In the bustling world of modern gastronomy where innovation meets tradition, not many beverages have captivated taste buds and sparked cultural phenomena quite like bubble tea.
For Lucralita Lisette Steven, working as a barista at Ding Tea’s Siburan outlet is a daily adventure filled with excitement and a touch of magic.
The 21-year-old has been serving patrons since 2022 when the Ding Tea’s Siburan outlet opened at the Eastern Mall.
“I never imagined I’d be working as a barista. However, once the opportunity came, it sparked an interest in me,” she told the New Sarawak Tribune.
Describing Ding Tea’s Siburan outlet as more than just a workplace, Lucralita said it is where she can unleash her passion for creating delightful beverages.
In the beginning of her journey, she underwent two weeks of training, where she was taught how to make every item on Ding Tea’s menu, including its specialties.
“Ding Tea was secretive of their menu, so we had to memorise this by heart. I was eager to learn, so it did not take me long to memorise everything.
“It is now easier for new baristas because the point of sales (POS) system would generate the drink’s recipe and they can refer to it.”
Lucralita said she enjoys having a routine because there is a flow to follow from opening to closing time.
Her day often begins with her carefully measuring ingredients and steeping teas to perfection so that they are ready for the day ahead.
“Every detail matters because it is the little things that elevate a good drink to a great one.”
Admitting how she particularly likes peak hours, Lucralita explained that she finds joy in the rhythm of her work.
“Usually, there are two baristas on duty and communication is key when there is a whirlwind of orders during peak hours. One barista would be taking orders while the other prepares the drink and ensure its quality.
“While some people may think that peak hours are stressful, but there is a magic to it. In those moments, I would focus on how I am creating something special for someone to enjoy.”
The outlet receives over 30 orders on weekdays, which doubles or triples on weekends.
They also utilise food delivery services such as FoodPanda and GrabFood, allowing customers to enjoy Ding Tea’s drinks in the comfort of their own home or office.
“The demographic of our customer is a healthy mixture of young and old. Most of the time, customers would purchase their drinks as grab-and-go but there are those who like to hang out at the outlet.”
Despite the existence of other brands and competitors in the vicinity, Lucralita said the Ding Tea’s Siburan outlet continues to stand tall, earning loyal customers and a reputation as the go-to destination for bubble tea enthusiasts.
“In an industry where trends come and go, Ding Tea has carved out a niche by consistently delivering exceptional quality and memorable experiences. As a result, it has become more than just a place to grab a drink.
“It is a community hub where friendships are forged, memories are made, and cravings are satisfied,” she added.
Meanwhile, Allancy Georgie Mason revealed that baristas like herself and Lucralita get the privilege of becoming the unofficial taste-testers for seasonal delights.
The 21-year-old said Lucralita and herself have sampled every concoction on the menu, adding that they always look forward to the seasonal menu rotations.
“We are always excited for new flavours, as each festival brings a unique drink, and being able to suggest them to customers is a delight. Among our bestsellers are Bubble Milk Tea, Classic Chocolate, Macha Latte, Brown Sugar Milk Tea, and Plum Green Tea.”
For Allancy, the joy of being a barista lies not only in serving up these popular beverages but also in introducing customers to new and exciting flavours.
As a specialist of bubble tea, she takes pride in guiding customers toward their next favourite drink.
“Seeing the smiles on our customers’ faces when they try something new and love it is incredibly rewarding. It is like sharing a piece of our passion with each cup we serve.”
Beyond the artistry of a barista’s craft, Allancy said she treasures the connections she forms with her customers.
Acknowledging that both Lucralita and herself may not memorise all their customers’ names, she said there is a profound sense of familiarity and warmth that exists from their interactions.
“It is like having an extended family. We may not always remember each name, but we recognise faces and share in the small moments that make each visit special.”
At the same time, Allancy pointed out that every interaction with customers is an opportunity to forge a connection.
“It is the little gestures that matter. Whether it is remembering a customer’s preferred drink or simply taking the time to chat, it is these small acts of kindness that make a difference.”
For those eyeing a career in the boba world, Allancy said they should embrace the journey even though it may seem daunting at first.
She pointed out the importance of passion and perseverance, noting that while the path may have its challenges, the rewards are worth it in the end.
“Working in the boba industry isn’t just about making drinks. It is about creating experiences and building connections with customers.
“And for those who are willing to put in the effort, the opportunities for growth and fulfilment are endless,” she added.
