Barista - Once a title similar to chief, now comparable to a McDonald's employee

In Italy, a barista is a respected job title. E 'which shares a title such as "Chef" and "sommelier." The average age of an Italian barista is 48 years and was a bartender for most of his life. In America, there is a dramatically different story. The bartender is in his middle twenties, and it is not respected in the culinary world.

"Barista" is no longer worthy of a title, or held with pride. For the most part is just what you callPimple face kid that throws together four pumps, soy, vanilla, milk without foam.

Milk texturing. What is it? Shot times. Eh? Latte Art is the one where you draw the picture?

Unfortunately, and most of the Starbucks coffee shop employee turned business models, public perception of a bartender in a café prestigious Chef "or" coffee sommelier "of the McDonald's fast food. Everything goal is efficiency.

Although a good (true) requires Baristathe same level of training and dedication to their trade relations as a good cook or sommelier is happy to earn more than the minimum wage.

Meanwhile, the coffee company they work for are yelling catchy slogans such as accountability, sustainability and seed in the cup - with all the focus on the "seed" of things. And the page "Cup" - AKA bartenders? $ 22ka year (and this is generous) is hardly sustainable in today's world.

The bartenders are really talented forced outmaking an important decision in life. Follow your passion - and the struggle financially for the rest of their lives. Or, to move a successful career - and life more comfortable.

It is not surprising specialty coffee is still in the dark ages!

Consider how much better could become the industry if they could attract higher in almost every coffee shop baristas.
Do you think the raising of the craft will generate more than coffee baristas.
Consider how much easier it isbe to increase the perception of what the cost of a cup of coffee should.
Think about how farmers and roasters of coffee is also sold at a greater cost benefit.

"From the cup of seeds." This is a complete reversal of current thinking, but one that could have the greatest impact.

When the coffee shop owner would get this "self-sustainability without football and concentrate on increasing the perception of coffee to wine, all of a sudden, bartenders have to pay more money, more foreven more for roasting, more for the van, all the way down to farmers. wins all - sustainable! It will be so simple? Hell no. But if enough key people to buy into this way of thinking, the industry could do better as a whole. Finally, I hope this is some gears turning out.

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From: Tom Vincent, founder of the Texas College Coffee

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