Spotted!

lars

Grumpy-looking barista at Macro wholefoods who hadn't got herself together before opening.

A couple of customers walked in at 1 minute to 8.00, not realising she wasn't open. She gave them a lecture about how it was illegal to enter the cafe before 8.00am.

FreshCoffee2

Have noticed the word "barista" is all too freely used 'round these parts... Many espresso machine operators are not a Barista's @&;$sole, as exemplified by your post. Entitlement to use the word should go hand in hand not only with the correct knowledge of the operation and management of the espresso brewing system in use in the particular venue, it also encompasses adoption of the correct demeanor and attitude to use when handling clients with whom the "barista" wishes to establish a longer lasting relationship than you might otherwise get when you kick money out the door because it came in a few minutes too early (or late). I wonder why you might not have referred to this so called "barista" as, the "shop assistant"? Cheers,

Emma_MW

I like your stlye Freshcoffee2 It is and continues to be thrown around, its a real kick in the bits to those out there that are Baristas. Anyway best I not go into a rant again, I'll be getting into trouble. Thank you for saying it Emma X

FreshCoffee2

As you have seen I am new to this forum so may well be covering old ground, but I am mystified at the way in which the common Italian word for barman (the coffee in Italy being part of the beverage, as in "food and beverage") has been turned into a title that bestows unwarranted and unnecessary admiration and adulation upon casual shop assistants in this country (Australia). This is particularly quaint when considering most of them have absolutely no training and dont know how to manage the espresso machine and grinder. I wonder if this kind of embellishment of a persons station in life is some kind of "rub off" American thing (apologies in advance to our yank mates as there is no offence intended). Or perhaps it might be due to our historical Ozzie background....this need to adopt a "cultural cringe". It's kind of like the way in which a simple filter holder or group handle is turned into some kind of mystical "portafilta" by those apparently looking to try and cultivate a cool sounding vocabulary (porta filtro being the Italian for...wait for it...filter holder). Isn't the english equivalent good enough? Yours sincerely in no bulldust, just coffee please,

over_extracted

DEAR all i see what you are all about but you tell me this when does a barista become a barista? after compleating 2 years behind a coffee machine?when he/she  grows horns and spins his/her head 360 degree or when they get a 20 cents certificate given by some "barista master" after taking their money for 6 hours tutorial(now every trade has a blood sucker and these guys are the coffee industry ones,how can they say to a person that only after a 6 hour class, they are ready to "JOIN THE WONDERFULL WORLD OF COFFEE AND THIS CERTIFICATE WILL GET YOU A JOB IN ONE OF THOSE SUPER ESPRESSO BARS" so any ideas...... :P.

FreshCoffee2

All valid points. That's why certificates should read "has completed an introductory course in the proper management of..." rather than "completed a barista course" or some such nonsence. You cannot place a time limit on this...a commercial espresso machine operator is either competent or not, and will either perpetuate lifelong good habits with further  experience, or perpetuate bad brewing habits ad infinitum. Competent operators dont need the imposition of a minimum time limit before taking on the "title". In essence therefore your question cannot be definitively answered.