"Coffee entrepreneur" to open Sacramento's first barista training school

Sean Kohmescher, who owns two Temple Fine Coffee and Tea shops in Sacramento, thinks he has a lot to teach aspiring baristas. Students could spend as long as a year downing a three-level certification program being finalized by the barista guild. He hates "chain" coffee shops, and says calling their employees baristas "is like saying they have a chef at McDonald's." Ouch! || Read "Local barista school to start this fall"

Comments

[Bearded Barista]

Sounds cute, but is anyone really going to spend money to learn to become a barista? Most baristas barely make enough money to go to real school to get a real degree... not to spend money on getting a job that makes minimum wage. This might make a nice learning annex course though.

[redcup]

being a barista is partly who you are, not so much what you do or can do. what good is a partner who can make the perfect cappuccino, but hardly crack a smile during his shift. a partner who can differentiate everytime kenya from sidamo or sumatra from sulawesi might have a truly passionate coffee knowledge, but can he passionately also share that knowledge with the other partners and customers? a partner who takes his sweet time making a tall latte to make sure that it's perfect, but could care less when making iced tea, do we want someone like that working at the store? do we want to work beside a partner who constantly bitches about the 801s and how he misses the good old marzocco days? say what you want about starbucks baristas (or starbucks barstars, as i'd like to call them); yes, they will not win a latte art competition and yes some of them will hate drinking coffee, but more is asked of them than any other coffee "chain" out there and less will be given to them in return. and yet here we are 100 000 partners strong. isome couldn't wait to put on a green apron, some feel that a little more of their soul might die with each passing hour working at the store, but 100 000 of us will serve tens of millions tomorrow and the next day and the day after that. we will not be intimidated by holier-than-thou baristas for we are 100 000 partners strong. we'll get each other's back. if you feel like making a starbucks barista feel bad about himself or his job, i hope you're ready to deal with the other 99 999. because this is starbucks coffee and you've seen nothing yet from us.

[brown dot]

well said redcup :-)

[SPORK]

I don't know... I don't consider myself a Barista at all...

[S]

Thank you redcup.

Nuff said.

[aeiou]

I think it would be interesting to take a class or two from someone with a different perspective on coffee and making coffee, espresso, etc. just like it's interesting to work for different managers to see their perspective on how to run a shift or best connect with customers or what have you. When I worked at an independent shop before I started working for Starbucks, I went to a class on how to best use the espresso machine in terms of optimizing the grind, tamping, timing, etc. for that machine, and it was a very interesting learning experience.

The only thing that bugs me is the "hates chain coffee shops" business. Just because someone works at Starbucks or some other chain coffee place, doesn't mean they are any less dedicated to making a drink perfect for a customer and making a cafe experience perfect for a customer. Maybe the methods of preparing said beverage are not up to his or the barista guild's standards because they are the recipe of a chain and not an independent shop, but that should not reflect poorly on the barista who is doing their best to prepare the drink to the recipe standards in the best way possible. There might be financial or other reasons a person might choose to work for a chain as opposed to an independent shop. If one wants to get political about the chain vs. independent coffee shop debate, I could bring up the fact that, because there is no national health care system in the U.S., many people who would prefer to work for an independent shop simply can not afford to because health care costs would be prohibitive whereas Starbucks helps make those health care costs more manageable by offering health insurance.

Anyway, it sounds like fun to me...

[jabanga]

and to follow the analogy the guy made in the article there are hundreds of thousands of mcdonalds workers too...they will also serve millions tomorrow, and the day after...

[CamSpi]

Hopefully this will raise the standard, and Starbucks will become even better because of it.

How neat would it be to learn which coffee beans make the best kind for espresso? To learn how to roast the beans? To learn neat latte art skills?

Each criticism for Starbucks only lets the corp. know what its potential weaknesses are. Hearing from "snobs" isn't a bad thing. It can only improve our quality!!!!!!!!!!

:)

[CoffeeMaster33]

I think this goes for lots of us out there:

I work at Starbucks. I call myself a barista. I treat espresso like a fine commodity. If it's not up to snuff (both Starbucks' and my own standards), down it goes. If it is, into the drink it goes. I treat milk the same way. If someone hands me steamed milk that either has terrible foam or hasn't been aerated, down it goes. I may work at Starbucks, but my job is more than just pressing buttons. While I might not get to grind, pull, and tamp my own shots anymore like I used to, there is just as much care that goes into every drink and every customer. I work for Starbucks. I don't just make coffee; I make people's days.

