Starbucks Barista Review

Starbucks Barista
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★★★★☆
3.8 / 5
From 20 reviews
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Paul Nadin.'s review of Starbucks Barista

Paul Nadin.

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Starbucks Barista

Written on: 09/01/2002

Review of Starbucks Barista

Good Points
The Barista makes excellent coffee - Great for latte, espresso, americano and capuccino.

Bad Points
You must prime the Starbucks espresso machine's pump every time. Instructions warn it shouldn't be left on for long periods of time. I've already left it on twice (oops).

General Comments
With the Starbucks barista espresso machine, you have to prime the pump, clean the dregs from last time, clean the steam wand etc but if you NEED good espresso and americano like I do then it just has to be done. I've waited a year to buy this espresso machine and got it when it was 20% off with a milk thermometer, shot glasses and plenty of Starbucks espresso beans thrown it. Anyone know how to get a good froth on the milk?

  • Value For Money

15462_Xmaspast.'s response to 9012_Paul Nadin.'s Review

Written on: 10/03/2002

I got an expresso machine for Christmas and I love it.
<br>My Hotel training from my youth has come in handy for frothing milk.
<br>If you get the milk upto 140ish before tring to froth or it will be all over the place, when you are getting near 160f(you should not go over this if you can help it) you bring the nozzle of the frother near the surface to incorporate air, mine has a black cover which helps to get the right height for frothing.

58610_Vince.'s response to 9012_Paul Nadin.'s Review

Written on: 17/12/2002

I've had my barista for several years and I have not had a single issue with the machine.
I have made literally thousand's of cups of coffee. Regarding one comment that after 100 cups it's junk this person must be extremely unlucky. The barista is a great machine and well built. Yes you need to clean the machine but such is life.
ciao peace

100709_Cups Guy.'s response to 9012_Paul Nadin.'s Review

Written on: 23/05/2003

I've been a barista for several years and I can certainly tell you the secret of getting the thick foamy froth that you want on your Cappuccino or Latte (if you go to Starbucks). Make sure the steaming wand nozel is completely submerged as you begin to steam the milk. An earlier comment suggested waiting until the milk had reached 140 deg., but I suggest trying to froth it at 100 deg. An important thing to note is that you don't hold the steaming wand above the surface of the milk, but rather ON the surface of the milk (holding it above the surface of the milk while the milk is not yet warm is what causes it to SPLATTER!). As you do this you will see the milk (froth) begin to rise. Don't let it rise to fast or to high as you will find yourself with nothing more than warm milk bubbles just like a first grader would make with a straw. What you want to try and accomplish is what I like to call "frothing the froth". Keep the level of the froth constant and simply cause it to froth itself over and over until you reach to disired temperature or around 155-165 deg. (180 if a Seattle native ;). I hope this helped you out a bit. I know my costumers (even the native italians) have always enjoyed my cappuccinos!
<br>
<br>-Twunkson99@aol.com

Richard Scown.'s response to 9012_Paul Nadin.'s Review

Written on: 30/05/2003

If you want perfect froth, buy the "Perfect Froth" attachment made by Krups (available from Amazon and elsewhere). It will fit over the steamer tip. Keep the steam turned low until the milk heats up, or excess frothing will occur. When the milk is warm, turn steam up to get as much froth as you want easily. I have this machine and the attachment. This IS the easiest solution!

Doubleshot's response to 9012_Paul Nadin.'s Review

Written on: 09/11/2003

An earlier comment by someone who said they had been a barista for several years said 155 to 165 degrees for steaming milk. 165 would be the top end. Her comment about 180 if you are a Seattle native I am assuming was meant in jest. after 165 the milk actually burns. You may enjoy your latte extra hot (and I do) but anything past 170 will degrade the quality of your latte.

Thomashiney's response to 9012_Paul Nadin.'s Review

Written on: 02/01/2004

Yep, am also a Barista...ok, an English Barista, but still- hear me out. Best way i've found for getting frothed milk that's just spot-on for both latte's and capps. is to (as someone mentioned before) submerge the wand in the milk from the outset. Keep the wand at the bottom and at full-blast slowly moving up the jug until you reach about say 130degreesC. Then take it to about 150 and leave it there. (with the last few seconds just below the surface) Should be noted that the temp. will continue to rise a little after the wand's removed, so don't over-do it! You pass 160 and the milk will start to boil and become soured. Good luck!

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