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  1. The ideal way to get into coffee at home
  2. Arranging your workspace
  3. Videoing your technique
  4. A stable work surface is the key to a firm tamp
  5. Gaggia Baby - channeling in the puck
  6. Machine maintenance
  7. Bottomless Portafilter - basket issue
  8. How to Pour a Rosetta
  9. Experimenting with packing the coffee into the portafilter
  10. What am i doing wrong?
  11. Milk Temperature
  12. Descaling your home machine
  13. Featured Latte Art images from CoffeePics
  14. Roaster Experience Days
  15. The microwaving of milk
  16. Iced Coffee
  17. Steaming milk techniques please.
  18. Ultimate Barista Fighter - Round 1
  19. Coffee Video Podcasts
  20. Trans-Tasman Barista Champs
  21. Why can't I get the same wonderful taste as my local cafe?
  22. Frothing milk using Delonghi 3200
  23. Newbie: Best kit for home brew / learning
  24. Milk microfoam - advice appreciated
  25. Help me to help myself
  26. Aeropress Recipes
  27. Flat white
  28. Help...Exploding espresso!!!
  29. So I did my training...
  30. UK Barista Championship at Hotelympia 2010
  31. To improve an espresso shot?
  32. Steaming/foaming milk with Gaggia
  33. Milk
  34. Presso crema
  35. Cravendale
  36. Why is my crema full of grounds?
  37. tamping pressure how to measure?
