Barista do's and don't's when making coffee

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!

☑️ Instagram - @artisticoffeeroasters #artisticoffee #artisticoffeeroasters
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[Doobency]

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.

[lli]

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!

[dontatme]

Starting my first shift tomorrow! Pray for me 🙏

[marcb]

Don't knock the milk jug onto the floor.

[trosenberg]

The big mistake :don't put your fingers on the edges of the glass were the customer put his lips.

[michelyvettepearl]

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

[bacca]

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).

[jacobfletcher]

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!!

[kazd]

Thanks for that information, very helpful😊👍✔️

[LucioK]

Nice video, good practices for home use as well

[susanmessenger]

Thank you Jimmy. Love your passion for great coffee. I am learning so much from you . Thank you again !!!

[healey.]

My biggest don't is definitely Crema stains from the shot sitting too long before adding the milk

[danieljefford]

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

[wolfdog]

You guys need to look at this after a year I’m so impressed

[annw-fitz]

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?

[santiagorincon]

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.😭😭

[kmbziyo]

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.

[michaelwilliams]

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!

[freakazd]

Fingers on the lip of cups during latte art or handling of cups is a big no no too

[kimbridge]

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.