I appreciate your content so much! I worked at Muffin Break about 20 years and the way we did things back then I cannot tell you how bad it was. I recently went and did a day course in Prepare and Serve Espresso Coffee as I am wanting to get back into this line of work. The poor habits that were common practice back then were highlighted during this course and watching your channel makes me excited to jump in and be confident in this amazing coffee industry we have in Melbourne, thank you and keep up your wonderful content 👏 p.s a piece of you would die if you saw how me did our milk back then 🤣
Very well presented topic! Fast, efficient and always on-point, just as the barista workflow you described should be. Insofar as 'speed' goes, it needs to evolve to a reasonable 'faster,' as if not practiced routinely, it's like fumbling the car keys when you're in an emergency - you're going to drop them on the floor almost every time, and take far longer than the 'routine' speed - and likely to spill something. Fast (but effective) needs to be routine. And as pointed out, while the coffee is extracting, there's almost always something else that can be done. Great video!
I never though I could find a different interest in my life, your passion & drive to be better shines right through your content, wish I could do your courses.
I pump out 2 x large coffees at home every morning and to save time I weigh the beans the night before and keep them ready in those small decor containers. Outsourced weighing milk (this has reduced wastage) into the jugs to the hubby while I’m extracting the liquid gold as per recipe and work flow.
surprisingly the places i am working at in NZ Christchurch require me a barista to both do the coffees and serve.... that delays my time by ALOT and idk what should i do?
Hopefully your grinder is consistent. I’d suggest weighing your dose to ‘dial in’ when you’re not busy if you don’t have it setup to alway weight shots. This would help. Jimmy ✌🏻
Regarding your puck prep, do you not think you'd be better served by switching out the OCD/NCD for a Duomo needle distribution tool? You have the same interaction with it but it'll have superior results which would again improve your coffee and add no extra time.
We use WDTs when we’re not busy to ensure clumps are broken up and it helps with distribution for sure. The Duomo is even better. I’d still probably use an NCD to ensure an even distribution but you’re right, it could be deemed unnecessary. Thanks Jimmy ✌🏻
Tip #1 tell your boss to hire more people and make your work less stressful and more fun. This is so simple but we as workers think we have to be super good fast smart etc then we need better pay, which we are not getting (real wages are smaller than ever)
Sure, this is a ever evolving cycle that never works out, higher wages = higher prices, which = less profits which = giver prices and so it continues until the bubble bursts and everyone looses
Wtf, no, absolutely not that simple. With that mentality you’ll only end up with chain stores/corporations paying you the same or less whilst all small businesses/independent cafes will become history. There are many other variables you have completely ignored.
I see way too many baristas these days, since most cafes use puqpresses, just shove the uneven mount of coffee in the portafilter expecting a good tasting shot 😢
Hi there! I’ve been watching your videos for some time now to help improve my workflow and suggestions from you. Ive only been doing barista work for roughly 3-4 months, and its my second month at a busier cafe which has allowed me more room to grow since its so busy it forces me to get faster in my workflow My question for you at the moment, what are your “rules” pr guidelines for leftover milk in jugs? I have a coworker that frequently leaves milk in her jugs and saves it for later to reduce waste. Its often times a lot, like 100- 400 g left over, and I have to ask her “what milk is this, can I dump that” And I find myself ending up dumping it out ANYWAYS because I prefer my jugs clean and not worrying about it. She also has tried separating milk jugs like so: 350 ml SILVER -> skim 600 ml SILVER -> fc 350 ml alternate lab -> free one?? 200 ml (its an awkwardly sized one) colored to alternate milks or something like that When normally me and the “head barista” have it as so 350 & 600 ml SILVER for FC and Skim 350 & 150 ml colored for alternative milk only the question here is should I as a barista be separating skim and FC or is the way I am doing just fine? I dont find myself having copious amounts of milk left over as the example i gave, and my milk jugs stay clean and out of the way. I just don’t know how to tell my coworker (who has been working at my job a bit longer than i ) that its not a good idea. I feel a bit like an asshole sometimes when I have to do this, especially because I haven’t been in the industry very long. There are many more questions I could ask, but this is one that is bothering me as i’m being rostered on with this individual more frequently and it’s disturbing my workflow when i have to stop and ask her what is what and so on.
to clarify about the milk, it can often go sitting when it relaxes for 15 minutes OR MORE. I just feel wrong about leaving milk out sitting after being steamed
@@FrankBtc530 apparently it’s not that much of an issue as it’s not a legal requirement. I myself don’t go out for coffee that much. But when I do I never found a hair in my cup.
