Description
BARISTA TRAINING
The schedule can be made personally, but sticking to
free schedule
Video lesson 1
– History. Factors of world coffee culture formation. Influence of historical events on variety diversity of Arabica.
– Botanical classification. Parsing of botanical types of coffee, genetic diversity, the main features of the most popular species.
– Influence of growing conditions on the final result. Familiarization with ways of harvesting coffee berries, methods of processing and their effect on flavor.
– Bar equipment. Purpose of bar accessories, bar ergonomics.
– A detailed breakdown of espresso, the construction of espresso machine and coffee grinder.
– Different types and classes of coffee equipment.
– Recipe and work with extraction influencing factors.
Video lesson 2
– Espresso. Overview of tools and recipe selection.
– Chemical composition of water and its influence on extraction.
– Practice (online) espresso making
– Milk. Principles of blending with milk. Synergy.
– Practice(online) whipping milk and making dairy coffee drinks.
– Basics of mixology, preparation of popular coffee-based cocktails.
– Latte art. Universal infusion and kneading techniques, basic patterns (heart).
Video lesson 3
– Fine-tuning of espresso, additional factors influencing the extraction.
– Order of dissolving different groups of substances in different periods during extraction.
– Maintenance of the coffee equipment.
– Latte art. Physics and geometry of milk infusion in espresso.
– Coffee shop trends and formats. What format am I in?
– Defining the target audience.
– Brand and concept development. The role of brand development in business success
– A question of search for necessary premises for a coffee house
– Designing and creating a menu
– How to create a unique concept
– My unique business model. My specialty in the market
Video lesson 4
– Required Documents (QED, FOP)
– HACCP for HoReCa
– Auditing your establishment correctly
– The importance of location, Finding a place. Retail area analysis.
– Visualization of the brand. Logo, corporate identity. Formation of a unique concept Making a business model
– Pricing policy. Profitability of business
– Coffee equipment choice and planning of effective bar technology
– Formation of the budget for the opening. Let’s consider all items of the budget of the opening
– Calculation of the cup’s cost for the business model
– Psychology of communication with guests
– Formalizing official relations with the staff
– Principles of team motivation
– Preventing attempts of theft
– Increase of sales
– Effective advertising
– Dishes and Menus
– Writing technical charts
– Vendor management
– Cost control with automation
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