A bag of specialty coffee often comes with a label packed full of information—origin, processing method, roast date, altitude, tasting notes, and more. While it may seem overwhelming at first, this information is gold for any barista who wants to understand, serve, and explain their coffee with confidence. Knowing how to decode a coffee label … Read more
As a barista, one of the most common decisions you’ll encounter is whether to use or serve a single-origin coffee or a blend. These two types of coffee offer distinct advantages and serve different purposes depending on the brew method, customer preference, and café goals. Understanding the difference is essential—not only for making brewing decisions … 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
“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
Espresso isn’t just a drink—it’s a brewing method, a discipline, and for many baristas, the heart of their craft. It delivers intense flavor in a small volume and serves as the base for countless other drinks, from cappuccinos to flat whites and lattes. But espresso is also the least forgiving brewing style. With a tiny … Read more
Before coffee reaches your grinder, it starts as a fruit—a cherry on a tree. The way that cherry is processed after harvest plays a huge role in how the coffee tastes. For baristas, knowing how processing works is essential to understanding flavor development, origin differences, and how to dial in brews properly. Processing is where … Read more
Before diving into the third wave, it’s helpful to understand the broader context. The coffee industry has evolved through distinct phases—or “waves”—each representing shifts in culture, consumption, and quality. As a barista in today’s coffee landscape, you’re likely operating within or alongside third wave principles. Understanding this movement helps you connect more deeply with your … Read more