In this course participants will learn about methods, skills and best practices that each barista on a barista team should possess to ensure that every customer gets the best quality service and product every time. The training will cover the basic parts of an espresso machine and their function, the difference between light, medium and dark roasts, timing and calibrating espresso shots, and proper techniques for stretching and steaming milk. Participants will learn through lectures and in-class activities. Taking this course will provide the participant with the knowledge and method to produce a quality coffee drink on a consistent basis. The ideal audience for this course are café owners, managers, supervisors and service staff.
