Barista 咖啡師認證 - 棨楊餐飲
 

Barista 咖啡師認證

BARISTA 咖啡師專業技術訓練
學習咖啡師的必備知識,
可用半自動或以自動咖啡機做出各式的咖啡飲品。

Scae brochure 4

專業咖啡師訓練-COFFEE BEANS
3.01.1 Awareness of the components of blend/single origin of
coffee used (variety/origin/process).
3.01.2 Awareness of roast colour/degree, of coffee used (light,
medium, dark).
3.01.3 Understanding of what various beans/blend components
contribute to flavour and mouthfeel.
3.01.4 Understanding of how changes in brewing parameters
affect flavour from differing varieties, origins, processes
and roasts.
3.01.5 Understanding of the various decaffeination processes.
3.01.6 Understanding of how freshness affects the extraction
process and espresso flavor.
3.01.7 Understanding of how different packaging methods affect
freshness.
3.01.8 Awareness of how climatic condition and environmental
condition affect freshness.
專業咖啡師訓練-WORKSPACE MANAGEMENT
3.02.1 Analysis of café layout – to ensure speed and efficiency,
good workflow and smooth customer traffic.
專業咖啡師訓練-GRINDING, DOSING AND TAMPING
3.03.1 Evaluation of various grinder features – including motor
speed, size and types of burrs (flat or conical), grind
distribution, degree of static and waste, construction, ease
of use (for grinders with a dosing chamber and on-demand
grinders).
3.03.2 Evaluation of features of flat and conical burrs from a
scientific perspective (motor speed, particle size, heat
dispersion, burr replacement).
3.03.3 Evaluation of features of different styles of hand tamp.
3.03.4 Evaluation of the effects of different calibrations for grind
and dose.
3.03.5 Analysis of problems other baristas have with their dosing
and tamping techniques.
專業咖啡師訓練-EXTRACTION & BREWING
3.04.1 Evaluation of latest features on espresso machines
(temperature stability, pressure profiling, multiple boilers,
PID systems, pre-infusion).
3.04.2 Evaluation of the extraction measurement tools and
techniques to assess espresso (espresso brewing charts
and formulas, measurement devices and software).
Understanding of the process of measurement using such
tools.
3.04.3 Understanding of the interrelationship of the various
extraction parameters and how changes in one may cause
changes in the other.
3.04.4 Analysis of problems other baristas have with their
extraction techniques.
專業咖啡師訓練-MILK TECHNIQUES
3.05.1 Understanding of the components of milk and its
production process.
3.05.2 Evaluation why milk foams and sometimes doesn’t – from
a scientific perspective.
3.05.3 Demonstration of techniques to consistently produce high
quality ‘microfoam’.
3.05.4 Demonstration of ‘freepouring’ two latte art patterns to a
consistently good standard – on two consecutive drinks.
 3.05.5  Demonstration of good techniques for improving
micro-foam and maintaining consistency in drinks.
 3.05.6 Analysis of problems other baristas have with their milk
techniques.
專業咖啡師訓練- BARISTA MENU
3.06.1 Understanding of standard drinks range as well as regional
variations around the world.
3.06.2 Demonstration of good techniques to prepare complex
orders of drinks quickly and efficiently.
3.06.3 Evaluation of espresso menus with regard to content and
design.
專業咖啡師訓練-HYGIENE, HEALTH & SAFETY
3.07.1 Demonstration of organisational and operational policies
and procedures (for beverage preparation and service,
cleaning and storage) – to keep everything in the espresso
workspace safe and hygienic.
專業咖啡師訓練-CUSTOMER SERVICE
3.08.1 Evaluation of customer service provided to ensure quality
drinks, speed of service, and exceeding customer
expectations.
3.08.2 Demonstration of consistently exceptional customer
service when communicating with customers.
3.08.3 Can develop policy for complaint handling and advise on
techniques for dealing with complaints.
專業咖啡師訓練-CLEANING, MAINTENANCE & TROUBLESHOOTING
3.09.1 Evaluation of cleaning and maintenance procedures.
3.09.2 Demonstration of good techniques for maintenance of the
espresso machine.
3.09.3 Understanding of the need water filtration and the various
methods available.
專業咖啡師訓練-FINANCIAL MANAGEMENT
3.10.1 Understanding of the costs related to the price of a drink –
including cost of ingredients, staff costs, overheads
(rent/rates, electricity, gas, rates insurance etc.) and taxes.
3.10.2 Understanding of factors other than costs that can impact
on profit.
3.10.3 Analysis of supply sources and ordering procedures.
 3.10.4  Demonstration good techniques in staff management.