  38. Hit and miss
  39. How not to make coffee at home..
  40. Decalcification
  41. Using grinds to predict the weather (within the next 30 mins...)
  42. Warm fuzzies
  43. Under Pressure
  44. Coffee just not smooth-tasting. Which factors make most difference?
  45. Critique my brewing!
  46. Setting up to get the perfect Espresso
  47. Brewing The Colga
  48. Milk Steaming
  49. Tamping when brewing filter coffee - is it required?
  50. Cup size
  51. Home brewing problems
  52. sloppy puck
  53. Crema?
  54. Griding & Milk
  55. Dosing and Tamping
  56. Shot size.
  57. Espresso and Milk
  58. beans and roast
  59. The Coffee Book - Luttinger & Dicum
  60. Gingerbread Latte Recipe
  61. Dosing and distribution technique
  62. Crema from new beans
  63. Help improve my shots
  64. Latte art???
  65. How much coffee?
  66. 5M Training
  67. Barista Training - Pumphreys Coffee
  68. Grinder but no crema, why ?
  69. A 'normal' shot volume with a la pavoni/gaggia lever machine?
  70. How much milk?
  71. Tips/FAQ for beginners
  72. Too much variety too soon?
  73. Weighing your shots
  74. Video: How wrong am I doing this?
  75. Just how bad was your very first attempt?
  76. Thoughts on tamping
  77. The secret to great espresso
  78. Take the single espresso challenge
  79. Videos of your extractions
  80. Hario V60 technique
  81. Soggy puck syndrome
  82. Latte art practice?
  83. Steaming milk - required quantity
  84. Ristretto help
  85. Aeropress recipes/techniques
  86. Iced Coffee
  87. Distribution/Tamping
  88. Running out of ideas
  89. Videos of your pourover extractions
  90. Having problems with leaking from my PF/Grouphead seal, overfilling/tamping too hard?
  91. AeroPress pressure
  92. Hi
  93. Barista Training in the Midlands?
  94. Acidic shot help!
  95. Who goes for weight of extraction and who goes for time?
  96. How's my pull??
  97. Gaggia Cukika Plus milk frothing
  98. Barista Training
  99. First shot success
  100. Striving for perfection with home equipment...
  101. Even tamp
  102. The Kitchen Barista
  103. Steaming soya milk
  104. Deteriorating quality of microfoam
  105. Milk Foaming/Steaming Jug
  106. Cupping
  107. Espresso Techniques/Recipes
  108. Wet Puck > Dry Puck... Finally!
  109. Time between roast and brew?
  110. Over-extraction
  111. Delonghi ESAM04.350.S - help please?
  112. SCAA Publications in the UK/Europe?
  113. Well and truely shown up!
  114. Milk Temperature
  115. Blonding
  116. Levelling Up!
  117. Tiger Stripes
  118. Could we have a ''Latte Art'' sub section to the Forum?
  119. New naked portafilter
  120. Frothing-in-the-mug sacrilege
  121. Help please. Diagnosing problem with dialing in.
  122. Water filtering
  123. Extraction by numbers?
  124. Group Barista Training
  125. Prufrock
  126. My espresso shot this morning, 1080p video included.
  127. Shot problems.
  128. The ''God Shot''
  129. Adjusting shot.
  130. White Light/White Heat Russian
  131. Bright, just bright.
  132. Check your jugs out
  133. Worm drive adjustment.
  134. Would anybody here like to teach others their barista skills?
  135. Taylor St Barista's
  136. Bad coffee day?
  137. Four-hole steam wand - persevere or change?
  138. Single Origin for Espresso
  139. Solid Pucks
  140. Water Quality - a short anecdote
  141. More microfilm issues....
  142. Goodbye WDT?
  143. Group Barista Training - HasBean Day
  144. Increasing espresso concentration (TDS)
  145. Anyone going to the Barista training day @ Bella Barista on 10th/11th May?
  146. Over extraction problem
  147. Brew pressure impact on channelling
  148. Extract Training days
  149. Help me pour latte art. Please...
  150. Latte Art for Cappuccino
  151. Espresso machine seems to be struggling
  152. Espresso noob aggravated, stressed and in dire need of some coffee pouring advice!
  153. Portafilter wetness after a pour
  154. Expresso making mess!
  155. Milk Steaming 101
  156. Getting Aeropress style cup from Espresso?
  157. Square Mile Day
  158. Steam wand depth?
  159. Barista Training or Open Day Essex/Suffolk/Cambs Area?
  160. Can sugar make espresso sour? Or, perhaps, bring out existing sourness?
  161. Patience
  162. Milk left without microfoam?
  163. Any way to rescue ground coffee
  164. What exactly are under & over-extracted espressos?
  165. Hand Grinder Speed
  166. Screen mark?
  167. Grinder purging between grind adjustments
  168. Blonde start?
  169. At last! The video you all wanted Starring Brewtus and featuring Roy!
  170. Latte start to finish
  171. Seeing as how we are all doing vids now...
  172. The one-handed barista technique, a video.
  173. Terrible Coffee!
  174. Grinds left in cup
  175. 3cl with or without crema
  176. Espresso brew ratio
  177. Effects Of Water Chemistry On Microfoam.
  178. ristretto coffee extraction
  179. Struggling!
  180. Milk steaming slowed down a bit
  181. Espresso - a 'thought-dump' study of grinder distribution
  182. Too much crema?!
  183. VST 22g
  184. Toroid pitcher technique
  185. Advice sought: -horrible 'treacle-tasting' shots
  186. Help needed re milk steaming
  187. Bella Barista Training Day
  188. A few (hopefully) quick questions on the Gaggia Classic and Iberital MC2 setup
  189. I want to improve
  190. New grinder - wet pucks?
  191. Competition standard?
  192. Alternative Steaming Tekkers - Kat @ SCG
  193. Seeking Latte Art training in Sheffield/Derby/Nottingham area
  194. Problems dialling in (Expobar with Vario)
  195. Major shot problems...
  196. Wow! This guy has some skills!
  197. Congratulations Slowroast!
  198. Frustration setting in
  199. Im loving singles right now
  200. Shot timing
  201. Brighton Barista Battle
  202. Millk jugs for latte art
  203. Espresso coming out very pale
  204. Bitter aftertaste.
  205. Getting really fed up!
  206. Pour time for a triple
  207. Simple distribution technique
  208. Naked Portafilter
  209. Help needed with technique
  210. Well I never
  211. Dosing smaller than the level of the basket
  212. Wet puck
  213. Extraction and dosage confusion
  214. Getting my first shots right
  215. Change in technique, is this due to channeling?
  216. Noob help: every shot channels :(
  217. La Marzocco Filter Basket Basket Dose
  218. Latte art on a Silvia
  219. Siemens Surpresso Compact - doesn't taste the same as my local Starbucks.. help pls.
  220. Steaming skimmed milk
  221. Gaggia Classic - causing me much frustration... where am I going wrong?
  222. How do the experts make a HOT cappucino please?
  223. Basic question - 13 or 27 seconds????
  224. Jug comparisons- sizes & quality just for good milk frothing! ;-)
  225. First Latte on my Classic
  226. Espresso - Grooming
  227. Trying to perfect espresso - symptoms & solutions please...
  228. Filling the basket - 14g? 16g? 18g? 20g? Just go with the flow?
  229. Clumping - grinds too fine?
  230. When To Stop That Shot
  231. World Latte Art champs 2013
  232. Latte Macchiato
  233. Extraction Yield Calculator
  234. Coffee too bright
  235. Crema/foam mix
  236. how to make a shot with a single basket
  237. Odd settings that work
  238. Holes in my puck
  239. Nutating Technique. To stir or not to stir?
  240. Latte pro Milk Frothing Jug
  241. How do i make a flat white?
  242. What grams extracted esspresso required?
  243. Pulling a shot - Help?!
  244. Help with what my shots look like?
  245. Espresso extraction troubleshooting
  246. Getting better
  247. Don't laugh, much
  248. Playing with espresso
  249. Coffee with white brownies tonight
  250. Experiment with naked Portafilter