven categories, which we will now discuss in turn.
1. Knowledge about coffee
The first competence of a good barista is his knowledge. Knowledge lays the foundation for a fundamental understanding of the product.
Of the basic knowledge that a barista must possess, three key areas can be identified:
- history of coffee origin
- coffee processing methods and roasting
- taste characteristics of coffee
History of the origin of coffee
Ethiopia is considered the birthplace of coffee. There are several Ethiopian legends about the origin of coffee. According to one legend, the history of coffee begins with the Yemeni sheikh Abd al-Qadir. During his research, the sheikh discovered new medicines. One day, the fruits of the coffee tree came into his field of vision, which marked the beginning of the history of coffee. In 1587, Qadir wrote: “No one can understand the truth until they taste the foamy bliss of coffee.” But at first, coffee was considered only a remedy for headaches and indigestion.
Coffee Processing and Roasting Methods
Coffee processing
Coffee processing is one of the most important stages on the way from the berry to the consumer. Different processing methods reveal the taste differently, take different amounts of time, and require different amounts of effort.
There are three processes used to process a coffee bean. Each has its own variations, in addition to many other, less commonly used processes. The way coffee is processed greatly affects the flavor of the resulting beans. Improperly processed coffee beans can have an unpleasant earthy taste, a moldy or fungal odor due to improper fermentation, or have a poor flavor consistency.
Dry processing (natural)
This is a simple process that allows the coffee cherry to dry. Once the beans have reached the desired moisture content, the pulp is removed. This process is more common in arid climates or where there is equipment that can strictly control the humidity of the environment.
Wet processing (washed)
This process involves using water to remove the outer layer of the coffee cherry to expose the beans.
The berry consists of a bean in the center, a thin layer surrounding the bean called the silverskin, which is surrounded by a shell called the parchment. All of this is wrapped in a sweet layer of gluten called mucilage. Finally, there is the outer shell. During the wet process, this outer layer is removed and then the beans are soaked in water for a period of time that can last up to a week. Since the outer layer has been removed, the mucilage is directly exposed to the water, which begins to dissolve the sugar. This part of the process is called fermentation. The longer the beans are fermented, the more sour they will taste. This can help bring out more fruity and sour flavors. If fermentation is allowed to go on for too long, the beans can become too sour and take on moldy undertones. Once the fermentation process is complete, the coffee bean is thoroughly washed to remove any remaining mucilage.
This method has an advantage over the dry method because immature grains are easier to separate.
Honey processed (semi-washed)
This process is similar to the wet method, except that the beans are not fermented at all. After the outer layer is cleaned, the coffee beans are immediately washed and dried. Depending on how much mucilage remains after washing will determine how sweet and sour the beans will be. Again, this type of process requires a dry climate or equipment that controls the humidity of the environment. Since the mucilage remains in place, the beans must be dried fairly quickly, as the sugars in the mucilage promote rotting and bacterial growth. This process is desirable because it provides a balance between the flavors produced by dry and wet processing.
Coffee roasting
Roasting is the key operation in transforming green coffee beans into aromatic roasted coffee. It is the heart and soul of any coffee production operation. The roasting process creates the aroma and determines the physical properties of the beans.
Coffee roasting is generally defined as the dry heat treatment of green coffee beans. In particular, hot air roasting of coffee beans is a traditional thermal process whose main purpose is to produce roasted coffee with the desired flavor, as well as to obtain a dark color and a brittle, porous texture ready for grinding and extraction.
During roasting, coffee beans are exposed to hot air. The increase in temperature of the product causes extensive chemical reactions, dehydration and profound changes in the microstructure.
Light roast
Light roast coffee can be grassy, like sweet hay. These flavors in brewed coffee can indicate that the beans have been under-roasted. The coffee has been roasted to about the point of “first pop.” First pop is when the beans begin to pop in the roaster. Light roasts usually occur just before, during, or a little after the first pop. Light roasts are usually chosen to highlight the natural flavors of the coffee. This roast does not change the flavor compounds in the bean much.
Medium roast
Next come the medium and medium dark roast stages. These stages are between the first and second crackle points. At this point, the carbon content of the bean increases. The aromatic compounds begin to be released from the bean via steam or burn out of the oils that are pushed to the surface of the coffee bean. Although the flavor will remain virtually unchanged, it will be largely masked by the ongoing caramelization of the sugars in the bean.
