Barista Secrets

As requested, more information behind the scenes...

being a barista, only if it was as simple as pulling a lever!

A barista has the ability to make your drink a perfect to horrible, a good barista is just as important as good beans (water, milk, etc).

A barista has to make sure your milk is steamed to the right temperature, too hot can burn the milk! Burnt milk smells like almond, if you smell this and you're not getting an almond latte, asked for some fresh milk.

Espresso quality, as I mentioned before a bad shot will either taste burnt or like asprin. Most shops check their espresso quality several times a day, as changes in temperature and use can alter the flavor. Also there are two types of espresso machines, automatic and traditional. Most larger chains use automatic, as it is a quicker process (great for the on the go customer). Automatic machines cannot be fine tunned as well as a traditional machine. Automatic machines involve the barista pushing a button, and the shots start to pour. A traditional machine involves more skill, as there are several reasons a bad shot is being pulled, which means more adjustment options. Most coffee lovers prefer traditional machines.

......automatic.........................traditional...............


The barista is also the one who assembles the drink, and its amazing how much order matters. For instance, lattes are known for having a half moons. This is a little bit of froth at top, that when poured correctly the espresso colored liquid will look like a half moon. If someone free pours (with out the latte spatula) you will not get this effect. If milk is put in first and then the espresso, you also won't get this effect. Some baristas are skilled enough they can do latte art. This also matters in flavor shots, the wrong measurement or order will make your drink tast funny. Also stirring makes a huge difference. With everything blended together, the flavors are not as strong (but you might also want that.)

Remind me later and I will give information on bean buying, because this is a whole other area a barista must know.

Lastly, the reason I focus on the friendliness of the baristas is that generally in customer service friendliness is important. You can get a cup of coffee anywhere, you'll go back to the places that had a good cup of coffee. You'll be a regular at the places that are friendly and have a good cup of coffee.