H & C News recently described the new research from the Beverage Standards Association (BSA) that had revealed that over half (54%) of baristas fail to meet acceptable standards in creating small espresso coffee.
This is a worrying and perhaps surprising statistic that indicates the continuing – even increasing – need for training as demand for coffee continues to grow and coffee outlets multiply.
However, there are examples of organisations that invest significantly and continuously in training, seeking to deliver ‘best practice’ – and really good coffee! BaxterStorey is one such organisation that recognises both the challenge and the opportunity.
The size of the challenge
BaxterStorey will sell over fifteen million cups of coffee this year, with benugo selling a further five million. That’s close to 55,000 cups of coffee every day of the week.
The breakdown is something like 60/40 in favour of lattes – so 33,000 lattes are being served every day, and Tim Sturk, WSH Training Manager & Coffee Specialist comments:
“With consumer purses still feeling very stretched, workers are turning to their staff restaurants for greater value and in larger numbers. Just as we are committed to ensuring our fresh food truly rivals the quality and variety the high street offers, we are determined that our customers can enjoy the most fantastic coffee within their work premises – at all times.”
The BaxterStorey Barista Academy
Working with acknowledged industry experts, the Barista Academy sets out to bring the art of coffee-making alive.
Appreciation of what makes a good coffee is essential to provide a consistently excellent product to customers, and BaxterStorey’s barista training is not only for those who directly serve customers, but to bring an understanding of this important role to all levels of management who are responsible for coffee bars.
BaxterStorey runs a full-day course for Baristas and half-day Coffee Appreciation sessions for managers, and aims to enable qualified baristas in staff restaurants to compete effectively with high-street coffee outlets.
The whole Barista Level 1 (BL1) is made up of four components:
1) 20 minute e-learning module about the bean to cup journey called ‘’The Coffee Odyssey’
2) Full day BL1 course: delegates receive the Barista Handbook which covers everything from processing and espresso extraction to latte art and coffee machines.
3) Delegates take the Barista Workbook ‘100 questions on coffee’; they are given 6-8 weeks to complete.
4) A representative from the Barista Academy arrives at their location to check their ‘homework’ and performs certification
The program has been extended beyond just the one day in the academy to help embed the learning into the barista’s mind and working life.
SCAE standards
BaxterStorey has also aligned its training to the SCAE (Specialty Coffee Association of Europe) standards where they can now offer worldwide recognised coffee qualifications. This has added tremendous weight to the program and improved retention of baristas.
The scale of training
Since the inception of the Barista Academy in 2009, over 2,000 people have attended the Barista Academy, with over 1,500 taking the Barista Level 1 course.
2013 has already surpassed the previous busiest year for numbers trained.
Sourcing of coffees
BaxterStorey recognises the importance of ethical and sustainable sourcing, and uses a mixture of brands within the business, including some high-street brands.
They have also developed their own internal brands: ‘Down To Earth’ range (DTE) which encompasses a Rainforest Alliance coffee, two different triple certified coffees (Fairtrade, Soil Association & Rainforest Alliance), and a solely Fairtrade coffee.
For the H & C News article on the research from the BSA click here