#barista training

[ratta-tat-nat]

7.30.2024

DAY 2:

After yesterday's incidents, I had hoped that today would be a new day, but I was proven wrong. Today, I was supposed to train my trainee on how to work the registers and handle food safely.🥐🥯☕️

Today's training session was frustrating. Five minutes into the session, my trainee wanted to make themselves a drink after I explained that we would be training on registers and food. I informed them that it's best to get a drink or food 10-15 minutes before clocking on for a shift. Despite this, they still made a drink before we began the training.

My trainee is doing a great job greeting customers with a warm smile at the registers. They struggled to find certain buttons, sometimes even missing the one they needed to press. With some practice, my trainee will become more comfortable with ringing up orders.

When it comes to handling food, I cannot stress enough how many times I have told my trainee not to touch her face. Despite my repeated instructions, my trainee continues to grab food with tongs, risking dropping it. They seem to lack the effort to improve, and even after repeated corrections, they still ask if they are doing something wrong. To add to the frustration, they ended up burning themselves not just once, but TWICE🔥

I am starting to question my abilities as a barista trainer. 🥲

[thedelhiproject]

Who Should Make Cold Brew?

Stepping into the role of a barista comes with its set of challenges and responsibilities, especially when it comes to mastering the craft of cold brew coffee. For those new to the profession, understanding the process and scheduling of cold brew preparation is essential.

Role and Responsibility in Cold Brew Preparation Typically, the task of preparing cold brew in a coffee shop setting falls to any available team member, often designated as a customer support role. However, flexibility is key, and in many cases, anyone from the front-of-house staff, including baristas managing the register, can undertake this task. During busy periods or staffing shortages, a shift supervisor (SSV) might step in to handle the preparation to ensure continuity and availability of cold brew.

Daily Preparation Routine Cold brew coffee is renowned for its smooth flavor and refreshing qualities, particularly popular during warmer months or in regions with milder climates. Because of its popularity, it is crucial to maintain a regular preparation schedule. Most coffee shops prepare cold brew daily to keep up with demand and ensure the freshest taste. The typical routine involves brewing a batch in the midday which then finishes steeping by the next morning. This cycle allows for a continuous supply, avoiding shortages during peak hours.

Quantity and Storage In a standard coffee shop, preparing sufficient quantities of cold brew is vital to meet daily consumer demand. Depending on the size of the establishment and customer traffic, a batch might range from several liters to multiple kegs. For example, a typical store might produce six kegs of cold brew, sufficient for about a day or a day and a half of sales. This quantity ensures that there is enough cold brew ready for immediate service, with minimal downtime for customers.

Cleaning and Maintenance An often overlooked but critical aspect of cold brew preparation is the cleaning and maintenance of brewing equipment. After each batch, it is essential to thoroughly clean the canisters and other equipment to prevent contamination and ensure the highest quality brew. This cleaning usually occurs after the morning batch has been kegged and before the new batch is started, setting a standard of cleanliness and efficiency.

[thecoffeetongue]

New Post has been published on

New Post has been published on https://coffeetongue.com/the_rise_of_specialty_coffee_shops_how_third_wave_coffee_is_changing_the_industry/

The Rise of Specialty Coffee Shops: How Third Wave Coffee is Changing the Industry

   Coffee has come a long way since the days of instant and drip-brew. In recent years, a new movement has emerged in the world of coffee, known as third-wave coffee. This movement is characterized by a focus on quality and sustainability, and it has brought about a resurgence in the popularity of specialty coffee shops. In this article, we’ll explore the rise of specialty coffee shops and how third-wave coffee is changing the industry. We’ll examine the history of specialty coffee, the defining characteristics of third-wave coffee, and the role of specialty coffee shops in this movement. We’ll also discuss the impact of third-wave coffee on the coffee industry and other industries, as well as the challenges and opportunities facing specialty coffee shops.

  The History of Specialty Coffee

A. The first wave of coffee can be traced back to the early 1900s when coffee became widely available to consumers through mass production and marketing. This wave was characterized by the rise of instant coffee and the proliferation of coffee chains such as Dunkin’ Donuts and Starbucks. The focus was on making coffee readily accessible and convenient for consumers.

B. The second wave of coffee began in the 1960s and lasted until the early 2000s. This wave was characterized by a focus on the quality of coffee and the emergence of specialty coffee shops. During this time, coffee became more than just a commodity, and consumers began to pay attention to the origin, roast, and flavor of their coffee. This wave also saw the popularization of espresso-based drinks and latte art.

C. The emergence of specialty coffee can be traced back to the 1980s when a group of coffee enthusiasts began to focus on sourcing and roasting high-quality beans. This movement was driven by a desire to showcase the unique flavors and characteristics of different coffee beans. Specialty coffee shops began to open up, offering customers a more personalized coffee experience. The emergence of the internet and the ability to source beans from around the world further fueled the growth of specialty coffee. Today, specialty coffee has become a global phenomenon, with coffee lovers seeking out the best roasters and beans from around the world.

