I Want to Apply as a Barista Because I Don't Have a Dream Job

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The Reality of Being a Barista

"Why did you choose to become a barista?" - "Because I didn't know what else to do."

"What are your expectations for the future?" - "None, just focus on doing well now."

"What plans do you have for now?" - "Learn more techniques, make a good cup of coffee."

Recently, a simple interview sharing has left people with mixed feelings. On one hand, it shows the confusion of a new generation of job seekers about their careers; on the other hand, it reveals that when choosing the profession of barista, many people haven't made any plans at all.

In barista interviews, many applicants, when answering reasons for job seeking, focus on "being interested in coffee," "liking coffee," or "loving coffee." Some might honestly answer, "Because the work atmosphere is good and relaxed." Regarding career planning, they all answer "opening a coffee shop."

Yes, such answers can be considered standard. Most coffee shops, if they truly need staff, will pass the interview, and everyone will be very happy that they finally got their dream job, imagining that they can get through the day just by making coffee and chatting with customers about daily life.

However, after starting work, they discover it's not what they imagined. Because there are actually many trivial tasks in coffee shops waiting for everyone to do day after day. Making coffee only accounts for 30% of daily work, while the rest is spent preparing materials, dealing with customers of different personalities, or cleaning and tidying up. Then they begin to feel disappointed with this job.

The Learning Expectation Gap

This disappointment doesn't come from these trivial tasks, but from the huge gap between the initial expectation of learning more coffee techniques and reality, causing one's mindset to gradually collapse. This is also the biggest misunderstanding many people have about coffee shops hiring baristas—job seekers think they are there to learn.

There's no such thing as a free lunch. Coffee shops hire people for labor. They can provide opportunities for independent learning, but it doesn't mean coffee shops have an obligation to teach you more coffee techniques and knowledge. What most shops can provide are the store's product requirements and production standards. For improvement in other techniques and knowledge, one needs to rely on their own efforts, using their own time to read books, take classes, or learn through other channels.

This matter is very realistic. Don't complain too much about the low wages of most baristas. If you're a newcomer to coffee lacking professionalism and extraordinary skills, it's actually reasonable, after all, knowing how to make coffee and having attended training classes doesn't equal being professional.

What True Professionalism Means

Professionalism is not only reflected in skills but also in a person's speech and behavior, knowledge reserve, and inner cultivation. When you truly reach this stage, I believe you will also have many directions and plans for career development, not limited to working in a coffee shop.

Being a barista is a profession with many development directions and great versatility. It can be technical, media-related, agricultural, or technological... These development directions are not unreachable; it's just about whether you're willing to put in the effort and hard work. After all, all successful people start from zero.

Career Planning and Professional Growth

Therefore, before choosing this profession, you can first consider your career planning. This planning is not limited to making coffee behind the bar, nor limited to opening a coffee shop, and don't think about what techniques and advancement channels the coffee shop you work for can provide for you.

All things that can succeed and grow big and long-term cannot be separated from maintaining a professional attitude toward every detail. Learning is endless. When you learn something basic and gain a framework, you need to continuously add more content within that framework. It's truly not easy to be professional, and no one dares to say they are 100% professional, so everyone is on the road of continuous learning, exploration, consolidation, and updating.

The Value of Human Touch in Coffee

Today, with continuous technological advancement, coffee making can actually be completely mechanized, and various products can be made through robotic arms. However, the profession of barista is still in demand in the industry because what's needed is the human touch and the ability to create more value from a professional perspective with different people.

A barista who stops at being just a server remains just that; one who moves forward will find a whole new world.

Image source: Internet

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