7 Things Every New Barista Should Know
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- If you just bought a new espresso machine, are thinking about taking the plunge into home espresso, or are tempted to apply to your favorite cafe but don’t have experience, look no further. We came up with a list of the things we wish we'd known when we started out as little baby baristas - so you don't have to make the same mistakes we did. Get more info on the 7 things new baristas should know: bit.ly/3qult6C.
And of course, check out our video guide on How to Pull the Perfect Shot of Espresso:
• Your Guide to Perfect ...
Jump to a section in this video
0:50 - Buy fresh coffee
2:30 - Avoid coffee’s biggest enemies
3:21 - A good grinder matters
4:10 - A scale, the most important accessory
4:55 - Follow a recipe
5:40 - Keep it Simple
6:40. - Purge your grinder
7:20 - Recap
What we used in this video:
Lucca A53 DP espresso machine - bit.ly/3FDNm2h
Eureka Mignon Oro XL espresso grinder - bit.ly/33TMBnK
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Thank you Sam !!! Great video ! I have only just started in my Barista Education. Glad I found you this early. Cheers !
Great Video!. Wish I had this resource when I was starting out. It addresses all of the important lessons needed to be learned, with none of the fluff and hard sell on equipment you really don't need.
I was just coming to the comments to say the same thing!
Awesome things to learn! Thank you for sharing these!
Great video. Valuable tips and well presented. Thank you.
Awesome video! The Portland store is awesome. Great products and awesome staff. Clive is great
As I’ve said on many of your videos … thank you. Well produced, nicely shot and most of all digestible for any level of coffee enthusiast. Thank you.
thank you so much!!
Thank you for keeping it simple. I look forward to start experimenting with my grinder from now.
Happy shot pulling!
This was so insightful!! Thank you 😍
This is the best video for every baby barista, and every coffee enthusiast. An excellent and well researched, non traditonal beginners video. Rather, an, Essentials in Coffee Making. Fantastic work team! :) - Tyrone
Glad you liked it!
Thank you so much for a great video! 👍
Great tips. Thank you!
Thanks Sam for your sharing your expertise! ☕️☕️☕️🥇🥇🥇
Very good point, thanks 👌🏼
Like your advices but let us make it even better, knowing that coffee beans get spoiled by air and light ,let’s don’t keep any of it in grinder , so please place on scale 18 grams of beans for each espresso then place it in grinder and at same time we not going to have to purge the grinder because there will be nothing left in it , blessings to all of you
Single dosing
My two most worthiest investments, a coffee scale and a DIY WDT tool. Daily consistency = achieved !
Thank you for making great content!
Thanks for watching. Cheers!
This is nice considering many many years ago I learnt it the hard way. Anyway, is there any particular step to become coffee educator like yourself or you just simply show people that you're capable?
❤Thank you.
Sound advice. Thanks.
You bet!
Thanks really nice information Sam
Glad it was helpful!
I have a Rancilio Rocky grinder and an ECM GIOTTO machine. I grind 40 grams of Lavazza Rossa into a triple shot filter basket. I pull a 60 gram shot into a clear 6 ounce glass cup. I finish Up with half and half steamed to micro foam. I am in heaven.
Looking for a way to simplify your routine ? Bye the Eureka mignon Libra. Select 1,3g on the "one cup" button / 18g on the "2 cups" button. Purge your grinder with the "one cup" button. And be sure to have a great expresso with the "2 cups" button.
Thanks, good info ‼️👍
Use coffee roasted up to 5 days for 👍, I want to make sure, is that just for exposso , latte ... what about regular drip coffee ❓
The same for drip coffee.
Thank you beautiful sam for the knowledge you’ve given to us..❤❤ i’l make sure to disseminate all of it to my fellow family members🎉🎉
Wonderful!
5 to 10 days OFF roast keep hearing that but where can we find that online or instore soubds impissible and what dose 5 to 10 days OFF roast suppose to mean?
Tweaking the grinder daily is kind of overkill. I've been home brewing for a couple years and i will occasionally tweak my grinds, but definitely not daily.
