Barista Sam Cosentino has coffee running through his veins, and there just couldn't be a better qualified authority on how to make a great coffee!
For producing a consistent and quality espresso coffee beverage, the balance relies on the following relationship: 50% is the operator, the Barista (the espresso expert or coffee machine operator); 25% is the coffee and 25% is the equipment. However the responsibility and ultimate result lies with the knowledge and skill of the Barista.
A positive attitude and a degree of passion are crucial to understanding, preparing and enjoying the art of espresso coffee making.
Without the understanding and information required for your role as the Barista (about the equipment, about different blends of coffee, about storing the coffee, etc.), you will never be completely competent and confident in your role!
Keep the coffee equipment, coffee station area and the utensils you use clean. Understand why and how you must keep these clean!
Understand the customer and communicate clearly. Always be efficient, courteous and personable with the customer. And remember, espresso coffee beverages do vary and you need to have the knowledge and flexibility to vary the beverages if asked to.