Barista do's and don't's when making coffee
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- Опубликовано: 24 июл 2024
- In this video we are talking about the common mistakes we see baristas continuing to make as well as what things they should be doing to make the tastiest coffee possible.
We've released videos in the past touching on some of these issues but we continue to see baristas making these simple mistakes whether that's through lack of knowledge or pure laziness. Some of the issues we see include cleaning routines, using out dated methods from previous decades as well as practices that can cause serious damage to coffee equipment.
We are making these videos not to put anyone down but rather to create awareness and lift industry standards. If you know of anyone still utilizing any of these practices then do them a favor and share this video with them.
Thanks for watching!
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Clean as you go, even if you're slammed. The clutter/filth will build up very quickly. The coffee shop I barista at is very small, and when we get rushes sometimes people are bad at keeping the bar and prep area clean. It's stressful, annoying, and potentially dangerous, especially in a much smaller work area.
Totally agree!
I have been a barista for 6-7 years and at my current workplace, I make around 500-800 cups of coffee in the morning. I really dislike that someone keep the cloth wrapped around the steam wand. The cloth soon end up saturated so badly, condensation and milk residue… yuck… Wiping the wand off properly with a “damp’ cloth several times until clean, then flushing the wand once without the cloth wrapped around, does the job beautifully!
I agree. I don't like to see a cloth round the wand. I wipe and flush through every time. If I do that there's no milk residue
I agree. The cloth ends up soaking wet if you leave round the wand
Don't knock the milk jug onto the floor.
LMAO 🤣
Dont taste the customers coffe
😁😁😁
Onto the floor of your Café?, - I would agree to that ;-)
Knocking the milk jug onto the desk in order to solidify the milk foam is OK with me…
Too soon
The big mistake :don't put your fingers on the edges of the glass were the customer put his lips.
Starting my first shift tomorrow! Pray for me 🙏
So how'd it go?!
@@premiumblend100 it was fun. However I got let off because the guy who hired me couldn’t afford me lol. His cafe was going bad financially
Thanks....My wife and I have taken over a take away... We are learning how to be Baristas so a big thank you for your information ...Effective and informative
Appreciate the tips mate, I’d love to open my own shop one day and these are basic but great things to remember and do!!
Thanks for that information,very helpful😊👍✔️
Nice video, good practices for home use as well
Thank you Jimmy. Love your passion for great coffee. I am learning so much from you . Thank you again !!!
You’re welcome ☺️
Nicely organized and presented! You covered a couple of things I've not seen addressed before. I.E., soaking the 'handle' in water. I've always done that between the time I stop making espressos (idle mode) - GS/3 - and end of day shutdown and cleanup. I DO keep the rubber above water at least, but never been sure if the soak of just the steel bits is even necessary. So far (knock on wood) all the parts still look brand new after 14 mos of use (including the rubber).
Great list!!!
Thanks for your shares
Good tips!
My biggest don't is definitely Crema stains from the shot sitting too long before adding the milk
everyone forgets the grind! as humidity rises so does the quality of the grind, you need to make small adjustments throughout the day to keep your coffee consistent.. a good espresso is ALL IN THE GRIND
You guys need to look at this after a year I’m so impressed
Thanks
Great tips Jimmy!
Thanks legend.
So cool!
Thank you for the helpful tips. You mentioned about chemical cleaning what kind of chemical are you talking about and what is a safe way to clean without resorting to environmentally or organically harmful chemicals. Can you use white vinegar?
Great bro,,thnks
I wish cafes would list what their espresso dose, yield and mL of milk they use for a standard latte. It varies so much from cafe to cafe and that variation espresso dose, yield and mL of milk overwhelms the variation between latte vs flat white vs cappucino easily.
It would be great SCA standards to be more precise and everyone adopts 😉
you can just ask the people who work there instead of them having to post something like that on a board somewhere in the cafe
@@coled2424 reading is faster and takes less time
An espresso recipe would confuse 99.5% of customers (and 50% of 'baristas'). A new customer? Ask them what they like.
