Welcome to the world of coffee
Coffee might be 100% new to you and is 100% intimidating. Or you may have worked as a barista in the past, and that’s great, but we might do things a little different here. Either way, come to this with an open mind, and be ready to learn. Start with reading the coffee training manual (history and why we do things the way we do), and then watch the videos to help curate your technique. Practice makes perfect!
Phase 1: Shots
Pulling the shots
Tamping the puck
Lattes: Milk should look like wet paint.
Cappuccinos: Milk should look like a cloud.
Phase 2: Steaming Milk
Steaming milk
Phase 3: latte art
Make sure you purge (releasing steam from the steam wand) before & after steaming milk. Only use the clean, designated rags for steam wands!
The portafilter should be dry & clean before pulling your shots!!!
Milk Weights for Steaming: (When followed, helps reduce milk waste).
Small: 280g
Medium: 350g
Large: 440g
Correct temperatures for hot lattes/cappuccinos:
Kids: 135°F
Regular: 145°F
Extra Hot: 155°F