[Aces of Eight]

And how is being a certified barista in an o-so holier than thou independent coffee shop any better than being a McDonalds worker either?

I am sure many McDonald's employees have huge demands on them (I have worked at Wendys, and I know the demands put on fast food workers are ridiculous) and they go in every day and many of them pour their heart and soul into their job even if it is part time.

Sorry, but this just sounds like elitist snobbery. I have read sites like coffeegeek and heard the mentality of people who think they are better than Starbucks partners because they have worked in an indie shop. It's pathetic. Anyone who makes such a big deal about being better than someone else because they are a purist and make latte art is probably not a very nice person, and could use to take their ego down a peg or two.

No I can't make latte art, but its JUST COFFEE. I know that may sound weird to some, but if you are part of an indie shop, or a part of Starbucks, and you get so obsessed with being a purist that you forget about what's really important, you probably aren't doing a very good job.

Why? Because working in a coffee shop, no matter how good you supposedly are at all the technical stuff, your job is not really about coffee. Your primary livelihood is getting people to buy things and keep coming back to buy more. You are in the business of customer service. And so you can have all the technical skills you want, but if you can't be friendly, and kind and caring and provide a great customer experience you aren't doing a good job, PERIOD. I don't care how well you tamp and grind, or how good your latte art with your precious micro foam is.

Caring about your individual customers and creating relationships that keep them coming back again and again, give them a warm friendly environment and create friendships that last a lifetime, that's what being in this industry is really about. It is something almost unique to the cafe experience. Whether indy or Starbucks, and that is what is truly important.

I don't care if I am truly a barista or not, at the end of the day what matters to me is that I did a good job. And if I came anywhere close to living up to MY job description (which is not to be a stuffy elitist) but to create enthusiastically satisfied customers all the time, then I can rest easy knowing that I am doing a good job.

That is what this industry is about, caring about the individual people.

Don't get me wrong, having good quality drinks is important, and having good drinks will help please the customers, as will catering to their needs, and to the needs of the core coffee drinkers. But let's not forget that what this business is really focused on, it's core, core focus is the customers and making them happy. You can hand someone an amazing drink, but if you don't smile or make them feel welcomed, you just act sullen, how is that a great experience?

It seems that with schools like this which, I really don't know how anyone can really afford, way too much emphasis is placed on being a purist, and not nearly enough emphasis is placed on giving customers a great experience.

[inopethflames]

he'll be the first person to open a barista training school, and he'll be the first person to close a barista training school about 6 months later when no one joins his 'school'

isnt the point of going to a college of some type to get a job where u can make a decent wage, not minimum wage as a barista.

[(former) FLA SM]

I have a feeling this school will be just as worthless as all those bartending schools. Why pay someone to teach you skills when you can learn those same skills through on the job training while getting paid for it?
Wanna learn to be a bartender? Get a job at Applebee's or TGI Fridays. Wanna learn to be a barista? Get a job at Starbucks or some other coffee joint. Don't waste your money.

[coffee in exile]

it's hilarious that these people make it out to be a chain versus indie battle, when quality varies wildly within those two categories. I've been to countless indie shops that serve weak lattes, bitter americanos, and stale regular coffee, and numerous chain shops that serve wonderful espresso and regular coffee every time I order. being "indie" is not enough; quality rests in the hands of the operators of whatever machines. Yes, the best latte and the best chai I've ever had was in an independent shop...in moose lake, minnesota. Far and away better than the snobby indie cafes I visit in larger cities. At least at a chain shop I know the basic product I'm getting, plus if the employees are really good, it will be an excellent drink. Can't really say that for indie shops.

[mark]

POINT OF INFORMATION:

Barista is a fancy Itallian word for "bartender"

You are tending a coffee bar, not a liquor bar. I have known many bartenders that practice for years to get the skills necessary to make a decent sidecar or old fashioned.

coffee should be no different

[KEMcLean]

I'm in grad school and we're doing a group project on coffee/tea drinking (esp. Starbucks). We're hoping you will help us out by taking 10 minutes to fill out our survey. Thanks!

http://www.surveymonkey.com/s.aspx?sm=pqPr2jiewtNm3Xb63PgkWw_3d_3d

[Herman M]

While I admire his entrepreneurial spirit, I am also reminded of an old saying. Something about those who can, those who can't, and teachers.

Like so many of you, I would prefer to get my tutelage from one who is doing. Better yet, one who is doing it well. Would you prefer a surgeon who did well in a mediocre school, or one who trained in the specialty you need with the best in the field?

