Trainers & Education Discussions - Barista Exchange2024-03-29T10:29:50Zhttps://www.baristaexchange.com/group/trainerseducation/forum?groupUrl=trainerseducation&%3Bamp%3Bid=1688216%3AGroup%3A2147&%3Bamp%3Bpage=2&%3Bid=1688216%3AGroup%3A2147&%3Bpage=3&feed=yes&xn_auth=noTasting With Your Brain...tag:www.baristaexchange.com,2011-05-08:1688216:Topic:11224372011-05-08T06:13:31.506ZEdward Hamrickhttps://www.baristaexchange.com/profile/EdwardHamrick
<p>Hello, Everyone!</p>
<p> </p>
<p>I've been a barista trainer for a number of years now and over time I have encountered individuals with different learning styles. We have those who learn by sight, those who learn by listening, and those who do better with hands on training but couldn't read and follow a recipe or be "told" to perform. And, of course, we have those who can do all three and MORE. For the past 3 years I've been testing my trainees (different classes and groups) on their…</p>
<p>Hello, Everyone!</p>
<p> </p>
<p>I've been a barista trainer for a number of years now and over time I have encountered individuals with different learning styles. We have those who learn by sight, those who learn by listening, and those who do better with hands on training but couldn't read and follow a recipe or be "told" to perform. And, of course, we have those who can do all three and MORE. For the past 3 years I've been testing my trainees (different classes and groups) on their ability to taste with their brains before putting drinks together. I began doing this when I wanted to add exclusive beverages to the menu at my previous shop. Example: "I'd like you to make me a an Almond Roca Frappe." - (I had made a batch of English Toffee and Almond Roca the night before) - The typical response to a request such as this has been something like "what the heck is that?" My response: "Imagine that you are drinking an iced cafe-au-lait or iced latte and swallowed most of what was in your mouth. Then you put a chunk of almond roca in your mouth and started chewing it with the left over latte. Does it taste good or bad?" Those who thought it would taste good usually came up with a pretty good tasting Almond Roca Frappe. Those who didn't think the mental visual/taste would be good usually didn't make that great a drink. This is just a fun exercise I give trainees to measure their aptitude for mixology and creativity. </p>
<p> </p>
<p>I have a tough time getting my point across if you're not in front of me. If the example didn't make sense I'll try to clarify it better. But the idea of tasting with your brain makes sense to me. Have you ever noticed that when little kids are eating they tend to drink and chew their food at the same time? I first noticed this at a Mcdonalds. There was this little kid sitting a table up from me who was stuffing his face with a cheeseburger and fries. He almost finished swallowing his cud when he decided to take a bite of apple pie. I was dumbfounded how he could handle all those contrasting tastes all at once and not gag. The icing on the cake was when he took a gulp of his fruit punch and still continued to chew. He was a happy looking kid. Disgusting. SSSSOOOOO! Do YOU taste with your brain or do you just go with your steps and add sweeteners accordingly? </p> Instructor Developmenttag:www.baristaexchange.com,2010-07-28:1688216:Topic:8919432010-07-28T18:32:13.090ZMick Evanshttps://www.baristaexchange.com/profile/MickMattEvans
Anybody attending Part One in Burlington on Friday?
Anybody attending Part One in Burlington on Friday? Eliminating milk wastetag:www.baristaexchange.com,2010-04-12:1688216:Topic:8246262010-04-12T12:53:44.240ZMick Evanshttps://www.baristaexchange.com/profile/MickMattEvans
<p>Anybody have a program in place to encourage mindful milk usage? I would like to address milk waste at our stores, eliminating as much as possible while maintaining quality.</p>
<p> </p>
<p>I've considered incentive programs, testing, etc. What do you guys do?</p>
<p> </p>
<p>Needless to say, every Barista is heavily trained on milk; however, I feel some don't care enough about waste (since most Baristas don't see the numbers - $$$).</p>
<p> </p>
<p>Thanks!</p>
<p>Anybody have a program in place to encourage mindful milk usage? I would like to address milk waste at our stores, eliminating as much as possible while maintaining quality.</p>
<p> </p>
<p>I've considered incentive programs, testing, etc. What do you guys do?</p>
<p> </p>
<p>Needless to say, every Barista is heavily trained on milk; however, I feel some don't care enough about waste (since most Baristas don't see the numbers - $$$).</p>
<p> </p>
<p>Thanks!</p> Barista Trainingtag:www.baristaexchange.com,2010-01-28:1688216:Topic:7623432010-01-28T21:13:55.123ZMushhttps://www.baristaexchange.com/profile/Mush
<p>Hi, Does anyone know of any places to go and do Barista training in the Toronto, Canada area? Any help would be great thanks!</p>
<p>Hi, Does anyone know of any places to go and do Barista training in the Toronto, Canada area? Any help would be great thanks!</p> Authentic Machiatotag:www.baristaexchange.com,2010-01-27:1688216:Topic:7607472010-01-27T22:00:59.943ZJoseph Plaugherhttps://www.baristaexchange.com/profile/JosephPlaugher
Not "latte machiato" or "caramel machiato", but the authentic Italian style they do at the WBC. How should it be made? I want to ad it to our menu. but I don't know the actual, correct way to make it.<br/>
Not "latte machiato" or "caramel machiato", but the authentic Italian style they do at the WBC. How should it be made? I want to ad it to our menu. but I don't know the actual, correct way to make it.<br/> Cappuccino dose size, whats best?tag:www.baristaexchange.com,2009-10-06:1688216:Topic:6471592009-10-06T17:45:06.424ZJoseph Plaugherhttps://www.baristaexchange.com/profile/JosephPlaugher
Should a traditional cappuccino be made with a 14 gram double shot portafilter or a 21 gram double shot portafilter?
