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Proud Member of the Specialty Coffee Association of America 		Espresso Planet  > Learning Centre  > Barista Connection  > Barista Tips and Tricks

Barista Tips and Tricks

Barista Tips and Tricks
Category: Barista Connection
Posted: 20-07-2011 13:28:09
Views: 8814
Comments: 2 [Read/Post]
Synopsis:
Who said you have to be an official barista to make espresso, latte art and coffee like a pro. Some other indepth articles:

Barista Tips and Tricks
Who said you have to be an official barista to make espresso and coffee like a pro? We want everyone to be their own barista and in order to make that happen, we are sharing our best tips to help you brew great coffee drinks.

Picture Source: Ted S. Warren / AP
Start with Clean Water
98% of coffee and espresso is water. Start with clean, odor free water.
Keep your beans fresh
 

To Keep your beans fresh, purchase only enough coffee to last 1-2 weeks. Once these beans are open, do not store them in a refrigerator or a freezer. Instead, keep them in an opaque canister with a sealable lid. Even plastic bags with a zip closure are better for storage than the bag that the coffee came in. If possible, you can even vacuum seal your bag after each use to ensure the freshest beans for your espresso.

 
Preheat your cups
Always preheat your cups before brewing an espresso.  It will keep the coffee at its optimal temperature and allow the aroma to fully develop.  It is an easy way to ensure your coffee tastes its best. Simply place your cups on the cup warming surface or fill the cups with hot water from the steam wand, let sit for 30 seconds, and discard.  This little step goes a long way

Picture Source: Saeco University

Comments on Barista Tips and Tricks



EMS 22-02-2012 09:18:12
Bojes, you're right. However, Robusta is low in flavour and up to 3 times higher in caffeine. Even the high grade Robusta is an inferiour coffee that I stay away from. I'd better have 2 shots of flavoured Arabica than a dull one but strong of Robusta.
bojes 09-11-2010 04:03:45
oily roasted beans can not give a good crema.
It's meant that coffee contact to the water and it becomes not fresh anymore.

- Edited RP - Thank you, yes very true:

As a general rule, Arabica Beans have a higher fat content, and thus, create a thinner and lighter crema compared to Robusta Beans. This is why a blend with Robusta Beans will yield better and longer lasting crema, ideal for Latte Art.

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Hi Crystal

Thanks for the email and nice to learn the shipping costs have been reduced.

I hope Supramatic appreciates what extraordinary ambassadors you and Theresa are for the company. Your level of service is not common anymore, in this technological age, when we usually end up talking to automated voices. If you had the time to give me the name of the head of Supramatic I'd like to pass on my appreciation to him or her as well. Thanks again for your help Crystal.

Best regards
George
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