How to Create a Resume for a Barista Job

When developing a resume to apply for a barista job, keep it simple.

Most cafes aren’t going to hire you based on your resume but will decide whether to get you in for a trial or not. During these trials, an owner, manager or head barista will decide whether to employ you based on a combination of skills and characteristics. This will include your coffee-making skills but also include your ability to handle pressure, your work ethic and customer service skills.

Since you are trying to make a good first impression, make sure your resume looks sharp. Make it concise and truthfully highlight your experience as a barista, even if it is just a barista course with us. We often help students who are completing our Barista Apprenticeship program or Barista Masterclass to develop their resume. However, we want this to be a resource for anyone looking to start a career as a barista in Melbourne or around Australia.

Simple Resume Example

The Design

Nowadays there are so many great ways to make a beautiful resume. Avoid a simple text editor and make your resume stand out with a good template. Many of these can be found on platforms like Canva or even by searching Google - some are free and some paid but we believe it is worth the time and money.

The Content

You don’t need to highlight all that you have accomplished in your lifetime. One page will do. Focus on what is important to the job - if you completed a course with us, especially a more extensive one, make sure to highlight it on your resume. Past experience in a working environment is important but just focus on highlighting what is relevant. For example, previous hospitality experience is extremely valuable and so is retail or customer service experience. Also if you worked somewhere for a few years, that also tells employers a lot about your work ethic and reliability.

What if you don’t have any previous work experience?

No problems. It may be harder to get your foot in the door but persist and be open to work in any type of cafe environment to start. Also be willing to work as an all-rounder (waiting, dishes, cashier service along with barista work) as many cafes need someone who can be flexible, especially if they are going to train you on the job.

Next Steps

It may be tempting to go to a job website and email your resume to as many cafes as possible. However, that is a sure way to get ignored among a sea of other applicants. Make the effort to visit some cafes that are looking for baristas and talk to them personally. We are in the hospitality industry after all, so connecting with people is key!

Go in and have a coffee. Talk to the barista or better yet, talk to the manager or cafe owner. Express your interest in working as a barista and your willingness to work hard and learn from them.

Confidently explain the training you’ve had with Melbourne Coffee Academy. For anyone who has taken part in our Barista Apprenticeship or Barista Masterclass, you know we aren’t like any other barista course or training school out there. We truly combine high-end specialty coffee training with real-time cafe experience and teach you practical barista skills in a fast-paced environment. After completing the course, you are still new to the coffee world but have done most of the hard work. Learning and adapting to a new cafe environment shouldn’t be hard - you just need the opportunity and the practice. Make sure to explain this to them.

Most importantly, be friendly and try to enjoy yourself. Working as a barista is one of the most rewarding jobs around. Whether you’re doing it for a few years or as a career, you will learn some invaluable skills that will go with you for the rest of your life.

MCA Melbourne Cafe Crawl

Back in August, we had the joy of taking a couple of days to visit some of our previous students. We travelled all over Melbourne to visit some lovely people who have opened cafes, are in the process of doing so, or are working as baristas in some of the city’s top coffee shops and bakeries.

We kicked things off by heading to Ormond to pop in on Lisa and Chris who have opened up Velo Rapport, a cafe and bicycle workshop catering to a wonderful community of coffee and cycling enthusiasts.

Velo Rapport, Ormond

Velo Rapport, Ormond

While close by, we stopped off in Bentleigh to check in on Nico who came all the way from France for our Barista Apprenticeship last year. You can find him serving up some excellent takeaway brews by Pillar Coffee Roasters at Artisanal Bakehouse.

Nico at Artisanal Bakehouse, Bentleigh

We then headed to Micah Coffee Brewers in Ferntree Gully who offer a wide range of high-end specialty coffee roasted by some of the best in Australia and around the world. This is where we found the wonderful Jin behind the machine, who completed our Barista Masterclass last year.

Jin at Micah Coffee Brewers, Ferntree Gully

Continuing into the CBD, we came across Kingsley who also came in for the Barista Apprenticeship course, now smashing out lattes at Axil Coffee’s fast-paced SXL location. A short walk away, we checked in on Wilson who came through to do multiple courses with Melbourne Coffee Academy. He is now currently in the process of setting up Mister Hugo, a late-night cafe that will be adding some sorely-needed specialty coffee to Melbourne’s vibrant nightlife.

