Barista Book

by

Editorial Policy

Published on

Last updated on

[T]hanks to the rise of specialty coffee and the growth of global barista competitions, what was once a humble foodservice job has been elevated to a lauded profession. In I Want To Be a Barista, a new book compiled by Hong Kong’s Holly Brown Coffee and Coffee Kids, the world’s top baristas are profiled in a way that shows us just how far the title has come in the last decade. Baristas aren’t just those who serve us our coffee anymore—though that is their integral role—they’re also often industry figureheads, sources of inspiration for those working in coffee. In her foreword to the book, Barista Magazine editor Sarah Allen rightly notes that, “careers are made in the barista championship arena.” Stars are made, too.

IWTBBook2 (1)

 

 

Designed in a format intended to inspire rather than educate, I Want to Be a Barista is filled with quotes from and glossy photos of World Barista Champions alongside stories of determination and passion. It’s a fun, diverse catalog of barista journeys, one that many in the industry but especially aspiring baristas can take encouragement from. With twenty percent of proceeds from sales of the book going to Coffee Kids’ food security projects in Mexico, Honduras, and Nicaragua, I Want to Be a Barista is worth a buy on several levels.

Holly Brown compiled the book after all, and the company gets top billing with spotlights on its staff. For those outside of Chinese coffee culture, this provides an illuminating glimpse at specialty coffee’s potential there. Despite some “lost in translation” moments, the energy and youthfulness of Hong Kong’s baristas shines through. Since it’s founding in 2012, the company has grown to twelve locations throughout Hong Kong, with international expansion on the horizon. Asia’s size alone means there is plenty of room for coffee to expand there. With more clamoring to join the brewing fray, I Want to Be a Barista is just the first guidebook to aspiring baristas and unlikely to be the last.

—Regan Crisp is Fresh Cup’s associate editor. Photos by Cory Eldridge.

Share This Article

Regan Crisp

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

Other Articles You May Like

What You Need to Know About Common Café Injuries

How cafés can protect their baristas and prevent workplace injuries.
by Regan Crisp | May 4, 2022

The Tipping Point: Are We Ready to Move Beyond the Tipping Model?

Baristas’ livelihoods often rely on tips received—should they?
by Michael Butterworth | April 21, 2022

Introducing The Coffee Coalition for Racial Equity

The Coffee Coalition for Racial Equity (CCRE) is a not-for-profit organization whose mission is to build greater racial diversity and equity in the U.S. coffee industry.
by Fresh Cup Staff | September 30, 2020

Coffee People Zine Exclusively Features Black Creators

Coffee People Zine’s 10th issue features work exclusively by Black artists in and around the coffee industry, including a hired Executive Editor, Korie Pickett (KP).
by Fresh Cup Staff | September 15, 2020