Barissima Revolutionizing Milk Service

Kayne Ensten

Alright, welcome back to Coffee with Kayne! I’m Kayne Ensten, and I’ve got Ella Brewster here with me. Today, we’re diving into something that’s honestly changing the way cafés handle milk—Barissima. Ella, you’ve seen this thing in action, right?

Ella Brewster

Oh, absolutely. I mean, the first time I saw the Barissima in a busy café, I was kind of blown away. It’s this hand-built Austrian machine, all European components, and it just—well, it just nails milk frothing. Like, you press a button and you get perfectly textured milk, every single time. No waiting, no fuss.

Kayne Ensten

Yeah, and it’s not just about the speed, though the speed is wild. We’re talking up to four lattes a minute, even with plant-based milks. That’s a game changer for places that do a lot of almond or oat, which, let’s be honest, is basically every café in Adelaide these days.

Ella Brewster

And the dual milk option! You can have full cream and, say, soy or oat, both ready to go. It’s just a button away. No more juggling jugs or worrying about cross-contamination. It’s so much less stressful for the barista, especially during the morning rush.

Kayne Ensten

Speaking of rushes, I’ve gotta tell you about West Beach Surf Club. We put a Barissima in there, and honestly, it was like someone flipped a switch. Their morning queue used to snake out the door, and now, they’re just flying through orders. The baristas aren’t chained to the steam wand anymore—they’re actually talking to customers, pulling better shots, and the vibe’s just... lighter, you know?

Ella Brewster

Yeah, it’s like the machine’s doing the heavy lifting, so the staff can focus on the fun stuff. And the consistency—oh my gosh. You get the same temperature and texture, every cup, no matter who’s on shift. That’s huge for quality control.

Kayne Ensten

And it’s not just for the big city cafés. We’re seeing these pop up in surf clubs, churches, community centres—anywhere that’s got a crowd and needs to serve good coffee, fast. It’s just... it’s a bit of a revolution, honestly.

Ella Brewster

So, let’s talk numbers for a second. The Barissima isn’t just about making life easier—it’s actually saving cafés money. We’ve seen up to 25% reduction in milk waste. That’s not just a little splash here and there, that’s thousands of dollars a year for a busy shop.

Kayne Ensten

Yeah, and I mean, I’ve done the speed tests myself. Manual steaming, you’re looking at, what, three and a half minutes for six lattes? With Barissima, it’s just over two minutes. That’s a 60% speed boost. If you’re cranking out 300 coffees a day, you’re saving over an hour—every single day. That’s more coffees, less queue, happier customers.

Ella Brewster

And the portion control is spot on. You program the exact amount of milk for each drink, so there’s no overpouring, no guesswork. It’s especially handy for new staff who might not have the muscle memory yet. Less training time, less waste, and honestly, less stress for everyone.

Kayne Ensten

Maintenance is another big one. The Barissima does an automatic rinse and flush, so hygiene’s never an issue. And it reminds you when it’s time for a proper clean or descale. I’ve had techs—yourself included, Ella—tell me it’s one of the easiest systems to keep running. No filter discs to swap out every day, just a quick cycle and you’re good.

Ella Brewster

Yeah, I’ve installed a few in some of the busier surf clubs around Adelaide, and the feedback’s been great. Staff love that they don’t have to crawl under the bench to clean anything, and the compact design means you’re not sacrificing precious counter space. Plus, it frees up underbench space for more milk storage, which is a lifesaver during peak times.

Kayne Ensten

And for owners, the finance options are pretty reasonable. You can get one for about $26 a day, which, let’s be honest, you make back with just a handful of extra coffees. I’ve seen Unley café owners use that extra space and speed to actually reduce staff stress—no more frantic steaming, just a smoother workflow all round.

Ella Brewster

What I really love is how Barissima lets baristas focus on what they do best—pulling great espresso shots, pouring beautiful latte art, and actually chatting with customers. You’re not stuck steaming milk for every single order, so you can keep the line moving and still make every cup special.

Kayne Ensten

Yeah, and it levels the playing field, too. Doesn’t matter if you’ve got a seasoned barista or someone who’s just started last week—every drink comes out the same. That’s huge for consistency, especially if you’ve got a big team or a lot of turnover.

Ella Brewster

Exactly. And from a nutrition perspective, I really appreciate the precise portioning. It’s not just about saving money—it means cafés can actually tell customers exactly how much milk is in their drink. That’s a big deal for people watching their intake, or for health-focused spots that want to be transparent about what’s in the cup.

Kayne Ensten

And the customer experience just gets better. Shorter queues, more time for a chat, and you’re not getting that burnt milk taste because the temperature’s always spot on. I’ve seen places actually increase their coffee sales just because people aren’t walking away when they see a long line.

Ella Brewster

Plus, less training time means you can bring new staff up to speed faster. That’s a lifesaver when you’re short-handed or bringing in casuals for the busy season. And honestly, happier staff means happier customers. It’s a win-win.

Kayne Ensten

Let’s not forget the bigger picture. Cutting milk waste by up to 25% isn’t just good for the bottom line—it’s a real win for the environment. Less waste means less packaging, less transport, and just less strain on the whole system. It all adds up, especially when you think about how many cafés are out there.

Ella Brewster

Yeah, and I love that community groups and charities can benefit too. We’ve seen Barissima units donated or set up in places like community centres and churches, where they’re serving hundreds of people at events. It’s not just about cafés making money—it’s about making good coffee accessible and sustainable for everyone.

Kayne Ensten

If you’re running a café or a community spot and you’re thinking about making the switch, it’s actually pretty straightforward. Staff training is quick, especially with the built-in cleaning cycles. And you can promote the environmental benefits—customers love knowing their local café is cutting waste and doing their bit for the planet.

Ella Brewster

And don’t forget to measure your impact! Track your milk usage before and after, share those numbers with your customers, and maybe even partner with local groups to spread the word. It’s a great way to build community and show you care about more than just the bottom line.

Kayne Ensten

Alright, that’s probably enough milk talk for one episode! Ella, thanks for sharing your insights—and thanks to everyone for tuning in. We’ll be back next week with more coffee stories, tips, and maybe a few more bad puns. Ella, always a pleasure.

Ella Brewster

Thanks, Kayne! Always fun chatting coffee with you. Catch you all next time—don’t forget to keep your milk silky and your coffee strong. See ya!

Kayne Ensten

See ya, everyone!