Kingsley at Axil Coffee Roasters SXL, Melbourne CBD

Mr Hugo under construction, Melbourne CBD

To round out the day, we ventured North to visit Zuzannah who completed the Barista Apprenticeship with us 3 years ago when she was just 16. She is now working in her dream venue, the iconic Lune Croissanterie in Fitzroy.

Zuzannah at Lune Croissanterie, Fitzroy

We started day two by heading to Lovey Patisserie in Doncaster, opened by Julie & Karsin doing the Barista Masterclass with us. Sporting a lavish fit-out and serving up remarkable coffee and cakes, the pair are in the process of opening their second location soon.

Our next stop was Pick and Pan Cafe in Warrandyte where you will find the lovely Marisa pouring organic Dukes Coffee into sustainable Huskee cups for the local community.

Lovey Patisserie, Doncaster

Marisa at Pick and Pan, Warrandyte

Finally we headed back into the city to check out Warkop Coffee. Run by hospitality veterans Erwin and Barry, dishing out delicious Indonesian-inspired sandwiches paired with epic coffee using Schulz Organic Dairy. Moe who flew in from Japan and completed the Barista Masterclass with us earlier this year begun working with Warkop not long after.

Moe at Warkop Coffee & Sandwiches, Melbourne CBD

We’re grateful and blessed to get to work with such a wonderful and diverse range of people on their coffee journeys. And we are excited to continue to see what our students do with coffee!

Justin and Charles from Melbourne Coffee Academy

MCA Sessions: Cupping Series | 6

We had another great night of learning, community and coffee trivia at our last MCA Session. We’re constantly evolving the format and hope to keep growing this in the coming years…

We believe public coffee cuppings should be a fun, educational and a safe place to ask questions so that we can keep learning. We did a lot with this one and even threw in some defects to mix it up.

Congratulations to Louis for winning the night! Also, big thanks to Slayer Espresso for hosting and Oatly for sponsoring the night.

You can download a copy of the trivia results below.

See you next time!

Frequently Asked Questions about Coffee

Espresso Coffee

Why does my coffee taste bitter, astringent or harsh?

Your coffee is probably over-extracted. Try making your grind coarser and reducing your shot time. Your yield might also be too long so try stopping your shot earlier. We are looking for sweetness, balance and an even extraction. Dirty espresso machines can also taint the flavour of your coffee so make sure to clean it regularly.

Why does my coffee taste weak, salty or sour?

Your coffee is probably under-extracted. Try making your grind finer and increasing your shot time. Try to keep a brew ratio of 1:2 for a more balanced flavour in your coffee. Channelling could also be a cause so keep refining your technique and make sure you are evenly distributing your coffee.

I am generally not happy with how my coffee is tasting

Try a different coffee that is fresh and locally roasted. Use coffee between 7-30 days after roasting and avoid a best-before date as that can be ambiguous. It could also be your grinder. The grinder is just as important as your coffee machine and getting a good quality one will significantly improve your coffee quality.

What is distribution and does it matter?

Distribution is the process of evening out your ground coffee before tamping and pulling a shot of espresso. Even distribution is a key step in achieving balanced and well-extracted espresso coffee. Uneven distribution along with gaps and cracks in your espresso puck will result in a channelled shot, giving you a watery and bitter-tasting coffee.

Are distribution tools worth it?

Brewing well-balanced and tasty espresso is certainly achievable with good technique, delicious coffee, a good grinder, and an espresso machine without the need for additional tools. Distribution tools like the Nucleus Coffee Distributor (NCD) and the WDT tool will help make your espresso-making process easier but are not essential to making good coffee.

How do I get nice crema in my espresso?

Crema in espresso is mostly Carbon Dioxide trapped in very fine and small bubbles. Ensuring you have distributed and tamped evenly using freshly roasted coffee will result in a nice healthy-looking crema. Lighter roasted coffee will often produce a lighter-coloured and thinner crema, but this does not indicate a lower quality coffee or a poorly extracted shot.

How much do I fill my filter basket?

It is best to stick fairly close to the recommended basket size you are using. Eg. if you are using an 18g basket, use an 18g dose ±1g. Due to limited space, over-filling your basket will result in a harder time locking in your portafilter without disturbing the coffee puck. Underfilling your basket is not as big a problem, but will result in a messier puck after extraction and a higher risk of channelling.

Why do my shot times keep changing?

