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In this course, you will :
- Simple methods for ensuring that the entire barista team is using the same techniques to ensure quality and consistency.
- Competencies required to operate an espresso coffee bar in a café or other type of business that sells specialty coffees.
- Knowledge and abilities required to be a skilled professional barista or coffee expert.
Syllabus :
- About the Course/Equipment Needed
- Course Objectives and Preview Modules 1-6
- Espresso Machine Parts - Basic Components
- Espresso Machine Parts - Relevant to Making Espresso
- Espresso Machine Parts - Relevant to Steamin
- A Brief History of Coffee
- The European Influence on Coffee
- Growing Coffee - Regions/Climates
- Harvesting and Processing Green Coffee
- Certified Fair Trade and Organic Coffee
- Commercial Grade Coffee
- Single Origin Coffee vs Coffee Blends
- Roasting Coffee - Light, Medium & Dark Roasts - The Difference
- What is "The Third Wave of Coffee"?
- Evaluating Your Espresso Shot - Timing and Tasting
- Calibrating Your Espresso and Adjusting the Grind
- Final Thoughts on Dosing Espresso Grinders
- Using a Manual Dosing Grinder
- Using Pre-Ground Espresso Grind
- Evaluating Espresso - Visual, Timing, Tasting and Calibratin
- Stretching and Steaming Milk - Why proper technique is so essential
- Definition and Science of Making Great Foam/ Intro to the Tools
- Milk- Dairy/Non-Dairy - Finer Points on Proper Technique
- Stretching and Steaming Milk - Latte
- Stretching and Steaming Milk - Cappuccino
- Steaming Milk - No Foam Latte
- Stretching and Steaming Mil
- Putting ItTogether - Dance of the Barista Workflow - One Drink
- Dance of the Barista - Workflow w/ Multiple Drink
