Fifty Hallmarks of a Master Barista
A Barista (plural baristas; male, baristi; female, bariste) is a master at the preparation of coffee and espresso including espresso coffee drinks. The word Barista comes from the Italian word meaning bartender. A Barista may work for a cafe or coffee house (coffee shop).
Barista Proficiency With Espresso Machines
A Barista is proficient with an Espresso Machine. These machines come in many types including manual espresso machines, semi-automatic espresso machines and automatic espresso machines.
Now there is even a super-automatic espresso machine. There are also various types including hand air-pump espresso machines that are great for camping trips.
Barista General Knowledge
Baristas may also have a general knowledge of coffee harvesting as well as the processing of coffee and that steps that are taken during coffee grading. Also important is the roasting and grinding of coffee as well as the packaging. A Barista knows about proper coffee storing and of course is a master of brewing the coffee beverage as well as Espresso.
The Modern-Day Barista
The modern-day Barista has knowledge of the newer types of espresso machines such as the automated models that use ESE Pods – Easy Serving Espresso Pods or Hyper Espresso Capsules.
The Barista knows how the hyper espresso capsules facilitate a two-phase extraction process with the goal of brewing a full-bodied, aromatic shot of espresso topped with a glorious golden-brown and long-lasting crema.
A modern-day Barista will have some knowledge of the small compacted disks of coffee known as espresso pods which weigh either seven or fourteen grams for a single or for a double espresso shot, and they measure forty-five mm in diameter.
A Barista knows that these espresso pods are comprised of ground coffee contained in a paper filter and that an espresso machine pod adapter may be used for brewing the espresso pod or else it can be brewed in the brewing chamber of a pod espresso machine.
The Mechanics of Barista Training
The Barista understands the mechanics of an espresso machine (espresso coffee maker) to some degree, including its ability to allow for pressurized extraction of espresso shots by forcing hot water under high pressure through a compressed (tamped) bed of roasted and ground coffee.
When you use a manual espresso machine you pull a lever that forces the water through the roasted and ground, tamped coffee. An electric pump drives the semi-automatic machines and the flow is stopped using a switch. Automatic espresso machines turn on and off at the appropriate times.
Barista 2011 – Pulling the Perfect Espresso Shot
A Barista is well-rounded in his or her skills at espresso brewing and has learned how to Pull the Perfect Espresso Shot and has also likely studied the Barista Guide to Perfect Lattes and Cappuccinos. Perhaps they even got their job by following the tips provided by Barista Resume.
An experienced Barista knows that the grind size for a steam-driven espresso machine needs to be finer than the grind size used for a pump-driven espresso machine because the former doesn’t have enough pressure to sufficiently push the hot water through the coffee grinds while the latter does.
The Skills of the Barista
There are many skills necessary to be a master Barista including a general knowledge of coffee and coffee brewing as well as espresso and espresso brewing including roast types such as espresso roast coffees.
A Barista has an understanding of the characteristics of coffee flavors and the fine qualities of coffee including the coffee’s body and aroma as well as the acidity and bitterness/sweetness as well as the finish/aftertaste.
A Barista needs to operate and maintain the machines to some degree though high level machines may require special maintenance agreements with professionals.
Barista 2011 – The Concentration and Intensity of the Espresso Shot
The Barista understands that a gourmet shot of fine espresso is extremely strong and flavorful due to its intense concentration of coffee flavoring materials that produce a thick consistency and robust taste.
The Barista brewing an espresso shot knows how to monitor the brewing temperature as well as the pressure provided by the particular espresso machine forcing water through the tamped coffee grounds.
A Barista also has a knowledge of coffee grinding and the appropriate grinds for particular coffee beans and brewing equipment. The Barista will have a good knowledge of espresso tamping techniques (a firm compaction with just the slightest twist during tamping is recommended).
Barista 2011 – Coffee Grinding an Integral Part of Barista Skills
A Barista is aware about the types of coffee grinders and the fact that a conical burr grinder is considered superior to a wheel burr grinder to ensure a consistency in the grind particle size, and both types of conical burr grinders are superior to a blade coffee grinder which can generate excess heat and can even re-roast the coffee beans.
A Barista knows how to determine the proper grind size for high quality espresso and how to adjust the grind size based upon the characteristics of a particular coffee as well as factors in the brewing process. (see Grinding Coffee for Espresso).
Barista Knowledge About Espresso Brewing
The Barista also needs to have a familiarity with proper brewing temperatures for coffee and espresso. For espresso it is important that a Barista has a knowledge of the proper extraction times for an espresso shot which may vary depending on several factors including the coffee grind size, compaction, quality of coffee and others.
Barista 2011 – Coffee Brewing Equipment
In addition to a knowledge of espresso machines the master Barista has a knowledge of Coffee Makers including Automatic Drip Coffee Makers as well as Single Serve Coffee Makers and the newer Pod Coffee Makers, Coffee Pods, Coffee K-Cups and T-Discs. Of course the Barista is aware of how to brew a wonderful cup of the traditional French Press coffee.