There are numerous variables that can affect shot times. Assuming your espresso preparation technique is consistent, the cause for a lot of variation in shot times often comes down to fluctuations in temperature, humidity, and the coffee you are using. In most cafes, the most common reason shot times fluctuate is grinder temperature. As a cafe goes through busier and quieter periods throughout the day, the burrs in the grinder heat up and cool down as well, resulting in changes to the particle sizes of the coffee coming out of that grinder. This is why it is important to make small changes to your grind setting throughout the day to stay as close to your target shot time as possible.

Milk and Latte Art

Why is my milk bubbly?

You probably added air into your milk too late in the steaming process.

Make sure you add your froth as early as possible and leave plenty of time to texturise/spin your milk. Alternatively, your steam wand position and height could be incorrect. You want to make sure any bubbles you created are being pulled down into your milk while texturising.

Why is my milk screeching/squealing?

This is a clear sign that your milk is too flat and insufficient air has been added. Positioning your milk jug so the tip of your steam wand is only just under the surface of your milk will help ensure you’re adding air and creating froth nice and early, preventing the screeching sound is the first step in creating creamy and silky frothed milk.

Why are my coffees not pouring well?

Your milk and froth have probably separated. Keep swirling your milk after you finish steaming and make sure it is mixed together from top to bottom. Sometimes pouring the milk into a bigger jug will give you more headspace to swirl and re-integrate your milk and froth before you pour it.

Does milk quality matter?

Absolutely, higher quality milk comes from using specific breeds of a cow (eg. Friesian & Jersey), farming and processing methods (eg. cow diet, organic farming, soil management, biodynamic farming, pasteurisation, homogenised vs non-homogenised, inclusion/exclusion of additives), and seasonality. The best milks have a good balance between proteins, vitamins, and fat content. This results in creamier, sweeter, and almost custard-like milk that pairs very well with good coffee. Some of our favourite Australian producers are Riverina Fresh and Schulz Organic Dairy

Why does my milk seem to bubble up before pouring during certain times of the year?

The flavour of milk from most dairy farms changes throughout the year due to seasonal changes. This primarily comes down to changes in the cows’ diet during big shifts in temperature during a change of season. This is why during certain periods of the year shifts in protein and fat content can cause bubbles to form even after a jug of milk was textured perfectly. It is safe to drink, however, if it is a common occurrence, it could be worth having a conversation with your milk supplier.

Why do bubbles form in my latte if left for a while?

These bubbles are created by the release of carbon dioxide from the coffee. A lot of carbon dioxide is generated during the roasting process, as coffee ages it slowly releases carbon dioxide into the air, this is called degassing. This is why you will often see more bubbles form when using fresher coffee. The same can happen when using lighter-roasted coffee, which has more acidity. This acidity can react slightly with the milk and cause small bubbles to appear in the crema.

Do I need to treat plant-based milk differently?

How a milk froths and heats up will change depending on what milk and brand you are using. Keeping your technique consistent is important, however, varying how much air you are adding to your milk and the temperature you are heating it to according to the type of milk will help give you better results. Generally speaking, most plant-based milks perform better at slightly lower temperatures (55°C) but in a cafe it is better to keep milk temperatures consistent.

How do I prevent soy milk from curdling?

Coffee with higher acidity (or lightly roasted coffee) will cause the soy milk to curdle. Pouring the milk into your espresso faster and more vigorously will help reduce this, however, the easiest way to minimise curdling will be to use a darker roasted coffee. Some soy milk brands also perform better than others with coffee.

Filter Coffee

What is filter coffee?

This covers most methods of brewing that do not involve an espresso machine. This commonly uses significantly more water resulting in a lower brew ratio. Common examples are Pour Overs, Aeropress, French press, and batch brew.

What is the difference between coffee roasted for filter vs espresso?

Coffee for espresso is often roasted darker to create more body and to reduce the acidity often present in lighter roasts, making for a more balanced cup of espresso. Coffee for filter is often roasted lighter to highlight the natural characteristics of the coffee, roasting lighter also helps reduce the bitterness and dryness that can come with more developed roasts. This bitterness is often more pronounced when brewing filter coffee due to the longer extraction times compared to espresso. That being said, there are no real rules with using dark or light roasted coffee for either brew method and a lot of it comes down to personal preference, with some roasters opting for ‘omni’ roast profiles, blurring the lines between coffees roasted for filter and espresso.

What are the different kinds of filter brewing?

