coffee training manual

” Here are the topics you should include in any training programme. Credit: Miguel Regalado This knowledge allows new baristas to understand how the industry works and why we perform some tasks in the way we do. For example, without an understanding of processing methods, a barista may not know which coffee to suggest to a customer looking for a specific profile. He says, “At Red Band Barista Academy, the training programme includes a full day of coffee theory. We talk about coffee history and the way it has developed through the ages. We talk about harvesting, picking, processing, roasting, decaffeination, cupping. We go through all the steps and expose the barista to as much as possible so that they get a deeper understanding of how coffee has evolved through the ages and the crucial steps that are involved in ensuring that coffee is made correctly.” Credit: Shaun Aupiais As well as knowing how to make espresso-based drinks and pour overs, baristas should be competent in maintaining equipment and adapting to new variables such as different coffees and non-dairy milks. Most key barista skills are best learned through doing, so provide time for a barista to practice making drinks and steaming milk without the pressure of a customer waiting. Credit: Neil Soque Baristas who aren’t able to interact with customers in a professional and friendly way shouldn’t be behind the bar. Trainees should be educated on how to greet customers, what information to offer, and how to make suggestions to people who are new to specialty or undecided on what to order. Credit: Handi Maharjana You’ll likely train many staff members over the years, so create a programme that is crafted to your specific business that you can use repeatedly. Are you training baristas to work in a busy city centre coffee shop or for a high-end restaurant. The needs of your business should inform the focus of your training.

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Cold Brew at home made simple!?? For home brewing guidelines, please visit our home brewing section. You must first master the standards before you can proficiently build drinks. This document is the beginning of a journey into the processing and preparation of coffee and tea. If you study this manual and practice the techniques, over time you can become quite proficient in drink making, however, there is no substitute for curiosity. Remain open to the idea that coffee preparation is a craft, and like all crafts, you can only get better over time. His books can be found at www.scottrao.com. Keep learning. Keep practicing. Remain, at all times, curious. Coffee is the seed of the fruit that grows on coffee trees (coffea). The vast majority of specialty coffee is Arabica. Metropolis purchases only Arabica coffee. There are six unique types of tea, all made from this one plant: Green, Yellow, White, Oolong, Black and Dark (Pu-erh tea). Each type is differentiated by the techniques the farmer uses to develop flavor, most notably, oxidation (allowing the leaf to turn brown). There’s more to becoming a good barista than stepping behind a bar and learning by watching. A formal barista training programme can ensure that all of your staff members are capable and confident. Credit: Handi Maharjana The SCA Coffee Skills Program includes Barista Skills, Brewing, Green Coffee, Sensory Skills, and Roasting modules. Even if you aren’t planning to enrol your trainees in these classes, the topics are a good starting point to plan out your own training programme. He says, “The SCA courses set a standard and curriculum that is shared throughout the specialty industry. Introducing levels or tiers is effective, as it gives baristas something to work towards and practice in between levels. It also sets the standards and expectations of the barista.” Dan says, “What you include, leave out, or focus on more, really depends on the priorities and nature of the coffee shop.

He says, “We offer complimentary training to all of our wholesale customers. We also offer additional SCA courses. We understand that not all cafes have the experience, facilities, or time for training and therefore it’s become a big part of what we offer.” While one trainee may be a quick learner with written materials, others may learn better from hands-on practice and real-life examples. Try to offer a variety of teaching styles and be aware of where your trainee’s interests and strengths become apparent. Credit: Fernando Pocasangre Consider what works best for your business and staff members and make your training programme your own. Sign up for our newsletter! Sign up for our free newsletter!United Kingdom Sign up for our free newsletter! The crema has the best of the coffee’s flavors and aromatic properties. With a little experience you will be able to estimate the 145 degree Fahrenheit temperature by feel and will no longer need the thermometer. If you are going to be drinking the shot itself then use the demitasse. Quick and Easy Specialty Coffees. No Mess! And Fresh-Roasted. The fruit begins as a blossom, resembling a jasmine flower, which lasts only a few days. After the flower dies what remains is a small green coffee cherry. These green cherries turn yellow then to red then a deeper red almost to a black. Within 6-9 months the cherries are ready to be picked and shipped for processing. First the fruit is removed from the seed by one of two methods, a natural or drying method or a wet method. Drying Method - consists of drying the cherries in the sun. Once dried, the fruit is separated from the green bean. A mechanical husker is usually used for this process. Wet Method - consists of a superior soaking method. This method produces beans that are referred to as washed coffees. The green beans are then dried, graded and selected. Beans are then labeled by grade, bagged and shipped to roasters around the world.

