I’ve had to learn through trial and error about coffee baristas. I have a coffee shop I like to frequent, although I do limit my visits to about twice a week. But I quickly learned that all baristas aren’t created alike. One night I can go in there, ordering the same drink as always, and it just doesn’t taste right. The coffee is either too strong, or there isn’t enough flavoring, or it’s not hot enough. Then, on other nights, it’s just right. It’s the right amount of coffee with the right amount of flavoring at the right temperature. Perfect! When this happens, I take note, because there’s only one common variable in these instances: the barista.
First world problems, I know. I don’t know, maybe I’m becoming a coffee snob. I’d hate to think so. Would there be any worse kind of snob? I mean, how pretentious is that? Anyway, I’ll continue on with my take on coffee baristas. What I learned is that getting the coffee I wanted meant getting the barista I wanted. So, I’ve learned to remember the nights when I had good coffee and return on the same night of the week. Of course, this isn’t a fool-proof system, but it’s proven to be a good rule of thumb.
I think this is something that can easily get overlooked. Baristas may not get the share of respect they deserve. People wrongly think, it’s just coffee; how hard can it be? But there is a set process, and regardless of the procedural aspect of it, I would say that it’s more of an art than a science. One person could probably follow the instructions to a ‘T’, and still not get it right. It’s the experienced artisan that just has that special knack for preparing people’s daily caffeine fix. I don’t know, maybe some people don’t care; they would just take it in intravenously if they could—just get that jolt like a shot in the arm. Similar to a B-12 shot, only this comes with a frenetic heart rate followed by a big crash at the end. But me—I like to enjoy my coffee. It matters how it tastes. And if they do it right, maybe I’ll drink it slowly enough to enjoy it, so that I don’t experience a huge energy spike and bonk at the end of it all. I’d say that’s an added bonus.
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The person behind the product easily gets missed when we don’t consider their contribution to it all. It’s that way for good or for bad. I’d have to say that I appreciate coffee baristas more than I used to, if for nothing else, because I now know that making good coffee doesn’t just happen. It takes the right person with the right skill, and somebody that puts the proper care and concern into what they do. It’s the right person in the right job that can make all the difference.