Longevity in the Coffee Industry
Updated: Nov 15, 2020
I've been working in the coffee industry as a Barista and a Trainer for over 12 years now.
During the current 'situation' of 2020 I've had a long time to think about my own longevity and sustainability in an industry that has given me so much: what started just as a hobby has gradually become a career. An industry that continues to keep me inspired to be a better Barista and a better teacher; there is always more to learn.
The layout and workflow of a coffee bar has a direct correlation to the speed of service, consistency and flavour.
The most efficient bar that I have ever worked on had a straight line from the grinders and machine to the coffee pass.
The Barista on shots was also within hearing distance of customers ordering 'take away' coffees - preparation could be easily made on these drinks even before the order docket was printed. Very fast and efficient.
The two factors that affect a Barista's consistency are physical and mental fatigue.
The physical fatigue that comes from standing all day and excessive tamping.
Excessive tamping force through the wrists, forearm, elbow and shoulders: this can cause inconsistencies in tamping pressure, pain and even injuries.