Tips from behind the pass
The Barista's Toolkit
Brew
better.
Good coffee is mostly tiny things done well.
Tips, tricks and useful bits for anyone standing near an espresso machine.
Better milk for better coffees ✦
Better milk for better coffees ✦
Better milk for better coffees ✦
Better milk for better coffees ✦
Better milk for better coffees ✦
Better milk for better coffees ✦
Better milk for better coffees ✦
Better milk for better coffees ✦
Better milk for better coffees ✦
Better milk for better coffees ✦
Better milk for better coffees ✦
Better milk for better coffees ✦
If you make
coffee,
you are a
barista.*
*So you might as well make a good one.
What are you working with?
Behind-the-counter habits for when the docket rail starts filling up.
Same idea. Smaller machine. Fewer people watching.
Café
Hold the pitcher lower than you think
Dropping the spout closer to the surface early helps you introduce
air with more control before the milk starts rolling.
Starting closer to the surface makes it easier to control
how much air gets into the milk before you create the rolling movement.
Tip by Daniel Ling
Home
Dialling in without a scale
Keep your dose and timing as consistent as you can.
Then adjust one thing at a time.
Consistency makes it much easier to tell which adjustment
improved the cup.
Tip by Daniel Ling
Café
Start the shift with a taste
Give yourself a baseline before service gets moving.
It is much easier to catch something that feels off
before the docket rail is full.
Tip by Daniel Ling
Both
Know what's in the jug
Not every milk wants the same heat.
Barista Oat is designed to stretch to 65°C.
Barista Almond and Barista Coconut are designed to stretch to 60°C.
Different plant milks respond differently as they heat.
Knowing your target gives you more control over texture,
sweetness and consistency.
Tip by All Good
Home
Texture for the cup you're making
A single home coffee usually needs a lot less milk than a café pitcher.
Your texturing window is shorter too.
Smaller volumes respond quickly.
Watch what the milk is doing rather than copying café timing exactly.
Tip by Daniel Ling
Café
Keep the wand tip just off-centre
A slight offset helps encourage the rolling motion
you want while steaming.
You're looking for smooth movement through the jug,
rather than simply adding more air.
Tip by Daniel Ling
Both
Clean the wand straight away
Wipe and purge after every use,
before milk has time to dry onto the wand.
Tip by Daniel Ling
Both
Change your height during the pour
Start higher to integrate the milk,
then bring the jug closer when you're ready to place the pattern.
Changing the height changes how the milk enters the coffee
and gives you more control over the finish.
Tip by Daniel Ling
Café
Build a repeatable rush routine
Use the same sequence for dosing, steaming,
pouring and resetting when the pace picks up.
A repeatable workflow removes tiny decisions
when you've already got plenty of other things to think about.
Tip by Daniel Ling
Both
Give it a really good shake
Open the pull tab, replace the lid and give the carton
a proper shake before use.
Shaking helps bring everything back together so your pours
stay consistent from the start of the carton to the end.
Tip by All Good
Both
Chill before you steam
Although the milks are shelf stable,
chill them before use when you can.
Starting cold gives you more time and control while stretching
the milk and helps you build silky microfoam.
Tip by All Good
