Things I wish I’d known when I first became a barista

You may have noticed that over the last decade or so, Barista Schools have been popping up all over the place. The coffee industry in Australia has exploded and you only need to google, ‘Barista school near me’ so see how much it has permeated every part of Australia (and around the world). However, in spite of this, there is no official,

• barista coffee school’ handbook in Australia

and so the level and quality of training that budding baristas receive can vary wildly. After 15 years in the industry, I can say this with absolute certainty; for the first 5 years, I had no idea what I was doing! Sure, I was making coffee… I guess, but because I’d been trained on and off by a variety of baristas, not only had I been given conflicting information, but I’d missed some very important details. Here’s some things I know now, that I wish I’d known then about making better coffee and surviving in the coffee industry.

As a young, naïve barista I thought coffee was, well… coffee. I’m ashamed now to look back and think that in those first couple of years, I didn’t even know where coffee came from outside of the cardboard box it arrived in. I think now, that it really pays to know your product. This isn’t just where coffee comes from (though, that’s a great starting point) but whether it’s a single origin or a blend and how it’s roasted. Not only will this make you seem like an expert to the customer who’s asking those extra questions, but it will help you build an appreciation for your coffee and how to get the best out of it! Every bean is different and has something unique to offer so talk to your manager, or even your roaster to become a full bottle on you bean. Finally, if any of this paragraph seemed like it was written in code, consider signing up to a class at a barista school that will teach you the journey of the bean from farm to cup and all those important coffee buzzwords!

Looking back at my first few years as a barista, I realise that I was often taught what to do, but not why. I didn’t understand what was so important about weighing my dose or getting the perfectly level tamp and because I couldn’t see a good reason, I didn’t care. Therefore, tip number one: always ask why. When you ask why you’ll learn the importance of consistency and why it’s essential to make the exact same coffee over and over and over again. It does get repetitive, but the result in the cup will mean that your customers will soon be praising you as a coffee god!

For those who are new to the industry, I’ll tell you one thing right now. People who are caffeinated can be starkly different to their not-caffeinated-in-a-hurry alter ego. Espresso coffee takes time, not a lot (hence the name) but it’s not instant coffee. Although, people do know this, there is something in their barely firing brain that can forget. Customers can be vacant, dismissive and sometimes downright rude and although I’m sure this is true of all people, at least in a café we have a lack of coffee to blame it on. The advice here, is don’t take it personally. As long as you are working efficiently, I can guarantee it is not about you and sometimes there is nothing you can do to make someone happy. All you can do is smile and deliver a kick-ass coffee, as quickly as is practicable.

Finally, and this one is for the newbies and the veterans; never stop learning. The coffee industry is constantly developing, and I promise you, there is always more to discover. So please, practice, attend a class at your local barista school and most importantly, stay humble, it’s just bean water.

Jessie’s Cafe & Roasting Co is home to Barista School Perth: Perth’s most innovative and entertaining Barista School.