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22
Nov
coffee brewing classes near me - New Jersey Coffee School
Why You Should Tip the Barista at Your Local Café?
November 22, 2024
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Why You Should Tip the Barista at Your Local Café?

  • By James Conti
When you visit your favorite café for a morning caffeine boost, you’ve probably noticed a tip jar near the register or the option to add a tip on the Point of Sale (POS) screen. It is a subtle nudge, a reminder that your barista — the person who brewed that perfect latte or expertly crafted that perfect heart on your latte — relies on tips as a part of their income. But the question remains: should you tip the barista at your local coffee shop? Let us dive into the world of baristas, their skills, wages, and the tipping culture in cafés, to better understand why tipping matters and whether it is worth making it a habit for us as customers.

The Role and Skills of a Barista

Baristas are not just people who push a button on a coffee machine; they are skilled individuals who bring artistry, expertise, and passion for coffee to their work. Their role encompasses everything from grinding coffee beans to the perfect consistency to controlling water temperature and pressure for the ideal espresso shot. They are also trained in latte art, customer service, and understanding the flavor profiles of different coffee beans. 

Latte Art and Customer Service skills are only a small set of the characteristics and traits that we at our Coffee School specifically educate in our barista training classes in New Jersey. A well-trained barista can make a huge difference in the quality of a drink, creating a sensory experience for customers that elevates a simple coffee order into a delightful ritual.

Becoming a skilled barista takes more than just learning on the job. Many aspiring baristas invest in specialized barista training programs or even pursue barista certification to enhance their knowledge and skills. Some cities such as Hoboken, New Jersey, have barista schools or offer advanced barista training options for those serious about a career in coffee. These programs cover everything from espresso techniques and milk texturing to latte art and advanced brewing methods. 

Even modified roasting classes for coffee enthusiasts can yield a more dynamic and well-versed barista. Such training can come at a considerable cost, especially if a barista pursues various certifications. Yet, these types of personal investments are often necessary to successfully compete in today’s coffee culture, where customers increasingly expect high-quality drinks coupled with a distinct personal touch.

Barista Wages and the Minimum Wage Dilemma

One significant aspect of deciding whether to tip is understanding how baristas are compensated. In many parts of the United States, baristas are paid close to minimum wage, which can vary greatly by region, state, and city. For instance, the minimum wage in a city like Los Angeles may be over $15 an hour, while in other places, it could be closer to the federal minimum of $7.25. Regardless of location, however, the wage may not reflect the level of skill required or the cost of living in the area.

While some coffee shops, particularly larger chains, might offer slightly above minimum wage, it’s often not enough to sustain a comfortable living, especially in urban areas where the cost of living is high. Many baristas rely on gratuities from customers to bridge the gap between their base wage and a livable income. Tipping is, therefore, an essential part of a barista’s income, helping to cover life’s essentials and a continuing education in their craft.

The Impact of Tipping on Barista Earnings

Gratuities can vary significantly based on the customer base and the location of the coffee shop. For example, a barista in a busy metropolitan café with a strong tipping culture might earn an extra few hundred dollars a month, while a barista in a less busy or smaller community might receive far less. Tips are often pooled among staff, meaning that each barista’s share depends on the total amount left by all customers. 

Something to consider for the owner when deciding on location of the café as attracting skilled labor is so critical to success both long term and upon opening. This is an aspect of café life that within our Coffee Business startup classes, gets covered extensively within our labor modules.

In addition to financial support, tipping also serves as an acknowledgment of the effort and skill that goes into making a quality coffee beverage. When customers recognize the extra attention to detail or the friendliness of their barista, they are essentially encouraging these professionals to continue refining their craft. It creates a reciprocal relationship, where the barista feels motivated to provide a great experience in exchange for financial appreciation.

