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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: 416
Latest Activity: Aug 9

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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 David Davenport on June 19, 2009 at 5:27am
Michael, the in-house sizes are good but for to-go I suggest you go with the more traditional 12, 16, and 20. 16 being the most popular to-go cup size there is. As far as your mochas go I would think you would want a bit larger sizes perhaps 10, 12, and 16. However it is starting to look like now you are in a position to have to carry every cup size there is which might not be a good idea or even feasable. Hope that helped.
Comment by Birgit on June 19, 2009 at 12:30am
We just got the competition schedule for the World Championships in Cologne / Germany

Friday, 26th of june
10.00 a.m. (Germany) - SCAE WORLD ART CHAMPIONSHIP

Saturday, 27th of june
10.00 a.m. (Germany) - SCAE WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIPS

12.00 a.m. (Germany) - SCAE WORLD CEZVE IBRIK CHAMPIONSHIP

Sunday, 28th of june
10.00 a.m. (Germany) - SCAE WORLD CUP TASTER CHAMPIONSHIP

Spain has for the first time a representative in the CUP TASTER CHAMPIONSHIP - her name is Marisa Baque Delas - we wish her from Spain all the best - as well as to all the other competitors.

Good luck to everybody.
Birgit

www.iecafe.com
Comment by Michael Canton on June 18, 2009 at 11:05pm
I have owned one cafe and opening up a second soon but I need some advice from all of my brethren here. My in-house drinks will be served in 8-, 10- and 12-oz mugs, but how have all of your customers reacted to the to-go drinks served in the same size??? And now for my second question: what size do you serve your single, double and triple mochas in, both in-house and to-go? I appreciate all of your input!
Comment by David Davenport on May 19, 2009 at 12:24pm
Hello everyone should be fun talking with you all. Thanks for letting me join your group.
Comment by Peter Tam on April 14, 2009 at 10:03am
Calling for the cooperation of Barista Training in any area out of China, based on the exclusively developed coffee theory by Kaffa Cafe. Such a training can guarantee the training by their effort, not feeling. Generally, in 15 days, the trainees can learn to do as a professional barista. The first courses in English might be in Guangzhou, the south of China, in this September.
Comment by Domagoj Trusic on April 6, 2009 at 9:30am
hi, I am new in this group any rules and know how?
Comment by Rich Abker on March 3, 2009 at 7:07pm
You might try Visions Espresso in Seattle, Washington. They have a good selection of tampers with exchangeable tamp heads in a number of mm sizes.
Ask to speak to Samir or Klif. visionsespresso.com 206-623-6709
They also have a neat color brochure with decent pics of their barista tools.
Comment by Portland Roasting on March 3, 2009 at 2:52pm
Hi, I was wondering if anybody knows where to buy a tamp kit? What I would like specifically is a good handle with most if not every size removable tamp heads. I know I can find everything separate and make my own kit but it might be more cost effective and maybe I can get a nice little case with it.
Comment by Christine Marie on January 9, 2009 at 12:38pm
Hello! I am a avid coffee lover and have always wanted to know the in's and out's of the coffee world.
Does anyone know of a training facility in the Tampa, FL area?
Comment by Jose Miguel on January 2, 2009 at 9:13pm
Hi, I've been a Barista for 8 months and would like to know if there is a good training place in Southern California near Ventura County.
 

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