Espresso service tech Kelsey Browning solutions questions on her begin in her profession, navigating a male-dominated sector, and extra.
BY KELSEY BROWNING
FOR BARISTA MAGAZINE
Images courtesy of Kelsey Browning
I spent 15 years slinging caffeine and retaining a busy café organized and functioning correctly.
Having to take care of gear emergencies as a supervisor launched me to this line of labor, the place I rapidly discovered that, oftentimes, malfunctioning gear (and the crises that accompany it) could be averted by common preventative upkeep. Since making the transition from supervisor to technician, I can now see the gaps in data that I used to be lacking.
I’m thrilled to be answering questions concerning the profession transition and what it was like in my (women-sized) sneakers.
Q: I’ve been working as a barista for 5 years, and I really like the espresso trade—however I want a change. I’ve all the time been fascinated by espresso gear. How does somebody develop into an gear service technician?
Kelsey Browning: It is a nice query, and one that doesn’t typically have a linear reply. There are lots of pathways, however for an individual to achieve being an excellent technician, they should be an excellent problem-solver and need to use that talent to assist others. If this sounds relatable, then researching native tech firms is an efficient subsequent step. As a barista, have you learnt the technician who involves service your gear? Ask them in the event that they need assistance. Ask them in case you can shadow for a day to see what being a discipline tech is like, and if it’s one thing you’re actually inquisitive about. It’s a large funding of time and assets for a tech firm to tackle an apprentice. Each events must be all in.
There are two unimaginable packages an aspiring technician might look into as nicely: Path Blaze Espresso Academy in North Carolina, owned and operated by Brady Butler, and Workbench Espresso Labs in Missouri, owned and operated by Marty Roe. Each provide programs that aren’t manufacturer-specific, however as an alternative give attention to the basics like electrical, hydraulics, and preventative upkeep, i.e., issues that may be utilized to any machine.
Producer coaching may also be a useful gizmo to know a specific model and reply questions that relate particularly to sure fashions or options. In case you are linked with a tech firm, they need to know who to contact on the producer to test when coaching happens. Generally these coaching classes are free to attend however require flight and lodge in case you don’t stay within the space. I’m fortunate to stay close to Seattle, the place Synesso, La Marzocco, Slayer, and Nuova Simonelli are all in fairly shut proximity. I extremely counsel visiting a couple of producer if you must fly in for it!
Q: The espresso trade is fairly male-dominated, and the gear service tech section is even moreso. As a girl, have you ever confronted challenges due to your gender, and if that’s the case, how have you ever labored via them? Any recommendation to share?
KB: I’ve truly been very fortunate and supported on this trade. My boss, Byron Betts, proprietor and lead tech of Concord Espresso Service, has all the time believed that extra girls belong right here, and he wished to be part of making that occur. He noticed worth in my earlier expertise as a café supervisor and realizing the opposite aspect nicely sufficient in order that when it got here to being tech, I might talk with our purchasers with understanding and empathy.
After I began as a tech, I used to be invited to a non-public Discord group for unbiased technicians known as the Service Layer, the place I used to be handled with respect and accepted as an equal. On this group, I can learn conversations about troubleshooting on gear and achieve a deeper understanding of foundational ideas that I can apply within the discipline. Any time I’ve had a query, I’ve been met with nice recommendation and problem-solving strategies.
The help I’ve acquired has made me a way more assured technician. After I present up for a service name, I carry this confidence with me. I’m additionally not afraid to say that I don’t know one thing and have to perform a little extra analysis and/or ask colleagues for assist. I believe that builds much more belief with purchasers. My recommendation for any feminine technician beginning out is to search out help that believes in you, no matter your gender. Present up in areas such as you belong there, since you do. Ladies are simply as succesful on this trade as males are.
Q: What have been your first few years like as a technician, and what helped you essentially the most?
KB: Beginning a brand new profession was terrifying and actually difficult at instances. I didn’t have a mechanical background. Not solely did I have to study hydraulic techniques, fundamental electrical energy, and water high quality, however I additionally wanted to learn to correctly use instruments. I’m telling you, I began from sq. one, however I’ve a extremely nice mentor, somebody who continues to show and problem me.