Arguments For and Against Tipping Baristas

Not everyone is in favor of tipping baristas, and some customers may question why they should be expected to tip for counter service rather than table service. Here are some common arguments for and against tipping:

For Tipping:

  • Low Base Wages: Many baristas earn a wage close to or at minimum wage, which often isn’t enough to cover living expenses, especially in urban areas.
  • Encouragement for Excellence: Tipping can reward baristas for their hard work and expertise, encouraging them to continue honing their craft.
  • Acknowledgment of Skill: A skilled barista is not just making a drink; they’re creating an experience, from latte art to understanding roast and flavor profiles, which adds value beyond just the cost of coffee.
  • High Cost of Training: Many baristas invest in formal training or specialty coffee certification, which costs time and money. Tipping is a way for customers to show appreciation for this additional expertise.

Against Tipping:

  • Counter Service vs. Table Service: Some customers argue that tipping is unnecessary for counter service, where interaction may be brief, and there’s no traditional table service.
  • “It’s Ownerships Responsibility”: Critics argue that businesses should pay baristas a living wage, rather than relying on customers to supplement their income through tips.
  • Automation and Self-Service: With more coffee shops integrating automated systems, some customers feel that the barista’s role does not justify tipping, especially if the interaction is minimal.

Why Tipping is More than Just Extra Income

For many baristas, tipping isn’t just about adding to their paycheck. It is a way for customers to show appreciation for their dedication, expertise, and sometimes even their personality. Regulars at coffee shops often form connections with baristas, enjoying the familiar face who knows their order and starts preparing it as soon as they walk in. In these cases, tipping can feel more like a gesture of goodwill, a way to acknowledge the barista’s part in a customer’s daily routine.
Moreover, tipping can contribute to the mental well-being of baristas, as customer appreciation has been shown to reduce stress and increase job satisfaction. Working as a barista, especially during morning peak hours, can be and most likely is very demanding and exhausting. Positive feedback in the form of tips can be a small yet meaningful gesture helping baristas to push through their morning.

The Future of Tipping and Fair Wages for Baristas

The tipping culture in the United States is evolving, with some coffee shops experimenting with alternative models. For instance, some establishments have chosen to eliminate tips entirely and raise barista wages instead. By implementing a no-tip policy, these shops aim to provide baristas with a stable income without relying on gratuities. While this model can work, it often requires setting higher menu prices to cover the increased wages, which may or may not sit well with customers.
As coffee culture continues to grow and more people pursue barista careers, we may see more calls for higher base wages or standardizing tipping practices across the industry. Barista unions and advocacy groups are also pushing for fair wages and better working conditions, which could reduce dependence on tips. However, until fair wages become standard, tipping remains a valuable source of income for baristas who work hard to provide a quality experience.

So, Should You Tip Your Barista? `

Ultimately, whether you tip your barista is a personal choice. Tipping is encouraged for several reasons: it supports low-wage workers, recognizes skill and dedication, and strengthens the customer-barista relationship. The few extra dollars you leave can go a long way in supporting someone’s livelihood, especially when you consider the time, money, and effort that great baristas put into perfecting their craft.

If you are unsure about tipping, consider the context. Was the coffee well-made? Was the barista friendly and efficient? Did they go above and beyond in creating a pleasant experience? Tipping is a way to acknowledge these factors and make a small contribution to the well-being of the barista community.

In the end, tipping your barista is more than just a financial transaction. It is a gesture of appreciation, a way to support the people behind the counter who make your day a little brighter, one coffee cup at a time. So next time you are at your local café, and continue to drop a little something in that tip jar or maybe begin to do so— it’s a small gesture that can mean the world to the person crafting your beverage.
by new-jersey


08
Nov
coffee brewing classes near me - New Jersey Coffee School
The Difference Between Grind Sizes and Different Brew methods
November 8, 2024
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The Difference Between Grind Sizes and Different Brew methods

  • By Madison Malchiodi

Choosing the right grind size for your coffee can make all the difference between a perfect cup and a disappointing one. Whether you’re a casual coffee drinker or aspiring to enroll in professional barista training classes in New Jersey, understanding the basics of coffee grinding is essential. In this blog, we’ll explore why grind size matters for different brewing methods and how to achieve the ideal grind for each type of coffee preparation. This knowledge can serve you well whether you’re learning at New Jersey Coffee School or perfecting your home brewing techniques.

