If you wish to become a barista, you need to learn the basic barista techniques, that you will use daily during your shift at a coffee shop.
This online barista training course is dedicated to teach you how to correctly grind, dose, level and tamp your coffee before actually pulling a great shot for your customers.
Depending on that coffee equipment you are working with, what conditions and environment you are in, your technique might slightly change to fit better to the circumstances. Let's start from coffee grinding and dosing. Grinding your coffee the correct way for your espresso is one of the most fundamental things that you can do. In fact, how you grind your coffee and ensure a tightly packed puck will determine the ability for you to extract great coffee.
To be a great barista means understanding the grinder you are using, very well. Be curious and find out if it’s a doser or doserless grinder; what kind of burr set they have (flat burrs, conical burrs, combination of both); how fast the grind burr set is moving, which means how fast the heat is transferred from a machine to a coffee, etc. All these little details affect the taste of coffee in your cup.
Normally you will have at least two grinders in your coffee shop: one for common coffee, another is for the decaf. Always keep your coffee fresh and try to reduce waste.
To be an efficient barista you have to know how to adjust your grind. Always change the settings by one variable at a time and purge your grinder after that. Be sure to use a scale to double-check that your dose is correct after grind adjustment.
If you are using a grinder with a doser, turn it on and start dosing immediately. Turn the doser off just before you finish dosing. Don’t leave excess grounds in the doser between uses.
A doserless grinder is controlled by a timer. Grind adjustments will influence the total dose. If you adjust the grind coarser, it will result in an increased dose because larger particles are faster to cut. If you adjust the grind finer, it will result in a decreased dose because smaller particles take more time to cut.
As a part of your online barista training, you also need to learn how to dose your coffee in a portafilter correctly. This is a small but crucial stage in the process of pulling a perfect coffee shot for your customers.
When you are dosing your coffee into a portafilter, you want to make sure that all the coffee fits in evenly. It’s a good idea to move a portafilter around the grinder fork. Therefore, when you finish dosing you will have an even mound in the center of a portafilter. This will also facilitate the next step of coffee preparation – levelling or distributing.
A doserless grinder also helps to prevent some of the stress that comes from a necessity to always use a dosing arm. But if you have a dosing arm on your grinder, pull from your elbow rather than flick your wrist. When pulling a shot stand straight at your grinder, stand on both feet in comfortable shoes or on an anti-fatigue mat.
What questions do you have about starting out as a barista? If you like to be a barista and want to train online or in a classroom setting, what type of concerns to you think that you might have? Feel free to send us an email.
If you are thinking about starting a coffee shop, you will also want to learn about serving coffee. We provide an excellent online resource for you as well.
Barista Training Academy is your premiere online barista training resource for learning how to be a barista, how to land a job as barista, and all the aspects of starting your career in retail coffee. For more information visit our blog.