October 1, 2024

Avoid 5 Common Barista Mistakes

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Barista Mistakes

Introduction:

Welcome to the world of baristas! Being a barista is not just about making a cup of coffee; it’s an art form that requires skill, finesse, and attention to detail. In this blog post, we will discuss the top five common barista mistakes and how to avoid them.

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These mistakes can impact the quality of the coffee you make as a barista, so it’s essential to be aware of them and take steps to prevent them.

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So, whether you’re a seasoned barista or just starting, read on to learn how to avoid these common mistakes and make the perfect cup of coffee every time.

1. Group handles Barista Mistake

Could you please look up the handles for the Barista Mistakes group? I came to know that the spouts are quite fragile and can’t be placed on the bench.

If you place the spout on the bench, the coffee grind may stick to it and then end up in the next customer’s cup.

Hence, it is better to pop the spout out of the handle before placing it on the bench. Also, avoid tampering with the spouts on the bench.

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2. Barista Mistake Manual Tamping

Mistake number two, if you’re using a Barista Mistakes manual tamp, you can do all the right things in your tamping technique.

If you are attempting unevenly you don’t realize what’s going to happen when you hit that puck with 9 bars of pressure, the water is going to find the path of least resistance and it’s going to find its way through the short side.

And the coffee is going to be extracted and you’re going to get varying short times so make sure that if you’re using a manual tamp, you’re using good techniques like a spin technique with your thumb and your finger to indicate that you have a good tamp level flat. You won’t mess up your coffee.

3. Distribution

Number three was the Barista mistake distribution. Now we all know how important good distribution is to create consistency in our coffee process and then great flavors in our coffee.

Because there are tools to help us now dosing pods help NCD tools help if you’re still filling up your portafilter from there, even if you use a dosing pot the wrong way and you are getting this uneven amount of coffee.

Yeah, sure you might be busy and you jam that in. It looks tamped and flat. But if I do go press around on this, I have massive density issues and that is going to impact my extraction probably is going to find its way faster through that soft section, and you’re gonna get a worst-tasting coffee.

So make sure you do take the time to use the right tools or at least use your hand. Get the coffee flat before you tap it. You’ll make better coffee straightaway.

4. Change the Height

Number four is Barista Mistakes changing the height that you pour from to dictate what your coffee is now it’s an A heaps of time in this coffee training.

Go back to the other blog post where we writing about managing the air the coffee into the milk to produce the coffee that you want.

Rather than being the kind of person that goes I’m doing a flat white versus I’m doing a cup of tea. No, that’s not what we want.

We want to produce milk that is dedicated to the drink You’re probably from cappuccino, make sure it’s textured well, so it feels good in their mouth or a flat white, that is nice and flat and delicious. Don’t change your coffee by pouring high or low. It’s not how we do it.

5. Barista Mistakes Touch the lid

but not least number five is not putting your hand on the rim of the cup, or the mouthpiece of a takeaway lid. The customer is going to drink from it.

They’re going to put their mouth on it and you don’t want to be touching it, where they’re going to put them out on it.

Now this is one that I’ve been caught out by people who have commented that they’ve seen me touch the glass which will be when I picked them up to go pull that out.

Now, we’ve done a lot of training and have something that we are encouraging all of our staff here and an account to make sure they’re very conscious of it is wet, especially when you’re busy. You can easily grab that cup to point from the handle or if you need to just get your hand away from the spout.

And if you’re putting a lid or takeaway cup, make sure you stay very clear on the mouthpiece and try to minimize the amount of touching you do on that lid. You definitely don’t want to be putting a hand over the top and pushing it down.

In conclusion,

In conclusion, being a barista requires a combination of technical skills, creativity, and attention to detail.

By avoiding these common barista mistakes, you can serve your customers the perfect cup of coffee every time. Remember to be gentle with the group handles, use good techniques when manually tamping, distribute the coffee evenly, avoid changing the height that you pour from, and stay clear of touching the rim of the cup or the mouthpiece of a takeaway lid.

By following these tips and best practices, you can take your barista skills to the next level and make your customers happy with every cup. Happy brewing!

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