Course curriculum

  • 1

    Welcome to Barista & Coffee Essentials

    • Introduction, Course Objectives & Certification
  • 2

    COFFEE TOPIC 1.0

    • INTRODUCTION
  • 3

    COFFEE TOPIC 2.0

    • COFFEE SPECIES
  • 4

    COFFEE TOPIC 3.0

    • COFFEE BLENDS, COFFEE ROASTS and COFFEE FLAVOUR
  • 5

    COFFEE TOPIC 4.0

    • MISE EN PLACE and WORK ROUTINES

    • PREPARE ESPRESSO MACHINE FOR COFFEE SERVICE

    • PREPARE GRINDER FOR COFFEE SERVICE

    • GRINDING COFFEE BEANS and CHECKING EXTRACTION RATES
  • 6

    COFFEE TOPIC 5.0

    • COFFEE ORDERS and COFFEE TYPES
  • 7

    COFFEE TOPIC 6.0

    • MAKING COFFEE - Selecting the correct service-ware and equipment

    • MAKING COFFEE - Grind, dose and tamp

    • MAKING COFFEE - Extracting the espresso

    • STEAMING/STRETCHING/TEXTURING MILK
  • 8

    COFFEE TOPIC 7.0

    • MAINTENANCE - SHUTTING DOWN OF COFFEE MACHINE and GRINDER AT CLOSE OF SERVICE
  • 9

    Test Your Knowledge

    • Instructions before taking the test

    • Barista and Coffee Essentials Theory Assessment