A barista is a professional who specializes in making coffee. The barista qualification is divided into three levels: assistant barista, barista and senior barista, with a special professional level qualification certificate. With the development of economy, culture and the popularization of coffee culture, the profession of barista is becoming more and more popular. However, to become a qualified barista, in addition to having the appropriate qualifications, the understanding of coffee and coffee culture, a variety of coffee production process, the mastery of skills is even more critical. In the case of fancy coffee production skills - "pulling flower" technology, the international will be regularly organized competitions.
As a professional barista, identifying the quality of coffee beans is one of the most basic abilities. Generally speaking, to determine the good and bad coffee beans through the look, color, smell, pressure four steps. Look: see whether the shape of the coffee beans is complete, head fruitful; color: bright light green, no spots; smell: fresh coffee beans ask only strong fragrance, and vice versa, tasteless or bad smell; pressure: fresh coffee beans pressure of fresh and crisp, cracked when the fragrance wafted out.
Coffee can be divided into single-item coffee and mixed coffee another kind. Single-origin coffee is ground from a single coffee bean of origin, and is generally consumed without milk or sugar in the pure coffee. Such as the famous Blue Mountain coffee, Brazilian coffee, Italian coffee, Colombian coffee and so on. Blended coffee is coffee that is made from several types of coffee beans in a certain ratio. General coffee blending, in addition to the main coffee beans, but also according to taste and blend 2-3 (up to 6) other types of coffee beans, in order to achieve a balanced taste of the role.
Knowledge about coffee cups. In order to retain the rich flavor of coffee and reduce evaporation, coffee cups should be chosen with a narrower mouth and thicker body. According to the capacity is generally divided into 100 ml, 200 ml and 300 ml three kinds. 100 ml (including the following) of small coffee cups, generally used to hold strong flavor espresso and single serve coffee; 200 ml or so of coffee cups are generally used to drink American-style coffee, because it has enough space for creamer and sugar blending, such as lattes, French milk coffee, etc.; and more than 300 milliliters of mugs or French Ore special milk coffee cups are used for coffees that require a lot of milk proportioning like lattes and Americano mochas.
Pulled coffee is a unique feature of fancy coffee. Coffee floral is a variation on the original cappuccino or latte. The flower pulling originated in Europe and the United States, at that time the flower pulling was a coffee show, showing a very high degree of difficulty and professional skills. It greatly shocked the coffee industry at that time. Everyone was y attracted by the magical and splendid technology of coffee pulling. Until now, every year in the United States "Coffee Fest" will organize "The Millrock Latte art Competition" of the world coffee flower pulling competition, where will gather coffee from all over the world. The Millrock Latte Art Competition is held at Coffee Fest, where the best latte artists from all over the world are gathered to show their innovative patterns and skillful latte art techniques. In the "Word Barista Competition" (WBS), which is known as the Olympics of the coffee world, coffee pulling is an essential specialty for the competitors, and each representative of each country will show his or her excellent pulling skills in the cappuccino program during the competition. Showing their own superb flower pulling skills.
In addition to the above mentioned knowledge, the book also introduces as a professional barista should understand and master the other coffee knowledge, and lists a variety of coffee production recipes and techniques, very practical!