Professional Barista Level 1 Cert. Program - Espresso Coffee

Getting Quality and Consistency with your Espresso & Specialty Coffee Drinks

What you'll learn
Simple easy ways to ensure the entire barista team is using the same techniques that ensure quality and consistency.
Skills needed to run operations of an espresso coffee bar in a café or other type of business that sells specialty coffees.
Knowledge and skills needed to be a proficient professional barista or coffee expert.
Requirements
Interest in preparing quality coffee drinks at a professional level.
Access to a working espresso machine and steam wand. Also recommended but not essential is an espresso dosing grinder.
Additional equipment for training include, a tamper, a steam jug, premium coffee beans or ground coffee for an espresso grind and milk.
Description
One of the most common and biggest issues with baristas and barista teams is a lack of consistency when making espresso and other specialty coffee drinks.  If a single barista is does not have a clear and proven method of producing a consistent and quality product, or just as bad, if the team only has one or two skilled baristas, then again quality and consistency in your coffee will be lacking. This certification course is designed for coffee business owners, managers, and/or their baristas and is intended to be a tool that can be used for new baristas or barista teams to become consistent with their methods and quality of the drinks they prepare. This program can also be a great start for new coffee house owners who are learning the business This certification course provides expert instruction focusing on developing knowledge, methods, skills and best practices that each barista on a barista team should possess to ensure that every customer gets the best quality service and product every time.  From timing and calibrating espresso shots, to proper techniques for stretching and steaming milk for lattes, cappuccinos, and other coffee drinks. The course is divided up into 6 Module with several sections in each module.  The sections consist of both lectures as well easy to follow  practical skill demonstrations. Each section is between 4 and 7 min long with a short quiz at the end of the lecture modules and an online test, provided at the end.  Students who successfully complete the online exam and send in a very brief demonstration of calibrating an espresso grind as well as a 2 min video of them building a latte and cappuccino correctly will receive a certificate of completion from Umbria Coffee Roasters.  Umbria Coffee Roasting Company integrates 3 generations of acquired coffee roasting secrets with the Italian traditions of coffee roasting.  Their award winning and critically acclaimed espresso roasts are a must for coffee enthusiast to try.  While this course focuses on the Italian philosophy of making exceptional coffee, it is designed for whatever premium coffee you or your establishment are serving. 

Overview

Section 1: Module 1

Lecture 1 Module 1 - Introduction - Your Course Instructors

Lecture 2 Module 1.1 - About the Course/Equipment Needed

Lecture 3 Module 1.2 - Course Objectives and Preview Modules 1-6

Lecture 4 Coffee Break - Evaluating and Tasting Espresso

Lecture 5 Module 1.3 - Espresso Machine Parts - Basic Components

Lecture 6 Module 1.4 - Espresso Machine Parts - Relevant to Making Espresso

Lecture 7 Module 1.5 - Espresso Machine Parts - Relevant to Steaming

Section 2: Module 2

Lecture 8 Module 2.0 Pre-Lecture & Overview

Lecture 9 Module 2.1 - A Brief History of Coffee

Lecture 10 Module 2.2 - The European Influence on Coffee

Lecture 11 Coffee Break - Espresso Tasting #2

Lecture 12 Module 2.3 - Growing Coffee - Regions/Climates

Lecture 13 Module 2.4 - Harvesting and Processing Green Coffee

Lecture 14 Module 2.5 - Certified Fair Trade and Organic Coffee

Section 3: Module 3

Lecture 15 Module 3.0 - Pre-Lecture & Overview

Lecture 16 Module 3.1 - Commercial Grade Coffee

Lecture 17 Coffee Break - The Finer Points of Espresso - Evaluating & Tasting

Lecture 18 Module 3.2 - Single Origin Coffee vs Coffee Blends

Lecture 19 Module 3.3 - Roasting Coffee - Light, Medium & Dark Roasts - The Difference

Lecture 20 Module 3.4 - What is "The Third Wave of Coffee"?

Lecture 21 Coffee Break - The Finer Points of Espresso - Evaluating & Tasting

Section 4: Module 4

Lecture 22 Module 4.0 - Pre-Lecture & Overview

Lecture 23 Module 4.1 - Evaluating Your Espresso Shot - Timing and Tasting

Lecture 24 Module 4.2 - Calibrating Your Espresso and Adjusting the Grind

Lecture 25 Module 4.3 - Final Thoughts on Dosing Espresso Grinders

Lecture 26 Module 4.4 - Using a Manual Dosing Grinder

Lecture 27 Module 4.5 - Using Pre-Ground Espresso Grind

Section 5: Module 5

Lecture 28 Module 5.0 - Pre-Lecture & Overview

Lecture 29 Module 5.1 - Stretching and Steaming Milk - Why proper technique is so essential

Lecture 30 Module 5.2 - Definition and Science of Making Great Foam/ Intro to the Tools

Lecture 31 Module 5.3 - Milk- Dairy/Non-Dairy - Finer Points on Proper Technique

Lecture 32 Module 5.4 - Stretching and Steaming Milk - Latte

Lecture 33 Module 5.5 - Stretching and Steaming Milk - Cappuccino

Lecture 34 Module 5.6 - Steaming Milk - No Foam Latte

Section 6: Module 6

Lecture 35 Module 6.0 - Overview of Module 6

Lecture 36 Module 6.1 - Putting ItTogether - Dance of the Barista Workflow - One Drink

Lecture 37 Module 6.2 - Dance of the Barista - Workflow w/ Multiple Drinks

Lecture 38 Congratulations! You've completed the course!

People who either own or run a coffee business, baristas, or people who are interested in becoming a barista.,All baristas, regardless of brand of coffee they are using but especially baristas using Umbria Coffee Roaster Coffee.,Coffee enthusiasts who own a home espresso machine who want to make the best coffee for themselves as well as their family and friends.