  The Third Wave of Coffee

The third wave of coffee is a movement that emerged in the early 2000s and is characterized by a focus on quality, sustainability, and a more artisanal approach to coffee.

A. Definition of third-wave coffee is a movement that seeks to elevate coffee to an artisanal food, much like wine or craft beer. It focuses on the origin and processing of the beans, the roasting process, and the brewing techniques used to prepare the coffee. Third-wave coffee also emphasizes the importance of sustainability, fair trade practices, and the relationship between the coffee grower and the consumer.

B. Characteristics of third-wave coffee One of the defining characteristics of third-wave coffee is the emphasis on the quality of the coffee. Third-wave coffee shops will often only serve single-origin coffee, which means that the beans are sourced from a single farm or region and are not blended with beans from other sources. This allows customers to taste the unique flavors and characteristics of different beans.

Another characteristic of third-wave coffee is the focus on the brewing process. Third-wave coffee shops will often use alternative brewing methods, such as pour-over, siphon, or cold brew, to extract the flavors of the beans. This approach requires more time and attention to detail but results in a more nuanced and flavorful cup of coffee.

C. The focus on quality and sustainability The third wave of coffee places a strong emphasis on quality and sustainability. Coffee roasters and shops will often source their beans directly from small, independent growers who use sustainable and ethical practices. This allows the growers to receive a fair price for their beans and ensures that the coffee is of the highest quality.

The third wave of coffee also emphasizes the importance of environmental sustainability. Roasters and shops will often use compostable or recyclable packaging, and they may have a focus on reducing waste and energy use. This sustainability focus helps to ensure that the coffee industry is not only producing high-quality coffee but is also doing so in a way that is ethical and responsible.

  Specialty Coffee Shops

Specialty coffee shops are an essential component of the third wave of coffee. These shops offer customers a more personalized and elevated coffee experience and play a vital role in the growth and popularity of third-wave coffee.

A. The growth of specialty coffee shops have seen significant growth in recent years, with consumers increasingly seeking out high-quality coffee and a unique coffee shop experience. These shops often offer a more relaxed and intimate atmosphere than traditional coffee chains, and they may serve a range of alternative drinks and food items, such as matcha or artisanal pastries.

Many specialty coffee shops also have a focus on community and may host events or provide a space for customers to work or socialize. This focus on community helps to create a loyal customer base and can contribute to the success of the shop.

B. The importance of the coffee shop experience Specialty coffee shops offer customers a more personalized and elevated coffee experience than traditional coffee chains. The atmosphere of the shop, the quality of the coffee, and the interactions with the barista all contribute to this experience.

Specialty coffee shops will often have a focus on customer service, with baristas who are knowledgeable about the coffee and brewing methods and who can provide recommendations based on the customer’s preferences. This personalized approach helps to create a unique and memorable coffee shop experience that customers are more likely to return to.

C. The role of the barista is a crucial component of the specialty coffee shop experience. Baristas are often highly trained and knowledgeable about the coffee and brewing methods used in the shop. They play a vital role in ensuring that the coffee is prepared correctly and that the customer has a positive experience.

In addition to brewing and serving coffee, baristas may also educate customers about the origin and characteristics of the beans used in the shop, and they may provide recommendations on brewing methods or other drinks. The barista’s expertise and passion for coffee can help to create a welcoming and knowledgeable environment in the coffee shop, contributing to its success.

  Third Wave Coffee and the Industry

The third wave of coffee has had a significant impact on the coffee industry, as well as on other industries that are closely related to coffee. This section will explore the influence of third-wave coffee and the challenges and opportunities facing third-wave coffee shops.

A. The impact of third-wave coffee on the coffee industry The rise of third-wave coffee has disrupted the traditional coffee industry, which has long focused on low-cost, high-volume production. Third-wave coffee has instead prioritized quality and sustainability, leading to a shift in consumer preferences and a demand for higher-quality coffee.

This shift has led to the growth of specialty coffee shops and the emergence of artisanal coffee roasters. It has also led to a greater focus on direct trade and ethical sourcing practices, with coffee producers and consumers alike becoming more aware of the environmental and social impacts of coffee production.

B. The influence of third-wave coffee on other industries The influence of third-wave coffee extends beyond the coffee industry, as other industries have taken note of the success of specialty coffee shops and the importance of the customer experience. Restaurants, bars, and hotels have all started to place greater emphasis on the quality of their coffee offerings and the training of their staff.

In addition, third-wave coffee has also influenced the design and architecture of coffee shops, with many shops opting for a minimalist and modern aesthetic that prioritizes natural materials and an open layout. This design trend has spilled over into other industries, such as retail and hospitality, where the focus on creating an immersive and memorable customer experience has become increasingly important.

C. The challenges and opportunities facing third-wave coffee shops While the growth of third-wave coffee has been significant, there are also challenges facing specialty coffee shops. One of the main challenges is the high cost of quality beans and the need for skilled labor, which can make it difficult for small coffee shops to compete with larger chains.

