On the La Marzocco Linea, Frankfurt
Barista · Australia
I have worked on my own espresso machine daily since 2021 and earned my barista certificate at the Frankfurt Extraction Lab in 2023. In 2024 I spent several months on a La Marzocco in daily café service. I am now in Australia and am looking for a position behind the machine.
Skills behind the bar
Whether grind setting, milk texture, workflow or maintenance: these four areas determine whether quality holds across an entire shift and service runs without hold-ups.
I dial the grinder in to the bean in use and correct it as soon as the shot time or the taste changes. I check the ratio of ground coffee to finished beverage (brew ratio) and the extraction time on scales and a timer. This keeps the result consistent across the whole shift.
I texture milk into fine microfoam and pour hearts, rosettas and tulips. A flat white, a cappuccino and a latte each require a different consistency. The drink should hold up visually once it reaches the customer.
During busy periods I keep to a fixed sequence and handle several orders in parallel without any drink losing quality. I maintain contact with the customer throughout. Customer-facing work has been part of my role for several years.
I clean the group head with and without detergent (backflushing), replace baskets and shower screens, and purge the steam wand after every drink. I clean the grinder and hopper to a fixed schedule. The service intervals of an espresso machine are familiar to me, and I keep to them.
Track record
The following stations show which machines I have worked on and where my experience with customers comes from.
since 2021
ECM / Profitec Pro 400
I have run a dual boiler with an E61 group head daily for five years. On this machine I developed my puck preparation, grind adjustment and milk technique before taking any of it to a bar. I carry out the servicing myself.
2023
Frankfurt Extraction Lab
I completed a certified training programme. It covered extraction, the sensory assessment of espresso blends and practical training on commercial espresso machines.
2024
The Tasting Room (by Frankfurt Extraction Lab), Frankfurt
I worked for several months on a La Marzocco Linea Micra in daily service. This included handling orders during busy periods, pouring latte art for customers, and cleaning down and handing over the machine.
since 2018
Frankfurt am Main, Germany
I built my own event and hospitality business and still run it today. Over several summers I worked as a caterer and ran the on-site drinks service at events that each lasted several weeks. This involved serving guests, setting up and packing down to a deadline, and leading the team.
The Frankfurt Extraction Lab is a training centre specialising in the professional instruction and certification of baristas. With a clear focus on high quality standards, it teaches specialist knowledge of specialty coffee, from extraction through to the sensory assessment of organic espresso blends. By combining craft precision with grounded theory, the institute prepares its graduates for the demands of high-end hospitality. Practical training on commercial espresso machines sits at the centre of the programme.
I can complete the Food Safety certificate online straight away. I will complete the Food Safety Supervisor certificate, which each state regulates separately, as soon as a role requires it. I do not yet hold a Responsible Service of Alcohol (RSA) certificate and will obtain it by arrangement should the role require it.
An additional service
My main occupation is software development, and I build websites. Should your venue wish to revise its online presence, I can take that on alongside the work behind the machine. This is an offer rather than a condition: I am applying as a barista.
I build a fast site that works reliably on a mobile phone and keeps the menu and opening hours current. You can make changes yourself afterwards.
I produce images of the drinks, the food and the rooms, and turn them into posts that suit the character of the venue.
I maintain opening hours, photos and reviews, and improve local visibility. This is where most customers look before they visit a venue.
Next steps
Are you looking for someone behind the machine?
Write to me with the venue and the date from which you need someone. I reply the same day and am glad to come in for a trial shift.
Send a messageIf you use “Barista” as the subject line, I can assign your enquiry straight away.