Include training on point-of-sale systems, stock rotation, and other operational tasks to ensure that every staff member can contribute to the efficiency of your business. Credit: Handi Maharjana The advantage of in-house training is that the barista will be using the same equipment and space as in their daily job, so it’s an opportunity to become comfortable with it. But dedicated training centres can allow better focus without the distraction of customers. They may also have more equipment that will allow baristas to train in new areas. Out-of-hours training or using a designated training centre is far more productive and effective. Also, training during open hours can be disruptive to service.” By being on-site they’ll learn how to respond to customer questions and handle unexpected everyday problems. Consider whether a training centre fits your needs and budget or whether you’d rather have new staff members learn their workspace by training in-house. Credit: Ana Valencia They know the job, the particulars of the business, and any existing shortfalls in your training programme. But consider whether they’re most appropriate to train a new barista. If a senior barista or manager has learned on the job, they may have some gaps in knowledge. In this case, it may be worth hiring a trainer or enrolling baristas in a formal course with a dedicated instructor. People pick up different information and have different skill sets. By providing two or three people to train new baristas, you’re expanding their opportunities to learn. Shaun says, “It’s good to have an outsider because it’s a new voice, a different opinion. Sometimes when there is training within an organisation, some of the team don’t respect certain individuals within the team, so there can always be a difference of opinion. If you’re a coffee professional or a barista trainer as a career, you’re more accepted and information is seen not as a personal opinion but as a professional view.” Credit: Shaun Aupiais.

The darker the roast, the more you will taste the char rather than the flavor of the bean. Extreme dark roasts - have a smoky flavor and are better suited for brewed coffee. Once beans are introduced to air they will begin to deteriorate. If properly stored, beans will stay fresh for 7-10 days. It is necessary to store beans in an airtight container in a cool dry place that is protected from light. Do not store in the refrigerator, as the coffee can absorb flavors. The lever is pushed down to force the water through the grounds. Semi-Automatic Espresso Machines - an espresso machine that is manually controlled by the Barista. The Barista must start and stop the shot using an electronic switch, requiring careful watch and timing during the extraction process. Automatic Espresso Machines - these machines are programmed to regulate the amount of water dispersed for each shot. The Barista must set up shots correctly and then push a programmed button to begin the extraction process. Careful watch is still required to ensure the pour is running correctly and the program stops extracting at the correct amount of time. All espresso machines must produce 130 pounds of pressure and be able to reach between 192- 203 degrees. Espresso Machine Group or Group Head - the group head is the part of the machine where all the magic takes place. Sometimes referred to as the brew group or brew head. This component is more commonly known simply as the group. This part is where you insert the portafilter when preparing to extract espresso. The group showers pressurized hot water through the diffusion plate over the bed of freshly ground and tamped espresso. Portafilter - the portafilter is the device you grind coffee into and then place in the group to brew coffee. The name is easy to remember as long as you think of it as a portable filter (porta-filter) Also known as a filter handle, and that thingy you put the coffee into.

Arabica beans have half the caffeine of the Robusta bean. Arabica beans produce 75% of the world's coffee trade, but only 10% meet specialty coffee standards. Robusta - Robusta beans grow at lower elevations and are easier to grow. They yield more beans and produce a woodier, astringent flavor. They are used when either a lower price or additional caffeine is desired. Many times a small amount of Robusta beans are added to Italian blends for the additional crema and complexity they contribute. Mixing together several types of coffees produces the best blends. Combined, they balance each other giving the best flavor and aroma. Espresso has less than half the caffeine of brewed coffee merely because the amount of time the grounds are in contact with water is shorter. Conventional Method - this process removes caffeine by soaking the beans in a chemical solvent. This method is no longer used due to health concerns. Swiss Water Method - this process begins by soaking the beans in hot water. The hot water, after drawing out the flavor of the beans, is run through a carbon filter, which traps and removes the caffeine. New beans are then added to this water, because the water is already saturated in coffee, the caffeine is drawn out while the flavor of the coffee is preserved. Co2 Method - This process decaffeinates the bean with liquid carbon dioxide, which can be pressurized and chilled acting like a gas and a liquid combined. The equipment needed for this process is so large it is difficult to accommodate smaller bean batches. This is generally used for volume not for taste. When the desired roast is achieved, the beans are then poured into a cooling hopper so they won't overcook. Hot Air Roasting - roasts the coffee beans as they tumble on a current of hot air. Green coffees roast at 400 degrees. Light roasts - generally not used for espresso, have a sharp, acidic taste. Darker roasts - have a fuller flavor.

