Confessions Of A Melbourne Barista: Spilling the beans of what it’s like to make coffee in Melbourne 

Confessions Of A Melbourne Barista: Spilling the beans of what it's like to make coffee in Melbourne 

I love the routine that I have going in Melbourne- and when I’m not busy writing or out exploring the city, you’ll find me at my cafe job, making coffees.

Coffee making is something that I’ve been doing on and off for the last few years back in England- ever since I was seventeen and I got my first cafe job. It’s a job that I not only enjoy but it’s one that has enabled me to fund many a trip over the last few years.

If you’ve never done it and you too love drinking coffee and enjoy chatting to the public then I would encourage you to go on a barista course: it’s a valuable set of skills to have that you can use anywhere in the world- plus cafe work can be a lot of fun.

Having said that, before I got to Melbourne I was very doubtful that I’d manage to find a coffee making job at all. Melbourne is famous for its coffee and boasts some of the best baristas and cafes in the world.

I was worried that I wouldn’t make the cut.

Thankfully, by some miracle, I managed to find some work pretty quickly. Since then my coffee-making abilities and my caffeine tolerance have been pushed to the limit- but being a barista has never been more fun than here.

On difficult coffee orders

It’s always when I have a ton of dockets up that I get that request for- an extra hot, dirty chai latte with almond milk, please. To the average person, coffee is coffee, right? Well to many customers there are a lot of variables and common requests include everything from burning hot to weak, 3/4 full, in a mug, made using particular brands of milk or made with varying quantities of foam.

On coconut milk

Soy, almond and lactose-free are fine but I’m sorry coconut milk is just a nightmare to work with.

On regular customers

We have a lot of regular customers who come to get coffee and chatting to them makes my day. Most people are really friendly and will always ask questions about you and what you’re doing. I always try and remember the names of our regulars, but between staff members, we often refer to people by their coffee order instead.

On the people that don’t know what they want

In Melbourne more than any other city, there are a lot of customers who know exactly what they want when it comes to coffee. The other half- Well they don’t have a foggy clue. Requests for ‘just a coffee’ are the norm. Sometimes you’ll bring over a short mac and they’ll laugh or complain that their cappuccino is too foamy. Difficult requests are the worst but those customers that require a breakdown of every single coffee on the menu, well they come pretty close.

On making coffee

Melbourne is famous for its coffee and I’ve been giving a lot of thought to what makes the coffee different here to coffee at home in England- and I’m sorry, there is a difference. The fundamentals are that coffees in Australia are generally weaker, with a regular size containing just one shot of espresso. However, the coffee sizes are also smaller here so it evens it out. in Australia, a lot more emphasis is given to the espresso shot here- whereas in England its all about the aesthetics (aka latte art). Here the baristas know the importance of packing the coffee properly and they can spot the difference between an over and under-extracted shot: something that I had to get to grips with.

On coffee making hacks 

A barista will know that there is a difference between a latte and a flat white-despite the cup. That being that a flat white should have virtually no foam. However, if you’re inundated with coffee orders, you can use the same milk to make the two. Just pour the flat white first, holding the milk jug at a height so that the foam doesn’t sit on the coffee. Then use the remainder of the milk to make the latte.

On Magic Coffee 

Contrary to the name, no special powers are required here. Magic coffee is a special Melbourne creation- and it’s quite a particular one. Technically, a magic coffee is like a smaller stronger latte that is made over a double ristretto or restricted espresso ( that’s the first half of the espresso shot only). If you were to serve this is in a normal latte glass, you would then top it up to two thirds full with steamed latte milk.

On Melbourne

There are a lot of fantastic cafes and baristas in Melbourne. I don’t claim to be anywhere near the best however I wanted to assure anyone that’s coming to the city and hoping to find cafe work. There’s a lot of prestige that goes with being a Melbourne Barista- but you don’t have to be a latte art genius or a pro at grinder calibrations to get a job. You need to be chatty, hard-working, enthusiastic and most importantly, you need to have a love of coffee and a drive to find out as much as you can about making and drinking it.

So don’t let your fears hold you back. If you’re looking for a coffee-making job in Melbourne, just get out there, get chatting and hand out some CVs. After all, it’s worth a shot.

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