Even as a home barista i am trying to be as productive as possible. I have for example reduced the time it takes for two cappucino (oat milk and cow milk) by half. Mainly by not waiting for the machine to finish a task but doing useful in between steps.
As a home barista? What’s the need to be fast then? Lol. Unless you have a train to catch or something. If you’re at home you can slow down and enjoy it more :)
@@ArtistiCoffeeRoasters cool thanks for replying. If it’s an under extracted shot, which is what I believe it is. Is that because I don’t tamp the puck hard enough or something?
I appreciate your content so much! I worked at Muffin Break about 20 years and the way we did things back then I cannot tell you how bad it was. I recently went and did a day course in Prepare and Serve Espresso Coffee as I am wanting to get back into this line of work. The poor habits that were common practice back then were highlighted during this course and watching your channel makes me excited to jump in and be confident in this amazing coffee industry we have in Melbourne, thank you and keep up your wonderful content 👏 p.s a piece of you would die if you saw how me did our milk back then 🤣
We all wish we could forget how bad we used to be 😂 thanks for the feedback 🙏🏻
Ooh I'm curious, tell me
This really helps,looking forward to my first job as a barista.excited
Awesome to hear and best of luck with your job :)
@@ArtistiCoffeeRoasters thank you so much
Very well presented topic! Fast, efficient and always on-point, just as the barista workflow you described should be. Insofar as 'speed' goes, it needs to evolve to a reasonable 'faster,' as if not practiced routinely, it's like fumbling the car keys when you're in an emergency - you're going to drop them on the floor almost every time, and take far longer than the 'routine' speed - and likely to spill something. Fast (but effective) needs to be routine. And as pointed out, while the coffee is extracting, there's almost always something else that can be done.
Great video!
Thank you 🙏🏻 all good point 👏🏼
Really great inputs. Always enjoy Artisti's contents. Thanks so much
I never though I could find a different interest in my life, your passion & drive to be better shines right through your content, wish I could do your courses.
Such kind words. Thank you 🙏🏻
Another thing is doing stuff like putting out saucers for sit ins or wiping the bench while steaming.
Thank you for this video! So helpful & inspiring!
You’re welcome ☺️
Could you do a video how to make a nice mocha please, & how to froth oat milk,
Hi JImmy, what's your best advise for a new barista, changing careers, and from being a home barista and becoming a professional barista
Great tips as usual. Thanks a lot!
Thanks mate. Appreciate you watching and always commenting 🙏🏻
That's great! Thank you so much for this videos.
thank you for the videos!
Great tips
Glad you think so!
I pump out 2 x large coffees at home every morning and to save time I weigh the beans the night before and keep them ready in those small decor containers. Outsourced weighing milk (this has reduced wastage) into the jugs to the hubby while I’m extracting the liquid gold as per recipe and work flow.
Sounds great!
Why do you need to go fast if you’re at home?
surprisingly the places i am working at in NZ Christchurch require me a barista to both do the coffees and serve.... that delays my time by ALOT and idk what should i do?
,I HAVE WILL NOT COME TO MY VISA OFFICE FOR THE FIRST TIME IN A COUPLE OF FRIENDS AND I HAVE BEEN WORKING ON
Can you share with me where I can find out more information on the milk distributor in this video?
It comes from a company called i-milk i-milk.com.au/
Thank you @AristiCoffeeRoasters I love guys!! I'm in the US but if I ever get down under I'm going to look you guys up!!
How to make consistently good coffee shots your restaurant/ Cafe don't weigh shots?
Hopefully your grinder is consistent. I’d suggest weighing your dose to ‘dial in’ when you’re not busy if you don’t have it setup to alway weight shots. This would help.
Jimmy ✌🏻
Regarding your puck prep, do you not think you'd be better served by switching out the OCD/NCD for a Duomo needle distribution tool?
You have the same interaction with it but it'll have superior results which would again improve your coffee and add no extra time.
Agree. Needle distributor is the best
We use WDTs when we’re not busy to ensure clumps are broken up and it helps with distribution for sure. The Duomo is even better.
I’d still probably use an NCD to ensure an even distribution but you’re right, it could be deemed unnecessary.
Thanks
Jimmy ✌🏻
Needle tools take way too long when you have 10 dockets and you're the only person in the store.
