My road to becoming a barista in the U.S.

It has always been my dream to become a barista. Before I immigrated to the U.S., I had taken one-on-one barista classes. I also volunteered at a fair trade coffee shop every Saturday. I enjoyed the fast paced and yet relaxing atmosphere of working in the coffee shop.

One year after I settled down in the U.S., I felt like it was time for me to look for a part-time job. After I had handed in my resume to every coffee shop in Bloomington, I got a call from Soma Coffeehouse and Juice Bar for an interview. On one hand I was excited, but on the other I was nervous. I contacted my coffee teacher in Hong Kong for advice on interviewing at the coffee shop. I felt more confident after talking to him as I started to prepare for the interview.

Soma Coffeehouse and Juice Bar is one of the most popular coffee houses in Bloomington. I had visited there a few times and its hipster and alternative style brought me fond memories. It was a chilly day on my interview. As I was in a hurry, I slipped on the ice on the pavement near Soma. I felt lucky to not hurt myself, as it was possible that they would test my coffee-making skill.

The interview was conducted by the manager of the coffee house. Her name is Cookie and she looked friendly and has a radiant personality. The interview was the most enjoyable one I’ve had in my life as it was like catching up with an old friend. She asked me about my volunteering experiences in Bloomington as I did not have any work experiences in the U.S. We also talked about the challenges of working in a coffee house. She was impressed when I showed her photos of my latte art. At last, she said she would need to talk to her boss first about my application but she would back me up.

The next morning I was called and offered the barista position at Soma. I was over the moon and excited that my training at Soma would start a few days after. There were ten days of on-the-job training and it helped me get familiar with the workplace and my job step by step. My co-workers were very friendly and helpful. I remember when I got frustrated over the espresso machine as it was different than the one I used to work with. They encouraged me and asked me to take a break.

The customers at Soma like our well-made and delicious coffee. Also, we sell smoothies and juices. There is also a selection of specialty drinks made with espresso, steamed milk, chocolate powder, flavor, and whipped cream. The most special one is PB Cup of Joe, a mocha with peanut butter. It is very popular in the winter.

Like other restaurant workers, we rely on tips on top of basic salary. Our customers are very generous on tips. Generally, they tip a dollar for every drink they purchase. When I told my Hong Kong friends about this, they were very surprised as the culture of tipping is very different in Hong Kong. During non-peak business hours, I sometimes chit chat with frequent customers. They treat us as friends and some of them are now my Facebook friends. I observed that American customers are far more polite than those in Hong Kong. They always say ‘Thank you.’ and ‘Please.’ when they order or pick up the drinks. When I was working the closing shift one night, a customer even helped me stack the chairs after he finished his coffee.

I treasure the opportunity to meet other baristas. A barista friend in town told me that there is a monthly latte art throwdown in Indianapolis. The aim of the throwdown is ‘Test your skills, be a better barista’. I knew that it would be a great opportunity to practice my latte art and mingle with other baristas. Despite the one-hour drive from my town, I attended my first latte art competition in my life. I did not know I needed to bring my own cup and milk pitcher until I reached the coffee house. I felt lucky as I met a friendly barista from Kentucky who were kind enough to lend me his utensils.

I will never forget how nervous I was when I did my first pour. I knocked some coffee out of the handler as my hand was shaking; not to mention I did not steam the milk right. The first pour was a mess. The rule of the throwdown is the barista has three minutes for multiple pours so I had a second chance. I managed to make a pour with a vague and unbalanced rosetta (leaf) pattern on it. Needless to say, I was eliminated in the first round. However, I was getting better and better in the following months. Later on, I was able to get in the second round of the throwdown. Also, one of the judges told me he liked my coffee and encouraged me after the battle. I was glad and honored that I was able to battle with top and professional baristas in the U.S. I felt like I was not only representing Soma but also the Chinese community.

I have been working at Soma for two years. I will be lying if I tell you that there are no challenges or downsides as a barista. But I am proud to say that I like my job and enjoy brewing coffee for my beloved customers in Bloomington.

P.S. I would like to extend my sincere gratitude to Aries from Hong Kong; Cookie, Elizabeth, Greg and David from Bloomington.

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