Diverse Brew Podcast | Ep. 22 – Home Barista vs Pro Barista
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This podcast episode features a discussion between a professional barista (Fares) and a home barista (Abdul Rahman) about their experiences, perspectives, and the differences between their approaches to coffee. They discuss the equipment, skills, and cultural aspects of coffee preparation and consumption.
The podcast doesn't offer a detailed comparison of all equipment, but it highlights some key differences:
Grinders: Home baristas may start with a less expensive, smaller-capacity grinder and gradually upgrade. The home barista in the discussion mentions initially overfilling his grinder with a large quantity of beans, which is not ideal for consistent grinding and is more common with home equipment. Professional shops utilize industrial grinders designed for consistent, high-volume grinding, ensuring uniform particle size for optimal extraction.
Espresso Machines: The home barista uses a Sage Prevel (single boiler), expressing interest in upgrading to a dual boiler machine for better temperature control, particularly for latte art. Professional baristas typically have access to higher-end, more powerful, and often dual-boiler espresso machines capable of handling high volume and maintaining consistent temperature for multiple drinks.
The discussion focuses more on the differences in approach and skill than a comprehensive equipment list. No other specific equipment comparisons are explicitly made.
Both baristas describe iterative learning processes:
Fares (professional barista): He emphasizes learning through experience in a professional setting, combined with continuous research via podcasts, YouTube channels (mentioning Matt Perger and James Hoffmann), and actively seeking feedback and verification of his knowledge. He highlights the importance of staying updated with industry trends. His learning is driven by the need to consistently provide quality coffee and a good customer experience in a busy environment.
Abdul Rahman (home barista): His learning is characterized by experimentation and a "rabbit hole" approach, starting with basic equipment and gradually acquiring more advanced tools. He learns through trial and error, aiming for self-satisfaction and exploring different aspects of coffee preparation. His learning is driven by personal enjoyment and exploration, not necessarily by the demands of serving customers.
Both emphasize self-education and continuous improvement, but their motivations and learning environments differ significantly.