As we approach this weekend’s Skill Building Workshop, where we will be offering the BGA’s Level 1 certification exam for the first time since the SCAA conference in Atlanta, something has been on my mind and I will use this blog platform to get it off my chest:
Baristas should never be “done” with level 1. While knowing how to make basic drinks, and clean basic equipment, is fundamental, and should be the first thing you learn when you prepare espresso, it should also be the next thing you want to learn. I know that I am a stronger barista because when I was starting out, I didn’t just listen to one approach to espresso preparation, I discovered that there are many approaches to achieve similar results. “My way” wasn’t always the right way — and I changed as soon as I found a better way.
A lot of baristas, and even trainers, sit back and relax once they’ve learned one approach to espresso preparation. That’s it. They know how to make espresso. But what if you change coffees? What if the cows you get your milk from switch from eating grass to eating hay? What if your espresso machine suddenly starts dripping from a weird place?
All of these challenges should be things you are prepared to deal with as a barista, every day. Do you act responsibly and deal with these problems, or do you just say, “My milk isn’t good today and I don’t know why.”? “This espresso is different and it tastes funny”? “The espresso machine is dripping but maybe it’s supposed to do that”?
My bet is that you’ve done both. I certainly have in the past. But if these things are troubling you, perhaps it’s time to do your level 1 training again, go back to the basics, and re-focus on the skills you really need at the bottom line. This is also crucially important for trainers, who too often get caught up in the title and forget what they are there to do – teach others how to make espresso, and to embrace the long arduous task of learning about coffee. Trainers should always be the first in line to take the class again, and learn new ways to get their staff on the path to excellent espresso preparation.
So my question for you this weekend is: are sure you’re ready for the level 1 exam? Are you sure you’re prepared to teach your staff? If you are, see you on Saturday for the exam. If not, I hope I see you re-learning the definition of espresso, perhaps for the very first time, bright and early Friday morning.