@@foxfotos3223 it probably would but so does the “flat white vs cappucino vs latte” and what “+ extra shot $0.50” means exactly
thanks. great tips. however. i have a few customers that like the spoonas they want no froth at all a trad flat white. i do try not to make froth for flat whites. so many don;t want froth on flat white.
Tack!
☺️
I'm a barista, trained with the SCA protocols, but in the current coffee shop I'm working, my bosses say that there are many thing that are not important or necessary to have a good coffee, it's horrible because i cant distribute the coffee, it is just tamping, also say that the espresso grinder doesn't need any cleaning or maintenance, they don't care about having good espresso shots, they don't calibrate, they use old steamed milk for new drinks and I cannot steam the milk the right way because they say that the clients that go to the coffee shop like the coffee very hot, and that I serve the coffee too cold for them. When I'm alone in the shop I do everything the right way but they think I'm wasting time and product. It is hard to find a good job as a barista, but the worst problem is that I want to quit but the salary is pretty good compared to other coffee shops. They doesn't sell bad coffee bags, actually are one of the best single origins and varieties that I have tasted. I hate to ignore the problems I'm having and I just want to do everything the right way to give a good experience to the clients.😭😭
Thanks for all the great content Jimmy and Luke! I am in the US, and from what I’ve seen most of the best professional barista online content and training comes from Australia!
1. Thanks for the tip about nothing aside from empty cups on the machine.
A quick way to deal with the oil on the hopper is to steam it with the wand and dry with paper towel at the end of the day
Questions for you and the community:
2. I have been following the instructions on Biocaf: Soak wand daily for five minutes, and steam two times in clean water to Rinse. is this reasonable or overkill?
3. Like sandalls, I’ve been soaking the Porta filter (and basket, screen and block) in Puly caff for 15 minutes. Makes sense, or overkill?
4. Like another guy, I think it would seem to make sense to flush and rinse the Porta filter at the same time?
5. Is there a practical issue with using the spoon to regulate the amount of foam, besides that it’s not the traditional craft?
6. Do you have a batch brew AirPots that you clean, and if so how much, and how often? How do you clean your dosing cups? I tried the dishwasher, and just steaming and wiping them.
Thanks for taking the time to reply!
1) i agree and confirm
2)He said overnight, for few minutes should be okay,
3)similar than 2, what i try to do is to fill it below the handle level
4)Agree
5)Doing so simply separate the milk and the foam, that is you don't get a nice textured milk in the cup and also it's not pretty according to me.
@@TEDXX123 thanks for taking the time to do an itemized reply Ted!
Side note: also use paper towels with a tiny bit of hot water to wipe stainless steel parts of machine when you have milk stains ect instead of a cloth as it won’t leave as much wiping marks on the steel once wiped like when you use a cloth especially if the cloth isn’t clean
Fingers on the lip of cups during latte art or handling of cups is a big no no too
👍🏻
3:42 Might also want to clean the part you tap the portafilter on. Once got to make coffee in a place where the mold got already on to it, than you know how the standards in such an environment are...
Think in general it is for a barista most important to keep the workspace clean all the time and keep a certain standard. Also make sure the inside of the machine gets a regular flush and keep a good planning on this. Because most of the quality of the coffee is created in the time you are actually not making a coffee.
Awesome videos Jimmy! Being from the east coast hope you don't mind WA's own Long mac topped up promotional channel tuning in? 😂
Great
Thanks :)
Hello fellow baristas! One tip I was hoping to find in this video was about the spouts on the portafilter. We use a double spout, and I notice that the area around the threads that the double spout twists onto gets a lot of gunk in it. I have unscrewed it to help me clean the gunk out, but now when I screw the spout back on, it's not screwing on straight. My co-workers seem unconcerned with the gunk, and now seem annoyed about the spout not being straight. What should I have done differently? Am I crazy for thinking that gunk needs to be cleaned out? Any advice about this would be wonderful! Love your videos! Always incredibly helpful! Thanks!