The Classic Espresso a Barista Signature
The Barista is a master at brewing the traditional and classic espresso shot which has a volume of about one and one-half ounces and is best served in a three-ounce demitasse that is pre-warmed before the espresso pours into it directly from the spout of the espresso machine so no pouring disrupts the layering and crema when the shot is consumed “solo” all at once and with a ceremonious flourish.
The Espresso Crema – Barista 2011
The Barista knows about the importance of the golden crema atop the espresso shot and how the crema expresses the essence of the shot including its finest flavors and aromatic qualities, retaining all of the intensity of the espresso shot.
This crema is a thin layer of fine foam is proteins, sugars and emulsified oils and is created by the dispersion of air and carbon dioxide into the liquid at high temperature and force provided by the espresso machine.
Layering the Espresso Drinks A Barista Skill
The Barista is distinctly aware of the layers of the espresso shot and uses the layering as the espresso comes out the spout as a way to gauge the quality of the shot with respect to possibly adjusting factors involved in espresso brewing including the length of the espresso extraction time, the grind size of the coffee or the firmness of the compacting, or tamping in the portafilter of the espresso machine.
Barista 2011 – Espresso Shot Heart, Body and Crema
A Barista thus understands the espresso shot layers of heart, body and crema with the heart at the bottom and containing the shot’s bitterness which provides a balance to the sweetness of the espresso shot. The body is the middle layer and should be caramel brown in color.
A Barista has an awareness of why espresso with its concentration of the coffee’s chemicals and tastes works extremely well for preparing espresso drinks since the flavors are not lost in the drink even when the steamed milk and foam are added.
The Barista is skilled in preparing a whole range of fine espresso drink recipes beginning with the popular Cappuccino and Latte (Caffe Latte) as well as the favorite Mocha (Caffe Mocha).
Steaming and Frothing Milk for Espresso-Based Specialty Coffee Drinks
A Barista also has a great knowledge of the proper way to Steam and Froth Milk for espresso drinks such as a Cappuccinos, Caffe Lattes or Caffe Mochas.
A Barista knows how to steam and froth milk for espresso-based specialty coffee drinks (espresso drinks) by injecting air into the hot milk. The Barista is a maestro at this steaming and frothing process creating very creamy and enjoyable steamed milk and foam with a creamy and velvety quality.
The foam is not dry like a meringue but instead comprised of very fine bubbles and a pourable, shapeable quality that blends with the espresso drink creating a harmonious balance that expresses the essence of the espresso drink.
Barista 2011 – Starting the Steaming and Frothing
The Barista who is beginning to steam and froth some milk knows to first purge the steaming system by placing a wet towel over the steaming wand for a few seconds while releasing the steam pressure in order to make sure no water gets into the cream.
Safety is the Barista’s main concern so he or she uses caution when doing this since the steam is very hot.
The Barista then fills the steaming pitcher about one-third full making sure to use very cold milk that has just been taken from the refrigerator.
Choosing the Milk for Espresso Drinks
The Barista is aware that low fat milk may be used though a finer taste is achieved by using one or two percent milk, and furthermore using whole milk creates the best foam of all.
In general the higher the fat content, such as is found in whole milk or cream, the more silky and creamy the texture though these higher fat milks will not increase as much in volume during steaming.
Next the Barista lowers the steaming wand down into the milk, submerging the tip of the steam wand just a short ways and then turns on the steam.
Barista 2011 – Aiming the Steaming Wand
The Barista has mastered the technique of aiming the steam wand tip away from the center of the milk just slightly in order to create a rolling action in the milk which begins to spin around in a circular vortex.
The Barista is careful not to let the steam wand come above the surface because this can produce undesirable bubbles and also splatter hot milk which would be untidy and also a safety concern.
The Barista steaming and frothing milk listens for the tell-tale hissing sounds that lets them know they have found the “sweet spot” that is ideal for creating a creamy and velvety steamed milk and high-quality foam.
Once this spot is found the steaming pitcher doesn’t need to be raised or lowered as the milk will be spinning properly. The steaming pitcher will only need to be gradually lowered as the volume of the milk doubles or even triples depending upon the type of milk that is used.
Facilitating the Rolling Circular Action While Steaming Milk
The Barista allows the steaming milk to continue in its circular motion as air is injected and the milk becomes increasingly creamy and velvety for use in a variety of espresso-based specialty coffee drinks.
During this process the Barista will be aware of any excess bubbles forming and knows how to subtly adjust the steaming wand to continue the proper aeration.
The Barista may tailor the steaming and frothing process to the particular espresso drink being made. For example, when making a cappuccino the Barista will leave the steaming wand near the surface for just a while longer in order to generate more foam which is need for this coffee beverage.