Not having a filter will affect the taste of your espresso as well as the lifespan of your equipment. This is done to ensure that any debris, cleaning detergent, etc.At this time you will also be able to see where your grind is and make adjustments accordingly. Purging the machine gets residue out from the group head and helps the machine stay at the right temperature for extraction. Start by drying the portafilter basket with a dry towel, this helps remove old excess coffee, but more importantly it helps the packed coffee stick to the sides of the basket forming a water tight seal. Water likes to go where water already is so drying the portafilter ensures a good seal. Fill portafilter so that the basket is overflowing with coffee. With the lid of the grinder doser, scrape the overflowing grounds leaving a slightly dipped, smooth look. Place the lid back on the doser and proceed with tamping procedures as follows. Tamping Your goal is to have an even, level surface, which will force the water to go through the grounds evenly. If too much coffee is put in the basket, it doesn't leave enough room for expansion, which occurs before brewing. A gap is needed for the water to spread evenly over the surface of the grounds. Wipe off any excess grounds that sit loosely on top of and around edges of the basket. This will ensure a snug fit and will prevent damage to the rubber gasket located inside the group head. Purge the machine again before inserting portafilter into the group head, this helps machine regulate correct temperature for extraction. Judge your shots by the color and the crema. Your goal is to extract a rust colored crema that lasts for a long time. Extraction of shots should start out as a drip, drip then continue pouring in a syrup-like consistency about the width of angel hair pasta, lasting anywhere from 20-26 seconds.

Properly textured and steamed milk will enhance the flavor, bringing out the sweetness in the espresso, and will deliver an almost dessert like quality. Heating with steam alters the milks chemical composition and creates a different flavor that blends with the espresso perfectly. Use the correct size pitcher for the amount of milk you are steaming. Learn to pour only the amount of milk needed for the drink you are making in the most appropriate sized steaming pitcher. Keep in mind when pouring your milk that the amount you pour can expand to as much as double the original volume with steaming. More milk is wet. Dry, less. Cafe Au Lait - Equal parts brewed coffee and steamed milk Make sure the handles are not exposed to the cleaner as the detergent will damage handles.Turn water on for 10 seconds, stop then turn on for an additional 10 seconds. Continue this procedure until water becomes clear. This document is the beginning of a journey into coffee, tea and coffee and tea preparation.If you study this manual and practice the techniques, over time you can become quite proficient in drink making; however, there is no substitute for curiosity. The advantage of in-house training is that the barista will be using the same equipment and space as in their daily job, so it’s an opportunity to become comfortable with it. Some things can not be expressed correctly or understood by a manual or DVD. The Roast House, Bath Road, Upper Langford BS40 5DJ. Barista Training Manual. You’ll likely train many staff members over the years, so create a programme that is crafted to your specific business that you can use repeatedly. 13 steps to Great Coffee in your Pub or Restaurant. Better yet, join our newsletter and receive great specials and tips. After learning all the modules through Online Barista Training, I put my new knowledge to work with my new shop and espresso machine. Business management.

Portafilter Basket - the portafilter basket is the filter screen located in the portafilter. These come in both double and single sizes, and are held in place by a spring.It is inserted into a groove machined into the group. Usually if the portafilter is leaking this is the part you need to replace. Group Screen - the group screen is also located in the group. The group screen is sometimes referred to as a dispersion screen, shower screen or simply shower. Steam Wand - the steam wand is the part of the machine that you steam milk with. The steam wand is also known as a steam pipe. The steam wand is activated by the steam valve and steam valve knob or lever. Steam Tip - The steam tip is located on the end of the steam wand. This is the part that disperses the steam from the wand into a splayed pattern allowing you to steam milk. Hot Water Tap - Some call this the Americano wand or tap. It is simply a hot water tap. Call it what you will, this is where you dispense hot water. Group Dosing Keypad - Dosing keypads are found on automatic and super automatic espresso machines. These are the buttons that you depress to activate the group head on the machine. The keypads show a legend of various dispense times and quantities as well as programming and continuous flow. Group Dispense Switch - The dispense switch acts much the same as the dosing key pads, but is usually a simple on off switch located over the top of the group it actuates. Some automatic function machines also include a dispense button as an additional means of group operation. Power Switch - The power switch on most espresso equipment is located on the backsplash of the machine. It is often indicated by a faceplate showing the numbers 1-0-2. The general position for full operation is the number 2 position. Pressure Gauge - The pressure gauge is located on the front of the machine. It usually has two needles indicating both boiler pressure and pump operating pressure.

