Barista Training Course

The distinction of having completed Barista Skills Level Foundation & Intermediate confirms that the Barista has a competency in basic coffee knowledge and Barista skills. He/She will comprehend the critical elements influencing how coffee is ground, brewed, and served. He/She will be a qualified partner for basic inquiries regarding the calibre of the coffee. He/she will understand how to brew basic coffee drinks on a manual, semi-automatic machine or implement appropriate settings on an Espresso Machine.

• The Barista knows the origin of the coffee plant and its way into Europe
• The Barista knows the characteristics of the coffee tree
• The Barista knows the characteristics of the coffee cherry
• The Barista knows the two most popular coffee types botanically and knows their differences in aroma and taste as well as the caffeine content
• The Barista knows the most important producing countries and their geographic locations
• The Barista knows the influential factors of coffee in producing coffee

• The Barista would be able to understand the key differences between Arabica and Robusta Beans
• The Barista would be able to understand how to maintain fresh beans and proper storage to minimise deterioration
• The Barista would be able to understand the basic differences between blends and single origins.
• The Barista would be able to understand the basic different species and sub-varieties and its impact on flavours.
• The Barista will be able to understand different processing methods and degassing periods of fresh coffee.

• The Barista would be able to understand the importance of maintaining a hygienic and organised workspace.
• Analysis of key equipment needed for a complete workspace and how to maximise speed and efficiency.
• The Barista would be able to analyse the best layout for a proper workspace.

• The Barista would be able to identify the parts of the main parts of the grinder.
• The Barista will be able to understand how dosage affects shot times.
• Demonstration of good dosing techniques and calibration.
• The Barista will be able to understand how to evenly distribute the dose in preparation for tamping.
• The Barista will be able to understand how to tamp properly.
• The Barista will be able to understand how increasing and decreasing dose affects body and flavour.
• The Barista will be able to understand how to make micro-adjustments to the grinder.

• The Barista will be able to understand the basic parts of an espresso machine.
• The Barista will be able to understand the steps to preparing an espresso.
• The Barista will be able to understand the basic sensory qualities of an under-extracted, over extracted shot and a good espresso.

• The Barista would be able to understand the importance of freshness of milk and why it is important to use milk hygienically.
• The Barista will be able to understand the techniques required to produce correct milk-textures.
• The Barista will be able to understand correct milk temperatures and the pouring techniques to produce Cappuccinos and Lattes.
• The Barista will be able to tell how different milk will produce foam differently.
• The Barista will be able to learn how to ‘free pour’ a simple latte art pattern consistently.

• The Barista will be able to learn the techniques of serving a range of espresso-based coffee.
• The Barista knows which chinaware is suitable for which coffee

• The Barista will be able to understand the basic foundation to safety and hygiene when using espresso machines and cleaning chemicals.
• The Barista will be able to understand the steps to maintaining a clean workstation when preparing and serving espresso beverages.
• The Barista will be able to understand the dangers of cross contamination in an espresso workspace.

• The Barista will be able to understand the proper techniques to cleaning the espresso machine and grinder.
• The Barista will be able to understand the results of a badly maintained espresso machine and how to avoid and solve them.
• The Barista will be able to understand the key problems of the grinder and who to refer these problems to.

• The Barista will be able to understand the importance of maintaining high standards of personal hygiene.
• The Barista will be able to understand good communication skills and the definition of good customer service.
• The Barista will be able to demonstrate a high standard of customer service when greeting customers and taking orders.

The Barista will be able to understand the cost involved in preparing and serving espresso beverages in a café setting