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Author Topic: Your least favourite coffee :P  (Read 3610 times)

mimmo124

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Your least favourite coffee :P
« on: 13/03/2003, 04:33 PM »
Hi everyone,
           I am new to this forum and might i say what an excellent forum it is.
I have been making coffee for tha last 4 years in a cafe in Perth Western Australia.

I have a few questions for everyone.

Firstly what is a Barista really?? In Italy i believe there is some form of formal training that must be undertaken like a "Barista School" to be officially titled a "Barista". I hear around the place of people claiming to be Baristas, but is this just because they happen to make coffee?? what i am basically asking is, Is a Barista an official title here in Australia? Because in Perth it is thrown around a bit, and i am not overly convinced that their coffee is all that good.

Secondly what would you all say is the ideal extraction time of a good ristretto, and doppia ristretto?

and Finaly what would have to be your most anoying coffee?
For me it would have to be orders from these so called experts that actually order weak decaf skinny soya with coffee on the side, milk in a latte glass with hot milk on the side and hot water on the side with two marshmellows, AND please can you make it as hot as the sun :P

hehehehe, thats just my two cents worth, and i await your reply :)

regards
Mimmo



ristretto

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Your least favourite coffee :P
« Reply #1 on: 14/03/2003, 09:31 AM »
Mimmo,

Welcome to the forum, the more passionate and knowledgeable people on this site the better it will become for novices and experts alike.

Secondly what would you all say is the ideal extraction time of a good ristretto, and doppia ristretto?

The rate of extraction for your ristretto's about 10 - 15 secs depending on the coffee and grind setting.

mimmo124

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  • Posts: 48
Your least favourite coffee :P
« Reply #2 on: 14/03/2003, 12:18 PM »
Thanks for the reply. That is interesting what you say about being a Barista in Australia. I would have thought that there was some form of official training related to the name. I am uncertain if this is true or not, but i have heard rumours that Baristas in Australia can be paid up to $30 an hour because they are "Baristas". I may be getting confused with the fact that people generally get paid more on the east coast of Aus, but that sounds to me to be a hell of a jump from the wages over here in WA.

thanks
Mimmo

ristretto

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Your least favourite coffee :P
« Reply #3 on: 14/03/2003, 12:23 PM »
Mimmo,

Noone gets $30 per hour to pull coffees (unless on public holidays and then I think the award is between $23 - $26 per hour), with our without a title.

Many people have tried to capture some of the training market.

coffee_gruva

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Your least favourite coffee :P
« Reply #4 on: 14/03/2003, 03:42 PM »
In victoria you can do a William Anglis course for coffee, which is a nationally accredited training course. Most coffee companies including lavazza and Vittoria have courses for the general public and their customers

I have heard talk in Sydney that some of the large volume CBD based cafes are paying up to $40.00 per hour

Macchiato

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Your least favourite coffee :P
« Reply #5 on: 15/03/2003, 10:02 AM »
Hey Mimmo,

You are right, and the debate goes on regarding what actually is a barista - the term tends to be used and abused. As far as training, as I can understand, there are beginnings brewing (LOL) for official government accreditation for elements of coffee making, but from what I have seen so far it is basic extraction and setup of an espresso "working area" while being a couple of important area's to understand when working with coffee, they certainly do not make up the full bit! There are heaps of places offering coffee/barista courses, and the few I have attended for interests sake, cover some area's and not others. I have adopted the philosophy of gaining as much information from as many people/courses as possible, and then working and experimenting in my own cafe. In the end, it comes down to producing a good taste, which is why the customers come back.

My ideal extraction time for a doppio ristretto is about 15-22 seconds, and ends up about 25ml including the crema. Short, Sweet and golden!

good luck on your search.

Mac
Single shot or double, that is the question.

MinistryGrounds

 

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