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| {{Short description|Person |
{{Short description|Person who prepares and serves coffee drinks}} | ||
| {{Distinguish|Barrister}} | {{Distinguish|Barrister}} | ||
| {{About|coffee-house employees|the 2015 documentary film|Barista (film)|the espresso bar chain|Barista |
{{About|coffee-house employees|the 2015 documentary film|Barista (film)|the espresso bar chain|Barista Lavazza}} | ||
| ⚫ | ] at the ] ( |
||
| ⚫ | A '''barista''' ({{IPAc-en|b|ə|ˈ|ɹ|iː|s|t|ə|,_|-|ˈ|ɹ|ɪ|s| |
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| ⚫ | ] at the ] (2006)]] | ||
| ==Biography== | |||
| ⚫ | A '''barista''' ({{IPAc-en|b|ə|ˈ|ɹ|iː|s|t|ə|,_|-|ˈ|ɹ|ɪ|s|-}} {{respell|bə|REE|stə|,_|bə|RIST|ə}}, {{IPA|it|baˈrista|lang}}; "bartender") is a person, usually a ] employee, who prepares and serves ]-based ] drinks and other beverages. | ||
| Izi nyandiko z’amateka ngo zajya zishingirwaho mu kwigisha uko Jenoside yateguwe ndetse bikorohereza umuntu wakwifuza kubisobanukirwa. | |||
| ==Etymology and inflection== | |||
| Ati “Bikwiye gushyirwamo ingufu cyane cyane mu kubyigisha mu mashuri, bagasobanurira abato uko Jenoside yateguwe aho urwo rwango rwavuye ndetse abana bakazamenya n’amateka y’intwari zacu zayihagaritse.” | |||
| The word "''barista''" comes from ], where it means a male or female "]" who typically works behind a counter,<ref>{{Cite web|url=https://www.etymonline.com/word/barista|title=barista {{!}} Origin and meaning of barista by Online Etymology Dictionary|website=www.etymonline.com|language=en|access-date=2019-11-06}}</ref> serving hot drinks (such as ]), cold ] and non-alcoholic beverages, and snacks.<ref name=":0">{{Cite web|url=https://www.thespruceeats.com/what-is-a-barista-765030|title=What It Means to Be a Barista|website=The Spruce Eats|language=en|access-date=2019-11-06}}</ref> The native plural in Italian is baristi for masculine (literally "barmen", "bartenders") or bariste for feminine (literally "barmaids"), while in English and Spanish is baristas. | |||
| ==Application of the title== | |||
| Senderi abibonamo umumaro ukomeye ku gihugu amateka ya Jenoside nashyirwa mu buryo bw’inyandiko zinagaragaza ingaruka zishaririye ubu bwicanyi ndengakamere bwasigiye u Rwanda. | |||
| ], ] champion 2009]] | |||
| While the title is not regulated, most{{citation needed|date=January 2017}} coffee shops use the title to describe the preparer of coffee and the operator of an espresso machine. | |||
| ]-making is essential to a barista's role. The term "espresso" comes from the Italian ''esprimere,'' which means "to express," and refers to the process by which hot water is forced under pressure through ground coffee.<ref>{{cite web|url=https://www.philips.it/c-e/ho/articolo/caffe/suggerimenti-caffe/come-preparare-un-caffe-espresso-perfetto.html|title=Qual è il caffè espresso perfetto e come va bevuto?|access-date=13 June 2022|language=it}}</ref>]] | |||
| Jenoside yabaye ari ingimbi, avuga ko mu maso ye hagaruka amashusho atazasibanagana y’uburyo Abatutsi bicwaga urw’agashinyaguro aho avuka i Nyarubuye. | |||
| ] is a visible sign of a trained barista and well-frothed milk.]] | |||
| ], Sweden, 2013]] | |||
| Baristas generally operate a commercial ], and their role is preparing and pulling the shot; the degree to which this is automated or done manually varies significantly, ranging from push-button operation to an involved manual process. Espresso is a notoriously finicky beverage, and good manual espresso-making is considered a skilled task. Further, the preparation of other beverages, particularly milk-based drinks such as ]s and ]s, but also non-espresso coffee such as drip or press pot, requires additional work and skill for effective frothing, pouring, and most often ]. At ], despite the shots being pulled automatically, the barista must steam the milk for lattes, calibrate the machine to the correct timing for the shots and handcraft the beverage (adding the right proportion of syrups or powder to each beverage). | |||
| The barista is usually trained to operate the machine and to prepare the coffee based on the guidelines of the roaster or shop owner, meanwhile, more experienced baristas may have the discretion to vary the preparation or experiment. | |||
| Ati “Jenoside iba njye narayiboneye n’amaso, icyo gihe nari mfite imyaka 16, nari nkirangiza amashuri abanza. Nabonaga Isi yarangiye kuko nk’aho nari ntuye iwacu i Nyarubuye nabonaga ari imperuka, abantu barishwe biteye ubwoba.” | |||
