Are you a new barista unsure of how to manage your shift? Or an experienced barista who sometimes finds things getting disorganised behind the bar? ...read more
Milk texturing is probably the toughest thing to learn as a new barista or trainee. Yes, you’ll encounter harder tasks later on in your coffee ...read more
Espresso: roughly 30 ml of coffee goodness. An amazing espresso can be complex, full-bodied, and sweet. It can be the best thing about your day. ...read more
Barista competitions are the epitome of barista excellence. Whether it’s a regional, national, or world championship, they will stretch you to your limit. By participating, ...read more
Every thriving coffee community needs events. They allow people to meet, discuss, and collaborate. They provide a platform for innovation. They help professionals to improve ...read more
There comes a time in most baristas’ lives when coffee just isn’t exciting any more. Great pours don’t inspire you. You put that little bit ...read more
As baristas, we should aim to stand out. I’m not talking about being the centre of attention, but something else – something about the way ...read more
Coffee is a wonderful thing – but, as a barista and coach myself, the ultimate satisfaction comes from mentoring the next generation of baristas. It’s ...read more
Did you know that women make up 75% of Africa’s coffee farming workforce? Africa produces a vast variety of uniquely delicious coffees. From the shores ...read more
Imagine you have your first ever barista competition in two weeks. Feeling daunted? We’re not surprised – but that doesn’t mean it’s an impossible task. ...read more
Making a recommendation is one of the hardest and most important things about being an excellent barista. We’re not just order takers. We’re order-creators, even ...read more