Should a traditional cappuccino be made with a 14 gram double shot portafilter or a 21 gram double shot portafilter? Major Training Challengetag:www.baristaexchange.com,2009-09-25:1688216:Topic:6336722009-09-25T22:43:38.619ZKatherinehttps://www.baristaexchange.com/profile/Katydahling
I've recently taken a new job with a company as an Assistant Manager for their shops. Their goal in hiring me was that I would find out why they weren't successful and fix the problem. Some of the problems they've faced have been communication and service based. Also, they admitted that they needed someone in management who understood coffee beyond drinking no-fun sf vanilla lattes.<br />
I'm spending my first month as a double-agent, observing what goes on in the shop and reporting it to my…
I've recently taken a new job with a company as an Assistant Manager for their shops. Their goal in hiring me was that I would find out why they weren't successful and fix the problem. Some of the problems they've faced have been communication and service based. Also, they admitted that they needed someone in management who understood coffee beyond drinking no-fun sf vanilla lattes.<br />
I'm spending my first month as a double-agent, observing what goes on in the shop and reporting it to my supervisor. No one but my super-visor knows that i will eventually be in charge.<br />
However, my first few days have been challenging, because the coffee and espresso-making situation is very serious. So far, I've seen everything that would make a professional barista cringe, from pre- and mass-steaming the milk, to pre-grinding espresso the night before, to using the grinder attachment to tamp shots for lack of a proper tamper. All of the employees are doing this, including ones that have worked in shops for more than three years, whether they're good employees or bad. Many of the mistakes being made are due to lack of proper equipment.<br />
So, besides addressing service and communication issues, I now have to tell my supervisor that every one of the employees needs to be re-trained and she needs to spend money on more equipment. (Luckily, the equipment is little stuff like tamps, pitchers, and thermometers.)<br />
<br />
Ultimately, what I need to know is<br />
A) How do I gingerly break this news to my boss, who may not understand why the quality is such a problem<br />
B) How do I re-train three shops worth of employees and make it <u>clearly</u> cost-effect for my supervisor. Showe Screens & Screwstag:www.baristaexchange.com,2009-08-01:1688216:Topic:5718862009-08-01T17:32:50.866Zilludereluderehttps://www.baristaexchange.com/profile/illudereludere
I get a call, 630 in the morning on a Saturday and it's from work. "Say, do you know where the screws for the screen are?"<br />
"Yeah. They're on the dishrack."<br />
"Oh right, thanks. Oh man, if I would have pulled a shot without the shower screen and screw in place, those grinds would have been all up in there, costing hundreds of dollars of damage.....(you're an idiot; why didn't you reassemble the shower screen when you closed?!)"<br />
"Okay, well have a good morning. See ya."<br />
<br />
And it had me thnking,…
I get a call, 630 in the morning on a Saturday and it's from work. "Say, do you know where the screws for the screen are?"<br />
"Yeah. They're on the dishrack."<br />
"Oh right, thanks. Oh man, if I would have pulled a shot without the shower screen and screw in place, those grinds would have been all up in there, costing hundreds of dollars of damage.....(you're an idiot; why didn't you reassemble the shower screen when you closed?!)"<br />
"Okay, well have a good morning. See ya."<br />
<br />
And it had me thnking, "Does it really?" We use the beautiful Cyncra Synesso and I backflush every few days. I think that even if that were to happen (one, you should notice right away that your shot came out funny as there is a significant difference), you could always clean up after yourself. The machine is nearly idiot proof.<br />
<br />
So who's right? All I Really Need To Know I Learned in "Barista school"tag:www.baristaexchange.com,2009-07-28:1688216:Topic:5670252009-07-28T01:12:05.492ZDerryl Reidhttps://www.baristaexchange.com/profile/DerrylReid
We have been a wholesale roaster for a little over two years now and are looking at opening a cafe in the near future. It is a family run business & we want to do it right from the start.<br />
<br />
I would like this discussion to get peoples thoughts on their experience in Barista training. If I did it over ,would of paid more attention to.... or asked more about..... the great thing about my training was...<br />
<br />
Thanks for your help!
We have been a wholesale roaster for a little over two years now and are looking at opening a cafe in the near future. It is a family run business & we want to do it right from the start.<br />
<br />
I would like this discussion to get peoples thoughts on their experience in Barista training. If I did it over ,would of paid more attention to.... or asked more about..... the great thing about my training was...<br />
<br />
Thanks for your help! Suggestions pleasetag:www.baristaexchange.com,2009-06-03:1688216:Topic:4982142009-06-03T16:06:39.349ZJesse -D->https://www.baristaexchange.com/profile/JesseDarrow
Hey everyone,<br />
<br />
I am putting together a Barista 201 class that will be designed for baristas that are just above the beginner level. I want to include a lot of troubleshooting exercises both for milk and extraction.<br />
<br />
If anyone has ANY kind of feedback that they want to share that would be helpful. I am still in the brainstorming stage, so there are no bad ideas just ideas, so throw them out there.
Hey everyone,<br />
<br />
I am putting together a Barista 201 class that will be designed for baristas that are just above the beginner level. I want to include a lot of troubleshooting exercises both for milk and extraction.<br />
<br />
If anyone has ANY kind of feedback that they want to share that would be helpful. I am still in the brainstorming stage, so there are no bad ideas just ideas, so throw them out there.