Barista

Listing Results Barista

Frequently Asked Questions

• How often should a barista use the coffee grinder?

  The coffee grinder should be activated for 15-20 seconds every time a shot is desired, so that only freshly ground coffee is used. Instead of two pulls on the doser, the Barista should pull several times until the entire basket is filled with ground coffee.

• What kind of filter does the barista pro use?

  1. Stainless steel milk jug With MIN and MAX markings. 2. Dual wall filter baskets (1 cup & 2 cup) Use with pre-ground coffee. 3. Single wall filter baskets (1 cup & 2 cup) Use when grinding fresh whole coffee beans. 4. Water filter and filter holder All parts of the Barista Pro™ that come into contact with coffee, water and milk are BPA Free.

• What kind of machine is the barista Express?

  I am the proud owner of a Barista Express, purchased 5 years ago. I have the brushed stainless steel finish which is as beautiful today as when I bought it. It is truly a quality machine. The Barista Express has provided me with consistently excellent expressos, allowing me to tailor each cup to taste.

• What should the water pressure be in a barista's office?

  Water pressure must be between a maximum of 6.8 bar (100 psi) and a minimum of 1 bar (14.5 psi) Flow rate of at least 250ml/minute. Water to be cold drinking water and sodium free. Install in accordance with local plumbing regulations. Connect mains water to filter with 3/8 in. NPT male fitting.

• Is the professional barista's Handbook by Scott Rao wrong?

  Let us know what’s wrong with this preview of The Professional Barista's Handbook by Scott Rao. Thanks for telling us about the problem. Not the book you’re looking for? From Scott Rao: "When I began in the coffee business in 1993, I had read every book I could find about coffee.

• Is the professional barista's Handbook an expert guide?

  The book is a short one, but with information so densely packed that one must read it with intention. Particularly interesting is his discussion of the factors which contribute most— again, in his experience— to superior development of flavors in the coffee bean.

• Which is the best book for baristas to read?

  I just completed reading (except for the cupping chapter, which I’m saving for later), Scott Rao’s “The Roaster’s Companion,” and I want to recommend it to you, although it contains information that once again sets me back on my heels, as it were, just as acquiring the heat exchanger machine did.

• What do you need to know to be a barista?

  Nor are all the types of coffee completely explained and described and how to properly work with them, but the most important info about what a Barista needs to know is in the book and the book can serve as a guidline in the line of work for baristi ...