Clean out the gunk, it’s stale old dirty coffee. 😜 you can use a lock tight glue to glue it back in place it use some thread tape to wrap on the thread to help stop it straight.
@@ArtistiCoffeeRoasters Thank you!!
Or maybe leave the spout on next time and brush with a toothbrush after soaking in detergent? On the other hand my roaster just recommended Leaving the spout off as I am just pulling double shots. Was there a trick to getting it off?
Use a skinny straw brush!! It works like a gem.
@@lli6272 I agree. They are the same as the one pipe smokers are using to clean out their pipes. And they are cheap. Use Loctite 2046 food compliant thread lock if required 👍
I'm enjoy daily home expresso and have been following you guys for a while, learning so much! I have the Breville Oracle and it continues to deliver marvellous coffee (I drink a soy flat white) BUT only if you keep the hopper topped up and use fresh beans. The grind is more consistent when there is some pressure from weight of beans. This isn't an issue, easy to do and fresh local beans are my only choice anyway. My question is do you guys know the best way to brew half a shot by myself without wasting beans? Let me explain. Any home machine single cup filter is useless, you even said this yourself in a video. So one uses the double cup filter. I have programmed my machine to run for 35 seconds (as my hubby likes a large mug) but I always watch the coffee and as soon as it starts spiralling, I cut it short, every day it seems to be different. My point is, I only want HALF of this 30 to 35 second pour. So I end up using two smaller cups and tip one down the sink and enjoy my perfect half dosed double cup filter. Yes, I could make a larger cup and only drink half, I know. It's still going down the sink :) Any ideas and advice would be appreciated, but I think I am already doing what needs to be done? Would there be a straight walled single cup filter basket out there that would work with my Breville? I feel this is the issue with the home machine single baskets. Thanks.
I've used a single shot basket before and tried a couple recipes I've found online. I think if you have a single shot basket try it out and see if you can figure out how to get your shot how you like it. It may not be as perfect and consistent as you would get with the double basket but if you use it enough you'll probably be able to tweak your recipe to what you need. I think it's better than wasting a single shot! Plus espresso aficionados will say there are things you shouldn't do - like using a single shot basket or a wedge distributor - but sometimes it doesn't really matter...you just want to get your setup to give you the amount of coffee you want and the flavors that you are looking for. Alternatively, you could refrigerate one of the shots if you like cold espresso?
@@patricklee3454 thank you for your tips, I will experiment and see what I can come up with. 😀
You can extract and ristretto shot, we have that video coming very soon
@@ArtistiCoffeeRoasters thanks, I look forward to it!
I feel like this video needs to be shown to all of the café owners far more than the Baristas haha! I do all of these suggestions yet almost every café I work at tells me not to do all of that and to reuse milks and not waste time flushing the espresso machine every coffee so I just ignore them! 🙂
Keep sharing and one day we will make a difference to many! Cheers luke
When they put matcha powder on the milk jug and then steam the milk so that it mixes and heats up at the same time.... i have always found that really bad. The steam wands should only be used on milk in my opinion.
💯
I’m not a fan of the dish cloth on the steam wand, it just ends up yucky! If I get build up on occasion, I’ll soak the wand for a couple of minute (only!) in a glass of hot water allows really clean up!
The cloth you wipe the steam wand with is actually to wipe the tray. This is so that underneath of the cups remains clean and unstained. You should have a cloth separate to wipe the steam wand with, it's more hygienic and better for not spreading allergens. Great video non the less 👌
In the cafe I work at we use one cloth for the steam wand and one for the tray and for the bench. That works ok as well
@atticustay1 I have actually changed jobs in this time, and we do it that way as well.
Don't touch tip of the glass/cup
I use pink cloth for steam wand as well. But could you please fold that and keep it tidy? It looks much better from customer's eyes.
