How To Be A Home Barista

A journey from pods to precision, and from guessing to creating. A home barista journey.

4 years ago, my friends gifted me an all-in-one coffee machine from Breville. It cost about £150 (roughly RM800 at the time), and it offered three ways of brewing coffee — using pods, ground coffee, or filter coffee.

That machine became the start of my journey as a home barista — not just someone who makes coffee at home, but someone who enjoys crafting the perfect cup.

The Fascination With Pods as A Home Barista Amateur

In the beginning, we used Dolce Gusto capsules about 70% of the time. We were fascinated by how easy it was to make café-style drinks: cappuccinos, iced Americanos, lattes (40 variations!!) — all at the touch of a button.

Back then, it felt like being a home barista was as easy as popping in a pod and hitting “brew.”

The Shift to Real Beans

Eventually, I wanted more. I started buying whole beans — first from Starbucks, then Cafe Nero, moving on to Arabica, and many others. I was working from home in London that time. It was the Covid period. Mornings were now simpler and more intentional: warm milk and a double shot of espresso, served in my favourite glass. (i dont even drink warm milk now after moving back to Malaysia)

Less than six months into using that coffee machine, I stopped drinking instant coffee entirely. Even the non–3-in-1 types couldn’t compare. My home barista tastebuds had outgrown them.

Soon after, pods lost their charm too. They started to taste… flat. Lacking freshness. They didn’t feel alive in the cup. That’s when I truly stepped into the mindset of a home barista — chasing the flavor, not just the convenience.

Dialing It In as A Home Barista

Fast forward to today, my taste buds have become more sensitive. My standards are much higher now. I’ve found my ideal milk-to-coffee ratio, and I weigh out around 12–14g of coffee beans per shot — not down to the gram, but close enough. I rarely drink café coffee anymore because, well, I think my version tastes better.

Developing A Personal Taste

My home barista style has become very “me”: I love medium roasts with a bit of acidity and a citrus note — especially tangerine.
I still visit cafés occasionally, but only when:

  • They roast their own beans (and likely understand proportions + aftertaste well)

  • They offer something unique I can’t make at home

Favorites include:

  • The matcha espresso from Story of Ono
  • The einspänner from Bean Brothers
  • The dirty latte from Toothless Coffee

Recreating Café Favorites at Home

Notes from A Self Taught Home Barista

As a home barista, I love experimenting. With the help of the Internet (and social medias), I’ve recreated a few favorites:

Recipe 1

🍊 Espresso + Orange Juice

This was viral on Xiao Hong Shu, and as a curious home barista, I had to try it. It’s so refreshing with fresh orange juice and a shot of espresso — perfect for the afternoon.

Recipe 2

🥛 Dirty Latte

I’ve had many dirty lattes, but Toothless’s was next level. They distill their milk to make it richer. I’ve tried making it as a home barista by playing with milk types — Farm Fresh, Dutch Lady, even Farmhouse. Dutch Lady is still my favorite.

Here’s my personal opinion:

  • Farm Fresh – affordable, but a little light
  • Dutch Lady – my favourite, though slightly more expensive

  • Farmhouse – too thick for my liking

It’s all trial and error, like any good home barista knows. My housemate prefers Farm Fresh while another friend of mine prefers Farmhouse.

Recipe 3

🍦 Einspänner

Another café drink I recreated as a home barista. Espresso topped with whipped heavy cream. You don’t stir it. The cream hits first, then the coffee. Sweet and bitter in perfect layers.

Recipe 4

🍃 Tea-Infused Milk Iced Latte

This one’s a subtle twist I recently tried as a home barista, and I’ve been loving it. I soaked a teabag in fresh milk overnight (around 12 hours in the fridge). By the next morning, the milk was lightly infused with tea — I used Earl Grey.

When you use it for your iced latte, it gives the drink an unexpectedly refreshing, floral lift. Not too overpowering, just a nice aroma and lightness that pairs beautifully with espresso.

It’s especially nice on a hot day, or when you want something milky but not too heavy. As with most home barista experiments, the type of tea you use really changes the outcome — so go explore!

Recipe 5

What's next?

My current experiment-to-be? Americano with cream cheese.
It sounds wild, but curiosity is half the fun of being a home barista.

The Joy of Brewing

Making iced lattes and café-style drinks at home has brought me so much joy. Being a home barista lets me stay creative, grounded, and fully in control of what I drink. (and ngl, it saves me some money too! No more RM15 latte)

Some people bake. Some paint.
I make coffee. And I make it mine — as a proud home barista.

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