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How To Be A Good Barista
HOW TO 
Tags: coffee, espresso, love, milk, steaming, flavors
Are you a barista? I manage a coffee shop and I've learned some good knowledge on how to make good coffee!
| | First off, greet the customer! It drives me crazy when I enter a business and no one greets me. |
| | Tamp 30lbs of pressure with your tamper in the portafilter. Any less and you're not going to get great coffee. |
| | Make sure your shots run between 18-30 seconds. Any more or less will make bitter, icky-flavored coffee. |
| | Never, never re-use the coffee and make another set of shots with it. The flavor will not be any good and it will taste acidic. |
| | Don't oversteam the milk! If you steam the milk above 160 degrees it will scald it and lose any of the yummy sweetness. |
| | Pour the milk at a good angle. Don't just dump the milk into the coffee. Even if you don't know latte art, it still looks nicer than being sloppy. |
| | Keep your milk pitchers cold to get the best foam on the milk. |
| | Even if you're not talking to the customer, it's still important to be pleasant and helpful. You don't have to talk about the weather. When I am making a coffee and we're not talking, I still keep a little smile on my face because I enjoy my job. |
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