From start to finish
Barista is not just people who “officiate” to make coffee in the coffee shop. More than that, they are artists.
SO it seems legitimate if we, or me, saying that being a barista is not easy task so easy to reverse the hands. It is also not an easy job even though they do as seems to be simple. In many of the dictionary language, the notion of a barista is someone who prepares and presents kopi - kopi a few shots of espresso. Although the term barista to people who prepares coffee, but technically a barista is someone who's been trained in professional to make espresso, plus have the expertise to mix kopi - kopi that involves various mix and the kind of a latte or cappuccino.
The etymology, said barista from Italian, which means a bartender, namely those who presents all kinds of drinks, not just coffee. However, over the changing times and in the coffee to the United States and Europe, said it later adopted to which we now know. While in Italy alone, a barista is often called with baristi (for men) or bariste (for women).
Generally, a barista was working in the shops, bars, coffee or coffee shop and normally operate machines espresso commercial that tends to be complicated. Their duty is to measure how much the temperature and pressure is necessary to make espresso—terutama because the espresso beverage known as the ‘It's quite complicated’ so as to make espresso by hand was considered as the work of skills.
The baristas also makes and prepare some drinks. who uses a mixture of milk, whether it's a cappuccino, latte or variations of both. Present the kopi - kopi of this kind was not the job just mencampurkan-susu-ke dalam-espresso, but requires skills and skills plus to mix : whether the should be di-froth plain, in-steam or di-foam before finally perfect touch in that drink with that now you know with a latte art.
Out for espresso and minuman - minuman, a barista a skilled are also required to have a good knowledge about the whole process of coffee in order to prepare a cup of coffee we don't be forgotten by the customer. Because it's not funny, ' if we ask “single origin, which was brewed today?” but answered “single origin Aeropress, V60 (or the names of the manual brewer other)” by the barista.
Hence, to be a barista necessary training for training, in fact rarely do they follow classes and training baristas for years before “consecrated” with the title of experts or expert in the field of mixing coffee called a barista.
Barista is a work whose job it is to do and serving coffee based on espresso to the customer said “barista” is the language of Italy which means “bartender”, and a barista is the position. The position of Barista in an outlet is the spearhead for us to share about the pleasure of a cup of coffee and the meaning of friendship.
And the espresso is not just a coffee, because the espresso is the peak of pleasure and perfection of the coffee. How not to make a cup of espresso, a Barista is being sued for not just rely on the espresso (TUA People behind the Machine) that we know there are the espresso only push the button then everything was so, but more than that a Barista to be able to make adjustments on behalf of the standard espresso and the uniqueness of the customer.
Adjustment is impossible can be achieved if a Barista is not provided and are taught how about the character of coffee, the espresso, expertise, and also the hours of flying high.Preparing for a shot of espresso involve a number of the process of detailed and complex, ranging from adjusting grinder (a grinder coffee beans) to determine subtle rough her coffee, dosing, levelling, tamping to achieve a flow espresso standards, standard here is not what we define as a shot as much as 25 ml for 20 – 30 seconds, but at best spot of the character of the coffee. Best spot this is in need of the complexity of a Barista.
In Indonesia, opportunity to showcase the skill of the dunker coffee and connoisseurs of coffee always be held every two years of Indonesian Barista Competition (IBC) the race that was held to get barista-barista the national will be the representative of Indonesia in the prestigious in the ASEAN, the Asia Pacific region, until the World, which is World Boxing Council champion (World of Barista. the Championship). The event, proved to have boosted the popularity of the downstream industry perkopian in Indonesia. All the 2011-2014, training baristas, coffeeshop and the barista are increasingly becoming a lifestyle.
With often for the convening of this event, the businessmen in the coffee growing, they make a coffeeshop, or roastery the quality of coffee is very good.
The point is the owner of the coffeeshop have started to learn more about how to make a good coffee with raw materials quality, so business of coffee in the future will keep on getting brighter. (Justin Haryanto).
Espresso a coffee that the most powerful levels of the coffee (very strong). Espresso is an extract of the coffee is, without the mix. It's a definite bitter, with a viscosity it depends on the coffee beans that are used. Espresso, consumed in a small cup.
This is he serving coffee a modern popular because it is easy to find, even now presented in the form of instant. Cappucino is basically a coffee milk also give foam.
"Espresso be given milk, given more foam than milk, so a creamy milky the coffee. But the milk at the coffee of balance," said V.I.K.I.?