This is an import part to be aware of as it monitors the health of your machine as well as the parameters of your coffee brewing temps and pressures. Sight Glass - Most machines have a site glass. This part is located on the front of the machine and its purpose is to indicate the boilers water level. The site glass is typically a glass tube with water in it. It is marked with Maximum and Minimum markings. Top of Machine - The vented top of the espresso machine was designed to keep ceramic cups warm prior to serving. Drain Grate or Trough - Used with drip pan and drain, area where liquid drains. Espresso Grinders Espresso grinders also have a few specific part names. These names are important to know and you should have an understanding of each part's function. Adjustment Ring or Knob - This is the part where you make changes to the grind size with reference to course or fine. The adjustment ring or knob is usually found it the area around the bean hopper. Bean Hopper - This is the large clear plastic container located on top of the grinder. Doser - The doser is the part of the grinder that holds the ground coffee. A lever is pulled to dispense the grounds into the portafilter. Adjusting the grind - The grind is one of the essential components in creating the ultimate espresso beverage. You must only grind to order, as once coffee is ground it immediately starts to lose its flavor and aroma. You will need to monitor your grind constantly; you want to grind to a powder like consistency, with a slightly gritty feeling. If the grind is too coarse (fast) it will result in a sour, weak, watery taste, too fine (slow) will result in bitterness. Acid is the first thing extracted from the coffee, followed by sugar and eventually caffeine. The thickness of the crema determines the perfection of an espresso. Having a water filtration system becomes a must, especially in areas with hard water.

Baristas who aren’t able to interact with customers in a professional and friendly way shouldn’t be behind the bar.Dan advises creating levels or tiers of training and including a practical test at the end of each one to ensure that baristas have fully understood and mastered the skills at that level.You could also consider bringing an experienced trainer to your coffee shop. Out-of-hours training or using a designated training centre is far more productive and effective. This knowledge allows new baristas to understand how the industry works and why we perform some tasks in the way we do. Coffee enthusiasts take part in a manual brewing training session in Depok, Indonesia. Keep an eye on our blog page. We talk about harvesting, picking, processing, roasting, decaffeination, cupping. Shaun says, “It’s good to have an outsider because it’s a new voice, a different opinion. In this case, it may be worth hiring a trainer or enrolling baristas in a formal course with a dedicated instructor.“We also cover everything from bean to cup. Our certificate is not just a vanity thing, we want it to mean that a graduate has actually learned something and coffee shop owners can feel confident in that.Prove that you know what you're talking about and are ready to get to work.Understand everything that goes into a specialty coffee drink.A comprehensive coffee education platform delivering practical information, videos, and exams. An Ast will usually charge a fee for any training course leading up to a certification. Factors Unique to Your Coffee Shop; Formalising your barista training doesn’t mean it has to be generic. Get recognized for your hard work. By being on-site they’ll learn how to respond to customer questions and handle unexpected everyday problems. costa coffee training manual librarydoc02 PDF may not make exciting reading, but costa coffee training manual librarydoc02 is packed with valuable instructions, information and warnings. Making Espresso Drinks.

We believe in helping businesses deliver better beverage quality unpretentiously.Our curriculum follows a simple path way to take anyone from novice to ready-to-work behind a bar. Celebrating 50 years in civil engineering and construction contracting, we continue to serve both our local Gloucestershire community and those further afield in the South of England, the Midlands and South Wales. We have worked with fellow professionals from across the regions and in all sectors, to deliver hundreds of schemes successfully for our customers. We operate with a level of sophistication and control that ensures we deliver projects with operational efficiency and technical know-how, safely and considering for our customers and alongside interested parties. We work towards competition levels and enjoy introducing you to the beautiful art of coffee. We believe in learning at a relaxed pace and in an enjoyable way. That said, we aim for the highest standards and will introduce you to the most delicious coffees. Yet the course will also be really helpful for baristas who have been making coffee for a while yet have never had training from us before. The course is really good for anyone and a lot of fun too. During the training you will learn the most important essential barista skills. We will teach you what coffee is, how it grows and how it is harvested. We explain how coffee is roasted and we talk about freshness and packaging. This means you will learn how to calibrate a coffee grinder, how to use good dosing techniques, how to tamp the coffee and look for the perfect extraction. Probably 50% of the course is spent on perfecting milk steaming and pouring drinks. We have built a training centre solely for the purpose of barista training. The training centre is full of beautiful equipment and barista brewing tools and we even have a coffee roaster. We have all the equipment you need to learn all about coffee. See the contact page for the exact address.