| Some steps to put details on making good coffee, include grinding the beans, extracting the coffee, frothing the milk, and pouring.<ref>{{Cite web|url=http://travel.cnn.com/sydney/eat/how-make-perfect-coffee-424892?page=0,0 |title=How to make perfect coffee: Sydney's best baristas reveal their secrets |date=10 November 2011 |access-date=10 June 2015 |publisher=CNN |last=Anand |first=Shitka |url-status=dead |archive-url=https://web.archive.org/web/20150610065948/http://travel.cnn.com/sydney/eat/how-make-perfect-coffee-424892?page=0%2C0 |archive-date=10 June 2015 }}</ref> | |||
| Beyond the preparation of espresso and other beverages and general customer service, skilled baristas acquire knowledge of the entire process of coffee to effectively prepare a desired cup of coffee, including maintenance and programming of the machine, grinding methods, roasting, and coffee plant cultivation, similar to how a ] is familiar with the entire process of winemaking and consumption. A barista can acquire these skills by attending training classes, but they are more commonly learned on the job. | |||
| Mu gushaka umuti w’icyahagarika ubwicanyi, Senderi yinjiye mu Nkotanyi gusa ngo yasembuwe n’uburyo ingabo zari iza Habyarimana zakoreraga imyitozo mu ishyamba ry’Akagera zikanatoza Interahamwe ‘kwica Abatutsi zitababariye’ | |||
| ==Competition== | |||
| Ati “ Icyo gihe ariko hari ikintu cyanteye urujijo, nabonaga abasore baturutse za Kigali, i Butare na Rwamagana bakarara nk’iwacu ejo nkababura. Nabazaga mu rugo uko byagenze bakansobanurira ko bagiye mu Nkotanyi, byageze igihe nanjye njya muri izo Nkotanyi ngo duhangane n’abasirikare ba Habyarimana bitorezaga mu Kagera, kandi nibo bakoraga urugomo iwacu.” | |||
| Formal barista competitions originated in Norway,<ref>Wendelboe, Tim (May 1, 2005) {{Webarchive|url=https://web.archive.org/web/20121120130024/http://coffeegeek.com/opinions/professionals/05-01-2006 |date=2012-11-20 }} "CoffeeGeek.com" Retrieved on 2006-oct-25</ref> and one such is the ]s, held annually at varied international locations.<ref>{{Cite web|url = http://www.worldbaristachampionship.org/|title = World Barista Championship}}</ref> Baristas worldwide compete, though they must first compete in a competition held in their own country to qualify to enter in the WBC, such as the ].{{Cn|date=November 2023}} The knowledge sharing at WBC is credited with spreading the beverage ] to North America.<ref name=":02">{{Cite web |title=Deep Dive: What Is an Espresso Tonic? {{!}} Trade Coffee |url=https://www.drinktrade.com/blog/education/what-is-espresso-tonic |access-date=2023-11-19 |website=www.drinktrade.com |language=en}}</ref> | |||
| == |
==See also== | ||
| {{Portal|Coffee|Drink}} | |||
| Izi nyandiko z’amateka ngo zajya zishingirwaho mu kwigisha uko Jenoside yateguwe ndetse bikorohereza umuntu wakwifuza kubisobanukirwa. | |||
| * ] | |||
| * ] | |||
| Ati “Bikwiye gushyirwamo ingufu cyane cyane mu kubyigisha mu mashuri, bagasobanurira abato uko Jenoside yateguwe aho urwo rwango rwavuye ndetse abana bakazamenya n’amateka y’intwari zacu zayihagaritse.” | |||
| * ] | |||
| Senderi abibonamo umumaro ukomeye ku gihugu amateka ya Jenoside nashyirwa mu buryo bw’inyandiko zinagaragaza ingaruka zishaririye ubu bwicanyi ndengakamere bwasigiye u Rwanda. | |||
| Jenoside yabaye ari ingimbi, avuga ko mu maso ye hagaruka amashusho atazasibanagana y’uburyo Abatutsi bicwaga urw’agashinyaguro aho avuka i Nyarubuye. | |||
| Ati “Jenoside iba njye narayiboneye n’amaso, icyo gihe nari mfite imyaka 16, nari nkirangiza amashuri abanza. Nabonaga Isi yarangiye kuko nk’aho nari ntuye iwacu i Nyarubuye nabonaga ari imperuka, abantu barishwe biteye ubwoba.” | |||
| Mu gushaka umuti w’icyahagarika ubwicanyi, Senderi yinjiye mu Nkotanyi gusa ngo yasembuwe n’uburyo ingabo zari iza Habyarimana zakoreraga imyitozo mu ishyamba ry’Akagera zikanatoza Interahamwe ‘kwica Abatutsi zitababariye’ | |||
| Ati “ Icyo gihe ariko hari ikintu cyanteye urujijo, nabonaga abasore baturutse za Kigali, i Butare na Rwamagana bakarara nk’iwacu ejo nkababura. Nabazaga mu rugo uko byagenze bakansobanurira ko bagiye mu Nkotanyi, byageze igihe nanjye njya muri izo Nkotanyi ngo duhangane n’abasirikare ba Habyarimana bitorezaga mu Kagera, kandi nibo bakoraga urugomo iwacu.” | |||
| == References == | == References == | ||
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| {{Coffee|nocat=1}} | {{Coffee|nocat=1}} | ||
| {{Coffee in |
{{Coffee in Italy}} | ||
| {{Authority control}} | {{Authority control}} | ||
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| ] | ] | ||
| ] | ] | ||
| ] | ] | ||
Latest revision as of 05:55, 21 December 2024
Person who prepares and serves coffee drinks Not to be confused with Barrister. This article is about coffee-house employees. For the 2015 documentary film, see Barista (film). For the espresso bar chain, see Barista Lavazza.
