How to Make Coffee Faster & be an Efficient Barista 

This really helps,looking forward to my first job as a barista.excited

That's great! Thank you so much for this videos.

thank you for the videos!

Thank you for this video! So helpful & inspiring!

I appreciate your content so much! I worked at Muffin Break about 20 years and the way we did things back then I cannot tell you how bad it was. I recently went and did a day course in Prepare and Serve Espresso Coffee as I am wanting to get back into this line of work. The poor habits that were common practice back then were highlighted during this course and watching your channel makes me excited to jump in and be confident in this amazing coffee industry we have in Melbourne, thank you and keep up your wonderful content 👏 p.s a piece of you would die if you saw how me did our milk back then 🤣

Great video boys, fantastic improvements in quality I'm completely blown away!!!!

Thank you so much jimmy 🙂

Great tips as usual. Thanks a lot!

Very well presented topic! Fast, efficient and always on-point, just as the barista workflow you described should be. Insofar as 'speed' goes, it needs to evolve to a reasonable 'faster,' as if not practiced routinely, it's like fumbling the car keys when you're in an emergency - you're going to drop them on the floor almost every time, and take far longer than the 'routine' speed - and likely to spill something. Fast (but effective) needs to be routine. And as pointed out, while the coffee is extracting, there's almost always something else that can be done. Great video!

Tip #1 tell your boss to hire more people and make your work less stressful and more fun. This is so simple but we as workers think we have to be super good fast smart etc then we need better pay, which we are not getting (real wages are smaller than ever)

Another thing is doing stuff like putting out saucers for sit ins or wiping the bench while steaming.

I never though I could find a different interest in my life, your passion & drive to be better shines right through your content, wish I could do your courses.

Hi, This is my first comment, I have been watching you from Thailand, Your videos are helpful to improve my skills, I wish I could visit your Cafe

Could you do a video how to make a nice mocha please, & how to froth oat milk,

Great tips

surprisingly the places i am working at in NZ Christchurch require me a barista to both do the coffees and serve.... that delays my time by ALOT and idk what should i do?

Even as a home barista i am trying to be as productive as possible. I have for example reduced the time it takes for two cappucino (oat milk and cow milk) by half. Mainly by not waiting for the machine to finish a task but doing useful in between steps.

Hi JImmy, what's your best advise for a new barista, changing careers, and from being a home barista and becoming a professional barista

I pump out 2 x large coffees at home every morning and to save time I weigh the beans the night before and keep them ready in those small decor containers. Outsourced weighing milk (this has reduced wastage) into the jugs to the hubby while I’m extracting the liquid gold as per recipe and work flow.

Can you share with me where I can find out more information on the milk distributor in this video?

Hi there! I’ve been watching your videos for some time now to help improve my workflow and suggestions from you. Ive only been doing barista work for roughly 3-4 months, and its my second month at a busier cafe which has allowed me more room to grow since its so busy it forces me to get faster in my workflow My question for you at the moment, what are your “rules” pr guidelines for leftover milk in jugs? I have a coworker that frequently leaves milk in her jugs and saves it for later to reduce waste. Its often times a lot, like 100- 400 g left over, and I have to ask her “what milk is this, can I dump that” And I find myself ending up dumping it out ANYWAYS because I prefer my jugs clean and not worrying about it. She also has tried separating milk jugs like so: 350 ml SILVER -> skim 600 ml SILVER -> fc 350 ml alternate lab -> free one?? 200 ml (its an awkwardly sized one) colored to alternate milks or something like that When normally me and the “head barista” have it as so 350 & 600 ml SILVER for FC and Skim 350 & 150 ml colored for alternative milk only the question here is should I as a barista be separating skim and FC or is the way I am doing just fine? I dont find myself having copious amounts of milk left over as the example i gave, and my milk jugs stay clean and out of the way. I just don’t know how to tell my coworker (who has been working at my job a bit longer than i ) that its not a good idea. I feel a bit like an asshole sometimes when I have to do this, especially because I haven’t been in the industry very long. There are many more questions I could ask, but this is one that is bothering me as i’m being rostered on with this individual more frequently and it’s disturbing my workflow when i have to stop and ask her what is what and so on.

How to make consistently good coffee shots your restaurant/ Cafe don't weigh shots?

No way bro I saw that italian make those espressos stitcthed to your video 😅

,I HAVE WILL NOT COME TO MY VISA OFFICE FOR THE FIRST TIME IN A COUPLE OF FRIENDS AND I HAVE BEEN WORKING ON

Regarding your puck prep, do you not think you'd be better served by switching out the OCD/NCD for a Duomo needle distribution tool? You have the same interaction with it but it'll have superior results which would again improve your coffee and add no extra time.

Hey. Why do my coffees taste flat? Like no body or richness. I’m a new trainee. Sometimes it tastes like warm milk. Thanks 🙏

I see way too many baristas these days, since most cafes use puqpresses, just shove the uneven mount of coffee in the portafilter expecting a good tasting shot 😢

Ironically I watched this at 2x speed

🖤🪑☕

small note: all people who work on food must wear a hair cap

Here is a video of what not to do! its very shitty way to tell someone what to do, please make a video how u do it instead of not how to do it,