The term barista comes from the Italian and means “bartender”. It does not matter whether it is a pure espresso bar or a cocktail bar. In English-speaking countries and now also in German-speaking countries, the term “barista” has become established for people who work in a café and prepare the drinks there. In a sense, one is a “coffee sommelier”.

The profession of a barista requires a certain amount of knowledge:

• Coffee varieties
• Different roasts and their characteristics
• Preparation methods (portafilter, French press, hand filter…)
• Milk steaming
• Different coffee drinks
• Operation of the equipment
• Maintenance/cleaning of the equipment

Of course, you are not only the operator of the espresso machine, but also an essential part of the flair, as well as the contact person for the guests for special requests or similar concerns, e.g. allergies.
Working quickly but calmly at the same time contributes significantly to the relaxed atmosphere. Of course, solving technical problems and cleaning up are also part of the job.
Deciding which coffee to buy for preparation is also part of the job, because depending on the type of brewing, the requirements for the respective coffee also change, for example, with regard to the degree of roasting. More on this later.