A barista (/bəˈriːstə, -ˈrɪs-/ bə-REE-stə, bə-RIST-ə, Italian: [baˈrista]; "bartender") is a person, usually a coffeehouse employee, who prepares and serves espresso-based coffee drinks and other beverages.
Etymology and inflection
The word "barista" comes from Italian, where it means a male or female "bartender" who typically works behind a counter, serving hot drinks (such as espresso), cold alcoholic and non-alcoholic beverages, and snacks. The native plural in Italian is baristi for masculine (literally "barmen", "bartenders") or bariste for feminine (literally "barmaids"), while in English and Spanish is baristas.
Application of the title
While the title is not regulated, most coffee shops use the title to describe the preparer of coffee and the operator of an espresso machine.
Baristas generally operate a commercial espresso machine, and their role is preparing and pulling the shot; the degree to which this is automated or done manually varies significantly, ranging from push-button operation to an involved manual process. Espresso is a notoriously finicky beverage, and good manual espresso-making is considered a skilled task. Further, the preparation of other beverages, particularly milk-based drinks such as cappuccinos and lattes, but also non-espresso coffee such as drip or press pot, requires additional work and skill for effective frothing, pouring, and most often latte art. At Starbucks, despite the shots being pulled automatically, the barista must steam the milk for lattes, calibrate the machine to the correct timing for the shots and handcraft the beverage (adding the right proportion of syrups or powder to each beverage).
The barista is usually trained to operate the machine and to prepare the coffee based on the guidelines of the roaster or shop owner, meanwhile, more experienced baristas may have the discretion to vary the preparation or experiment. Some steps to put details on making good coffee, include grinding the beans, extracting the coffee, frothing the milk, and pouring.
Beyond the preparation of espresso and other beverages and general customer service, skilled baristas acquire knowledge of the entire process of coffee to effectively prepare a desired cup of coffee, including maintenance and programming of the machine, grinding methods, roasting, and coffee plant cultivation, similar to how a sommelier is familiar with the entire process of winemaking and consumption. A barista can acquire these skills by attending training classes, but they are more commonly learned on the job.
Competition
Formal barista competitions originated in Norway, and one such is the World Barista Championships, held annually at varied international locations. Baristas worldwide compete, though they must first compete in a competition held in their own country to qualify to enter in the WBC, such as the United States Barista Championship. The knowledge sharing at WBC is credited with spreading the beverage espresso and tonic to North America.
See also
References
- "barista | Origin and meaning of barista by Online Etymology Dictionary". www.etymonline.com. Retrieved 2019-11-06.
- "What It Means to Be a Barista". The Spruce Eats. Retrieved 2019-11-06.
- "Qual è il caffè espresso perfetto e come va bevuto?" (in Italian). Retrieved 13 June 2022.
- Anand, Shitka (10 November 2011). "How to make perfect coffee: Sydney's best baristas reveal their secrets". CNN. Archived from the original on 10 June 2015. Retrieved 10 June 2015.
- Wendelboe, Tim (May 1, 2005) The Future of the World Barista Championship. Archived 2012-11-20 at the Wayback Machine "CoffeeGeek.com" Retrieved on 2006-oct-25
- "World Barista Championship".
- "Deep Dive: What Is an Espresso Tonic? | Trade Coffee". www.drinktrade.com. Retrieved 2023-11-19.
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