/R/BARISTA

Obviously we all know the big one: Espresso vs Expresso

But another that has been driving me absolutely insane lately is when people say they’re frothing milk when they’re actually steaming milk. They don’t mean the same thing; frothing uses a whisk/electric frother, but steaming milk is when an actual steam wand is used.

Does anyone have any others?

At my shop, we are all pretty consistent with how hot our drinks come out and recently got new urns for our drip coffee which keep the coffee very hot for a long time. Every now and then I notice people will still bring their latte from an hour ago that they didn’t drink because they were yapping. When we tell them why we can’t microwave their drinks, they like get offended and storm off. So I’m just wondering what do yall tell them at your shops ?

I’m looking for a gift xmas gift idea for my boyfriend who’s a barista. He’s passionate about coffee and I don’t know much. He’s into personal designs on house made items. I was thinking of getting him a latte art jug. However, I wanted some with cool designs. Are ceramic jugs a good idea or no? I heard the tip of the jug should be sprouted and that’s not a promise with ceramics, but this one I found has a cool design.

Or is it better not to give anything coffee / work related?

Thank you!

The shop I work at has mugs only up to 6oz. When I do art in a paper cup I don't know if it's harder or I'm doing latte art wrong in general.

Hi, Has anyone else experienced closing shifts and being new ( only a few months) that the manager and one worker is very critical about the way I close the area? He is finding random things to criticise me about.

Told me I didn’t wipe all surfaces, I did.

That I didn’t put one bowl away.

And that I didn’t turn off all the appliances?? I did !

Has anyone else experienced someone who is so werid about everything so small?

So company hired a new assistant manager to replace the old one . This new “person” has no experience so it is already a chaos in the workplace.Now This person has started to play blame-game for her failures in her role-activities that needs to be done quickly (she is super slow since day 1) , oh and she is telling employees to do something even she does not do herself. The main manager is leaving soon and giving her immense support (e.g;not correcting her mistakes)even tho she is wrong in lots of things.What do you guys think about this?

hi everyone!! i go to this one coffee shop near me almost every day and the baristas there know me, they’re always giving me little discounts or writing notes on my cup. i feel like im friends with them and we are always chatting. i was wondering what a good christmas gift could be for the staff to show my appreciation? it would have to be soon because im heading home from college for winter break. i’m also a college student lol, so nothing too expensive. also was wondering if it was weird at all for me to get a gift or a card for the staff. thank you in advance!! <3

Hi everyone,

I'm opening a lunch spot soon where I'll be serving coffee, matcha, sandwiches, and pastries. While my priority isn't to be a "coffeeshop," I still want to offer high-quality coffee with great beans. My location is near two well-known coffee shops in the city, so I’m unsure how much foot traffic my coffee offering will get initially.

I’m deciding between two espresso machines: the La Marzocco Linea Classic S (1 group) and the La Nuova Era Altea Wood (2 groups). The Linea costs around €6,000, while the Altea is €4,200, so there’s a significant price difference. The Altea has 2 groups, which seems like an advantage for efficiency, but it’s a single boiler machine, which makes me hesitant. On the other hand, the Linea has 1 group but is known for its reliability and quality. I also personally prefer the aesthetics of the Linea. I’ll be investing in a good grinder, so that’s not a concern.

Is it worth spending almost €2,000 more for the Linea, even though it has one less group? I’d love to hear your thoughts and any advice on whether the Linea’s quality would outweigh the Altea’s additional group. Thanks!

Any opinions on the Ninja Luxe Cafe? Looki my for recs for the best at home coffee and lattes! Currently have the nespresso vertuo and the coffee and espresso always tastes off to me. I clean it weekly and descale it but there’s still a burnt taste that I’m not a fan of.

'They' in this situation is me. Hi, I'm brand new, I'm starting at Starbucks, and I want to be the very best like no one ever was.

What videos or blogs are best about the history of coffee production and barista work? Are there sources that I should know to steer clear from, and who are the best online educators for the aspiring barista?

The reason I started at Starbucks is because the folks at my favorite local coffee shop highly recommended their training process for new baristas, and they said that Starbucks would be really helpful for me if I wanted to graduate to more local roasters and cafes. That said, people have implied that Starbucks doesn't teach every necessary skill that a well-rounded barista needs to have, so if you have any advice on what else to look up and pursue, I'd greatly appreciate your input.

I'm very excited to get into this field!

Exactly like the title, I'm practicing my latte art, and I'm getting better every week (or at least that's how it feels haha).

I started working in a coffee oriented cafe 3 months ago and we get super busy so I almost never have time for intricate art like bunnies or similar.

I took this picture quickly during rush, this is what it looks like usually, it's still a bit wonky.

Hey everyone, I’m trying to nail down the best ratio for making iced coffee at home, but I keep coming up short. I’m pretty basic when it comes to my coffee—I love a good iced latte from Dunkin or Starbucks and usually keep it simple without adding sugar.

