One, an excellent barista should have a good image, a generous demeanor and a clear diction. As one of the most fashionable service industry, this requirement is undoubtedly a must. The image of poor demeanor of the barista will have a negative impact on the creation of the overall consumer atmosphere of the cafe; height is not enough barista standing in the bar may not only affect their work, the external visual effect is not ideal. Second, an excellent barista must be proficient in coffee-related theoretical knowledge, understand the characteristics of common coffee beans. Not only can Brazil, Colombia, Ethiopia, Mannings, Hawaii, Blue Mountain and other more common single product coffee bean characteristics as a matter of familiarity, but also a general grasp of the essence of coffee blending, only then can the daily use of the most espresso blending coffee bean characteristics completely mastered. Third, experts believe that professional baristas must be proficient in commercial semi-automatic coffee machines, as for the use of siphon pots, moka pots, French press pots and other amateur pots to do coffee are just some of the icing on the cake "spices. The way to check if a barista is qualified is simple: let him try to make an espresso in front of a commercial semi-automatic coffee machine. It is important to realize that for a professional coffee shop, a cup of espresso is the source of all the wonderful enjoyment, and is the basis for all the fancy coffees and specialty coffees. Knowledgeable people through such a cup of just a few dozen milliliters of espresso will be able to see through most of the barista's power: aroma, color, oil, taste, sweetness ...... This is really a lot of learning! In proficient espresso (espresso) on the basis of, in order to talk about fancy coffee, self-created specialty coffee. Fourth, a good barista should have a good understanding, in other words, a little "aura". Each kind of coffee beans, jam, juice, and even chocolate, cream, etc. have their own characteristics, how to select from hundreds of kinds of main ingredients and auxiliary materials in the appropriate blend together to create a great flavor, but also not just experience and experience, without a little bit of "enlightenment" is difficult to handle. Fifth, a good barista should have a good sense of service. Some baristas think that their entire workspace is in the small bar, the field service does not care, this is very wrong. Coffee shop is a service-oriented catering industry, a sense of service for the guests at all times, no independent outside service ability of the barista is simply unqualified, do not deserve to enter the industry. In Europe, almost all the cafes, coffee shop baristas are both baristas and field attendants, the two identities are fully integrated and unified. Six, an excellent barista should love their work, full of enthusiasm and vigor, with self-learning, the ability to innovate. A barista who does not have the above qualities can only be considered as a "one day monk, one day clock", his personal professional realm can never be enhanced, his career upward space will not be too large, and in the future to become an excellent store manager, store manager is tantamount to a fool's errand. Platinum Mission Coffee has its own unique culture: baristas like to gather around the bar after work to warmly discuss the topic of coffee, and rush to show off their recent innovations, often competing with each other in a red-hot, lively manner. Seven, a good barista should have at least three years of experience working at the bar. As the saying goes, practice makes perfect, barista is a need to keep practicing to sharpen the line of work. A coffee responsible person has a strange analogy interesting, they believe that half a year has not been into the bar barista is like half a year did not operate on the operating table surgeon, kung fu will be "wasted" to go most of the time, to restore the power to take a long time to pick back up.