It’s easy! Just apply - We will contact you directly.
Click here for the application form!
Espresso is far more than just a hot drink. Espresso is passion and inspiration, cure and temptation, stimulation and relaxation – an
entire philosophy.
The aroma of an espresso helps to wake us up in the morning, keeps us alert throughout the day and makes our evening get-togethers
even more convivial.
Don’t just serve espresso.
Celebrate the Italian art of everyday life.
Barista expertise by Grazinao Chessa.
The 4M Philosophy
Preparation
Latte Art
Top
To achieve maximum quality, every barista has to live and breathe the 4 M philosophy – machine, mill, mix, maker. All four elements must be in harmony to arrive at a high-quality speciality coffee for the guest.
Espresso beans are slowly and dark-roasted. There are blends consisting purely of gentle Arabica beans, or blends of Arabica and more
forceful Robusta beans. The more Robusta a blend contains the stronger and more earthy it will taste.
Click here for further information
In a semi-automatic machine, the filter holder, the handling and the barista’s dexterity make for a handcraft that is celebrated as the guests watch. This represents an unbeatable advantage vs. the alternative, the fully-automatic machine, which will brew a perfectly good espresso at the touch of a button. But not perfetto, as connoisseurs say.
The coffee mill or grinder is a key element in preparing espressos. There is a difference between coffee grinders and coffee dosing grinders. The former freshly grinds and immediately brews each individual serving of espresso. By contrast, the coffee dosing grinder grinds a specific amount of coffee and then doses out the appropriate amount into the filter holder.
A qualified barista should have the following traits: expertise, experience, personality and passion. He is the most important link in the chain from bean to cup, and in the harmonious, perfect interaction between the four M’s.
To prepare a perfect, authentic espresso and speciality coffees you also need:
- Tampers, to tamp down the ground espresso tightly in the filter holder
- Small milk jugs for speciality espressos with milk
- Shot glasses for testing the espresso amount produced and the crema
- A cocoa shaker
- Cleaning equipment, e.g. cleaning brushes, for daily cleaning of the machines and for maintaining a hygienic workplace
- Tools – like screwdrivers and pliers – for upkeep and maintenance of the machine
- A thermometer
- A pressure gauge for measuring the pressure of the water pump
- and - non ultimo – an apron
Tracing figures in the hot foamed milk is the high art of the barista craft. You can keep surprising your guests with changing
patterns or even reflect specific occasions and seasonal highlights. Latte art draws the guest’s attention to his drink,
fascinates him and allows him to enjoy his cappuccino or latte macchiato with even greater enjoyment.
Per la grande gioia di un piccolo momento – for the great pleasure of a small moment.