Right now, I’ve got Aldi store-bought cold brew, whole milk, almond milk, and Chobani sweet cream creamer in my fridge. I’d love to hear how you’d combine these to get a creamy, delicious iced coffee! Any tips for proportions or tricks to make it taste more like a coffee shop drink would be awesome.

idk when I worked at Starbucks we had to dump them out but like what if the customer doesn’t drink it? Idk earlier the barista rung me up for 3 drinks and I didn’t reslly care so I just handed one of them back afterward, kinda curious if they would’ve drank it or just dumped it after I payed like $6.00 . Btw this was a drive up stand

Been on a big maple syrup kick recently. Want to change it up.

I'm currently working a cafe i like, pay is fair i get tips and the customers are nice. Suddenly we got an influx on people coming to the shop but i got overwhelmed as I was the only barista working 12 hours a day which i didn't mind working as i feel content here

Recently a new person got hired but was in need of training which i did, he isn't as good and i feel like i carry most of the weigth while he's doing mostly social media work (mind you i was told he was there to aid me on bar)

It's been almost a week or two (which i felt as a month) of this new hire and he doesn't yet learn all the recipes so i get constantly interrumped while i'm at the cashier or if i'm making drinks i get interrumped for simple things such as where's the "Pay" button while the system we use it's pretty simple

The new hire its a nephew of the owner so when i need to talk to her she's always busy talking to him instead so get very little time to discuss important things and i end up forgetting later. I feel like he's getting to bossy around me which made me a mad so i ended up asking for role description from the owner.

Instead of having a calm reaction i was asked "Why???" and she sounded a bit annoyed, or more like shocked so i ended up closing myself and didn't tell her, so i just scoffed the question away. She insisted in telling her why but i could not tell her why, so she's now annoyed 'cause she's picking her brain thinking i'm uncomfortable in the cafe.

Am i in the wrong for asking? Maybe i shouldn't asked in the first place? I know that once i did i should had followed with the reason why, but i honestly could not so i'm feeling guilt as this is the first time i asked for a role description. Any advice on how to follow?

well, it happened! made my first iced caramel macchiato today. BUT WAIT! THERES MORE. it was THIRTY TWO OUNCES. AND WITH COLD FOAM. not only an unhinged order (considering that is 6 shots of espresso.) but it was also placed as a mobile order and they came less than 2 minutes later to pick it up...a 40$ mobile order...with many complicated specifications...in 2 minutes...while tending to other customers. lovely.

Just a rant, but I still want advice because this has been pissing me off for quite a while.

I switched cafés from a chain to a local craft shop about two months ago, going from mostly working with women to only working with men. Aside from the fact that I was previously working for a chain I have been present in my local specialty scene, going to open cuppings, coffee fests/events, competing, and generally just being as much as a coffee nerd as everyone else I'm working with, if not more so.

My problem is that two of my coworkers, with one of them working in the industry shorter than me, treat me like a fucking idiot. I think it's because I'm a woman. Every single shift I have with these two people I'm severely micromanaged, told to do things (as I am doing them?) and get step by step instructions for things I am totally clear on how to do, or even just a "use X grind size for that" (yes, I work here too, I know the grind size for that.) The reason I think it's because I'm a woman is that we have another employee with less experience than I do who never has this happen to him. He just does what he wants, the way he wants to do it, but no one ever comments on it, but as soon as I even come close to the grinder someone wants to give me instructions on how to dial in as if I haven't done this shit for years?

Not to mention the amount of random comments I get on my appearance from customers, that no one defends me from except for my (lovely, amazing) boss.

I mostly only work with these people on weekends but I'm afraid of bringing it up with my boss (the owner) because these people are amazing baristas, also I know that if I say something they WILL know it was me, and I don't want a sour relationship in the shop. I feel like bringing it up with them wouldn't really be an option either because both of them give me the "haha yeah, I'm a feminist" vibes. Idk what to do here

What brand does your coffee shop use for almond milk?

Hello! I’m looking to start a pay it forward/giving wall at the cafe I work at for those that can’t afford to come in or need a pick me up. Just wondering if anyone here has worked or currently works at a cafe that’s done this. If you have and have any tips for me on how to start it or make it functional, please let me know :) I’m doing research on it, but would like to hear from folks that have actually done it! Thanks

Anyone know how long honey syrup shelf life is (assuming refigerated). (We use a 2:1 honey to water ratio)

how the hell are u guys doing this regularly?!?!!! this required so much brainpower and also i spilled half of it on my hand. luckily it wasnt for a customer hahah

i recently started at a new place, I have experience but I was just sort of thrown in and not shown much about how this specific shop runs. I’m sort of expected to just know lol. My biggest issue however is the unwelcoming coworkers, they have all been friends for a long long while so when I come in I’m barely acknowledged and I spend most of the day to myself. no one has tried to get to know me but I’ve tried and it’s going nowhere. I feel like there’s something wrong with me or I’m just simply unwelcome. how do I get in better or should I just leave. I just don’t understand this unwelcoming attitude in a place that is supposedly very social

What’s your favorite Monin flavor? Got any delicious recipes?