It’s easy for people to be picky about the coffee they drink, but experts say they should also be picky and demanding about the cleanliness of coffee shops and the habits of baristas. The Takeout reported that columnist Ben Hillin, who has been a barista for many years, said that whether the steam pipe on the coffee machine is clean is the biggest warning sign of a coffee shop. If the steam pipe does not look clean, or the barista does not wipe it after each use, then you can consider leaving directly and not buying coffee from this store.

Schilling said that during the training process of a first-class barista, one of the first things to learn is to understand how to clean the steam pipe used to froth and heat milk, because it is one of the few places where bacteria can easily breed during the coffee making process. Unclean steam pipes will also affect the taste of heated milk.

Schilling said that stainless steel is non-porous and easy to clean, and is one of the best materials for making espresso machines. However, if milk accumulates and condenses on the steam pipe, it will become the best breeding ground for bacteria to breed; any good barista will wipe the steam pipe after making each drink, which means turning on the steam for a few seconds. If a coffee shop does not use the steam pipe in this way, who knows how dirty the rest of the store will be.

Schilling said that he believes that what should be paid attention to in a coffee shop is whether it is attentive. If a coffee shop cares about and treats every detail of its services and products with care, customers are likely to have a great experience. A coffee shop with good services and products means that the baristas are valued and well treated. If the owner of the coffee shop can provide baristas with good treatment and serve customers with a pleasant mood when working, then this store is much better than an ordinary store.