The coffee industry, with its rich aromas, complex flavors, and warm community, has a magnetic pull for those who get a taste of its depth. For me, this fascination began in the unlikely setting of my local Starbucks – a place where my high school self sought social belonging and, eventually, where my adult self discovered a passion that would shape my career. This is my story from being a home barista, with a love nurtured by suburban Starbucks dates, to stepping into the commercial coffee world, where every cup of coffee tells a story of craftsmanship and care.
The Awakening
My coffee journey started with a Salted Caramel Mocha from Starbucks – a sugary concoction that was more dessert than coffee, chosen to blend in rather than for the taste. However, as my future husband and I began favoring authentic third-wave coffee shops over Starbucks, sitting in those well-worn chairs, sharing stories and dreams over cups of meticulously crafted coffee, I found myself reluctantly charmed by the world of coffee beyond the frappuccinos and seasonal lattes that originally brought me in.
Those Starbucks dates, each punctuated with a kiss in the parking lot, evolved from sweet, flavored lattes to an appreciation for the pure, unadulterated form of coffee. My husband introduced me to black iced coffee, cortados, and cappuccinos, each a step further into the nuanced world of third wave coffee. We explored every coffee shop we could find, delighting in how responsibly sourced, expertly roasted beans could transform a drink from bitter to vibrant and complex.
The Home Barista Phase
College life saw me surviving on Keurig-produced coffee, but post-graduation, my husband and I saved diligently for a Breville Barista Express. This machine turned into my lab, where I started my adventure in making the perfect latte – from disastrous tamping attempts that led to uneven extractions and splutters of coffee spray, to the ballet of steaming milk, struggling to coax the perfect texture from a less-than-powerful wand.
The initial frustration of mastering the Breville, compounded by breakdowns from scale buildup, was a rite of passage. Each challenge was a lesson in patience and precision, laying the foundation for my transition from a casual, home barista to a professional with aspirations higher than the fluffy froth of a cappuccino.
The Leap to Professionalism
The leap from a home espresso machine to a commercial-grade behemoth was daunting. Here, precision and intuition became vital. I learned quickly that commercial coffee making was not just about the technique but understanding the craft’s heartbeat. Commercial machines are the key to unlocking true craftsmanship in coffee making, allowing for silky milk, genuine latte art, and the highest level of flavor extraction, underscoring the importance of respecting the unique stories of each coffee bean variety and blend.
Tips for Aspiring Baristas
For those looking to take their home barista skills to the next level, here are a few kernels of wisdom from my ongoing journey:
- Master the Basics: Before fancy latte art or experimenting with blends, understand the essence of a good espresso shot and milk steaming technique. You have to make sure you know the right coffee grind size, how to tamp evenly, precise water temperature, correct pressure, and correct timing to pull a good shot.
- Keep Learning: The coffee industry is continually evolving, with new brewing techniques and coffee varieties emerging regularly. Stay curious and educated to keep your passion alive.
- Respect the Craft: Behind every cup of coffee is a chain of hard work, from the farmers to the roasters. Understanding and valuing this chain will deepen your appreciation and enhance your professionalism.
- Patience and Persistence: The transition from pressing a button on a Keurig to dialing in a perfect espresso shot on a commercial machine is marked by countless mistakes and learning moments. Each setback is a step toward mastery.
- Connect with the Community: Coffee is as much about people as it is about the drink. Engage with the community, from customers to fellow baristas, and learn from their stories and experiences.
Entering the commercial coffee industry by starting Carmel Coffee Catering has been a transformation filled with challenges, learning curves, and, most importantly, a deepening love for coffee. While the allure of the industry might first appear in the intricate designs of a latte’s foam or the aromatic promise of a freshly ground batch of beans, its soul lies in the dedication to craft, community, and continuous learning. For aspiring baristas, remember, each coffee you serve is an artwork, a bridge between you and a wider world of stories waiting to be told over a shared cup.
