How to get the best service at a coffee shop

How to get the best service at a coffee shop

Exploring the Potential of Drones in Coffee Production 

New drone technology has the potential to revolutionize coffee farming from the air. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Cover photo by David Henrichs via Unsplash In an ever-evolving technological landscape, coffee producers have begun turning to drones in an attempt to increase efficiency and operations. These unmanned aerial vehicles (UAVs) offer a wide range of […]


Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Bram de Hoog for Ally Coffee A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to […]


Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


Why it’s easier for wealthier producers to grow specialty coffee

It takes money – and sometimes a lot – to grow specialty coffee. Producers not only need to continuously maintain and improve quality and yields, but they also have to invest back into their farms. Whether it’s replacing equipment and machinery or planting more resilient varieties, producers need to turn a profit to operate their […]

How to get the best service at a coffee shop

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

We explore three standout Brooklyn cafés: drip, BKG, and Coffee Project New York. BY EMILY MENESES BARISTA MAGAZINE ONLINE Cover photo by Nelson Ndongala via Unsplash Whether you’re a New York local or planning your next NYC trip, you won’t want to miss out on Brooklyn’s vibrant (and constantly evolving) coffee scene. Today, we’re exploring […]


How to Make the Best Coffee at Home By James Hoffmann: Book Review 

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


How to Make the Best Coffee at Home By James Hoffmann: Book Review 

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its final production form at the…

How to get the best service at a coffee shop

Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]


Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…


The First Women-Only Coffee Championships Held in Costa Rica

Feria del Café Frailes seeks to increase the gender diversity of coffee competitions. BY SUNGHEE TARKSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by Sunghee Tark The coffee industry has come a long way in the past 20 years, with innovations happening in many parts of the world and in different links of the supply chain. […]


Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]

How to get the best service at a coffee shop

How to get the best service at a coffee shop

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

How to get the best service at a coffee shop

9 Tips From a Barista

Now, we can all agree that buying and brewing your own beans is the way to go. Some days, though, it’s nice to see what the coffee shops have to offer. We’ve all been there. We order one thing, we get another. We say room for cream, and alas, the coffee is filled to the brim. Now, you can accept your fate, or you can change it. Here’s how you can get the best service possible… and maybe even make the day of the person that helps you wake up: the barista.

1. Know what you’re ordering before getting in line.

It’s easy to get distracted when waiting in line, but once you get to the front, you’d better know what you’d like! There are people behind you that would like to order too, and the faster you order, the faster you can drink your delicious morning brew. If you are having a hard time deciding between a couple options, feel free to ask the person behind the counter (they often know what’s best).

2. Don’t use your cell phone.

This should be a given, but you’d be surprised. There’s nothing more frustrating than the guy on his cell phone, trying to have two conversations at once. We understand that there could be an emergency … in that case, can’t the coffee wait?

3. Speak up!

It’s okay to get a little loud with us. Baristas don’t have super-hearing, and sometimes the coffee grinder can be a little bit louder behind the counter. Make sure that you’re getting exactly what you want—and you’re not going to get that telling secrets into thin air.

4. Have your form of payment ready.

You may worry that you’re inconveniencing those behind the counter by having us make a change. It’s OK, they don’t mind! It’s part of the job. Making people stand behind you while you dig for exact change and pocket lint or counting pennies is far worse than breaking that 50. 

5. Don’t hover over the pick-up counter.

We will call out your drink when it’s ready. Take a load off and grab a seat for a minute or two. Hovering over the pick-up counter has caused unspeakable accidents, arguments—maybe even divorce. There’s nothing worse than accidentally spilling scalding hot tea all over a perfect stranger.

6. Tip your barista.

If you received excellent service, throw a quarter or two into the tip jar. Now, if you’re simply bringing a bottled juice or muffin to the checkout, no worries. A thank you will hold up just fine. But if your barista washed out your travel mug for you and steamed up your latte with love … show your appreciation. They’ll remember it next time.

7. Use one chair.

Yes, we understand that it’s tempting. You see that other empty chair and decide that it’d be a perfect footrest. Perhaps it would … but let’s agree it’d be better off not to. If you’re putting your things on a chair because you’d rather sit alone (we can all be a little anti-social some days), try moving the chair to a different table instead. Win-win.

8. Use headphones.

Don’t be “that guy.” If you want everyone to know about that awesome new local band, try buying their merch instead. (Who doesn’t like a new t-shirt?)

9. Clean up!

The firestorm has come, and if you don’t get out of the coffee shop as fast as possible, you will be turned into a goopy mixture of ashes and blood! Just kidding, it’s beautiful out, and you have time to bring your trash to the rubbish bin. 

Related: How to fit coffee into your budget

WATCH THIS VIDEO:

How to get the best service at a coffee shop

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

How to get the best service at a coffee shop

Shopping cart0
There are no products in the cart!
Continue shopping
0