For my first six to 9 months, I shadowed Byron on each service name. I watched how he dealt with emergencies in addition to his routines of performing preventative upkeep. As soon as I began getting the grasp of it, we might tag-team every name. He might see how I used to be performing, and I knew he was there if I wanted assist or had any questions.
One of many issues that helped me essentially the most was repetition. Doing preventative upkeep over and over actually helped me develop into extra acquainted with the patterns and signs a tech may see that the barista may not. Additionally, utilizing the manufacturer-recommended preventative upkeep checklists to make sure every process for a service name is full is de facto useful. Different issues I nonetheless discover helpful are trying over elements diagrams to see how parts match collectively, attempting to hint the water pathway in a machine, and disassembling an element to know the way it truly works.
The Service Layer has additionally had a extremely large affect, and has stored me grounded when I’ve questioned what I’m doing. Recommendation I discovered in our Discord group early on that caught with me essentially the most is “be the place your fingers are” and “sluggish is quick, and quick is sluggish.” I repeat these phrases typically to remind myself to remain current in what I’m doing. These tiny containers we stick our instruments in have the facility to kill us, and we should respect them.
Q: What’s an issue you see time and again that may very well be averted with higher schooling?
KB: Two issues come to thoughts instantly, the primary being a common lack of cleanliness. Commonest points that we see are as a result of a scarcity of routine cleansing and neglect of greatest practices—for instance, low strain in a single steam wand however not the opposite. That is often as a result of a clogged steam tip or steam wand from not purging the wand. Purging earlier than and after steaming is essential. You do it earlier than so the stagnant water within the steam wand doesn’t get launched into the contemporary milk, and after so the milk that was simply within the wand will get purged out, which helps to keep away from clogs.
One other instance is an overflowing drain field, often as a result of baristas pouring unused milk down the drain grate. Espresso grounds follow outdated milk, making a sludge within the drain line. It doesn’t take lengthy for the drain to clog up. Don’t pour milk down the grate!
The second widespread downside is lack of water filtration. It’s astonishing how rapidly dangerous water can destroy an espresso machine. Water chemistry is complicated, and sure parts react with sure metals in dangerous methods. This could result in corrosion in a really quick time period, inflicting weak spots in pipes and fittings and ultimately leaks. Every espresso machine producer has completely different parameters for acceptable water, and they’ll differ as a result of the machines are made from several types of metals. Some have copper tubes and boilers, others stainless-steel, and a few a combo of each.
What I might need each espresso machine proprietor to know is that water filters are usually not one-size-fits-all. Your water must be examined to see what parts are literally in it earlier than the correct filter could be decided.
Q: Talking of water, does your wet Pacific Northwest local weather play a task within the points you see?
KB: Local weather and the place water is sourced will all the time play a task in what you see in an espresso machine. In our service space, a number of cities have notoriously laborious water, which reveals up as scaling points contained in the gear. Clients in these areas who select to not have water filtration typically take care of leaks, malfunctioning valves, and machines that want changing earlier than anticipated. These are the shoppers who name us with essentially the most emergencies.
A water filter sometimes lasts six to 12 months, relying on the standard and quantity of the incoming water. Clients who don’t have correct filtration in these areas typically want to exchange their cartridges far more often, which could be very pricey. For these prospects, we urge them to think about a reverse osmosis (RO) system, a big upfront funding, however one that provides the last word management over water high quality. An RO system often pays for itself within the first yr or two.
This text initially appeared within the April + Could 2026 problem of Barista Journal. Learn extra of the problem on-line right here totally free.
ABOUT THE AUTHOR
Kelsey Browning (she/her) is an espresso technician and workplace administrator with Concord Espresso Service in Skagit Valley, Wash. She is a devoted member of the Service Layer, a cooperative of unbiased technicians working collectively to boost the usual of espresso gear service. Kelsey additionally manages Service Layer’s social media. Study extra at theservicelayer.com, and comply with on Instagram @servicelayer.
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