There are two main methods of brewing filter coffee, percolated/drip and immersion. Percolated coffee is where water is dripped or poured over ground coffee, often involving paper filters. Common examples are Pour Overs (Hario V60, Kalita Wave, Kono drippers, Chemex, etc) and batch brew (Moccamaster, Fetco, Marco, etc). Immersion coffee is where ground coffee is completely immersed in water and steeped until the desired extraction is achieved. Common examples are French Press, Aeropress, Syphon, and Cupping.

Why are Pour Overs more expensive in cafes?

Compared to espresso, Pour Overs can be a fairly time-consuming method of brewing in a cafe resulting in a higher cost. The price of a Pour Over is also heavily dependent on the coffee being used, with most cafes opting to showcase higher quality and more expensive coffees using this brew method.

What do I need for a filter coffee setup at home?

Putting together a great filter coffee setup at home is often much cheaper than buying an espresso machine. Brewing kits are often quite reasonably priced, including most Pour Over kits, Aeropress kits, French Press, or even some smaller batch brewers. A gooseneck kettle is also an important part of a good Pour Over setup - electric temperature control kettles are very popular with Bonavita, Brewista, Timemore, and Fellow being the most popular brands for kettles. Finally, a good grinder is essential for brewing well-extracted, balanced filter coffee. There are some great budget options in the hand grinder range with our favourite being the Timemore C3. There are also some great options in the domestic filter grinder market as well, including the Fellow Ode and Option-O Lagom Mini.

General Coffee Knowledge

How is coffee grown?

Coffee beans are the seeds of coffee cherries grown on trees. Factors such as soil content, temperature, protection from sun exposure, rainfall, and altitude all contribute to the quality and flavour of the coffee.

How is coffee processed?

A large amount of work must be done to remove the fruit of the coffee cherry and dry the seed to prepare for shipping and roasting. There are three main processing methods:

Dry/Natural Process - This involves drying coffee cherries whole in the sun before removing the seed using mechanical methods.

Washed Process - This involves removing the fruit from coffee cherries with water and mechanical methods before drying the coffee seeds in the sun.

Honey Process - Also known as semi-washed or pulped natural. This involves removing the pulp and skin of the fruit of the coffee cherry but leaving the inner layer known as the mucilage intact before drying. This is somewhere between the natural and washed processing methods. No actual honey is involved.

What is fermentation and how does it affect coffee?

Fermentation is a metabolic chemical process where microbes break down substances -mostly sugar- into alcohol or acid. Controlling and experimenting with fermentation is one of the latest trends in coffee processing.

This is quite a polarising process, some enthusiasts enjoy the interesting flavours achieved through fermenting coffee while some prefer more ’traditional’ processing methods, often criticising heavily processed coffee for tasting somewhat ‘artificial’. When executed well, fermentation can help accentuate the sweeter and fruitier notes in a coffee. However over-fermented coffee will often lead to losses in desirable natural characteristics of the coffee and results in a ‘chemical’ flavour in the cup.

How is green coffee bought and sold?

Unfortunately, the global trade of coffee has had a long history and association with colonialism and exploitation, with a lot of these practices still persisting to this day. The best specialty coffee businesses aim for more transparency and fairness in how their coffee is sourced, with a direct-trade relationship between roaster and producer becoming increasingly popular to create a situation mutually beneficial for both parties. Most specialty roasters tend to source their coffee from green coffee merchants who ideally buy directly from producers, but quite often buy from other merchants usually based in the countries of origin.

There are also a number of certification systems such as Fairtrade attempting to regulate coffee quality, sustainability, and fairness with mixed levels of success. James Hoffmann has an excellent video on YouTube exploring the complexities of coffee certifications. Most specialty coffee businesses tend to pay little attention to certification with the exception of organic coffee, with companies like Dukes Coffee Roasters committing to only sourcing organic coffee in an effort to utilise more environmentally sustainable farming practices. More information on this can be found on their website.

How does roasting affect coffee?

Simply put, roasting coffee is applying heat to raw green coffee seeds to produce flavour and aroma when beans are ground and brewed with water. Coffee roasting is a complex process involving a range of chemical reactions but is often characterised into three main categories: light, medium, and dark. In specialty coffee, we often work with light to medium roast profiles to highlight the natural characteristics of coffee.