To my mind, wiping the steam wand off twice with different cloth spots of a wet (!) cloth and directly flushing the steam wand once without the cloth afterwards, does the trick for me.
There is no need to keep the cloth wrapped around the steam wand. This looks more suspicious than an obviously well cleaned steam wand.
Cloth around it? Do you want to cover how dirty it _really_ is underneath? ;-) Give your customers a chance to see how clean it actually is!
@@anotherguycalledsmith If you are working in a fast-paced cafe you will know that's important to keep the cloth around steam wand all time and never turn on steam without that cloth. Nothing about covering any dirt underneath.
I have been a barista for 6-7 years and at my current workplace, I make around 500-800 cups of coffee in the morning. I really dislike that someone keep the cloth wrapped around the steam wand. The cloth soon end up saturated so badly, condensation and milk residue… yuck… Wiping the wand off properly with a “damp’ cloth several times until clean, then flushing the wand once without the cloth wrapped around, does the job beautifully!
@@lli6272 You do have a good point but in my experience, when the clothes become like that, it's time to wash. Not time? Too busy? I always use two layers and two sets of the clothes for easy cleaning. By the way if you think mentioning how long your experience is something important, I have more than 15 years of experience in handling the machine in a fast paced cafe and coffee shop and that's not a problem for me.
I could attest to me personally looking at the steam wand if it's clean or not. If the barista is not cleaning it after use, I am JUDGING him/her.
@4:07 Yes, I agree to flushing the group, but what is he knocking off afterwards? Was there still a coffee puck in the basket?
After knocking the puck off @3:40, you use this dry cloth to get rid of the rest of the puck. OK. I use a brush for that because I think the dry cloth rather quickly looks very nasty…
Is he going to put then into this very basket the next ground coffee for the next shot right away?
When preparing the next shot, you take the portafilter out first and flush the group. I prefer to rinse the basket and flush the group in one go, take the portafilter out only then - and dry the basket with a nice clean dry cloth ;-)
Advantage: the basket will get rinsed as well.
[UPDATE: After having watched your other video ”30 Minutes Working Peak Hour at Village Pantry“, I clearly see that there is simply no time to flush the group twice - at that work speed ;-)]
If your dose and grind is right you really shouldn't have much puck left at all, so the cloth really shouldn't get that nasty
@@benhayes304 Agreed ;-) I speak more from the position of a “Home Barista”.
My very accurate dialling in of my Columbian coffee and careful puck preparation does not lead to any soaking pucks either…
I am happy to learn so much from your channel. See you ;-)
@@anotherguycalledsmithHome barista is a different situation to cafe barista. As you say, in a very busy cafe there’s simply not enough time to do things to absolute perfection. Even in a very good speciality cafe. High standards are important but we can’t be taking the baskets out and rinsing them etc with every coffee. People would be waiting hours for their coffee lol.
@@atticustay1 I absolutely agree with you, working like that is _really_ very demanding. I do like this workflow at home but I would not want to do that professionally. It is very hard work and you guys have my full respect.
The only thing I would love to see more often in local cafés is - properly heated cups ;-)
They really do have difficulties with that in Berlin…
Excellent coffee sometimes but their coffee is getting out late to the table.
And very often, they are more preoccupied with their idea of latte art than delivering hot coffee.
5:40 you can and should reuse milk it is perfectly good. But optimally there should not be any extra milk left
You’ll get the best results with fresh milk 👌🏼
No, you’re wrong. Re-steaming milk that’s already been steamed is disgusting and you won’t get a good texture and you probably won’t be able to do latte art. Fresh milk every time
Smile a little 🙂
What brand grinder do you use? Or do you have some suggestions?
We use the Anfim SP2 in cafes and the Anfim Best On Demand in homes 👌🏼
@@ArtistiCoffeeRoasters Thank you! You have the best informative videos on everything espresso. Appreciate it.
