|By: Iulia Pascanu|
This is not a trick question. The more I think of it, the more I believe it, that the world of coffee making must be laying on the shoulders of a barista.
I believe that because the coffee I am beeing served in a coffee house, I expect it to be good. On the other hand, the manager of the bar expects me to be pleased with the service and come again. If the coffee is not good, I will not do that.
Are you wondering what a barista is and how can you recognise him or her?
1. Well, he or she does not have a specific age or appearance. Nor nationality. In Italy, the country that gave the name of the job, a barista is most likely a man around the age of 40. In America, there are more chances that you find a young lady. But not necessarily.
2. One sure thing is they're susceptible to be found behind the bar-counter, always ready to prepare several varieties of coffee 'expressly for you' - by the way, did you know this was the initial definition of the espresso coffee?
4. A good barista carries out to near-perfection four operations: dosing, tamping, pulling and steaming.
6. A really good barista pays atention both to the quality of the coffee and the presentation.
7. The skilled barista is capable of performing more operations at the same time.
9. A good barista can manage to make a pretty good cup with less sophisticated appliances. Meanless to say, the opposite is not true.
10. A good barista can make a flourishing business out of your modest old cofee-shop. Again, the opposite in not true.
|Food and Drink|