costa barista

[tatz93]

what do you now have to do to become a barista maestro?

Thanks

[patch696969]

ok i have to put u all right here, putting the coffee in the group handle doesnt burn it, the reason it shouldnt be done is bcoz the oxygen gets to it and it changes the flavour, makin it more bitter.... o n thumbs up if everyone thinks he should go to starbucks as their standards are shit lol

[musikero14]

@patch696969 --- ur ryt my friend..i was new that tym..it was 3 yrs ago...but now im a certified maestro barista..tnx for the comment

[malboiuk]

after extracting the espresso for the cappuccino and mocha the espresso is left for longer than 8 seconds without milk meaning the crema starts to dissipate.

the milk wasn't banged for the cappuccino and for dotting the mocha either.

the extraction time was different for the mocha and cappuccino but should have been the same, problems with water pressure perhaps?

no stencil used for chocolate? tut tut.

ALWAYS HEAT THE MILK FIRST THEN EXTRACT THE ESPRESSO!

[musikero14]

@malboiuk ---- ur ryt my friend..i was new that tym..it was 3 yrs ago...but now im a certified maestro barista..tnx for the comment

[Iansexy89]

he fuck up on the BRAND STANDER ON THE CHOCOLATE SPRINKLE ( it has to be done with it) its the tread mark) !!!

[musikero14]

@Iansexy89 ---- ur ryt my friend..i was new that tym..it was 3 yrs ago...but now im a certified maestro barista..tnx for the comment

[2otalH4VOC]

oh and he didn't purgle the steam iron either, tut tut!

[musikero14]

@2otalH4VOC --- ur ryt my friend..i was new that tym..it was 3 yrs ago...but now im a certified maestro barista..tnx for the comment

[HadlerSnake]

leaving the coffee in the group handles burns the coffee, i know as im a barista maestro at costa

[paolooo79]

right. I'm a maestro at nero.

[lwong111]

your supposed to leave the coffee in th group head so it stays warm

[cwalter]

apparently, speaking as a Costa employee myself here - a "Barista", as I believe is the technical, professional title for my role, lol (you can sense the irony there) - you are NOT supposed to leave the coffee granules in the group handle while boiling the milk, because if you do, they "burn" up - and that's bad, because it impairs the flavour. If, however, you leave the coffee exposed in the shot cup AFTER straining it through, the same problem arises. Which is the lesser of these two "evils"?

[speakerfiles]

I think Iwong111 means after extraction, leave the group head in the actual machine? To retain heat.

[cwalter]

Ah... So you leave the coffee in the group head AFTER you've strained it through the mechanism (rather than disposing of the residue and leaving the group head empty for the next order). Wasn't sure if, upon extraction, it would be correct to leave the coffee in the group head while boiling the milk, and THEN strain it. Apparently not. Equally, straining it through BEFORE boiling the milk can also be a problem if the milk doesnt hit 140 before the coffee is ready - by then, it would be too cold!

[cwalter]

Oh, and by "extraction", I was referring to that stage of the brewing process where you transfer the raw coffee granules from the grinder to the group head - not from the group head into the cup (via the machine, lol)... That would be more accurately described as "straining", wouldn't it? Or am I blurring the terms here... :s Clearly, "Barista Maestro" I am NOT!

[musikero14]

@cwalter --- ur ryt my friend..i was new that tym..it was 3 yrs ago...but now im a certified maestro barista..tnx for the comment

[Nameless20007]

if u can work at costa try ...

[jolie8651]

Just had an interview for costa today!! scary stuff... lol

[transformer041275]

dalawang capo at isang latte caldo sa marina....hmmp!

[transformer041275]

wala yan sa mga batch ko....

[jmhere07]

cool vid i want to work at a caffee similer to that one called bbs coffee and muffis its like costa coffee :)