If you don't need to, that's great!
"A 1 to 2 oz shot with fresh coffee will weigh less than a shot at the same volume made with older coffee." Of course, you mean fluid ounces which is a measure of volume, not of weight.
@5:26 Hello, Sam, what scale are you using? Looks decent ;-)
That is the Acaia Lunar scale! It's a must!
clivecoffee.com/products/acaia-lunar-scale
is it ok if i buy grinded coffee? or grind it at home is a must?
You should grind fresh each time.
Very helpful. The really amazing thing to me - a Canadian who has lived in Chicago, Madison and dated young women from New York and Louisville Kentucky - is the presenter has very little discernable American accent.
I guess I will need a new single-shot coffee grinder
Check out the Lucca DF64:clivecoffee.com/products/lucca-df64-single-dose-grinder?variant=39969803403352
fresh coffee you mean grean bean? hehehe kidding. nice content 👍
Thank you!
coffee enemies - answer mainly address oxygen.. shows a clear glass container when light is also mentioned.. How about fridge/freezer etc. anyway thanks for sharing.
If you have a clear storage container, we'd recommend keeping it in a cabinet. We aren't anti-freezer believers, but the main downside is potential condensation on the beans when you remove them from the freezer/fridge.
@@clivecoffee I've seen in other videos where the barista will mist spray the coffee beans to minimize/eliminate static. So, keeping that in mind, wouldn't some condensation on the beans be helpful in that regard?
@@4ksony4k57 They only do that when grinding, ie, coffee that be will used immediately - certainly not on a bag/container of stored beans!
If I'm hitting the dose (18g), yield (36g) and time (~28sec), beans are (~7 days) from a local reputable roaster, but still no crema... What else can I do? Are some beans just “no/low crema“?
Yeah, it definitely depends on the beans. Some beans are very low crema (CO2) some beans are very high crema. I'd suggest getting an espresso-focused roast from a local roaster (typically a blend of coffees with chocolate/nutty tasting notes). Try a few different bags out!
Talk to your local grinder, I've learnt a ton of stuff from mine and still continue to learn. Whenever you get a new batch from them always ask what temperature and extraction time they would recommend for that bag of beans.
What pressure does your machine reach? If it's not high enough you can't get crema no matter what beans you use
You'll get more crema in darker roasted coffees. You could try that! Another potential issue could be the pressure of your machine. Are you reaching the full ~9 bar?
I’ve been having a lot of luck with my local roasters espresso blend, almost seems to easy. Coffee roasted for espresso use definitely helps make your life easier and pull more consistent shots, at least from my experience. If you want the roaster let me know I will share I just don’t want to promote without being asked but it’s actually really good and has a nice crema and rich chocolatey body shot after shot
obviously fresher coffee is better but also if you’re making espresso and dropping however much you spent on your set up just to not buy fresh coffee??
You'd be surprised with what people think they can do with pre-ground coffee on a 5k espresso machine 🤣
7 Things Every New Barista Should Know about expresso....
we do love expresso :)
Hi I need help am from 🇪🇹
Well, learning barista job costs a lot, and getting a job as a barista pays almost next to nothing. Why would someone go through such a terrible path?
Hmm this is a very strange comment. Many of us on Clive's team from CX, tech team, management, and marketing have all worked as baristas. No one is forcing you to be a barista. This video and Clive Coffee as a whole is geared toward people who are making espresso and coffee at home. We LOVE baristas; they deserve to get paid more; it's not the barista's fault.
Prolly cuz its what makes them happy. I mean why would pay matter if you have a chance to make a beverage that is basically a work of art in taste.
Depending on where you live, in my area they can make up to $30 an hour most starting around $22 an hour. Not a bad job for a young person in school or fresh out of college. Or anyone who wants a side job.
How about someone normal who can’t spend more then $200-$300 dollars toys for a espresso machine and grinder. I just think coffee is coffee. I can’t tell a difference between two espresso. All coffee taste the same to me.