However, there are also opportunities for specialty coffee shops to differentiate themselves from traditional coffee chains by offering a more unique and personalized customer experience. Shops can also take advantage of the growing demand for sustainable and ethically sourced coffee and can differentiate themselves by sourcing from independent growers and using environmentally friendly packaging.

Overall, the rise of third-wave coffee has disrupted the coffee industry and has led to a greater emphasis on quality, sustainability, and the customer experience. While there are challenges facing specialty coffee shops, there are also opportunities for these shops to continue to differentiate themselves and grow in the coming years.

  Conclusion

The rise of third-wave coffee has brought about significant changes in the coffee industry, with a greater emphasis on quality, sustainability, and the customer experience. Specialty coffee shops have emerged as a key player in this shift, providing consumers with unique and personalized coffee experiences.

Despite the challenges facing specialty coffee shops, the continued growth of third-wave coffee and the influence it has on other industries are promising signs for the future. As consumers become increasingly aware of the environmental and social impacts of coffee production, the demand for sustainable and ethically sourced coffee is likely to continue to grow.

It is important to support specialty coffee shops that prioritize sustainability and ethical sourcing practices, as well as independent coffee growers who are working to produce high-quality, environmentally friendly coffee. By doing so, we can contribute to a more sustainable and equitable coffee industry and enjoy a delicious and unique coffee experience at the same time.

In conclusion, the rise of third-wave coffee has transformed the coffee industry, and the continued growth and influence of specialty coffee shops are signs of a promising future for coffee lovers everywhere.

[caswizard]

some of my fav medias ever

[soulmvtes]

i am a shy girl until a stranger starts talking to me

[ringneckedpheasant]

love & light to my coworkers but I’m getting so tired of them complaining about customer interactions & expecting me to commiserate when they’re the ones screwing up or being incredibly reactive to every annoyance. like today one of them was going off abt this person who asked for a hot chocolate made w/ water because they were lactose intolerant & acting like this person was stupid because ~obviously our mocha sauce has dairy in it because it’s milk chocolate~ even though it’s literally just sugar & cocoa powder & every time I’ve heard her tell a customer it’s milk chocolate I’ve corrected her & said it’s a semi-sweet & it just Keeps Happening

or like. we have this regular who always gets the same thing & it’s a standard drink that everyone should know how to make and make Well; she told me a few weeks ago that no one makes it right besides me; she complained to me Today about the drink someone else made for her yesterday, & that barista understandably had their feelings hurt because they were Right There & she was being kind of rude about it but also. Obviously this woman fucking complained because you didn’t put any sweetener in her cold brew and made it with twice as much water as you were supposed to. my manager was complaining to me abt her too bc she’s done the same thing w them & they were all “I wouldn’t be so mad about it if she would just say what the problem is 🙄” & it’s like. Well. first of all I am literally just following the recipe card & if everyone else was I don’t think she’d be complaining about it & second of all. It is completely unreasonable to expect every customer to know every ingredient that goes in their drink or exactly how it’s made but people can still tell when their usual drink isn’t made right even if they can’t say exactly what the issue is, and Also She Fucking Said It Was Too Watery Why Is That Not Specific Enough For You. Like Why do these people just assume that the customer is automatically in the wrong every single time

[nuks]

time to train to be a barista 💪

[menlove]

the way you'll be having the worst shift of your entire life and corporate will show up for a surprise evaluation like yes sure by all means go ahead and witness my mental breakdown and take notes while you're at it

[midwest-femme]

messing up at work is literally the bane of my existence

[ratta-tat-nat]

7.29.2024

DAY 1:

A while ago, I was promoted to be a barista trainer. Nervous and excited, I thought, what a great way to get out of my comfort zone! After today's training, I am highly concerned. My trainee, God bless her soul, had a series of unfortunate events:

1) I selected a Dark Roast blend to taste, but later found out she does not like Dark Roast coffee. 😬

2) While tasting the coffee and pastry items, she began to choke, catching the attention of my manager and coworkers. 😬

3) I was teaching her where collected trash bags go into the trash cans. I accidentally hit her hand while swinging the trash can lid open 😬

Hopefully, all goes well this week and next week.

[eightyuh]

drink your water too! being dehydrated can worsen burn out as well as other things like stress levels'n negative feelings- so drink yer water! or we'll be very sad!

haha yes i am definitely going to follow this advice thanks anon

[edmarcil]

Abarica Coffee Beans

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[tsnbrainrot]

soooo, i just got a job. finally. as a barista, but still.

[whatimdoing-here]

a lot of my friends aren't local. some family is, but they're fairly busy. one of my great friends who but is amazing with them, asked to take the boys for a day? like wanted to? willingly took my children to go do a bunch of fun stuff for the day. i am so incredibly lucky to have her in my life.

[robotiv]

put my work hat on my bubble tea hello kitty.