Organisation / Mise en Place
When making espressos, particularly in busy cafés and coffee shops, it is very important to be well organised and efficient. All equipment, supplies, serviceware, syrups and other items must be prepared, ready and well-stocked before you begin. This may involve inspecting each type of milk (full cream, skim, soy, etc.) for freshness, turning on the espresso machine so it can warm up, retrieving coffee from storage and many other tasks depending on where you work.
In addition, your establishment may have standard operating procedures (SOPs) outlining what you need to do at the beginning of a shift. You may be required to inspect and clean the equipment and even carry out maintenance. Many chain companies have specified procedures that cover all aspects of their operations, to ensure that the same consistent product is delivered at each location.
Organisation is also important in how you operate when you are making coffees. If you have an order for 4 or 5 coffees you must organise yourself so that they are all hot when served to the customer. It is no good serving 3 hot coffees and 2 cold ones! As you gain experience you will learn that it is better to be organised and not cut corners. It may seem like a pain to clean the steam wand every time you use it, but if you don't it will become clogged and also provide a breeding ground for bacteria. Always ensure that you use a dedicated cleaning cloth for the steam wand and do not use it to clean the bench, or vice versa. Practise the correct techniques and you will be on your way to becoming a professional barista!
In addition, your establishment may have standard operating procedures (SOPs) outlining what you need to do at the beginning of a shift. You may be required to inspect and clean the equipment and even carry out maintenance. Many chain companies have specified procedures that cover all aspects of their operations, to ensure that the same consistent product is delivered at each location.
Organisation is also important in how you operate when you are making coffees. If you have an order for 4 or 5 coffees you must organise yourself so that they are all hot when served to the customer. It is no good serving 3 hot coffees and 2 cold ones! As you gain experience you will learn that it is better to be organised and not cut corners. It may seem like a pain to clean the steam wand every time you use it, but if you don't it will become clogged and also provide a breeding ground for bacteria. Always ensure that you use a dedicated cleaning cloth for the steam wand and do not use it to clean the bench, or vice versa. Practise the correct techniques and you will be on your way to becoming a professional barista!
Mise en Place
The term mise en place is French for "everything in its place". This phrase refers to organising everything you need - equipment, utensils, cups, serviettes, coffee beans, milk, etc. - before you begin service.
Some of the tasks you need to do before starting to make coffee are:
Some of the tasks you need to do before starting to make coffee are:
- Always start with fresh, cold milk. Check the use-by date on unopened milk cartons/containers. Smell the milk to identify any 'off' aromas and taste the milk if you are unsure of freshness
- Warm cups and glass by placing them upside-down on top of the espresso machine (they may be stored there overnight so they begin to warm as soon as the machine is switched on)
- Organise your clean, labelled milk jugs and other equipment ready for use when needed
- Lay out saucers, spoons, serving trays, etc. may be laid out ready for use
- Organise sugar, syrups, flavourings and toppings in convenient locations near the espresso machine