My attempt to resume for myself how the changes in the coffee industry in the last 3-4 years are affecting the work of the barista or the owner of the  speciality coffee shop that cares about quality.

I am focusing here only on the technical side, not including service, which is another huge topic.

What we cannot afford to be doing anymore:

  1. brewing without using refractometer
  2. not weightening espresso shots
  3. not measuring in\out when making espresso
  4. pulling shots with the ratio close to 1:1, 1:1,5 (impossible to extract)
  5. cupping coffee without weightening water and coffee that goes in every cup
  6. not brewing for quality control
  7. not paying attention\controlling water composition
  8. not cleaning and aligning the grinders regularly
  9. focusing on the latte art the way it damages the taste of the drink (overheating the milk, “understretching” etc.)
  10. not using VST or any other quality precision baskets


Basically, any barista course that teaches you to brew coffee with the positions 1-4 is not very up to date and professional, in the best case scenario, and in the worst case scenario is simply a fraud.

Published by liza maksimova

Q Grader. Roast Master. SCAE certified.

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