Generally speaking, the lighter a coffee is roasted the more acidity is retained. The darker you roast the more the sugars in the coffee are caramelised, we also see increased Maillard reactions leading to more perceived sweetness and bitterness. With even darker roasts, we see more carbonisation and the breakdown of more organic compounds resulting in loss of sweetness and aroma, and an increase in bitterness and dryness. Personal preference plays a large role in how people like their coffee roasted with pros and cons associated with each roasting style.

What is that animal poo coffee and is it good?

We get asked this question a lot! Probably from a mix of pop culture and the sheer absurdity of it. Unfortunately, this style of coffee - more commonly known as Kopi Luwak is a terrible and unethical way to drink coffee. What started off as a cultural and traditional way of drinking coffee in Indonesia has now become a commoditised product. For starters, there is no way an animal (most often a Civet cat) that eats, digests and expels the coffee will do a better job than hard-working farmers producing high-quality coffee. So there is no way to justify that price and claim it produces a good coffee. On top of that, people are now exploiting these animals and cage-farming them to sell their coffee at a higher price. Our opinion… don’t do it!

Specialty Coffee Industry

How much do baristas get paid?

Pay rate varies depending on age, level of experience, and the individual cafe. Most businesses start with the industry award rate. For the best and most up-to-date information, please refer to the Fair Work website.

Why is coffee getting more expensive?

The main driver of increasing coffee prices are the effects climate change are having on growing coffee and the rising cost of global transport logistics. Producing high-quality specialty coffee is not an easy or cheap process, with painstaking attention to detail being paid at the farm, processing facilities, storage and transport, roaster, and cafe.

How difficult is it to start and run a coffee business?

Between how saturated the cafe market is in Melbourne and all the challenges that come with running a business, operating a cafe can be very challenging. A strong and realistic understanding of how the industry works, a hands-on approach to day-to-day operation, and a strong focus on good customer service are just a small number of aspects essential to operating a successful cafe.

For definitions on common terms used in the coffee industry, please refer to our glossary.

MCA Sessions: Cupping Series | 3 - Flavour Notes

At MCA we run quarterly cupping sessions to engage and bring together the coffee community in Melbourne. As coffee educators, we see this as a privilege but also a way for us to keep learning and to develop as barista trainers.

Our last one (on March 9, 2023) was our most experimental as we really wanted to change the way we run public cuppings. We wanted more interaction and playfulness but at the same time make it educational and thought-provoking. Too often cuppings can be overly serious and unapproachable to newer baristas. Sometimes it can be threatening or intimidating, especially when you have serious coffee tasters in the room. We wanted to break down those barriers while still making it engaging for the serious coffee professional.

The key here is anonymity and the utilisation of technology to provide more creative ways of engagement. We utilised an online platform called “Mentimeter” to create an interactive presentation that each person could connect to with their phone. We then cupped 6 coffees blind but only tasted them one at a time. With each coffee, participants had to write 3 flavour notes. A fun little question/guessing game about the coffee followed this. The coffee was finally revealed and discussed before moving on to the next.

This was the first time we tried this format and overall the response has been overwhelmingly positive! We hope this starts to flip the script on what traditional public cuppings can be. As an industry, I genuinely believe we need to be more creative in how we educate to make sure we are approachable to the next generation of coffee professionals.

We’ve saved a copy of the presentation below as a reference as the results were very interesting!

See you next time!

A big thanks to Slayer Espresso for hosting us and Oatly for sponsoring the night with delicious drinks and pizza.

Awarded: Best Barista Course in Melbourne

We are humbled and grateful to be awarded the best barista course in Melbourne by portafilter.net

Quality and cutting-edge training are at the forefront of what we do and it is an honour to be recognised as the best coffee training school in Melbourne. A big thing that sets up apart is the experience and passion of our trainers. With a combined 35 years of experience working at the top specialty coffee cafes in Melbourne and around the world, we can safely say we know specialty coffee!

On top of that, we never take anything for granted and are constantly upskilling and learning to stay relevant in this industry. This means monthly staff cuppings (coffee tastings where we train our palate) combined with regular research and development to stay on top of trends and new learnings. The coffee scene in Melbourne is developing so rapidly that we have to stay relevant or be left behind.

Another thing that sets us apart from other coffee training academies is our small class sizes. We don’t have any more than 4 people as we feel that it compromises the learning outcomes of each student. It also leaves room for everyone to ask specific questions and receive ample time and attention from our barista trainers.

