Training Modules
Module 1: Introduction to Coffee & the Barista Profession
- The role and responsibilities of a barista
- Overview of the coffee industry
- The coffee journey: Bean to Cup
- Introduction to specialty coffee
- Basic coffee terminology
Module 2: Coffee Beans, Origins & Processing
- Arabica and Robusta coffee
- Major coffee-growing regions
- Coffee cherries and processing
- Washed, Natural, and Honey processing methods
- Impact of processing on coffee flavour
Module 3: Coffee Roasting & Flavour Characteristics
- Purpose and process of coffee roasting
- Light, medium, and dark roast levels
- Effects of roasting on flavour and aroma
- Understanding acidity, body, sweetness, and bitterness
- Coffee freshness and proper storage
Module 4: Coffee Brewing Fundamentals
- Understanding coffee extraction
- Grind size and its importance
- Coffee-to-water ratio
- Water temperature and brewing time
- Under-extraction and over-extraction
- Overview of common brewing methods
Module 5: Espresso Fundamentals
- What is espresso?
- Components of a quality espresso
- Espresso extraction principles
- Dose, yield, grind size, and extraction time
- Understanding tamping
- Common espresso extraction problems
Module 6: Milk & Espresso-Based Beverages
- Types of milk used in coffee preparation
- Basic milk characteristics
- Introduction to milk steaming concepts
- Espresso-based beverages
- Espresso, Americano, Cappuccino, Latte, Flat White, and Mocha
- Understanding differences between popular coffee beverages
Module 7: Hygiene, Safety & Customer Service
- Personal hygiene and grooming
- Food safety fundamentals
- Coffee and milk storage
- Equipment hygiene and cleanliness
- Workplace safety
- Professional customer service
- Understanding customer preferences
Module 8: Review & Knowledge Assessment
- Review of key concepts
- Interactive discussion and Q&A
- Knowledge assessment
- Trainer feedback and recommendations
Thank You
Inspire Management Training Centre (IMTC)
Empowering People. Developing Performance.