The Importance of Coffee Grind Size

Grind size is a crucial factor in coffee extraction during brewing, determining how quickly water flows through the coffee grounds, directly impacting the flavor, strength, and overall quality of your coffee. A professional barista certification from the New Jersey Coffee School will teach you that finer grinds extract faster, while coarser grinds take longer. The goal is to match the grind size with your brewing method for optimal flavor extraction.

A grind that’s too fine can lead to over-extraction, resulting in a bitter taste, while too coarse a grind may lead to under-extraction, leaving your coffee weak and watery. Understanding this balance is one of the core skills in the art of making great coffee, a concept often covered in coffee business classes in Hoboken, NJ. By perfecting your grind size, you can maximize the flavor potential of each cup and elevate your coffee experience.

Coffee Grind Sizes and Brewing Methods

Let’s break down the different grind sizes and the brewing methods best suited for each.

1. Coarse Grind (Sea Salt Consistency)

Coarse grounds resemble large, chunky sea salt particles, allowing water to pass through slowly. This grind size is ideal for methods with longer extraction times, ensuring a well-rounded flavor without the risk of over-extraction:
  • French Press: The larger grounds allow for a longer steep time, making it perfect for the immersion process used in the French press. A coarse grind ensures that the flavors are extracted over a longer period, giving a full-bodied, rich taste without bitterness.
  • Cold Brew: A coarse grind is essential for cold brew, as the coffee is steeped in cold water for an extended period, typically 12–24 hours. This slow extraction process helps to create a smooth, less acidic brew with a mild, refreshing flavor profile.
  • Percolator: Although less common these days, percolators also benefit from a coarse grind. The boiling water repeatedly circulates through the grounds, and the larger grind size prevents over-extraction, delivering a balanced and satisfying cup.
Each of these brewing methods relies on the unique characteristics of coarse grounds to draw out specific flavors without bitterness, making the coarse grind a great choice for extended brewing times.

2. Medium-Coarse Grind (Slightly Finer Than Sea Salt)

A medium-coarse grind sits between coarse and medium and works well for certain pour-over methods, balancing extraction time and flavor:
  • Chemex: This method, known for its clean, bright flavor, uses a thick paper filter that requires a medium-coarse grind. The slightly finer grind prevents clogging while allowing for a steady extraction, which emphasizes the coffee’s natural clarity and complexity.
  • Clever Dripper: This immersion-drip hybrid method also pairs well with a medium-coarse grind. It offers a versatile brewing experience where the grounds steep for a few minutes before dripping, creating a balanced and nuanced flavor.
Brewing with a medium-coarse grind helps you achieve the ideal extraction rate, allowing the coffee’s natural acidity and sweetness to shine.

3. Medium Grind (Sand-Like Consistency)

Slightly finer than a medium grind, this size is ideal for pour-over methods that require more control over extraction but don’t need an extremely fine grind.
  • Pour-Over (V60, Kalita Wave): The medium-fine grind is perfect for pour-over methods like the V60 or Kalita Wave, allowing for a slower extraction that brings out the coffee’s complexity. These methods often emphasize delicate flavor notes, which a medium-fine grind helps to highlight.
  • Aeropress (Longer Brew Time): When using an Aeropress, a medium grind works well with a longer brewing time. If you prefer a shorter brew time, you might want to use a finer grind. The medium grind provides flexibility, allowing you to adjust the brewing time to your taste preference.

Experiment with a medium grind across different brewing methods. It’s a versatile option that works well with various recipes, enabling beginners to explore and develop their coffee brewing skills.