We are very intentional in investing time and money to create amazing experiences for anyone coming through our coffee training centre. We source only the best coffee, milk and guest roasters and have long-term partnerships with some of the most respected brands in the coffee industry. We provide self-developed printed material for all our courses that we are constantly updating. This ensures the learning doesn’t end with the course but continues on into your home or in the cafe.

With over 200+ 5-star Google Reviews, we are confident in backing up this award by providing the best coffee training possible. Melbourne has one of the most exciting coffee scenes in the world and we are honoured to be a part of it.

MCA Barista Workflow: Part 3

Ever wondered how a barista handles making multiple different orders in a busy cafe environment? We break it down in this video with a fairly complicated (but realistic) sequence of orders you will find in a typical Melbourne cafe.

Here is the coffee order:

• Dine-in strong latte
• Large takeaway oat cappuccino
• Dine-in latte
• Dine-in flat white
• Babycino
• Large takeaway soy chai latte
• Small takeaway cappuccino - 1 sugar
• Small takeaway cappuccino
• Dine-in long black

In this video we have our 2 barista trainers - Justin and Charles working as a team of 2, pumping out these coffees as fast as they can without comprimising quality. Note that all this was shot with one take to give a realistic example of how we would handle these orders in a cafe environment.

Working as a barista in Melbourne is never easy and cafes don't just want a talented barista but also someone that is fast, friendly, clean and personable. While the main focus of our coffee training academy is barista training, we also give students real life, practical experience within a cafe environment during our Barista Apprenticeship and Barista Masterclass program. This doesn’t just teach them the skills to make great coffee but also gives them the confidence to get a job as a barista in some of the best specialty coffee cafes in Melbourne.

MCA Barista Workflow: Part 2

As you probably know, we love good workflow and systems at MCA! It can be thing of beauty when 2, 3 or even 4 baristas work together in seamless harmony to send out amazing coffees, efficiently and consistently. In this video, we’re tackling a 2 person team making these coffees:

• 2 x dine-in lattes

• 1 x large takeaway cappuccino with 1 sugar

• 1 x small takeaway cappuccino

• 1 x small takeaway flat white

• 1 x dine-in flat white

• 1 x dine-in latte

Are you looking to become a barista or are you hoping to open a cafe one day? We can’t stress the importance of good fundamentals and a solid understanding of workflow and systems. A coffee bar that is run efficiently won’t just increase speed but also improve quality, consistency and profitability for any cafe. Come check out one of our barista courses to learn more!

How to steam milk on an espresso machine

Steaming milk can be one of the biggest challenges for any aspiring barista or home user. Ultimately, we believe in the importance of hands-on learning to quickly improve but there are some fundamental skills that can be applied through online learning.

Check out this little video we made in partnership with La Marzocco Home Australia - we teach some fundamental skills and the positioning needed to steam good milk but also run through troubleshooting on some common issues.

When it comes down to it, nothing beats in-person, small group learning. Courses like our Basic Espresso course are crucial to learning the right technique and habits that are guaranteed to greatly improve your milk steaming skills in a short period of time.

For any home baristas out there, we also do private barista courses in the comfort of your own home using your equipment. It is easy to be stuck making the same mistake on your coffee machine for months (or even years!) but we are confident in our ability to diagnose and resolve these issues in a short period of time. We love seeing people make better coffee at home and are always here to help! Hit us up in the comments if you have any questions about steaming milk.

MCA Barista Workflow: Part 1

Here is the first in a series of videos demonstarating our workflow and process in making a set of different coffees. In this video, we are making:

1 x large takeaway latte with 1 sugar

1 x oat latte

1 x flat white.

There are so many ways to make a great coffee and each cafe has their own systems and processes. With over 30 years combined experience between our trainers, this is our approach for a reason and what we teach each and every student coming through our Barista Apprenticeship or Barista Masterclass program.

It’s not just understanding the system and process but knowing how to execute it in a busy and live cafe environment that matters. We don’t just combine specialty coffee training but actually give you the hands on experience in that dynamic work environment. Whether it’s landing that barista job or opening your first cafe, we’re here to get you ready. We have had everyone from aspiring baristas, cafe owners, roasters and coffee enthusiasts coming through to learn from us and we would love to be able to share our wealth of experience with you!

How to clean your espresso machine

Cleaning your espresso machine is crucial for maintaining the quality of your coffee and durability of your equipment. In this video, we take you through the process of maintaining your coffee machine using the beautiful La Marzocco Linea Mini.

