Day 1:
9:00am – 10:30am: Flavor Attributes in Coffee
GOAL: To understand, describe and define contributing factors to flavor in coffee
A seed-to-cup lecture with a focus on flavor. We will review possible flavor impacts that happen at each part of a seed’s journey. We will also be reviewing the Flavor Wheel and utilizing it to define both positive and negative flavor attributes in coffee. This portion will involve a coffee tasting.
10:30am – 12:30pm: Extraction Theory and Application
GOAL: Understand the basics of the process of extraction and apply it to multiple brew methods (Manual Brewing/Batch Brewing)
Extraction theory and application lecture/powerpoint, covering all the variables and their effect on the final brew. This will help set the stage for recipe setting and give students all the tools needed to dial in a given coffee. This will also include, a tasting of the effect of each major variable on the final brew as well as manual brewing and dialing in. This should also give students the necessary tools to troubleshoot home coffee brewing for customers, over a variety of brew methods.
12:30pm-1:15pm LUNCH
1:15pm-2:15pm: Espresso Mechanics
GOAL: Give a clear and comprehensive understanding of how to explain the mechanics surrounding espresso preparation, on the Slayer Espresso machine.
Even when dealing with seasoned coffee professionals, it is very useful to make sure that baristas are being extremely consistent when preparing espresso for beverages. During this section students will learn to be extremely consistent when pulling shots, as well as troubleshoot their technique. This will consist of mainly hands on demo and practice time on the SanRemo Opera espresso machine.
2:15pm – 4:00pm: Milk Techniques
GOAL: To understand the basic chemistry of a variety of milks, and be able to steam any milk consistently to consistently to both ‘latte’ and ‘cappuccino’ style milk.
We will spend a good amount of time steaming milk after a brief milk chemistry lesson. We will also go over appropriate milk-sharing (2 drinks, 1 pitcher) techniques and troubleshooting with different types of milk. Steaming milk well and pouring drinks is vital for both the final drink presentation, as well as the flavor, yet it is often the most challenging element to execute consistently well.
Day 2:
9:00-10:30 Espresso Blend Recipe Setting and Troubleshooting Espresso
GOAL: Adjust grind, dose, brew ratio, and time to create a balanced espresso recipe and be able to keep it dialed in consistently.
During this time, we will review a bit about how each of the above-mentioned variables effect flavor, as well as ensure that we are confident on how to adjust all of the variables to consistently achieve a given flavor target and recipe. We will also review how coffee changes over time, and discuss ways to keep it as consistent as possible throughout the day as well as from one day to the next. This will include some presentation time, but be mainly hands on with plenty of tasting.
10:30am-12:00pm: Latte Art Practice
GOAL: To consistently pour at least one design with both ‘latte’ and ‘cappuccino’ style milk, as well as explain and troubleshoot our own designs.
Latte Art and Milk Steaming is all about muscle memory. It takes a ton of practice to consistently pour on-axis, high contract beautiful designs. During this section we will spend a good deal of time fine tuning our rosettas, tulips and hearts and will learn how to identify any imperfections in our work, so that we can continue to get better. This includes a good amount of hands-on-time, where everyone will get plenty of practice putting together complete drinks as well.
12:00am-12:30pm: Lunch
12:30pm-2:00pm: Menu Creation, Workflow and Drink Assembly
GOAL: To understand and execute all basic specialty coffee drinks, as well manage a line of orders well.
We will spend a good portion of time going over classic café drinks, as well as how to navigate complex orders. We will also go over how to prepare a line of drinks consistently and efficiently. This section will include a powerpoint and presentation, as well as plenty of fun live action as we divide the group into 2 groups: café staff and customers and work to execute drinks in a ‘live bar’ situation.
2:00pm-4:00pm
Customer Service, Cleanliness, and Preventative Maintenance
GOAL: Set standards for the equipment, as well as for customer service
This will be a brief lecture/workshop on customer service in the café-specific sense. We will then go over both the day-to-day cleaning procedures of the equipment as well as a few preventative maintenance items and troubleshooting equipment problems. We will also go over common customer challenges in a café environment and how to deal with them, as well as some techniques for delivering extraordinary service.
Included Customized Handouts:
- Café Drink Recipes
- Espresso Dialing in Pointers
- Milk Steaming and Latte Art Troubleshooting
- Cleaning Procedures and Preventative Maintenance
Cancellation Policy:
If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot.
