Behind the Espresso Bar: A Barista POV Training Session at UBE +

Ever wondered what a barista sees during a morning rush? At Artisti Coffee Roasters, we’re always looking for innovative ways to sharpen skills and help our cafe partners thrive. Recently, we headed to UBE + in Coffs Harbour to try something new: strapping cameras to baristas to get a true bird's-eye view of the coffee-making process.

In this session, we’re watching Nicole, a talented young barista at UBE +. Whether you’re a home brewer or a cafe owner, these "small detail" critiques can help you elevate your coffee game.

Jump straight into our POV video with UBE + 

1. The Art of Milk Management

One of the first things we noticed was milk volume. Nicole’s texture on the oat milk was beautiful—glassy and smooth—but she started with a bit too much in the pitcher.

• The Lesson: If you’re tipping milk down the sink, you’re tipping profits away. Always gauge your starting volume based on the cup size.

• Pro Tip: Avoid 3L milk jugs if you can. They are heavy and awkward, which slows down service and can lead to wrist strain. Stick to 2L bottles for better speed and ergonomics.

2. Efficiency with Chocolate & Syrups

We saw Nicole making a Mocha using a powder scoop. While the scoop ensures consistency, the process of stirring powder into an espresso shot takes precious seconds (and an extra whisk to clean!).

• The Solution: Create a 50/50 chocolate syrup mix (equal parts boiling water and high-quality chocolate powder).

• Why? It integrates instantly, creates a more velvety texture, and eliminates the "lumpy" bottom often found in powder-based mochas. We recommend using premium powders like Kali by Somage for that rich, professional finish.

3. Workflow & Hygiene: The Color-Coded Secret

Nicole did a great job keeping the station clean, but there’s always room to level up.

• Cross-Contamination: We noticed the same blue cloth being used for the bench and the steam wand.

• The Fix: Use color-coded cloths. For example, Blue for the steam wand only, and Brown or Green for the bench/drip tray. This keeps milk residue away from the surfaces and ensures a higher standard of hygiene.

4. The Perfect Long Black

The "Long Black" is a staple in Australian coffee culture, but temperature is everything.

• The Critique: Pouring boiling water (90°C+) directly onto the espresso can "scorch" the delicate flavors.

• The Best Practice: Put a couple of ice cubes in the water first to bring the temperature down to around 75°C, then drop the espresso shot on top. This preserves the crema and the flavor profile of the bean.

Learn how to make all the most popular drinks on a coffee shop menu. 

5. Equipment Spotlight: Consistency is King

At UBE Plus, the setup is world-class, featuring:

• La Marzocco Linea PB: A workhorse for consistent temperature.

• Cinoart PT2 Auto-Tamp: Removes the human error of hand-tamping.

• Mahlkonig E65S Grind-by-Weight: Ensures every dose is identical without the need for manual scales.

Visit UBE + in Coffs Harbour

If you’re traveling through the Mid North Coast of New South Wales, stop by UBE +. They’ve leaned hard into their branding—inspired by the purple yam (Ube)—and the shop is a masterclass in clean, modern cafe design. Try an Ube latte and see Nicole and the team in action!

Want to serve Artisti Coffee in your cafe? From our signature Champion Blend to barista training and equipment advice, we help cafes across Australia reach their full potential. Visit our Wholesale Page to Learn More