We asked the experts at the 2017 London Coffee Festival for simple coffee tips that could make somebody a better barista.
The event was a celebration of all things coffee, meaning we were lucky enough to get specialist advice from different areas of the coffee industry. Our simple coffee tips came from the world’s top roasters, trainers, suppliers and baristas – including one piece of advice from the UK’s champion barista!
Scroll Down For 13 Simple Coffee Tips That Will Make You A Better Barista
Phillip (on the right), of cold brew coffee maker DRIPSTER, says:
“Use high quality, freshly roasted, freshly ground coffee beans. This is important for all coffee, but especially so for cold brew because you can taste the subtleties.”
Volcano Coffee Works
Tom (on the right), of Volcano Coffee Works, says:
“Buy good coffee, good equipment and never stop practicing.”
Small Batch Coffee
Eric, of Small Batch Coffee, says:
“Keep your equipment hot and clean. Practice a routine until it becomes a ritual.”
Origin Coffee Roasters
Dan (in the blue), 2016 UK Barista Champion, says:
“Clean as you go!”
Rocket Bean Roastery
Ancis (in the cap), of Rocket Bean Roastery, says:
“Remember to be a good server. The technical aspects of being a barista are only important if you first engage with the customer. Rather than make them your favourite coffee, ask what their preferences are.”
Ozone Coffee Roasters
Anson, Head of Training at Ozone Coffee Roasters, says:
“Maintain consistency with your espresso extraction (coffee to water) ratio. When you make a cocktail the ratio is so important and it’s the same with espressos. Great coffee is easy to find these days, but consistency is much harder.”
Union Hand-Roasted Coffee
Ross and Chris, of Union Hand-Roasted Coffee, say:
“You have to be consistent from start to finish. Never cut corners!”
Adam, of Allpress Espresso, says:
“Smile, make the place a happy place. Make the customer’s experience shine just as much as the coffee.”
Ben (with the glasses), of La Marzocco espresso machines, says:
“Respect the machinery. Follow the rules. Stick to the ratio. It’s better to be standard and excellent than outrageous and crap!”
Dan, of Oatly (an awesome alternative to milk), says:
“Get that spin going when steaming. Twirl the milk jug around the steamer to create a cyclone effect. It sucks in the big bubbles and turns them into microfoam. And when it comes to latte art, don’t be too ambitious. Stick to the basics, master the rosetta and it will be easy to learn the more unusual designs.”
Grady, of Wogan Coffee, says:
“Always purge the steamer. Water and milk build up could cost thousands to replace!”
Caravan Coffee Roasters
Matt, of Caravan Coffee Roasters, says:
“Consistency is key. Invest in a good set of scales. Drink a lot of coffee (to develop your palate). Ask questions whenever you need answers. And don’t be afraid to seek your own answers if a customer has show an interest in something.”
Alex, of Greencup Coffee (roasters and recyclers), says:
“You need to maintain consistency among your colleagues. It’s important to align yourself with the coffee shop, to balance speed and quality with the appropriate needs at your site.”
So there you have it: clean your equipment, develop a coffee making ritual, always maintain consistency and meet your customer’s needs. According to the experts at the London Coffee Festival, that’s how you become a better barista.
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