What machine would you recommend. I am looking for something powerful but not as expensive. 2 groupheads. La marzocco is too expensive 😓
look at a single boiler machine like a WEGA or a San Remo. nuovo siminelli
re: the steam wand advice, is soaking it in Rinza for 15 minutes still considered safe?
15?!?! We rinse it in Rinza for one minute. Now I'm VERY interested in what the instructions on the back of your Rinza product say 🤔
@@excellentu.a.student1617 For Use on Steam Wands and Milk Pitchers
Step 1: Create solution by dissolving one 4.0 g tablet per 250 ml warm water.
Step 2: Soak pitcher or steam wand for 15-30 minutes in solution.
Step 3: Rinse all components with clean water.
That's for the M61 tablets, I'm guessing you guys use the M90's.
You probably need to run the steam wand in a pitcher of clean water briefly at least once or twice to Rinse After the soak
Yay
Our owner and manager insist that we always keep the grinder hopper “topped up” that the grinder needs the proper pressure to work. Is that true? It means we can never wipe out the hopper.
If you have a manual dosing grinder it’s important to keep them full to keep the beans grinding at the same rate. If your measuring your dose in your handle then this dose not help. Still always have the hopper at least 1/4 full other wise you can get pop Corning which is where the beans can jump around
@@ArtistiCoffeeRoasters thanks for the quick reply!
sydney's caffe barista have to learn from this. they reuse milk , don't care espresso ,dose, time, extract, dirty wand, any ratio. density of espresso , even some of them don,t taste coffee
Agreed.
Im seeing people steam milk by just leaving it sit there on the drip tray
I even seen some not tamp the coffee, and im just thinking "why arnt u tamping, ur not only leaving the milk to steam on the drip tray, but ur also not tamping?!?!"
It looks like a rich kid using his expensive espresso machine at home and wait for their maid to clean up for them🤣
Don't put the Coffee packages into the fridge (temperature difference)
Ah yes! How could we miss this! Next time. Thanks
Can you recycle steamed milk for iced latte? I mean your not resteaming.
If not what to do with it? Trow it away?
No you can’t use it for a cold drink after. It does get wasted which is why we train baristas to reduce theirs starting amount to ensure there is minimal wastage.
Got any more ideas of putting it to use?
@@ArtistiCoffeeRoasters how many time span does it have after steamed? 5min 10 min 20 min?
Typically, in the cafe I work at, we use just a little splash of fresh steamed milk (hasn't been idle for more than 2 minutes) for strictly ice cappuccinos. We like the texture it gives, makes the drink a little creamier
The screeching sound when milk is steamed. Aaaarrrrggh!
If i were to dump excess milk into a seperate container that is in the fridge for it to cool, what is wrong about that from a milk froth quality standpoint
It will have most of the flavours taken out of it, it won’t be as tasty or froth as well next time
Resident biologist here✋ In theory, cooling the milk after you have steamed it is fine, as long as it is allowed to cool to the refrigerator's temperature undisturbed. The issue with consistently adding warm milk to it as a "reserve" is that it keeps bringing the milk temp back up, making it a perfect breeding ground for harmful bacteria. The rule of thumb to reduce the risk of foodborne illness is to cool/freeze animal products as quickly as possible after preparation, and reduce the amounts of re-cooling/re-freezing once it has been brought back to room temperature/prepared temperature.
Steaming the milk also denatures the proteins/alters the fats, which is why it has a distinct flavor. Like the creators said, if you try to froth it again, it is not going to froth well or taste good. It is akin to cooking chicken to juicy perfect, refrigerating it, then reheating it at the same temperature for the same amount of time.. it is going to be chewy af because it has basically been cooked twice.
@@kirstenkendall6479 thank you!
the backtamp😭😭😭
Hey guys, how can I stop my tamper from sticking coffee?
It should always be dry, that way it wont stick to coffee
Peace Shalom Salam Namaste 🙏🏻 😊 🌈 ✌ ☮ ❤ 🕊
✌️✌️
Where’s the making coffee part?
