BARISTA TRAINING - ESPRESSO TRAINING - COFFEE TRAINING

The standard of coffee preparation in cafes today is rising. In Barista Techniques, John Doyle explains the science behind the art of espresso coffee presentation and dispels a lot of the non-truths about the process involved.

Barista Techniques has been written as a guide for users of commercial espresso-coffee equipment and covers the following topics:

Extracting espresso coffee Grinding coffee Texturing the milk Presenting and serving the coffee Maintaining the espresso machine Preparing the work area Advising customers Water treatment All about coffee: history, machines and processes Assessment for Australian baristas Glossary of coffee terms.

                                                     ISBN 978-0-9752435-4-1
                                                     RRP AUS$45.00

The National Training Quality Council (NTQC) Noted Tick
Barista Techniques has been noted by the National Training Quality Council (NTQC) as having satisfied its quality criteria for Training Package Support Materials. Barista Techniques clearly addresses the needs of Unit THHBFB12B Prepare and Serve Espresso Coffee from the THHO2 Hospitality Training Package.

 
Barista Techniques is intended to complement any training course in preparing and serving espresso coffee using commercial-type equipment. It is a stand-alone resource, but the reader will gain maximum benefit if he/she either is involved in or has completed a coffee training program.

Chapters 1 to 7 systematically work through all aspects of espresso making, from preparing the work area to cleaning the equipment at the end of the service period. Clear, easy-to-follow illustrations and diagrams complement the text and help you understand espresso equipment and the associated espresso-making tasks. Specially compiled checklists and troubleshooting guides are invaluable aids in your understanding of the espresso-coffee environment.

Chapter 8 discusses water treatment in relation to espresso coffee machines, while chapter 9 outlines the history of coffee and espresso equipment, and describes the roasting process.

Chapter 10, Assessment for Australian Baristas, outlines the requirements for those wishing to be assessed under the Nationally Endorsed Competency Standard THHBFB12B: Prepare and Serve Espresso Coffee. You can use Barista Techniques to familiarise yourself with the requirements set out in the standard. For accreditation you will need to be formally assessed by a recognised training organisation (RTO).

Finally, a handy glossary provides concise definitions of terms that are specific to the coffee industry.

We trust that everyone who reads Barista Techniques will gain some benefit, and improve his/her skills and knowledge about espresso coffee. If the standard and consistency of espresso coffee that baristas serve to the public improves after they have read the book, we have accomplished our mission.