While many students are fast asleep, fourth-year history student Nina Aguilar arrives at work at 6 a.m. The sun has not come out yet, and the campus is empty. Aguilar, however, is ready to start her day as a barista at Bruin Buzz.

Aguilar, who is only one of the many student baristas on campus, opens the coffee bar, stocks pastries and begins the brewing schedule for the house blend, fair-trade, Italian, decaf and monthly special coffees that Bruin Buzz has to offer.

“It can be intense, but I like to open in the mornings. … It’s surprisingly systematic. There’s a very clear method to the coffee madness,” Aguilar said.

Aguilar, a self-proclaimed coffee snob, said she gained much of her coffee knowledge when she studied abroad in Italy. She said her first shot of espresso in Italy got her hooked on cappuccinos, macchiatos and lattes.

According to Aguilar, her appreciation for coffee has led her to uphold certain standards as a barista.

“I really … care about the product on a personal level, (so) I’m also really sure to give the customer a really good cup of coffee or whatever it is that they’re ordering,” Aguilar said.

Aguilar also said she pays attention to small details, such as perfecting the level of foam or the amount of syrup or powder that goes into a drink, to ensure that her customers are getting a good cup of coffee.

Student baristas at other campus coffeehouses also pay close attention to details.

Fourth-year political science student Parnaigon Yangpaksi, a barista at Kerckhoff Coffeehouse, also said a good barista should have a personal interest in coffee and making drinks.

“(A barista) should drink the coffee they make before they actually sell it. You can’t know the perfect combination (of ingredients otherwise), and you need to take your time to know the drink,” Yangpaksi said.

According to Yangpaksi, it takes him about three to four months to figure out how to make a high-quality drink.

Fourth-year political science student Eric Lutz, who is a barista and supervisor at Northern Lights, said he learned how to make drinks within a month or two, but that it took him close to a year to make really excellent drinks.

While paying close attention to brewing coffee for their customers is important to many baristas, Lutz said they continue to work on their skills when they make their favorite drinks for themselves.

“I like to make cappuccinos. They’re more difficult to make, so it’s rewarding when you make a really good cappuccino. … You can be pleased that all of your effort has gone into something,” Lutz said.

According to Lutz, who has been working at Northern Lights for almost three years, being a barista has also given him the coffee knowledge and experience he uses to help customers pick which drink they want.

Aguilar and Yangpaksi said they also share this interest in their customers. Each coffee house has regular customers, and baristas develop a relationship with these people by getting to know their schedules and orders.

“Cafes are a social place. When I first came (to the United States) and someone asked me to go get coffee, I didn’t know that it meant to just hang out. But now I think it’s a good thing to have a warm place to sit and study,” Yangpaksi said.

According to Lutz and Yangpaksi, Northern Lights and Kerckhoff Coffeehouse offer students more of a cafe experience because they provide good music, a place to sit and study and, in the former’s case, a fireplace.

Aguilar said this cafe ambiance is not necessary to be a part of UCLA’s coffee culture. Many students do not have time to sit down with their coffee, but then again, many students also cannot function without their coffee.

“Caffeine culture is a huge part of our college campus. I feel that, as a barista, I’m part of this really important aspect of college life that keeps everyone going,” Aguilar said.