Tips & Tricks From Behind the Bar: Pro Tips For Home Barista
- Written by NewsServices.com
Making coffee has come a long way from its beginnings. Nowadays better and better recipes are invented each and every year. But the coffee industry has some pretty rigid rules when it comes to making coffee. For coffee preparation it is important for a barista to know all kinds of tips and tricks in order to make his job easier. No matter if you are a professional barista or just a regular person who likes making the best coffee, a barista should always try to improve himself and master the art of making coffee.
Working as a professional barista is definitely harder and more stressful than being a home barista and making coffee only for your family and friends. But there are plenty of tips that a home barista can “steal” from a professional barista in order to make sure that you can obtain the perfect coffee. Thus, for example, everyone can borrow the work ethic of a professional barista, such as working in a line or even troubleshooting some problems in coffee making. But without further ado, let’s discover together the best tips and tricks for a home barista.
Number 1: Changing the grind before making coffee is bad!
You heard it right! Don’t adjust the grind before making the coffee. Wait and see how the coffee is done and make the adjustments in response to that. For example, if the espresso is taking way too long, then you should probably coarsen the grind and not play a guessing game.
Number 2: Don’t change the grind before making at least two coffees
The importance of waiting for at least two shots is very high because you will need consistency. If the number two shot is the same as the first one, then you know for sure that you have a problem, and can start working on fixing it.
Number 3: Never, ever skip dialing-in
We understand that time sometimes puts pressure on us, and so we are constantly in a hurry. But it’s crucial to never skip dialing-in, and wait patiently for the coffee to be finished. Basically, every professional barista recommends waiting in favor of skipping dialing in. Imagine every espresso as a work of art. You need to give it full attention and care from beginning to end.
Number 4: Don’t settle
It’s fair to say that every barista should experiment with his coffee. Don’t stop until you find the perfect way to make the coffee. Nothing is more damaging than sticking to the same old and boring rut while doing coffee. Of course, for those who are professional baristas sticking to a rut is a must, as the number of orders is way too high to permit them to experiment.
Number 5: Being effective will ensure great taste!
Professional baristas know way ahead exactly what they need and when they need it, so multitasking is something natural for them. Even if you are at home, ensure you have all the tools you need somewhere accessible. Everybody hates to waste time searching for the things they need. Before you start doing an espresso, make sure you have tools such as a pitcher, tamper, towel, scales, cups, and whatever else you would need. Arranging your home espresso as a professional barista would do in the coffee shop is the perfect way to go. Be sure everything is handy.
Number 6: Make sure you keep everything clean!
Even if you’ve made only one coffee today, it is very important not to neglect the coffee machine. If you don’t make a habit of cleaning the machine after every shot then it’s possible that you simply forget to clean it and the shots will keep adding without any cleaning. This in time will only break your coffee machine. So make sure everything is clean!
Number 7: Tidy the towels!
Every barista knows that one of the most important things in a coffee shop is the towels. Everything has its own spot and purpose, and towels are no exception. Thus, you will need a separate towel for each individual task in order to avoid cross-contamination of course. One dry towel is used to wipe the portafilter, one towel for your steamer, and one towel is slowly damped to remove any stains or spills. It’s very important not to mix the three towels!
Mark J. Chironna, PhD.
