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Friday
20
APR

CSP Professional Barista Training - Foundation & Intermediate Level

09:00
17:00
Barista Guild Asia
Event organized by Barista Guild Asia

Get Directions

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To Register:
https://baristaguildasia.typeform.com/to/B5qANn

OR
Send an email to:
info@bga.com.my
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Time: 9.00am to 6.00pm
Course Fee: RM2,800.00 (inclusive of 6% GST)
SCAE Foundation certification exam fee: RM 500.00 (optional)
SCAE Intermediate certification exam fee: RM 700.00 (optional)

COURSE DESCRIPTION

The distinction of having completed Barista Skills Level Foundation & Intermediate confirms that the Barista has a competency in basic coffee knowledge and Barista skills. He/ She will understand the key determining factors to the processes of grinding, brewing and presentation of coffee. He/she will be a competent partner for fundamental questions regarding the coffee quality. He/she will understand how to brew basic coffee drinks on a manual, semi-automatic machine or implement appropriate settings on a fully-automatic coffee machine.

• The Barista knows the origin of the coffee plant and its way into Europe
• The Barista knows the characteristics of the coffee tree
• The Barista knows the characteristics of the coffee cherry
• The Barista knows the two most popular coffee types botanically and knows their differences in aroma and taste as well as the caffeine content
• The Barista knows the most important producing countries and their geographic locations
• The Barista knows the influential factors of coffee in producing coffee
• The Barista would be able to understand the key differences between Arabica and Robusta Beans
• The Barista would be able to understand how to maintain fresh beans and proper storage to minimize deterioration
• The Barista would be able to understand the basic differences between blends and single origins.
• The Barista would be able to understand the basic different species and sub-varieties and its impact on flavors.
• The Barista will be able to understand different processing methods and degassing periods of fresh coffee.
• The Barista would be able to understand the importance of maintaining a hygienic and organized workspace.
• Analysis of key equipment’s needed for a complete workspace and how to maximize speed and efficiency.
• The Barista would be able to analyze best layout for a proper workspace.
• The Barista would be able to identify the parts of the main parts of the grinder.
• The Barista will be able to understand how dosage affects shot times.
• Demonstration of good dosing techniques and calibration.
• The Barista will be able to understand how to evenly distribute the dose in preparation to tamping.
• The Barista will be able to understand how to tamp properly.
• The Barista will be able to understand how increasing and decreasing dose affects body and flavor.
• The Barista will be able to understand how to make micro-adjustments to the grinder.
• The Barista will be able to understand the basic parts of an espresso machine.
• The Barista will be able to understand the steps to preparing an espresso.
• The Barista will be able to understand the basic sensory qualities of an under-extracted, over-extract shot and a good espresso.
• The Barista would be able to understand the importance of freshness of milk and why it is important to use milk hygienically.
• The Barista will be able to understand the techniques required to produce correct milk-textures.
• The Barista will be able to understand correct milk temperatures and the pouring techniques to producing Cappuccinos and Lattes.
• The Barista will be able to tell how different milk will produce foam differently.
• The Barista will be able to learn how to ‘free pour’ a simple latte art pattern consistently.
• The Barista will be able to learn the techniques of serving a range of espresso-based coffee.
• The Barista knows which chinaware is suitable for which coffee
• The Barista will be able to understand the basic foundation to safety and hygiene when using espresso machines and cleaning chemicals.
• The Barista will be able to understand the steps to maintaining a clean workstation when preparing and serving espresso beverages.
• The Barista will be able to understand the dangers of cross-contamination in an espresso workspace.
• The Barista will be able to understand the proper techniques to cleaning the espresso machine and grinder.
• The Barista will be able to understand the results of a badly maintained espresso machine and how to avoid and solve them.
• The Barista will be able to understand the key problems of the grinder and who to refer these problems to.
• The Barista will be able to understand the importance maintaining high standards of personal hygiene.
• The Barista will be able to understand what is good communication skills and the definition of good customer service.
• The Barista will be able to demonstrate a high standard of customer service when greeting customers and taking orders.
• The Barista will be able to understand the cost involved in prepping and serving espresso beverages in a café setting.