The Top 5 Mistakes New Home Baristas Make? You must have had a lot of unexpected events at work. On numerous occasions, you must have been perplexed because you did not know how to best address or solve these issues. Or even accidents frequently caused by practices that the baristas are unaware of. Its training trip has seen a lot and is highly understanding. A technological error, a lack of skill, or negligence could be the problem… Here are some of the most typical barista issues and how to fix them.
1. The grinder is blocked, and the temperature of the ground coffee is higher than usual. This is the most common barista mishap
Some blenders without a heat sink on the blade will readily experience this behavior during peak hours. Because the grinding volume is more significant than allowed, this problem occurs owing to overflow capacity. Alternatively, the machine may be operating at too high a pressure, and the grinding level is too satisfactory. The blade becomes caught due to a buildup of tiny particles and heat, causing the machine to stop working. Furthermore, the ground coffee powder temperature will be higher than usual. As a result, the coffee extract tends to be bitter.
A heat sink in the blade of a decent blender will usually prevent this from happening. However, some industrial blenders that are less expensive do not have this feature. As a result, the machine will get heated after the continuous operation, with small particles adhered around the blade, obstructing machine performance.
(Collection) photo: When the blender becomes clogged, temporarily switch to coarse grinding mode and use it as usual.
It’s best to cope with this by turning off the barista and letting the machine rest for a time (about five to ten minutes). After that, temporarily adjust the coarseness. Then drain 40 to 60 grams of coffee to remove any remaining coffee powder. Finally, if the machine is operational, it can be utilized as a usual machine.
2. A standard barista error is calcification in the brew machine
This issue typically arises when the barista is unaware of the water source. Limescale will form inside the machine if the water supply has a high hardness (hard water). It’s possible after a period of use, especially if inadequate hygiene is present.
For starters, calcification hurts the quality of your coffee. It can also harm and shorten the generator’s lifespan. Finally, it has an impact on the customer’s long-term health.
Keep an eye out for these indicators of limescale buildup inside your brewer:
- The extracted coffee flavor is unusual; it has a mineral aroma.
- The water coming out of the boiling water faucet is hazy and opaque.
- Water leaking from the coffee extractor or the milking faucet
“Please replace the water filter and maintain the equipment regularly to avoid calcification!”
If calcification is observed, the barista can clean the machine from the inside and out with Citric Acid, vinegar, or lime cleanser. For the best assistance, contact the supplier’s machine maintenance department.
However, it is preferable to be healthy than to be sick. To keep the machine from calcifying, the barista should “cheat.” It is to use an alkalinity meter to verify the water source’s quality regularly. Replace the water filter and clean the unit regularly. The machine, in particular, must be cleaned periodically during its operation by the time and technical process.
3. Coffee extraction time fluctuates erratically. The barista caused the most significant “headache.”
The compression technique is correct if the blender is working correctly. However, coffee extraction became very slow, going from 20-30 seconds to 50 seconds in a matter of seconds. That’s a first.
Have you ever been in a situation like this? Here are a few possible causes for that strange problem:
Because of the change in coffee beans, baristas should consider that old coffee is more porous than new coffee. More aged coffee in the grinder has been exposed to the air for longer, contains less CO2, and has a higher moisture content in the beans. You probably think you should remove all of the coffee from the grinder at this point. In truth, there is a reason for everything.
We must always have consistent coffee beans in the grinder’s container during operation. This is necessary to keep the blade under pressure. As a result, even with the same grind level, when the newly added coffee has a different hardness than the previous coffee, the fineness will be highly diverse.
Troubleshooting: When adding new coffee, the barista must blend it with the old. This will help to guarantee that the coffee’s hardness does not vary too quickly, allowing the blade to function more efficiently.
Too much fine grain: Ground coffee’s coarse and fine grains will continually fluctuate. Small particles will adhere to the blade after use because of increased heat. And then there’s the matter of producing blender congestion. It also builds up and directly impacts the amount of ground coffee. When extracting coffee, this will result in instability.
How to solve the problem: First and foremost, you must clean the green machine regularly by the technical procedure. Second, draining the grinder at the end of the day is suggested to avoid fine coffee beans remaining in the hero for an extended period.
4. Do not use a scale to measure the amount of coffee powder in and out
Before the second wave of coffee, there was no such thing as coffee weighing. People are accustomed to filling the filter with coffee and then crossing and distributing the amount of coffee powder with their fingers. However, this reduces the consistency of coffee quality. Furthermore, it resulted in a severe blunder in coffee-making abilities. Because there is only a 0.1-gram difference in coffee, the flavor quality of coffee has changed dramatically.
Barista difficulties can be avoided by weighing the amount of coffee powder used.
Coffee is frequently measured roughly by baristas, although this significantly impacts the beverage’s taste.
Furthermore, weighing the amount of coffee is also required. Because this is a method of not only controlling coffee quality but also calculating coffee extraction, it can also be used to assess and change the flavor of the coffee.
5. Failure to properly clean the extraction exit and steam nozzle regularly
When it comes to cleaning machines, baristas make the following mistakes:
After you’ve extracted the coffee, don’t break the grounds:
It’s a small thing, yet it has a significant impact. The oil immediately oxidizes and sticks to the filter as the coffee grinds close. This may affect the quality of subsequent cups of coffee.
When using the milking technique, a portion of the milk will be sucked back into the steam nozzle. Do not flush the milking nozzle before and after usage. As a result, if the faucet is not washed soon after use, milk deposits may build in the tap. This will very certainly result in clogged milk faucets and poor sanitation. Momentary indifference — failing to cleanse the milking nozzle before and after usage will result in a breakdown with serious repercussions.
Cleaning the steam nozzle is necessary if the barista does not avoid milking problems.
Failure to use specialist medications to thoroughly clean the extraction drive and milk spout:
When the coffee machine is used regularly of 200-300 cups, it must be cleaned thoroughly. To ensure machine hygiene and quality, baristas should use specific medications. Like the two faults above, failing to clean the machine properly might keep coffee powder and milk in the device for a long time. This will have a significant impact on the quality of output items and customers’ health.
Cleaning incorrectly: Not cleaning is horrible, but cleaning incorrectly is terrible.
Instead of using the specific cleaning handle and brush for the dispenser, use the extraction outlet flush handle. This is forbidden because the resin teeth in the extraction drive can be stretched for a long time. This error will result in a non-closed condition when the hold is placed. When extracting coffee, this problem causes water leakage. In addition to impacting the quality of the produced coffee, replacing machine parts is also highly costly.
Conclude
When a barista lacks knowledge, technical issues or skill failures are common. Also, when using or repairing tools and equipment, ignore the operating principles and principles.