The barista's craft: the art of specialty coffee

Among the many professions in the coffee industry, the barista holds a central position. Much more than just a coffee barista, the barista is a true coffee expert, comparable to a sommelier in the world of wine. The barista is often the consumer's gateway to specialty coffee, and his or her importance within a coffee-shop is well worth an article just for him or her!

What is a barista?

Originating in Italy, the term "barista" has evolved considerably over time. While in Italy it traditionally refers to all bartenders, its meaning has been transformed in France, as in the rest of the world, with the emergence of specialty coffee.
Today, the barista is a true coffee specialist, whose expertise goes far beyond simple service. They work mainly in coffee shops, and are responsible for preparing and serving coffee-based drinks and their derivatives. Like the "barman" and "bartender" who specialize in cocktails and alcoholic beverages, the barista is the undisputed coffee expert.

Barista, the sommelier of coffee?

To imagine the importance of the barista in a coffee-shop, you could compare him or her to the sommelier in a wine shop. But unlike the sommelier who serves the wine as bottled, the barista is involved in the creation of the drink.
Each cup of coffee requires meticulous preparation, carried out on demand, to guarantee the customer a genuine coffee experience. The barista masters numerous extraction methods, from espresso to Slow Coffee like the V60 or Aeropress.

Barista qualities

Limitless curiosity

Coffee is a relatively young beverage compared to wine or tea, and its world is constantly evolving. A good barista is characterized by intellectual curiosity and a willingness to learn.
Harvesting, fermentation and preparation techniques are constantly evolving, and the best baristas are always on the lookout for innovations, constantly experimenting with new recipes and techniques.

Exemplary precision

Meticulousness is an essential quality in this profession. Specialty coffee is distinguished by its attention to detail: coffee is weighed to the nearest tenth of a gram, water is measured to the nearest milliliter, and regular tasting of preparations ensures consistent quality throughout the day.

A strong sense of sharing

The barista's job has an important social dimension. In addition to technical preparation, baristas must be able to share their knowledge, interact with customers and pass on their passion. This relational dimension is very important in modern coffee shops, where the barista becomes a true ambassador for the culture of specialty coffee.

The emergence of home baristas

A growing phenomenon

Parallel to the development of specialty coffee, a new movement has emerged: that of the home barista. These coffee enthusiasts seek to reproduce at home the quality of a professional coffee shop.
This phenomenon has particularly developed thanks to social networks like Instagram and YouTube, where a veritable community of enthusiasts share their tips, experiences and photos of their creations.

The home barista's essential equipment

To achieve a level of quality close to that of the professionals, the home barista must be equipped with top-quality equipment. Among the accessories that make up the perfect home barista's kit:

  • A coffee Grinder with precise settings for the ideal Grind Type
  • A digital scale for precise weighing of coffee and water
  • A gooseneck kettle for Slow Coffee
  • Suitable equipment: espresso machine, V60, French Press, or AeroPress
  • Cleaning and maintenance equipment

The difference with professional baristas

While home baristas share the same passion for coffee as professionals, their approach differs significantly. Freed from the constraints of speed and efficiency typical of coffee shops, they can take the time to experiment with different extraction methods, vary coffee origins and perfect their techniques without pressure.
This freedom often allows them to explore the world of coffee and its many possibilities in greater depth.

How to become a barista

Training in the field

Unlike many other professions, there is no specific state diploma for becoming a barista. Training takes place mainly on the job, in coffee shops, where practice and tasting are at the heart of the apprenticeship. This hands-on approach enables you to acquire the fundamental skills of the trade.

Web or free content for training

Today's aspiring baristas have a wealth of resources at their disposal to develop their knowledge. The Internet abounds with free content: videos, articles, blogs and specialized forums.
Some reference books, such as Jonathan Gagné's "The Physics of Filter Coffee", can help you deepen your knowledge.

Ongoing training

For further training, there are specialized vocational courses. These often focus on specific aspects of the trade: extraction techniques, latte art, or coffee knowledge. Although these courses can be costly, they are an excellent way to deepen your skills.

The world of competition

For the most passionate, the barista competitions of the Specialty Coffee Association (SCA), such as the Brewer's Cup, or the Aeropress champion, offer a unique forum for expression.
Organized in many countries and for different brewing methods, these competitions are veritable laboratories of innovation, where tomorrow's trends are often born.
The barista profession thus combines technical expertise, creativity and interpersonal skills. It's a constantly evolving profession that attracts more and more enthusiasts, contributing to the growth of specialty coffee culture. Whether you're a coffee aficionado looking to expand your knowledge or an aspiring professional, the world of baristas offers many opportunities for learning and fulfillment!