Barista is the person who prepares and presents coffee in Italy, the country where coffee culture is developed. In other words, the barista should be able to understand the core of the coffee, use the coffee machines and remove the major and minor faults and should be able to daily clean and maintain the machine.
In fact, it is not necessary to separate these two. Because no matter how good you make coffee, if your presentation is bad, if it is obvious that there is no doubt, it doesn’t matter.
Latte Art is the pattern made by using milk foam and coffee on the coffee you prepare. Is it more important to have a skill and dexterity to become a great barista or to master the technique? Everybody can do this.
This course is aimed at participants who want to prepare superior coffee without elaborate equipment. In this course, all participants will receive a starter kit.
From Ethiopia to the world, from the coffee cherry to coffee grading, all the way through roasting and brewing, this is the module where we cover the basic concepts revolving around coffee.
This module teaches you all you need to know about the roasting process: its cycle and levels, the roasting defects and every single change that happens during the roasting process, as well as workspace management.
This one is pretty specific for pourover users, but it comes with the territory of being a home barista. Gooseneck kettles are absolutely not essential to brewing great coffee at home, but their narrow spouts make precise pouring much easier and give you more control over how much water you pour and where you pour it.
Coffee should always be stored in an opaque, airtight glass or ceramic container. While it should also be stored in a dark and cool location, storing it inside the fridge or freezer and the constant freeze/thaw cycle when you remove your coffee and put it back causes moisture buildup inside the package, which will then cause it to deteriorate.
Though purchasing pre-ground beans may save you a couple minutes in the morning, ground coffee loses flavor over time as a result of prolonged exposure to air, making it less flavorful when brewed.
Founder of the Jodee House company