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3 quick barista tips you can use right now.

1. Don't tap your basket with the tamp

This is completely unnecessary. It does damage to your tamp and basket physically.

It also damages your puck. Causing cracks, and separation at the edges between the puck & basket. Which leads to faster extraction times and poorer extraction.

2. Stop reheating milk.

The particles & protein on the reheat are not the same on a reheat, this reduces the quality of your milk. In turn creating a poorer quality drink.

3. Calibration between Barista's.

Narrow the variability gap between your Barista's individual quality - if they all have different techniques that impacts the consistency, and the overall quality.

Usually it's the customers who notice the discrepancy in quality first... Scary thought isn't it?