For the Barista

A barista is an expert in producing espresso and espresso-based drinks. An espresso is the foundation of most coffee beverages and a barista will know that in order to brew a perfect espresso, a barista must place a measured amount of ground coffee into the group mesh basket and tamp it down firmly. The group handle is then locked into the ground head of an espresso machine.

A trained barista will know that an espresso, or single shot, will be extracted through the group handle in 25-30 seconds producing 25-30ml of espresso. The crema should have a dark hazelnut colour and must be persistent, meaning that it shouldn't dissipate.  Under extraction may occur if the grind is too coarse, incorrect tamping or insufficient coffee is used resulting in a weak and bitter coffee, with a thin and light crema. If the espresso has been over extracted this could mean that the grind is too fine, incorrect tamping or too much coffee has been used and as a result the coffee will taste burnt and bitter and the crema will be too dark.

It is this intimate knowledge of an espresso machine's capabilities that make a good barista indispensable to a cafe. A barista will also have to create a silkly smooth frothed milk and should be familiar with the entire coffee menu.

The skill of the Barista can make all the difference between happy and dissatisfied customers.  That's why we treat Baristas with great respect, making sure they are trained and supported to consistently make coffee to the highest standards.

Check out our new range of espresso machines LaCasa_Xmas_flyer.pdf