A DAY BEHIND THE COFFEE BAR

What Customers Don’t Usually See

COSAN COFFEE (YOGYAKARTA)

Behind every cup of coffee, there is pressure, multitasking, and long hours. A closer look at the reality of barista life.

TOKO KOPI SEDAYA (YOGYAKARTA)

From the customer’s perspective, the work of a barista may appear straightforward. Grab a cup, pour the coffee, and hand it off to a table. Maybe add a bit of latte art for Instagram content. Done.

*my latte art..

However, try arriving an hour before the coffee shop opens or stay until after closing time. You will witness something entirely different.

Before the Doors Open

Before the first customer arrives, the barista has been there for quite some time.

The espresso machine is turned on and warmed up. The grinder is calibrated because the morning’s temperature and humidity can affect the grind’s results. Supplies are checked: how much milk is left, if there are enough coffee beans for the day, what needs replenishing. The tables, bar, and equipment are cleaned. All of this happens long before any cups are brewed for guests.

Research on the daily life of specialty baristas notes that, before the busy hours begin, there is a lengthy and structured layer of preparation, ranging from ensuring the machines are working optimally to establishing a work rhythm that will support them throughout the day.

The Rush Hour Begins

This is the most intense time.

In a short period, the line can become quite long. Orders come pouring in, some wanting manual brews, others asking for oat milk lattes without sugar, while some inquire about the menu but haven’t decided what to order yet. Everything must be handled simultaneously: taking orders, brewing, steaming milk, ensuring quality, and maintaining a smile.

A barista juggles multiple responsibilities at once. Taking orders, preparing drinks, and handling transactions. During busy hours, the pressure to work quickly yet accurately can be immense.

What isn’t visible from your seat: feet that never stop moving. Hands that continuously switch between portafilters, milk pitchers, and cups. A mind that must remember the order of requests without a break.

Researchers who document the barista experience describe peak hours as an “aesthetic chaos” where, amid the high pressure, a skilled barista finds room to express themselves through each beverage they create.

A Break That’s Not Quite a Break

When things start to calm down, it doesn’t mean the barista can relax.

This is the time for restocking, cleaning machines, and checking the quality of the espresso again, as the afternoon temperature differs from the morning. If there’s a new staff member, this is also the time to train them. And of course, customers continue to arrive only at a slower pace.

Here is an aspect that customers often overlook: baristas are the face of their establishment. They remember loyal customers’ names, their drink preferences, and even how someone’s mood is today just by the way they order.

For baristas who have been at the same location for a while, interactions with customers are not just part of the job, they are a developing relationship. It’s not uncommon for baristas to be “recognized” by their customers more than they realize.

Closing Time, but Not Done Yet

The doors are locked. But the work isn’t finished.

The espresso machine is thoroughly cleaned, a process that can take 20 to 30 minutes by itself. The grinder is emptied and cleaned. All equipment is washed, dried, and returned to its place. Tables and floors are cleaned. Supplies for the next day are noted.

Physical fatigue is a tangible aspect of this job. Back pain, sore wrists, and tired feet from standing for hours are sensations felt by nearly every barista and many encounter these issues on a daily basis.

Only after all that is done do baristas truly “go home. “

More Than Just Making Coffee

Many people view being a barista as a “cool job” associated with latte art, stylish espresso machines, and a laid-back work environment. However, researchers point out that this profession requires a unique blend of social and cultural capital, along with skills that are much more intricate than they appear at first glance.

Each cup you receive results from efforts that started well before you sat down and will continue long after you’ve left.

So, the next time you get your coffee, it might be nice to give a brief nod in the direction of the person who prepared it.

Have you ever thought about what transpires behind the bar before reading this article?

references:

[embed]The Realities of Being a Barista: When you think of a barista, you might imagine someone in a cool-ass denim apron, making lattes with intricate latte…medium.com

[embed]The Physical Challenges Every Barista Faces at Work - I'M NOT A BARISTA ® There are so many different things to bear in mind: how many shots of espresso, how much milk (if any at all), which…notabarista.org

https://www.researchgate.net/publication/358350799_Barista_Diary_An_autoethnography_studying_the_operational_experience_of_third-wave_coffee_shop_baristas