Dark roast
Dark roasts are the ones that change the flavor of the coffee bean the most. They usually happen around or after the second crack, when the beans start to pop again. At this stage, the sugars are almost completely caramelized, turning into carbon. Beans at this stage of roasting are characterized by strong bitter, smoky, and burnt notes. They can be problematic for grinders and super-automatic machines, as the high oil content on the surface can clog the grinding mechanisms.
You can read more about coffee roasting and the chemical processes that occur during it in our article ” Coffee Roasting. The Chemistry of the Process and Formation of Taste “.
Taste characteristics of coffee
We are talking about the main taste characteristics and descriptors. To do this, you need to know the geography of coffee well. Due to the climatic conditions of each coffee region, an individual aroma and taste are formed in the bean.
Working with descriptors requires knowledge of terminology and organoleptic skills.
You can read the glossary of terms that are necessary both in the process of choosing beans and in making coffee in the article “ How to choose coffee ”
2. Making espresso
After the theory, it’s time to move on to practice. All the barista skills will be in vain without one thing – making the perfect cup of espresso on a professional horn coffee machine .
Espresso is a drink made from ground coffee beans, which is obtained by pouring hot water at a temperature of 88-95 ºС under a pressure of 8-9 atmospheres through a pressed coffee tablet. You can learn about the effect of water temperature on the extraction process in the article ” Coffee Brewing Temperature “.
Modern espresso machines allow baristas to control extraction parameters, including flow rate and pressure during the extraction process. This allows baristas to accurately deliver specific flavor profiles into the cup.
Making espresso requires a certain amount of technical skill. The role of tamping in making good coffee is often underestimated. Fortunately, tamping is relatively easy to learn. You also need to be able to distribute the coffee particles evenly throughout the basket before you start tamping the puck. Read more about the three tamping rules for creating the perfect puck in our article “ The 3 Rules of Tamping ”.
Depending on the coffee machine you use, you may need additional information about pre-infusion, the effect of pressure and flow rate on flavor profile, etc.
Of course, unless you’re in Italy, not many people order espresso. Much more often, people order espresso-based drinks. A barista should know and be able to make the most popular ones: latte, cappuccino, americano, flat white, raf coffee and macchiato.
Want to learn more about espresso, read our article ” Espresso: crema, extraction and strength of the drink “.
3. Adjusting the grind
The right grind is the secret to a delicious espresso. The beans must be ground strictly before brewing, because the flavors in coffee beans quickly evaporate. You must understand how the degree of grind affects extraction and what is suitable for a particular method of brewing coffee. The finer the grind, the faster the extraction and the larger the surface area of the ground beans, which means the slower the water passes through it.
If your coffee is bitter, use a coarser grain to slow down the extraction and shorten the brewing time.
If your coffee is too acidic, try changing the grind to a finer one.
For information on grinding types, we recommend reading the article “ Types of coffee grinding and brewing methods .”
Coffee grinders suffer from a build-up of coffee oils and particles that collect around the burrs and along the dosing tubes or outlets. These residues add a musty taste to the coffee and make it difficult to dispense the grinds freely and accurately. For this reason, it is the barista’s responsibility to monitor and clean the grinder regularly. Step-by-step instructions for cleaning a coffee grinder are provided in our article ” How to clean a coffee grinder? “
4. Frothing milk
While espresso can be largely left to a machine with automatic water dispensing, milk drinks require more attention.
Espresso with milk and milk foam is a great combination. However, learning how to froth and pour milk into coffee requires a lot of effort and patience. You need to achieve the desired glossy texture and not bring the milk to a boil. The result is affected by everything from the position of the steamer to the speed of pouring. Latte art is a must-have skill for a barista.
There’s a science behind choosing the right milk. It’s well-known that alternative milks are harder to froth and use for latte art. Most coffee shops will have latte art as a standard part of their service. Once you’ve gained some experience, you can experiment with a variety of designs, as far as your imagination goes.
In this area, barista skills are not limited to the ability to properly foam milk. Knowledge of the main components (proteins, fats, carbohydrates) and milk processing methods are important. You can read more about their influence on the quality of foam and the taste of the drink in our article ” How to choose milk for a coffee shop? “