Whether you’re a cafe barista or home espresso enthusiast, make sure you maintain a regular cleaning schedule as part of your routine. Your tastebuds will thank you for it!

This video was made in partnership with La Marzocco Home Australia.

How to make a flat white

Ever wondered how to make a flat white? We break it down for all you home baristas out there! Check out the video.

Want to further refine your milk and latte art skills and truly perfect that flat white? We believe that on-site, small group barista training is the only way to pick it quickly. Often we see people spend months, even years doing the wrong thing and developing bad habits. Start early, build the right foundations and you’ll be making delicious coffee at home or in a cafe before you know it.

We recommend either the Basic Espresso Course for beginners or the Latte Art Course for those wanting to refine their milk and pouring skils. Check out our full range of barista courses here.

This video we made in partnership with La Marzocco Home Australia and Market Lane Coffee.

Understanding Espresso Variables

What are the main variables that make up an espresso and how can we brew coffee to a recipe? We break down this fundamental understanding of espresso theory so that you can learn how to make a great coffee consistently, without the mystery.

We cover this in further detail at the start of our Basic Espresso Course as it forms the basis and fundamentals of all our other barista courses.

This video was made in partnership with La Marzocco Home Australia.

Our Pour Over Recipe

A pour over is probably our favourite way of drinking coffee. It produces clean, elegant and delicious black coffee that truly highlights the complexities in coffee. We choose to use a Kono Meimon pour over cone for its consistent and repeatable results, however this recipe can also be applied to any pour over cone. This is the recipe and procedure we used to win the South Regional Brewers Cup Championship in 2016 and also the method that was implemented at Dukes Coffee Roasters when our director was the Head Trainer.

What you need

• Pour over cone

• Paper filters

• Grinder

• Scales

• Timer

• Teaspoon

• Gooseneck kettle

• Fresh coffee

Recipe

• Dose: 15g ground coffee

• Water: 250g

• Grind: Medium coarseness, similar to sea salt

• Time: 2:15 – 2:30

• Temperature: 99 degrees celsius

Procedure

1. Boil fresh water in a gooseneck kettle to 99 degrees or just off boil. If using a Bonavita Electric kettle, set the temperature to 99 degrees.

2. Fold the hem of the paper filter back on itself to create a perfect cone.

3. Place the filter in the pourover cone and rinse thoroughly with hot water so it is completely wet. Rinsing properly removes any papery taints from the cup and heats up the cup or vessel.

4. Grind 15g of coffee at a medium coarseness.

5. Pour the ground coffee into the centre of the cone.

6. Place pourover and vessel on a scale and tare.

7. Start timer and add 50g of water.

8. Agitate slurry by passing a teaspoon through the extraction bed evenly. This needs to be done quickly before the water passes through the bed.

9. At 30 seconds, add 100g of hot water to the coffee bed, pouring slowly from the kettle in a circular motion. This should take around 18 seconds.

10. At 1 minute, add 100g more water in a circular motion. This should take around 18 seconds.

11. Lightly stir around the edge of the slurry with a spoon in a swift circular motion in order to create a vortex. This will draw the remaining water through the coffee bed and incorporate any dry grinds.

12. Aim for a total brew time around 2:15 -2:30.

Cleaning

• Throw the paper filter and spent coffee away.

• Rinse the cone with warm water.

The Importance of Workflow

Having a smooth, clean and organised workflow is essential to any specialty coffee barista. Here are some of the many benefits of having a well developed system and workflow.

1. SPEED - It should be obvious but the more organised you are, the faster you can maintain pace in a busy work environment. In professional kitchens they call it “mise en place” but the same applies to coffee bars. Having a place for every single piece of equipment / accessory and being well prepared will mean you focus less on the little things and focus more on the customer and delivering their coffee in an efficient manner.

2. QUALITY - Once again, the more organised you are as barista, the easier it is to focus on producing quality coffee consistently. Recipes should be dialed in, equipment should be clean and milk should be fresh. Quality should never sacrificed for speed and having a great workflows means you can have the best of both worlds.

3. CLEANLINESS - Hygiene and cleanliness is so important in a cafe. Clean equipment and a clean workspace often equates to cleaner tasting coffee. Just because people may not see what you are doing doesn’t mean you shouldn’t maintain the highest standards. However, the reality is customers CAN often see what you are doing and don’t want to be confronted with messy benches, crusty steam wands and dirty jugs. Good workflow should always incorporate the standard of cleaning as you go, regardless of how busy you are.