Tip #1 tell your boss to hire more people and make your work less stressful and more fun. This is so simple but we as workers think we have to be super good fast smart etc then we need better pay, which we are not getting (real wages are smaller than ever)
Sure, this is a ever evolving cycle that never works out, higher wages = higher prices, which = less profits which = giver prices and so it continues until the bubble bursts and everyone looses
Wtf, no, absolutely not that simple. With that mentality you’ll only end up with chain stores/corporations paying you the same or less whilst all small businesses/independent cafes will become history. There are many other variables you have completely ignored.
No way bro I saw that italian make those espressos stitcthed to your video 😅
I see way too many baristas these days, since most cafes use puqpresses, just shove the uneven mount of coffee in the portafilter expecting a good tasting shot 😢
Oh the same 😆
Ironically I watched this at 2x speed
👏🏼👏🏼👏🏼
Hi there! I’ve been watching your videos for some time now to help improve my workflow and suggestions from you. Ive only been doing barista work for roughly 3-4 months, and its my second month at a busier cafe which has allowed me more room to grow since its so busy it forces me to get faster in my workflow
My question for you at the moment, what are your “rules” pr guidelines for leftover milk in jugs? I have a coworker that frequently leaves milk in her jugs and saves it for later to reduce waste. Its often times a lot, like 100- 400 g left over, and I have to ask her “what milk is this, can I dump that” And I find myself ending up dumping it out ANYWAYS because I prefer my jugs clean and not worrying about it. She also has tried separating milk jugs like so:
350 ml SILVER -> skim
600 ml SILVER -> fc
350 ml alternate lab -> free one??
200 ml (its an awkwardly sized one) colored to alternate milks or something like that
When normally me and the “head barista” have it as so
350 & 600 ml SILVER for FC and Skim
350 & 150 ml colored for alternative milk only
the question here is should I as a barista be separating skim and FC or is the way I am doing just fine? I dont find myself having copious amounts of milk left over as the example i gave, and my milk jugs stay clean and out of the way. I just don’t know how to tell my coworker (who has been working at my job a bit longer than i ) that its not a good idea. I feel a bit like an asshole sometimes when I have to do this, especially because I haven’t been in the industry very long. There are many more questions I could ask, but this is one that is bothering me as i’m being rostered on with this individual more frequently and it’s disturbing my workflow when i have to stop and ask her what is what and so on.
to clarify about the milk, it can often go sitting when it relaxes for 15 minutes OR MORE. I just feel wrong about leaving milk out sitting after being steamed
small note: all people who work on food must wear a hair cap
Often not for baristas.
@@playnicegames ...too often 😭
@@FrankBtc530 cause it’s not a requirement, only is if you are preparing “from scratch” food.
@@playnicegames Ah well! so if you find a nice 30cm long hat in the cappuccino the barista will tell you it's not a problem for humanity. 🤣 🤣
@@FrankBtc530 apparently it’s not that much of an issue as it’s not a legal requirement. I myself don’t go out for coffee that much. But when I do I never found a hair in my cup.
🖤🪑☕
Here is a video of what not to do! its very shitty way to tell someone what to do, please make a video how u do it instead of not how to do it,
Even as a home barista i am trying to be as productive as possible. I have for example reduced the time it takes for two cappucino (oat milk and cow milk) by half. Mainly by not waiting for the machine to finish a task but doing useful in between steps.
Nailed it 👏🏼
As a home barista? What’s the need to be fast then? Lol. Unless you have a train to catch or something. If you’re at home you can slow down and enjoy it more :)
Hi, This is my first comment, I have been watching you from Thailand, Your videos are helpful to improve my skills, I wish I could visit your Cafe
Thanks for watching 🙏🏻 glad we could be of help to you.
Great video boys, fantastic improvements in quality I'm completely blown away!!!!
Mate! He’s back and with such a great comment. Thanks 🙏🏻 Jimmy ✌🏻
Hey. Why do my coffees taste flat? Like no body or richness. I’m a new trainee. Sometimes it tastes like warm milk. Thanks 🙏
It’s can be the roast profile or the under extracted shot, or the recipe for the cup size,
@@ArtistiCoffeeRoasters cool thanks for replying. If it’s an under extracted shot, which is what I believe it is. Is that because I don’t tamp the puck hard enough or something?
Thank you so much jimmy 🙂
You’re welcome ☺️