In order to serve as a fully-qualified, or certified barista in our cafes, one learns even more about the chemistry of coffee extraction, as well as mastering the science of milk steaming: an essential part of espresso beverages.
Milk steaming is all about achieving that silky, rich, and oh-so-good micro foam that sits on top of almost every latte, cappuccino, mocha or seasonal beverage we offer. Not only does a barista learn to create this delicate micro foam, they will also learn to manipulate different temperatures and foam depths depending on the type of drink a guest would like.
Now more than ever, there is a wealth of options available to guests for their milk of choice, from several varieties of cow’s milk, to numerous plant-based alternatives, all with different tastes, textures, and thermal reactions. A skilled barista needs to know all of this information, stay up to date on new milks, and be prepared to adjust their methodology to suit a customer’s specific needs at any time. It takes a lot of patience, practice, and the utmost passion for their craft.
Once ROAD VIEW café roasters baristas have mastered consistently achieving the right temperature and consistency of micro foam the next step is latte art. Latte art is not at all indicative of the quality of your latte or cappuccino but it absolutely enhances the overall presentation and experience.
Finally, a Certified Barista will develop the sensory and technical expertise to adjust the details of their espresso making as needed. As a coffee ages, even by a few days, its optimal espresso method can change. ROAD VIEW café roasters Coffee barista has to be passionate, attentive, and adaptive, able to tease out the ideal espresso from a coffee throughout its shelf life.
A ROAD VIEW café roasters Coffee barista has to be passionate, attentive, and adaptive, able to tease out the ideal espresso from a coffee throughout its shelf life.
