There seems to be a general misconception that anyone can simply pick up a group handle and pull great coffee. However, as industry experts are aware, there are many variables that influence every cup of coffee – and starting off on the right track and with the right knowledge is vital to inspire passionate baristas who will deliver excellent coffee.
The basics of barista training is often overlooked by students who think they can jump straight into intermediate or professional courses. Whilst this can sometimes be the case, more often than not students will leave disappointed: a combination of bad habits and lack of understanding of why they do things will often mean they will have to learn from the start again – which is what an introduction or foundation course would have achieved in the first place.
Learn and appreciate the craft
Baristas in the pubs, restaurants and coffee shop sectors who take the Barista Skills Introduction to Coffee course and/or a Foundation course at a reputable establishment such as the Artisan Coffee School are immersed into the world of coffee and become intrigued by its complexity. They are excited and motivated as they realise their chosen industry is now one of complex variables over which they have a huge amount of influence, and that this is a craft that can be learned and appreciated.
A typical course
A introductory barista course will run over one or two days and usually include theory : with a discussion on processing techniques, different roast types, an examination of different beans, discussion of the different flavours, and more.
The white board will then turn into something you would expect to see in an in-depth physics presentation, as coffee enthusiasts discover how to create their own brew ratio. This process alone indicates just how much influence baristas and do over the coffee they produce.
Then it’s onto the machine: working out variables and learning how to keep these consistent is a fundamental to success. Exploring extraction times, tamping and grind adjustments are just some of the many aspects covered, which illustrate the impact baristas have on the flavour of the coffee.
Infectious training!
This approach to training becomes infectious as suddenly the world of coffee begins to unfold. This is why we at Artisan Coffee School see so many students progress from our foundation courses through to our intermediate and on to professional level courses – and why you should not underestimate the importance of getting the right training from the start.
About Artisan Coffee School
The Artisan Coffee School was set up by Edwin and Magda Harrison with the aim of sharing their passion for coffee with other like minded people: anyone from baristas, owners to coffee enthusiasts.
Having experienced the meticulous process of coffee cultivation in Uganda, they have successfully trained the teams in their three coffee shops to ensure that the flavours brought from origin are truly represented in every single cup created for and enjoyed by their customers.
This is reflected in their award winning shops, but now their focus is rolling out this training worldwide. The Artisan Coffee School boasts students from all over the world, with many flying in to take Artisan and SCAE (Speciality Coffee Association of Europe) accredited courses.
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