[spence]

Does anyone remember when new baristas went to Starbucks training school for a week? Is this true? I heard that's what they did until about 10 years ago.

[the truth]

Barista is an entry level, retail job. Nothing less (and nothing more).

Those who take their job seriously, whether lawn mower, barista, doctor, or violist, do it well.

[former manager SC]

I think it might be time for those who work at Starbucks to remember that this company only buys 1% of the world's arabica coffee supply and that there are hundreds of thousands of other coffee shops in the world where the words "Blended Coffee Drink" aren't anywhere on the menu. Get over yourselves and remember that coffee is an agricultural product and that many places remember to treat it as such.

And to the commenter who referenced the "those who can't do, teach" phrase - try seeing what happens if you get rid of all the people who have gone out into the world and then returned to the classroom to share their knowledge. Do you want the next generation to know how to read? How dare you insult someone for trying to educate people about something!

[CoffeeMaster33]

Actually, it's 2%.

=]

[(former) FLA SM]

@ Herman M:
I believe the phrase you're referencing is this...

"Those who can, do. Those who can't, teach. Those who can't teach, teach gym."

@former manager SC:

How about YOU get over it? It's just a joke! Lighten up.

[Partially Bigoted Zealots]

@Herman M, @(former) FLA SM: I gotta say, that is the most insulting things you can say about a teacher. Anyone who's bothered to teach a group of people, or watch school teacher's in action knows that it requires a specific skill set; and you can't just be a reject from another field and succeed.

That said, while I would be interested in attending this guy's school to see his techniques, no way would I pay money for it. I'm not rich, but he's welcome to come to my store and we can have a nice chat. :)

[16YearVet]

Coffee tastes good. Thats it. In the end (no pun intended) it all looks the same. If it has pretty flowers in the foam, cool. If not, cool. This reminds me of those reality shows where pretention preceeds logic. Here is the next big thing from the SBUX. Coffee flavored Daydots called QasaDotia.

[Sedg]

"yes, they will not win a latte art competition" - I know a few bucks baristas that have done. One of them I trained :).

This interests me - not so much the school in itself, but agreeing the criteria and presumably accreditation with the barista guild. I think more of that's needed.

[Former SM]

I've personally worked in many indie shops for many years equal to the many years I spent at Starbucks.
I might be a snob (it's ok I can admit it) but I've always felt the indie shops (the ones I worked in at least) were better and cared more about what went over the counter than Starbucks.
It wasn't until espresso excellence that the company even gave me any indication they cared for quality.
Let's face it people... if Starbucks truly cared for quality they'd never have switched to the 801s. They want speed, they want people in and out as fast as possible.... and w/out teaching how to actually change the grind it can never happen. (my old store that had la marzocco longer than probably any Starbucks and the baristas would just change how they tamped and would cry when I told them to change the grind instead)

I worked in an indie store with a la marzocco that made as much (if not more) money than the majority of Starbucks out there (probably not big city stores.. but still) so it's not about la marzocco being slow it's about people not knowing how to use them correctly.

I worked in an indie store that would not let you touch the la marzocco unless you were tested timed and perfect. That's how it's supposed to be at Starbucks but oh hey... we don't have any labor to train people! But it's the best cup of coffee in the world right?? HAHA yeah, ok.

I'm sorry to bring a damper to all this rah-rah Starbucks... since I know how rare it is on here... but seriously get off your soap boxes it may have been the best coffee company to work for at one time (not any more) it's certainly not (nor has it ever been) the best cup of coffee around.

Don't get me wrong 2 years ago before Uncle Howie took over again - the company was by and far the most amazing company in the world- Hands Down! I'm not against the Starbucks of 2 years ago or it's people. However - just like I hate NY pizza because I'm originally from California... if you are not used to good coffee you might hate anything other than Starbucks :)

Just my two cents... I still wouldn't pay to be taught what I was taught for free... oh wait no, what I was getting paid to learn ;)

[SOLISvador]

Sometimes I think Starbucks "Baristas" and Starbucks customers forget that coffee is a culinary art. The idea that "coffee is coffee" is really bogus. There are actually lots of coffee schools that offer barista courses and shop management. If you wanna go ahead and say barista is a state of mind or some nonsense like that then go ahead. But the truth is that you don't know how to prepare espresso. You push a button and that's it. You're not a chef for operating a microwave and you're not a barista for pushing the button on the superauto.