-making is essential to a barista's role. The term
espresso comes from the Italian
esprimere, which means 'to express', and refers to the process by which hot water is forced under pressure through ground coffee. is a visible sign of a trained barista and well-frothed milk. Baristas generally operate a commercial
espresso machine, and their role is preparing and pulling the shot; the degree to which this is automated or done manually varies significantly, ranging from push-button operation to an involved manual process. Good manual espresso-making is considered a skilled task. The preparation of other beverages, particularly milk-based drinks such as
cappuccinos and
caffè lattes, but also non-espresso coffee such as drip or press pot, requires additional work and skill for effective frothing, pouring, and
latte art. The barista is usually trained to prepare coffee by the roaster or shop owner. Experienced baristas may have the discretion to vary the preparation or experiment. Beyond the preparation of espresso and other beverages and general customer service, skilled baristas acquire knowledge of the entire process of coffee to effectively prepare a desired cup of coffee, including maintenance and programming of the machine, grinding methods, roasting, and coffee plant cultivation, similar to how a
sommelier is familiar with the entire process of winemaking and consumption. A barista can acquire these skills by attending training classes, but they are more commonly learned on the job. ==Competition==