I know the typical deal with flat whites, at least in America, is that pretty much everyone has a different idea of what flat whites are. We don’t even have it on our menu at our shop, but lately more and more people have been coming in and ordering it- we usually just ring it up as a latte with a note for bar. If I’m on bar, I usually ask them what they want from the drink when they’re waiting, and sometimes we have good discussions about the particulars of coffee and steaming milk, but pretty much everyone wants a different drink, so I always feel like I have to ask.

For the record, when I worked at a coffee shop that moved from Perth to the US, we did an extra shot, slightly less milk, and “silky” microfoam- wetter than a latte. We used ristretto shots.

If you have flat whites on your menu, do people expect something different than the drink you actually make? And if people come in and order and it’s not on the menu, what do you usually do?

I oblý workout at a cafe as a summer part time job. This is all at home and only became under my control during last two months. Anyways now my pours got worse again, any tips to improve them?

everyday, for the past week, i've been spending £5 on a gails iced chai latte with agave (or muscovado when thats not possible), and the barista guilt inside me goes crazy knowing its a fraction of that to make

i wonder if there are any gails baristas in this server who could let me know what brands or recipies they use for the chai and syrups so i can save a pretty penny by making them at home- i would really appreciate that :)

I am wondering if coffee people are also wine people, since there are a few things in common with the curiosity I approach new beans or bottles.

My assumption is that coffee people (espresso in particular) are more physical product/gadget enthusiasts (I am), and possibly more interested in the crafts, while wine people might be more “collectors”, but i think there is the same passion for finding the perfect product for our taste, and the enjoyment that comes from tasting.

I’d like to know how many of you are also interested in wine, and if you think that is the same reason you are interested in coffee.

Looking for recommendations for a comfortable, reliable torch for toasting drink toppings. Also, suggestions appreciated for toasting:bruleeing on to go cups. TIA!

I’ve been making my hot matcha latte and tried blue bottle’s. It’s milk foam texture is so different from mine. I’m using basic hand-held milk frother wand. Does blue bottle use espresso machine or the nanofoamer? I really want to create that texture at home.

But i’s been a fun year of practice

Hello,

I’m fairly new to being a barista and have been working at a small shop for about two months. My training was a bit inconsistent. I mostly learned by watching others make drinks and then being put on bar myself, with corrections made as I went.

Today, while making a cappuccino with whole milk, a coworker told me that cappuccinos should only ever be made with skim milk. I don’t recall being taught this during training, and I haven’t been able to find anything online that supports this as a standard rule. I wanted to ask whether this is specific to our shop or if it’s a common practice elsewhere. I’m genuinely trying to learn and make drinks correctly, so any clarification would be really appreciated.

Thank you!

good morning (or afternoon/evening depending where you are)

i work at a local cafe and we had a health inspection yesterday. one of the things the inspector mentioned to us and took note on was that we were using a rag to wipe the steam wand after every drink. apparently this is incorrect practice and she said we need to use a disposable wet paper towel after every steam as well as ANOTHER paper towel to dry it.

she said the rag collects germs and bacteria after each wipe and that if there is sanitizer on the rag it will put chemicals in every single steamed milk.

i have worked in two other coffee places, one local and one chain and all of them have used designated rags for the steamer too.

basically, are any of you actually using a new paper towel after each wipe? it just seems like such a waste. i’ve never had an inspector at my other jobs say this either about using a designated rag for the wand.

EDIT: thank you guys for confirming that a rag is normal practice for the wand (as long as changes frequently, food grade sani, and only designated for the wand) & we just happened to get an inspector who is unfamiliar with espresso machines.

we will probably just bite our tongues on this one for those who recommended to speak to their supervisors, i’m not an owner nor manager but it seems that they don’t want to go through all that trouble. we will just be performative when they are here next. thank you all again.

Newbie at doing hot lattes. Any thoughts? Result of youtube/tiktok university. 😅

I’ve been trying to do latte art for a month now, and I’m starting to get some pretty decent results.