4. Medium-Fine Grind

The medium grind is the most versatile and suitable for various brewing methods. If you’re new to brewing, a medium grind is an excellent place to start, as it’s adaptable and forgiving:
  • Drip Coffee Makers: Most standard drip coffee machines use a medium grind, which balances extraction and flavor by allowing water to pass through steadily without clogging. It’s a staple grind size in many homes and coffee shops for its consistency and ease of use.
  • Aeropress (Longer Brew Time): If you’re using a shorter brew time with an Aeropress, a medium-fine grind can help you achieve the ideal extraction. This grind is suited for those who want a faster brewing process without sacrificing flavor.
A medium-fine grind enables you to control the flow of water through the grounds, producing a cup with balanced acidity and sweetness. At barista training classes, these nuances are explored in detail, helping aspiring baristas achieve precision with every cup they brew.

5. Fine Grind (Table Salt Consistency)

A fine grind resembles table salt and is essential for brewing methods with short extraction times. It’s commonly used in espresso-based drinks:
  • Espresso: Espresso machines require a fine grind to push water through quickly under high pressure. If the grind is too coarse, the water will pass through too quickly, resulting in a weak flavor. A grind that’s too fine, however, can lead to over-extraction and bitterness.
  • Moka Pot: The Moka pot, which uses steam pressure to brew coffee, also requires a fine grind. This grind size helps to extract coffee oils and flavors quickly, resulting in a bold, concentrated brew.
Fine grinds require careful handling, as over-extraction can easily occur if the grind size is too small or the brew time too long. Programs like the professional barista certification at New Jersey Coffee School emphasize mastering this grind size, as it’s essential for producing consistently high-quality espresso drinks.

6. Extra-Fine Grind (Powdered Consistency)

The finest grind, resembling powder, is used for specific brewing methods and has a distinctive texture and flavor profile:
  • Turkish Coffee: Turkish coffee requires an ultra-fine grind because it is brewed by boiling the coffee with water and is left unfiltered. The powder-like grounds dissolve into the brew, creating a rich, full-bodied texture that sets it apart from other brewing methods.
This unique grind allows Turkish coffee drinkers to enjoy a robust and velvety cup, as the ultra-fine grounds become part of the drink itself.

Achieving the Perfect Grind for Each Brewing Method

Now that we’ve reviewed grind sizes, you may wonder how to achieve each. Here are some practical tips for grinding your coffee.

1. Burr Grinders vs. Blade Grinders

  • Burr Grinders: Preferred by professionals, burr grinders provide a consistent grind size by crushing beans between two abrasive surfaces. Burr grinders are precise and allow you to set specific grind sizes, making them a staple in coffee shops and barista training courses.
  • Blade Grinders: While more affordable, blade grinders tend to produce uneven grind sizes. They chop the beans with a spinning blade, which makes it harder to control consistency. If you’re serious about your coffee, investing in a burr grinder is well worth it.

2. Grind Adjustments

Each type of coffee and brewing method might need slight adjustments in grind size. If your coffee tastes bitter, try a coarser grind. If it’s too weak, go finer. Consistency is key, and that’s why many coffee school courses emphasize the importance of dialing in the perfect grind.

Brew Ratios for Espresso vs. French Press

Grind size and brew ratios go hand in hand. Espresso, for instance, typically uses a 1:2 ratio (1 gram of coffee to 2 grams of liquid), resulting in a rich, balanced flavor. In contrast, a French press often uses a 1:15 or 1:16 ratio, where the coarser grounds allow for a slower extraction, producing a full-bodied taste.

Why Brew Ratios Matter

Just as grind size impacts extraction, so does the brew ratio. Too much coffee relative to water can result in an overly strong brew, while too little can produce a weak, watery cup. Fine-tuning both grind size and brew ratios is essential for achieving the best flavor and strength. With practice, you can learn to balance both, whether you’re honing your skills at home or through classes at New Jersey Coffee School.

By mastering these techniques, you can elevate your coffee game to a professional level. Understanding these fundamentals empowers you to explore different coffee profiles, experiment with grind sizes, and discover the brewing methods that bring out the best flavors in each cup. If you’re eager to deepen your understanding, consider enrolling in a barista class. You’ll not only learn about grind sizes and brew ratios but also dive into the science and artistry of coffee making, a journey that can transform every cup you brew into a crafted experience.

by new-jersey




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