🐶🦁
Just starting, what kind of milk are you using???
Always practicing with full cream milk.
Where can I find the recipes to make to make delicious coffee??😊
Don’t over heat the milk
I wish…. Unfortunately most of my customers (elderly) request ‘extra hot’ so sad 😞
The milk jug always leaks when spinning 😭
A dirty wand is a shaming wand. 😉
Wat een naam Barista gewoon een koffie maker ???
🤔
Don’t make the coffee in the dunny and If you have to, wash your hands.
There is nothing wrong with the spoon! 😛
Don't try and do latte art while upside down
B S
gorilla tamp with all the bent joints possible because ‘ay bro thars how ive always done it’
physio in the nederlands wrote her thesis on barista wrist so just a complete lack of overall understanding of workflow and ergonomics from management to bariste
the plural of barista I believe after some cursory italian is bariste, not baristi as it’s used in a gender neutral form
insistence on using bonsoy
ongoing elitism or disparagement of customer taste preferences including decaf. I’ve had some great decaf. I’m far more ready to chuck a little hissy fit over skim milk not being as healthy as it markets itself to be and this definitely has nothing to do with latte art and foam stability :p
flat white vs latte arguments and through it, customer disparagement since ‘ahh they can’t tell just serve it’ note at end
a uniquely SA thing in macchiatos, because even in a city a third the size of melbs we have 3x as many macchiatos but one word
some people want piccolos really, some want almost a whole latte, and it’s at the point where it’s easier to give the customer the milk because of the lack of a consistent definition. Order a long mac here and you’re just as likely be given a double ris piccolo as you are a long black+milk stain.
on fw vs latte I believe there to be a fundamental textural difference between the two based on original origins out of ww1:
the story goes that americano’s origins come from trying coffee on the old espresso machines that took so long to heat coffee came out burnt and bitter, so they topped it up.
I believe anzacs did this too but also added milk as is the tea culture coming forward, and in many people also doing coffee at home instant+water+dash of milk, in a cafe scene asking for a flat white are asking for an imitation of what they make or have had at home, a wistful recollection of older times.
My anzac theory would also explain why both NZ and Aus lay claim to the flat white origin: because they both are.
The Italian term ”barista“ is used for male and female personal. If they are men, the plural form is ”baristi“, for women, it is ”bariste“ ;-)
@@anotherguycalledsmith and mixed gender? I've never heard of adding the male plural to a female pronoun in italian but I'm super keen to have some correction here
(though it makes sense in a vacuum)
@@stephenqueen6946 Since I am no native Italian speaker, I would need to ask my Italian neighbours ;-)
For German speaking people, it is odd to have a male gender term to end on an ”a“…
Take the Italian first name ”Andrea“ for example that is for boys, whereas „Andrea“ in Germany is only used for girls.
Well, until now ;-)
Feel free to change your gender in Berlin any time you want… - and tell us your pronouns ;-)
We are _so_ modern nowadays.
@@stephenqueen6946 Hello Stephen, specifically for you, I checked back with my native Italian speaking neighbour ;-)
He confirmed that “barista” is used for male and female baristi. You have noticed my plural form “baristi”.
Roman languages, I am afraid, are somewhat chauvinistic. In French, until now ;-) grammatically it is “enough” that one man is in a crowd of 20 women - and the male grammatical adaption would be used for the verb form.
The “progress” of Italian speakers can be seen in the fact that they do not seem to have a problem to make use of a term ending on an “a”.
Once we are speaking about a group of barist(i/e), it is up to you to indicate whether they are all men, women - or a mixed group.
I am already happy in Germany if people do not mispronounce espresso as “expresso” or macchiato as “matschato” - disgusting thought if you happen to know the German term „Matsch” (English: mud ;-)
@@anotherguycalledsmith Thank you so much for the research and checking! Yeah, I'm not fussed when I hear people say expresso anymore either.
There's so much information here so I am incredibly grateful for your time spent gathering it.