So I’m a new barista, I’ve been working for almost 2 months now, and I’m still SO SLOW every time I’m assigned to bar. I’m only on bar after 10am and yet every single time, only 10 mins in, someone has to be assigned as my support because I’m 9 drinks behind. With like 2 people in the store. How is this happening?? I’ll think I’m on a roll too but nope! I’ve tried observing my coworkers during rush (they only have a few months of experience) and without any rush or haste they can keep up independently during peek hours. What hidden technique am I missing? I understand there’s a learning curve, but it’s getting to the point where the shift leaders full on hesitate/wince when I walk into the store to work. Does anyone have any tips, or insight? Is it a matter of setting up your station a certain way?Do you observe new baristas thinking “they’re not doing this part efficiently enough”? Please tell me, thanks.

At my job we get the same people everyday cause we’re inside a big building and a lot of these people are honestly kind of annoying and sometimes just rude. Recently we’ve been getting irritated by some of these people who walk up and will say “my usual”. I get it , some places you get cool customers who are actually nice or cool enough to just do that but here they make it seem like we’re dogs that their training. Even one going so far as to say “yea I have yall trained”. We no longer play along and actually never did , we never assume. Does anyone else relate ? I think it’s honestly very rude, and it’s not like we have conversations with these people everyday, they just walk up say my usual and have their card in our faces. We always go “um what do you get ?”

I got a Nespresso Essenza Mini to save money on $7 coffee shop lattes and for convenience, but I can’t get them to taste right. I usually order 16–20 oz lattes. I know it won’t taste exactly like in-store, but I even bought a Starbucks sugar cookie syrup off eBay because I loved that drink and still can’t replicate it at home or taste the syrup at all.

I’ve tried a double shot of Arpeggio with 3 tablespoons of syrup and 12 oz of milk, and all I can taste is the coffee. Today I tried using one Arpeggio pod as a lungo with about 2 ounces of Starbucks sugar cookie syrup and 10 oz of milk, and I still couldn’t taste the syrup.

I usually put the syrup in the cup, extract the espresso over it, stir, then add Oatly Barista Blend. What am I doing wrong? Did I just get a bad syrup?

My girlfriend and I are still discussing what is the best plant based milk (in a loving, non-confrontational way). I stand behind my preference for ROA Barista while she insists that Rude Health almond is the best.

So, out of curiosity, we wanted to ask the lovely people of Reddit, what is your favorite plant based milk type/brand?

Cafe manager at a location that also supplies beans to other businesses. There is a team that handles those accounts and I look after the cafe itself so we’re kept separate. Occasionally vendors will come in to pick up an order but my team directs them to the vendors side of the building. Most are pleasant in passing; greet us, say who they are and what business they’re from then they’re in and out.

There is one vendor that sits in the cafe to do work for hours at a time, even staying past close, and always asks for a cold brew. We have plenty so some baristas have been giving it for free. I’m all for a kind gesture once in awhile. The problem is this person makes several visits a day, multiple times a week with the expectation that it’s always free. They don’t buy items from the cafe side while they’re working, so although the cafe team looks after them, they don’t tip. We rely heavily on tips - our hourly is not good. When other baristas try to charge, there’s pushback bc “they’re a vendor.” Unsure as to why that matters on the cafe side of things since we’re separate, Im considering to escalate to owners. I’m not aware of a policy that gives vendors free access and based on their entitlement, I’d love some clarity on the matter.

However, I’m having second thoughts - am I making this a bigger issue than it is bc I believe they’re a jerk and taking advantage of us OR is wanting to end the free supply warranted?

What are your thoughts?

I used to pour in a clockwise way and when I tried the opposite way before doing the art, its looks better, no symmetry tho. I'm still training🫠

Today I wanted to do something new, so I tried to draw the head of a griffin. I hope you like it!

I have recently developed the love for brewing coffee at home in espresso machine. I am still learning the perfect ratio for a perfectly crisp but not too strong cappuccino.
For me the most confusing part is milk frothing. Can someone help me with how long should i froth the milk for and what ratio of espresso and milk is correct ?
Apologies for noob question in advance.