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BARISTA FOUNDATIONS: THE BASICS FOR GREAT ESPRESSO COFFEE.
Whether you are just starting out as a barista or wanting to perfect your latte art; We can teach you the skills you need to succeed. We have spent years perfecting our barista training courses to ensure that every crucial element is covered and you will leave with all of the information needed to be a successful barista.
PREPARE & SERVE ESPRESSO COURSE CONTENT
Barista course outline will teach the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
Prepare and present each of the following espresso-based coffee beverages on three different occasions within commercial timeframes:
Caffe latte, cappuccino, espresso (short black), flat white, long black, piccolo latte, mocha, ristretto, short and long macchiato
Monitor quality indicators for extraction as listed in the knowledge evidence during preparation of the above espresso coffee beverages and make adjustments to restore extraction to required standard
Present the above espresso coffee beverages and accompaniments demonstrating consistency and quality of:
Appearance, aroma, body, crema on top of the espresso, flavour, strength, volume
Program coffee machine volume:
Use the correct equipment, ingredients and measures to prepare the above espresso coffee beverages
Methods and techniques for preparing and serving espresso coffee beverages:
Grinding coffee beans
Measuring dose by sight, electronically, manually and mechanically
Sequencing orders for the preparation of coffee beverages
Changes in colour of crema
Changes in flow texture
Water pressure during extraction
Factors relevant to quality of espresso coffee:
Consistency of used coffee grounds
Crema on top of the espresso
Quality and rate of espresso flow
Steam pressure during foaming and steaming of milk
Extraction rates for the different espresso coffee beverages specified in the performance evidence
how and when adjustments are required to the following to ensure quality of espresso coffee:
Dose, grind, tamping technique, water flow, water pressure
Organisational procedures and industry standards for:
Service-ware used for espresso coffee beverage presentation
Accompaniments used to enhance beverages
Presentation of beverages:
Appropriate environmental conditions for storing coffee beans, ground coffee, milk and other ingredients to:
Ensure food safety, optimise shelf life, essential features and functions of different espresso machines
Grinders used to prepare espresso coffee beverages:
Sizes and types of filter baskets and tampers
Purging the steam wand
Flushing the group head
Cleaning and maintenance methods and procedures
Symptoms of faults in espresso machines and grinders
Safe operational practices and dangers of working with steam
Basic maintenance and cleaning methods for espresso grinders, machines and equipment:
Back flushing the machine
Brushing out doser chamber
Pouring hot water to clean drainage pipes
Using correct and environmentally sound disposal methods for coffee making waste
Washing drip trays
Washing and drying:
Group handle and filter basket
Wiping down entire machine
Wiping outside of steam wand and nozzle and purging inside with steam
Content of safety data sheets (SDS) for cleaning agents and chemicals, or workplace documents or diagrams that interpret the content of SDS
DURATION: 3.5 HRS
New Products:12-24 Months
Used Products:3 Months
All of our products include 3-12 Months Warranty for parts, non consumable.
Free standard shipping on all orders across Australia when you order is over $100
Same Day dispatch for orders placed before 12PM
Well Secured Fast Shipping Provided With Tracking Number.
Our Shipping Partners
Australia - Australia Post, Aramex & TNT.
International - DHL & other third party couriers.
FREE MACHINE INSTALLATION FOR SYDNEY METRO AREAS.
Machine Installations for outside Sydney metro areas or Interstate areas must be booked by calling (02) 9758 0760 ( charges apply ).