I'm a new barista going through my first week training. I have some coffee knowledge, and some espresso experience from long ago, but I'm far from an expert.
I'm having problems organizing my time during rush times.
We have a double handle machine. If a customer orders 3 16oz double lattes, what do you do? Do you steam milk first? In what size pitcher(s)? Do you make two at the same time and then a third? How long should it all take?
Do you ever put the milk pitcher down and multitask? I was told to always hold it but my new employer puts it down and does other things while it texturizes.
When you pull a shot, do you dump the portafilter puck right away or do you let it sit in the machine until you have to pull your next shot?
All of our larger drinks have the option of being triple shot drinks. How do you pull a triple shot? Single then double? Double then single? Two doubles and a wasted fourth? We have a single handle, but is it efficient to estimate a change in grind, pull, and change the grinder back?
Thanks!
Ohh- and do you stir your iced lattes? In what order do you make them? (Ice milk espresso vs milk espresso ice).
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