Barista 咖啡師認證
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. |