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A semi-automatic commercial coffee machine usually has these 3 features: HEAD GROUPS AND PORTAFILTERS Put simply, the coffee machine takes hot water from the boiler and pushes it through the portafilters: When you push a button to brew an espresso shot, the c/machine runs a certain amount of water it was programmed for. And it […]

The Grinder is used to set up the coffee COARSENESS and the DOSAGE. The coarser the grind, the easier/faster water flows through the basket. Same with the smaller dosage – water goes through the basket faster. And vice versa. The coarser the grind, the larger volume it takes. The smaller the grind, the smaller volume […]

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Most of our customers don’t have a hospitality background, so they would know little about the coffee making process. For example, a person that is allergic to Almonds will not notify the barista of their nut allergy when ordering a regular Flat White, and that makes sense. Why would they? Scenario 1 Imagine a situation […]

Good performance is not just about doing things right, but also about excluding those activities that get in a way of efficiency. Please find below some examples of habits to avoid as they lead to unnecessary distraction. Never put liquids on top of coffee machine: 1a. You operate a moving vehicle with an in-built coffee […]

The more processes are happening at once, the higher your efficiency is when preparing a beverage. This statement is correct to a degree as with higher number of tasks, the quality often lowers. What is a process? Some examples are:– Milk steaming– Coffee shot extraction– Grinding beans– Flushing the coffee machine– Processing orders Tips for […]

A Barista is tasked with continuously watching the espresso shots and adjusting the grinder settings. Utilize all your senses to maintain consistency in espresso making. STRONG START When the espresso extraction starts, watch it closely. Most often you can tell whether the shot is going to be up to standard right from the start. If […]