• Coffee nerds will be soon re-united in Helsinki Coffee Festival (20-22.4)
    baristainstitute
  • Easter egg painting, Barista style
    baristainstitute
  • We promised latte art in a chocolate egg - this is what you get
    baristainstitute
  • Lattes are not the same anymore - we’ve seen red, green, yellow and purple ones - it’s all about the colour these days
    baristainstitute
  • Coffee enthusiast’s confession: I have a problem. I always buy a new pack of coffee when I see something interesting even if I have enough coffee at home. Then I always end up in situation like this. Way too many opened packs and all those good, delicious
    baristainstitute
  • Barista dream team from Vilnius Coffee Festival: Gediminas, Mihkel & Jori ☝
    baristainstitute
  • It’s Easter time
    baristainstitute
  • baristainstitute
  • Let’s continue our introduction round: who are the people @baristainstitute ? I’m Daria
    baristainstitute
  • A sign of a serious coffee-addiction?
    baristainstitute
  • Is it even possible to make right amount of milk for an espresso macchiato? It feels like there’s always some milk waste
    baristainstitute
  • It’s an important week: Vilnius Coffee Festival starts on Friday
    baristainstitute
  • Friday latte art challenge
    baristainstitute
  • Our favorite coffee mag @standartmag hosts an instagram latte art throwdown, how cool!!!
    baristainstitute
  • Barista’s struggle with plant based ”milks” is real - how to master them? Read Jori’s blog where he shares pros & cons of vegan milks. ➡️ Temperature is for example one things that can make the difference: left cup 55c, right cup 65c. Both made in coconut
    baristainstitute
  • To rinse or not to rinse? We say rinse
    baristainstitute
  • Cheers to Monday ☕️❤️☕️ The best way to start the new week is to have your favorite coffee in your favorite coffee cup with your favorite person. Small things are the biggest things
    baristainstitute
  • It’s there and then it’s not
    baristainstitute
  • Chemex full of roses to all women
    baristainstitute
  • baristainstitute
  • How does coffee without coffee tastes like? Absolutely horrible
    baristainstitute
  • Monday meditation moment provided by Chemex
    baristainstitute
  • Want to speed up your service? Jori shows how it’s done
    baristainstitute
  • Today we organized an internal training about flavors in coffee: these flavors were filtered and the group had to identify tastes in a blind cupping session
    baristainstitute
  • ”As a barista I use my hands all the time. The beans on my wrists are present in whatever I do”, tells Johanna about her coffee tattoos in Emmi’s blog. Read more stories behind coffee tattoos
    baristainstitute
  • Barista’s process from bean to cup
    baristainstitute
  • Monday thoughts are about latte art - if you have a coffee in a café do you expect that there’s latte art on it? Or does it matter? Do you choose the place based on that?
    baristainstitute
  • Have you ever wondered what happens during a barista course? Well now you can take a sneak-peak behind the scenes by reading Ulla’s blog about her day
    baristainstitute
  • Ahoy Barista//Coffee geek
    baristainstitute
  • Pour over 2.0? We got this idea to use orange peel as a dripper. What else could work?
    baristainstitute
  • Be careful coffee geek! After working with different brewing methods for long enough you might transform into one
    baristainstitute
  • It wasn’t love at first sight. But good things are often complicated. To start, I found you too strong, maybe I was too young, or maybe I just didn’t know how to handle you right. Then there was this time when I turned my back at you, went somewhere else,
    baristainstitute
  • We thought that it’s time for a quick introduction round: who are the people behind @baristainstitute ? My name is Kati
    baristainstitute
  • Etching is a simple way to make your coffee just a little bit more beautiful ⭐️ Just crab your knitting needle (or whatever tool) and chocolate sauce and start drawing
    baristainstitute
  • There’s a heart in our cupping spoons to remind us that a bit of love is put into every single cup: by a farmer, by a roaster, by a barista - whoever is part of the process. Respect
    baristainstitute
  • only baristas will understand, but precise scale is H-E-A-V-E-N
    baristainstitute
  • Pourover training set up, lots of empty cups to fill up with great coffee
    baristainstitute
  • Aeropress is one of our favourite brewing method: simple and easy to take with where ever you go
    baristainstitute
  • How to recognize a true coffee lover? From the tattoos
    baristainstitute
  • This is Matt. He is quite a cool guy and pretty much the biggest coffee nerd in the world. He has been hanging out with us for the past two days and it has been an absolute pleasure. There aren’t many people who are as intelligent and have achieved as muc
    baristainstitute
  • Chemex, a wonderful example of a great design: it makes the coffee taste amazing and it looks so good you want to keep it on your table all the time ❤️ works also as a flower pot and a water jug
    baristainstitute
  • We thought that it’s time for a quick introduction round: who are the people behind @baristainstitute ? Tere, I’m Mihkel
    baristainstitute
  • Do you dream of your own café?
    baristainstitute
  • Monday meditation
    baristainstitute
  • Do you ever get tired of these photos? WE DON’T obviously
    baristainstitute
  • Competition time! ☝
    baristainstitute
  • We thought that it’s time for a quick introduction round: who are the people behind @baristainstitute ? My name is Paulina
    baristainstitute
  • Little piece of an advice to start the week with
    baristainstitute
  • Is this cold brewing? Or just brewing in the cold?
    baristainstitute
  • Sounds on!
    baristainstitute