4. SERVICE - The less you have to worry about the system, the more you can focus on the customer. Customer service and hospitality is at the heart of being a barista and without it, we may as well just make coffee at home. How can we better serve our customers? Smile, build a relationship, respect their time and put some love into what you are doing.

5. UNITY - A clear system is good for everyone in the team. A good head barista should set the tone and develop a clear and quality focused system that brings everyone’s skills together. There should be absolute clarity on the best way to serve each coffee in a timely manner.

6. FUN - Coffee should be fun! Often the reason we choose coffee as a career (or even as an interim job) is not just because we love coffee but also because of the thrill of a busy morning rush. The reality is coffee can also be stressful but having a dedicated and organised workflow will make it easier to relax and just have a good time.

Would love to hear your thoughts in the comments below but for now, check out this video of our workflow for making a long black, flat white and latte at Melbourne Coffee Academy.

Want to be a barista and develop your workflow? Check out our Barista Apprenticeship program.

What are the different espresso coffee drinks?

Espresso menus around the world can vary a lot but in Melbourne, these are the common ones that deserve our attention. On top of that, it is common to find Mochas, Iced Lattes and Affogatos on the menu and these can vary from venue to venue. The key is consistency! Once you have developed your coffee menu, make sure you can execute it with a good recipe each and every time. We talk more about this in our Basic Espresso course and actually learn how to make all of these coffees in our Barista Apprenticeship program.

How do I become a barista?

I get asked this questions a lot! Unfortunately there is no formal process or qualification to become a barista in Australia. To be honest, most people get thrown in the deep end and learn as they go. Barista courses are a good place to get started but definitely don’t make you a qualified barista or help you manage the stresses of a busy cafe environment.

We’re hoping to change this at Melbourne Coffee Academy. That’s why we launched the first Barista Apprenticeship program for the specialty coffee industry in Australia. The aim is to not just to equip students with technical skills but also the practical and real-life skills needed to work within the hospitality industry. This means in-depth specialty coffee training along with hands-on, real-time cafe experience in a high volume environment. We believe there is no quicker (and more complete) way to learn coffee skills than to be coached by professionals in a fast-paced, high volume cafe environment. The goal of the program is to help you find work as a barista, therefore part of the course is dedicated to refining your resume and helping to create work opportunities.

What we currently offer with this course is only a starting point but we believe there is so much more we can do as an industry to create a dedicated pathway to becoming a barista. The coffee industry is thriving and we firmly believe there is a strong future and career path for dedicated, well equipped coffee professionals.

How to make an espresso

Making a well executed espresso doesn’t have to be difficult. Here we break down our procedure at the Melbourne Coffee Academy. This is crucial in becoming a barista or making great coffee at home as it forms the basis of all espresso beverages. To learn more, check out our Basic Espresso Course.

Procedure

1. Remove portafilter from the group head.

2. Purge group head for 3 seconds to remove excess coffee from the shower screen.

3. Wipe drip tray to ensure a clean surface. A wet drip tray will promote cross contamination and pick up stray coffee grinds.

4. Tap portafilter on the knock box to dislodge the coffee puck.

5. Wipe out portafilter with a clean, dry tea towel.

6. Place portafilter on the scales and tare.

7. Dose coffee into the centre of the portafilter.

8. Distribute by tapping the portafilter gently twice with your palm to settle the grinds and centralise them.

9. To remove any air pockets tap the portafilter on a flat surface.

10. Return portafilter to scales to ensure you are within 0.1 grams of prescribed dose. Add or remove grinds accordingly.

11. Tamp the coffee levelly with an even amount of pressure. Make sure to calibrate tamp pressure with the other baristas in your team.

12. Apply pressure with your weight and shoulder rather than your wrist to alleviate strain and avoid injury.

13. Clean the rim of the basket to avoid coffee grinds sitting up on the gasket seal.

14. Gently place the portafilter into the group head to avoid cracking the puck.

15. Turn on the group head immediately to begin extraction.

16. Steps 1-14 should be done as quickly as possible to avoid losing thermal mass in the portafilter.

17. Assess the flow rate and evenness of the extraction.

18. Look out for channelling, which can happen because of uneven tamping, sloppy distribution or rough handling when inserting the portafilter.

19. If the volumetrics are setup correctly the extraction should automatically stop at the at the desired yield.

20. Check shot times. They should be within +/- 3 seconds of the desired time