Artur Oliveira 
As coffee technology evolves, more baristas are turning to flow control systems to elevate their espresso quality. While traditional machines operate at a fixed pressure, flow control allows for precise manipulation of water flow through the coffee puck. This seemingly small detail can dramatically change extraction results, flavor profiles, and consistency. In this article, we’ll … Read more
Great baristas aren’t just good at pouring—they’re good at sharing what they know. Teaching latte art helps build better teams, improves café consistency, and contributes to the growth of the specialty coffee community. If you’re a head barista, manager, or just a passionate coffee pro, knowing how to guide others through latte art is an … Read more
Latte art has become more than just a flourish on the surface of your morning cappuccino. In modern specialty cafés, it’s a symbol of quality, skill, and care. But beyond aesthetics, there’s something deeper at play: the psychology of perception. How much does the appearance of your coffee influence how it tastes? What does the … Read more
If you’ve ever watched a barista in action during a busy morning shift, you might think their job is just about making coffee. But behind every perfect latte is a routine, a rhythm, and a system that keeps things moving. In this guide, we’ll walk through a typical day in the life of a professional … Read more
Latte art has become a defining skill in the modern barista’s repertoire. More than just decoration, it’s a visual expression of precision, texture, and passion. Whether you’re behind the bar of a specialty café or brewing at home, learning to pour beautiful latte art can completely elevate the coffee experience—for you and for others. Latte … Read more
Pressure is the force that pushes hot water through finely ground coffee to create espresso.] It’s measured in bars, with 1 bar equal to the atmospheric pressure at sea level. A standard espresso machine operates at 9 bars—nine times the pressure of our atmosphere. But pressure isn’t just a number. It plays a key role … Read more
In the third wave coffee world, pour-over brewing stands as a symbol of precision, craft, and care. It gives baristas complete control over extraction variables—allowing them to highlight the nuances of single-origin coffees with clarity and balance. Unlike automated drip machines, pour-over brewing is entirely manual. That makes it more expressive but also more demanding. … Read more
There’s a special kind of stillness that exists when you’re holding a warm cup of coffee in one hand and a good book in the other. It’s quiet but full of presence. You’re not rushing or consuming—you’re experiencing. Coffee and reading make an ideal daily ritual because they both require time, attention, and a willingness … Read more
“Terroir” is a term borrowed from the wine world, but it applies just as meaningfully to coffee. It refers to how the natural environment—including soil, climate, altitude, and local ecosystems—affects the flavor of the coffee bean. For baristas, understanding terroir means recognizing how beans from different regions bring unique characteristics to the cup. This knowledge … Read more
Coffee cupping is the standardized method used by coffee professionals around the world to evaluate the flavor, aroma, body, and overall quality of coffee. Whether you’re a roaster, green buyer, café manager, or barista, cupping gives you a structured way to taste coffee and develop your sensory skills. For baristas, cupping is more than just … Read more