The "seven weapons" necessary for baristas in the cafe.

As a good barista, you must have seven "carry-on weapons" you must know:

The first is the milk pot (milk pitcher). Basically, a small size of 2 people is used, but there is also a spare milk pot for 4 people. There are two types of upper and lower width and equal width, so you might as well choose a milk jug that is easier to use.

The second is the special teaspoon for marocchino. First put the chocolate (or chocolate sauce) into a heat-resistant glass, add milk foam, then stir slowly with a teaspoon, then pour in the espresso. Stick the espresso with a teaspoon and slowly stir it in the glass. Usually use a teaspoon with a 90-degree bend at the front, you can take advantage of what is ready-made in your own store.

As for toothpicks and cocoa powder, they are indispensable tools for cappuccino flower drawing art. Toothpicks are used instead of paintbrushes, so longer ones may be easier to use. Cocoa powder can be used not only in the art of flower drawing, but also in espresso drinks such as chocolate Cappuccino Con Cacao. Recently, there have been utensils that let the sprinkled cocoa powder show a 'pentagram' or 'heart' pattern. Might as well cooperate with the use and use it flexibly.

In addition, if there are alcoholic drinks such as cocktails in the store, then the shaker is also a necessary tool. The way the coffee bar chef mixes drinks in the bar looks very cool. I said there are two types: big ones and small ones. In addition, sherk cups are also used when preparing iced drinks such as ice espresso (Espresso Shakerato), so even if alcoholic drinks are not sold in the store, they still need to be used.

There are also indispensable rags in daily business. However, some dirt like coffee powder or cocoa powder cannot be wiped off with a regular dishcloth. I use a rag made of highly absorbent man-made fibers. Due to the addition of more antibacterial treatment, so it is more at ease in terms of hygiene. Keep the espresso machine clean to make a good impression on customers. Therefore, I often use this dishcloth to wipe the machine carefully and keep it clean at all times.

Finally, there are matching maintenance tools such as brushes for cleaning the espresso machine, which is also one of the seven utensils of the coffee bar maker. In short, cherish the machine, as a coffee bar chef must have a state of mind.

Excerpt from: the coffee bar master teaches you to keep the policy (Taiwan version)