Having spent the best part of 2 weeks researching the world of coffee making, I have found out many extremely interesting facts, imparted by true devoted professionals, who I thank profoundly.
The fact that stands out most is that currently, if I have completed the formal Barista training at one of the true, devoted coffee schools in either Melbourne or Sydney (other states might also have them, who knows?) and have gained the requisite amount of hands-on experience in the field as well, I would be pulling $60,000 - $80,000 wage per year!
I was gobsmacked to hear that. Not that I begrudge a great Barista their pay, but I would have to live and work another 40 years before I could come near that wage myself!
Anyway, Barista wage aside, it is one of many paths young people can now head off down on their way to a life of fortune and fame. It also seems to be a great way of meeting a potential partner, the logic being that if you work within that environment, you'll meet like-minded people who obviously enjoy and savour their coffee - what better life could you want?
In Hobart, we don't have the luxury of the devoted coffee school, as yet. Drysdale provide an Espresso course, and STEPS Training advertise a Barista training course, but we can't lay claim to that ultimate specialised school. A Drysdale teacher (who will remain anonymous) claims that if we DID have such a coffee school here, it would be inundated with clients falling over each other to enrol. TAFE are importing later this year, for a one-off coffee training scenario, a Barista trainer, but enrollment in this course will be majorly exclusive.
Apparently as part of the Barista training, you learn, for instance, the intricacies of pulling apart the entire coffee machine so that you can know exactly what the inner workings are, and obviously have superior thorough working knowledge of how to get the very best coffee results out of your machinery and product.
That's impressive.
I wish I loved coffee as much as all the devotees I have spoken to. Like many, I adore the smell of it, but just can't drink it.
Saturday, 3 March 2007
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7 comments:
Hi Rita
I'm not certain I've got a good coffee palate. I've stopped going to J&McRoss in NT because the coffe always tasted burnt, but apart from the too strong/too milky axis, I think most coffee is good. maybe as we get more "good" coffee, my palate might develop. One thing I will never do is get a home machine - I love the social aspects of going out for a coffee - even just for 10 minutes.
Have you read the barney going on at gobbler - I really do wonder why some people bother expressing (even anonymously) such negativity.
Have a good weekend..
Hi Kitty - thanks for your comments on the coffee, and thanks for the heads-up on the barney over at Gobblers! That'll teach me to be self-obsessed with writing my own blog.
I didn't check his site for one evening & there he is with a new blog and 40 (!!!) comments.
That guy really knows how to be controversial, doesn't he?
We are supreme coffee lovers Rita but not experts. We are told that we consume way too many coffees. Yesterday it was eleven by midday-Is that bad?
No way Gobbler. I used to be 15 cup a day man.
It is interesting you bring up this coffee school debate. I was 'sledged' on another blog for suggesting I had trained as a barista and been to one of these schools. Really intensive and interesting stuff. They are fantastic and worth every cent. It is also recommeneded that you have to have made in the vicinity of 10000 shots to become qualified.
On the subject of the pay for baristas I think that only a few ever reach the dizzy heights and pay that you were talking about. These guys really do put it in.
I had a friend once who worked in a Melbourne cafe with an amazing reutation for coffee. The two baristas were the most important employess and were paid accordingly (although not to that level). They started work at 6 am and made coffee continuously till 6 or 7 pm, both working a three group machine each at over a thousand coffees a day. That's one every 45 seconds!
My friend explained that even though they had made careers as baristas their professional lives on the machines would be short lived due to injuries often seen in pro tennis players, bad knees, backs and especially wrists. I guess like a lot of professions, you must suffer for your craft.
Gobbler - if your heart can take 11 coffees by midday, then go for it!
HRV - you wrote very interesting stuff here. I'd really like to add your comments to my info on Barista-ing as a career. Are you OK with me quoting you? The info will be publicly distributed. I'd phone you & chat about it, but there's no HRV entry in the phone book!
In Australia baristas don't face the same quality control as overseas. University students who make coffee part time call themselves baristas. But in Italy for example, becoming a barista requires a four year apprenticeship. As a result, customers are guaranteed good coffee and service.
SPAMMMER
Go Go Go away
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