Description
Academic plan
Unit 1: Coffee Theory Unit 3: Espresso I
- The Legend of Coffee Origin – Who is a barista?
- Geography of coffee, where it grows – Grinding for espresso
- Species and differences of coffee trees – What is espresso?
- Mutations and crosses of coffee trees – Definition of extraction
- Varieties and their differences – Recipe for espresso
- External influences on coffee taste – Factors that affect the taste of espresso
Unit 2: The way from sprout to cup Unit 4: Espresso II
- The structure of the coffee berry – Trampling a coffee pill and the effect on taste
- How the process of growing a coffee tree takes place – Trampling the coffee tablet
- Harvesting – Steps of espresso making
- Sorting – Tasting espresso with different extraction times
- Main Coffee Processing Methods and Their Impact on Taste
- Coffee Roasting Process Unit 5: Milk, Coffee, Beverages
- Toasting grades – Milk definition
- Flavor Diagram of Coffee – What to look for when choosing milk
- Coffee Grinders Types and Differences – Types of milk
- Types of grindstones and their differences – Pitcher volumes
- Types of Espresso Machines – Whipping technique
- Types of Espresso Machines – Whipping temperature
- Espresso machines structure – Working out how to whip a glossy froth
- Necessary equipment for barista work – Definition and features of cappuccino
– – Definition and peculiarities of latte
– – Definition and special features of a flett white
– – Definition and special features of raff coffee
Unit 6: Cash register and automation of a coffee shop Unit 7: Consolidation
- Opening and closing of a shift (check list) – Thesis repetition of what has been learned
- Cash register and cash register systems – Answers to questions
- Detailed analysis of the QR program – Practice (online) consolidation of what you have learned
- Opening and closing of a cash register shift
- Order receiving and filling
- Menu categories
- Guest checkout
Unit 8: Latte Art Unit 9: Alternative brewing methods
- Definition of latte art. – Water, recommended water parameters for brewing coffee
- Types of latte art (pitching, etching, combined, 3D) – Basic Filter Systems
- Factors that influence latte art – Coffee in a JEW
- Practice-based reinforcement (online) – Alternative Methods of Brewing Coffee-
– – French Press Recipe, History
– – Aeropress recipe, history
– – Funnel recipe, history
– – Chemex recipe, history
Unit 10: Coffee Additives Unit 11: Signature drinks
– Coffee additives (syrup, toppings, marshmallows, spices) – Design of designer’s cocktails
– Methods of Making Cocktails (Build, Blend, Shake) – Technological map
– Working with Creamer – Calculation chart
– Making cocktails in different ways – Practice (online)
Unit 12: Coffee Shop Management and Menu Development Unit 13: Personnel
- Definition of a barista chef – Personnel
- Job specifics and job duties – Staff Creation
- Coffee Menu – Recruitment methods
- Seasonal offerings – Organization and control of staff
- Inventory – Personnel management, job descriptions
- Theft – Staff training
- “Pros and cons of inventory – Staff motivation
- Principles of product storage – Salaries, bonuses/fines, % of turnover
- Menu types
- Preparing the coffee list
- Choosing a Coffee Vendor
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