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Trainers & Education

This is a group for those of us who do not quite fit the mold as just a barista or a shop owner or a roaster.

Members: 419
Latest Activity: May 13

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Discussion Forum

All I Really Need To Know I Learned in "Barista school"

Started by Derryl Reid. Last reply by Christopher D. Domingo Apr 24, 2013. 7 Replies

Authentic Machiato

Started by Joseph Plaugher. Last reply by benjamin jacob fillekes Jul 26, 2011. 8 Replies

Eliminating milk waste

Started by Mick Evans. Last reply by benjamin jacob fillekes Jul 26, 2011. 7 Replies

Tasting With Your Brain...

Started by Edward Hamrick. Last reply by Chase Mann May 8, 2011. 1 Reply

16oz coffee cups

Started by Eli Kalen. Last reply by Alexandra LittleJohn Oct 17, 2010. 10 Replies

Instructor Development

Started by Mick Evans. Last reply by Simon Ouderkirk Jul 28, 2010. 3 Replies

Barista Training

Started by Mush. Last reply by Jane nguyen Jan 28, 2010. 2 Replies

Major Training Challenge

Started by Katherine. Last reply by Jonathan W Nov 10, 2009. 9 Replies

Suggestions please

Started by Jesse -D->. Last reply by Nathanael Everhart Nov 8, 2009. 3 Replies

Cappuccino dose size, whats best?

Started by Joseph Plaugher. Last reply by Joseph Plaugher Oct 7, 2009. 10 Replies

Comment Wall

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Comment by Matias Zeledon on August 1, 2011 at 12:27pm

I would like to invite you to our Coffee Course, from Seed to Green in Dota/Costa Rica. 

 

The course is 7 days long, from Sunday to Saturday, and is totally hands on, you pick and mill your own coffee.

 

If you wish to read more about this opportunity, please click on the following link (NO visitor emails are collected):

 

http://www.godowntoearth.org/origin_program.shtml

 

I am always online to answer any questions you might have.

Tks,

 

Matias

Comment by Birgit on January 29, 2010 at 12:08am
Courses in Spain - next month - February - Barista SCAE certified, Latte art, Cupping and roasting. We run courses in several languages. Just ask for information. www.iecafe.com
Comment by Polecon-barista tool manufacture on December 14, 2009 at 7:33pm
We are professional coffee tamper manufacturer in China. Hereon, you can find the best quality and competitive price from our products.

Comment by Birgit on November 19, 2009 at 12:28am
Roasting courses in Spain
We would like to remind you that at beginning of December we have roasting courses in English language due to high demand we had. Become a roaster in three days - basica - advanced - professional. From December the 3rd till the 5th. Thursday, Friday, Saturday.
Visit "Events" to see the contents of the course.

Our trainers speak several languages, therefore we are able to run courses in Spanish, English, German, Norwegian, Swedish..

We kindly invite you to visit our webpage for more information - www.iecafe.com
Comment by kvsaiprasad on October 7, 2009 at 1:33am
Home preparation Cappuccino, how to get more foam above 20 mm in cup?
Comment by jules on September 15, 2009 at 9:57pm
all good advice Thanks, i gess i need to express with my boss the time is the only proven method which i already knew, Teaching the boss is as the rookies because we all learn from mistakes much better than frm a easy glide rite, I have found that labeling the machinery is one of the better ways, but I hate how it looks even with a ee marzocco and swift some kids just dont understand the basic sicence behind it all, Repertition repertition repertition, some get it straight away too, Gotta take the good with the not so good, THanks all
Comment by Ryan Donaldson on September 15, 2009 at 8:38am
I agree with Ricky in the sense that new hires should not instantly be thrown onto bar (if time and need for employees permits). However, I do not feel that trainees should be segregated from the espresso machine for months. While the trainee is learning about how the store operates they should also be familiarizing themselves with the coffee, the way it tastes, looks, smells, and how to identify when a drink is being prepared correctly. I take a very kinesthetic approach to my training allowing people to make mistakes and taste them, examine them to see where they could be improving. Instead of methodically yelling commands at them and making someone feel inadequate and second guess their natural abilities, I focus on the small improvements trainees make. As far as grind goes, the only way someone will ever begin to understand is if they pull shot after shot, making small adjustments to the grind and the other factors that go into a nice shot of espresso and finally, tasting them! When they are pulling consistant good shots, let them help out on bar a little. Training might not be done but at least the trainee can start to build their muscle memory.
Comment by Bryan Wray on September 14, 2009 at 9:33pm
Well I guess if you can't take the time to properly introduce your baristas to espresso preparation techniques then you had better only hire well trained, experienced baristas. If you are finding that your training methods are producing mediocre baristas and you can't give any more time or effort into training them, then you need to only hire experienced ones that already know that turning that stepless dial is a teeny tiny little twist at a time.
Comment by jules on September 14, 2009 at 8:19pm
the real dream is me own place just not sure were
Comment by jules on September 14, 2009 at 8:17pm
your preaching to the conberted with franchises you can not tranfer employees, as pay role is different and employers, I used to work in the indy world here in Vancouver and Back home in NZ but needed a life AKA not working stupid hours and weekends in canada with out propper compensation hence, working for a frachise, a good one at that but.
 

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