The Barista allows any big bubbles which form to roll back into the milk and disappear so that the remaining bubbles are just those which are very small and fine, creating the delicious quality desired for a wonderful mouthfeel enjoyed by the customer.
Barista 2011 – Finishing the Steaming and Frothing Process
The Barista stops the steaming and frothing process once the milk reaches a temperature of 145 degrees Fahrenheit knowing that any hotter may taint the taste of the espresso drink by scalding and burning the milk. If a few large bubbles persist the Master barista may give the steaming pitcher a few hard taps on a hard surface so they dissipate.
The Barista maintains a clean and safe environment and at the conclusion of the steaming and frothing process uses a folded, wet towel to clean the steaming wand and holds the towel over the wand for a couple seconds while releasing the steam to blow any remaining milk out of the steaming wand. (For more tips see Steaming and Frothing Milk.)
Pouring the Espresso Drinks a Barista Skill
A Barista knows proper espresso coffee drink pouring techniques including using a spoon to hold back the foam during pouring, for example, when making a Caffe Latte. In this regard the Barista also knows the proper cup to use. A Caffe Latte is best served in a bowl-shaped porcelain cup which enhances the experience of the latte.
A Barista also has a knowledge of the proper way to pour a particular espresso drink including the proper layering and mixing in a proper order, and how to pour and shape foam and which espresso drinks require what proportions of espresso, steamed milk and foam.
Barista 2011 – Integrating Flavored Syrups in Espresso Drinks
A Barista knows that when using flavored syrups the flavor is added to the espresso and stirred thoroughly so it dissolves, and then the Barista adds the steamed and frothed milk to the espresso coffee drink.
The Barista is knowledgeable in how to make may different Espresso Drink Recipes and also is a lover of many types of Espresso Cuisine.
A Barista should have a general knowledge of coffee roast types from the Dark Roasts to the light roasts and the various names of these roasts and how they are differentiated for the various types of gourmet coffee beans.
A master Barista will have some understanding of coffee plant cultivation as well as coffee processing, milling and drying, including wet and dry coffees and their distinguishing characteristics.
A Barista should know about the proper storage of premium coffee such as the importance of a cool, dark and dry place and not in a refrigerator or freezer.
Barista Skills Tested in International Competition
Many baristas participate in barista competitions as well as coffee cupping (professional coffee tasting) events.
One major competition is the World Barista Championships which is an annual competition among the most skilled Baristas. The World Barista Championships requires Baristas to first qualify for the event in their country and then go on to compete internationally.
A Barista knows of the importance that the coffee beans are of a very high quality and that they are stored and roasted properly, and also that they were roasted very recently and then transported and stored properly.
Of course the Barista knows that the coffee needs to be ground just before brewing. The essence of fresh-roasted, fresh-ground, fresh-brewed coffee is exemplary.
Barista Knowledge of Premium Gourmet Coffee
A Barista will know about the world’s various types of coffee beans and where the world’s best coffees are grown, and how they are sorted, graded and sold including Organic Coffee, Fair Trade Coffee, Bird Friendly Coffee and Shade-Grown Coffee as well as Instant Coffee and Decaffeinated Coffee.
Of course the Barista will know about espresso coffee beans and that they are are usually given a very Dark Roast that is often referred to as an Espresso Roast.
A master Barista has a knowledge of coffee grinding and the appropriate grinds for different types of coffee and brewing methods such as the traditional French Press coffee or the shot of espresso using a particular Espresso Machine.
The Barista knows that the size of coffee grind particle to be used when pulling an espresso is typically very fine since this creates an intensely concentrated and flavorful coffee beverage.
Barista 2011 – The Fine Points of Espresso Brewing
A Barista knows about the various Espresso Technical Specifications such as maintaining a brewing temperature between 190 degrees and 197 degrees Fahrenheit (which is 88 to 92 degrees Celsius), and that the water pressure force in the espresso machine is eight to ten atmospheres, or Bars or 135 pounds per square inch, and about six to nine grams of coffee are used per espresso shot.
A Barista knows that the Espresso Brewing time is 22 seconds give or take a few seconds and this is fine-tuned by the Barista who may alter various factors involved in the brewing including the brewing time as well as the firmness of the compaction of the roasted and ground coffee in the portafilter and grind size of the coffee being used.
The experienced Barista knows that for a one to two ounces (30 to 60 ml) shot of espresso the espresso brewing time may vary from eighteen to twenty-five seconds.
Barista General Knowledge Helpful In Barista Career
A Barista has a general knowledge of the whole history of coffee and espresso. This can be studied up on in the World’s Best History of Coffee.
A Barista may round out his or her knowledge with an understanding of the cultivation process involved with coffee plants and the harvesting of coffee cherry, as well as all of the intricacies involved in the milling and processing of coffee beans.
Finally a Barista may be heard citing obscure coffee quotes and will likely score quite well on the coffee quiz.