The training is designed so that each student has a workstation to themselves. Very hands-on with very close supervision by the barista trainer. It is refreshing to be instructed by someone with a real passion for the subject. I would heartily recommend the course to anyone who has a taste for coffee and who wants to be able to make the coffee that they look for but can't find.This training manual is accessible from anywhere and includes training videos and step by step guides to all things coffee. Contact us for more details, we are happy to advise. The coffee is amazing!! You couldn't choose a better company to do training with or for that matter to be your coffee supplier. We can't wait to get into our new shop to get started and serve the best coffee in town. Cant recommend Limini highly enough. Thanks Guys - Julia and Jan. Turn your employee or trainee barista into an espresso expert with these training resources. In that time I have trained with plenty of coffee companies, done many barista courses and have also trained a lot of staff and barista's that now share the coffee passion, which is so addictive. Christine Cottrell is a one-of-a-kind. Christine's knowledge surpasses most coffee companies that offer barista training. Christine's well planned and meticulous books cover all topics to do with the coffee industry, it's training and practices. It will be a very long time before a person will ever be able to match what Christine has done. Christine is an absolute blessing for our industry. This has clearly been a labour of love. The attention to detail is meticulous and the variety of teaching tools is vast. From the chartys to the CDs to the books, everything is covered. There has been a dearth of training material available in the past, and this fills the void. It allows any size of institution to improve their coffee knowledge and barista skills, and then have a medium to use to pass this knowledge on to others in an organised way.

Christine's passion for coffee and for barista education is infectious and the owners and staff at Blue Sky Coffee have embraced her training tools for ourselves and our customers. Articles and Guides My Account Employee Training Operations Manual Template Our retail operations manual template is designed specifically for retail coffee businesses. Preempt legal trouble, set clear expectations, and motivate customers to keep coming back. Your employee handbook and operations manual are the rocks you build a healthy and less stressful coffee shop experience on. Weekly Cleaning Tasks and Initial Boxes Checklist Beverage Guide Espresso and Coffee Beverages Detailed instructions on how to uniformly make all typical coffee bar beverages, and space for you to add your own custom specialty beverages Notes on syrups and sauce portions Iced Drink Preparation Non Coffee Beverages Brewed Coffee Guide Maintaining Machinery Guide Batch Brewer Cleaning Protocol Backflushing and Daily Maintaining of Espresso Machine Espresso Steam Wands how The Operations Manual Can help Every customer has the potential to become a regular. It’s vital to have consistency in how things are done. No miscommunications. Everyone's day-to-day tasks become clearly outlined and expectations clearly laid out. Employee signature page ensures accountability. We own and operate coffee bars of our own, and these are the very same guidelines and principles that we hold our own employees to, and expect them to adhere to. With a one-time investment, you can save yourself and your management many hours of labor and trouble while simultaneously ensuring that your customers will receive the same drinks each time, regardless of who makes them. Simply purchase, download, and edit as needed. Or don’t, take our guidelines straight as they are and you’re done in 5 minutes.

Bruce Milletto Founder Matt Milletto CEO Why this is probably the best investment you can make Every customer has the possibility to be a lifetime customer that will provide your coffee shop with thousands of dollars over the course of their lives. This is why it is so important to have consistency amongst your employees, and it’s almost impossible to achieve consistency without ground rules and policies to abide by. By providing a framework for your employees to live by, there will be a set foundation of how they interact with customers, work cohesively as a unit, and understand exactly what is expected of them. Great work structure is essential to creating a cohesive, happy work environment that your customers WILL notice. Furthermore, if you’ve ever managed a team of people without a structure, you’ll surely understand the headaches that can easily be prevented with this simple, small, one-time investment. You won’t regret it. Others Say I needed something like this for my small coffee shop. We only have a handful of employees but I knew it was important to be sure they were all held to the same standard, for my customers to be able to expect the same drink every time they came in. Jerry Tan Los Angeles, CA I didn’t have to think about all of the things I needed to get done. Opening and closing lists, drink standards, AND training manual. You’ve got to be kidding me. Our coffee shop Operations Manual makes it easy for your employees to know exactly what is expected of them Add to Cart Essential Documents Bundle You may not realize it now, but one of the keys to a successful coffee business is writing things down. This bundle gets you the three most important documents for opening and running your business. Clear up your concept, avoid legal battles, and ensure a great customer experience. This bundle is designed to give you all the tools you’ll need to open a healthy and thriving coffee business. Website maintenance and SEM marketing by Rookwork, LLC.