BARISTA ONE
Syllabus
0.0 Prologue Review of topics assumed to be This course assumes you can already produce espres-
understood by students so-based drinks at a foundational level
0.1 Parts The Nomenclature of Espresso.
1.0 Mechanics Physics of constructing a shot Understanding the essentials of producing an espresso
1.1 Dosing Using an on-demand grinder.
Using grinders that don’t have timers.
Margins of error.
1.2 Distributing Horizontal distribution.
Vertical distribution.
Distribution tools.
1.3 Tamping Removing air pockets and breaking up clumps.
Handheld tampers.
Automatic tampers.
How hard to tamp.
Avoiding injuries.
1.4 Flushing the group How to maintain clean dispersion screens during a shift.
When to flush.
How much to flush.
1.5 Inserting the portafilter A smooth workflow to preserve the integrity of your
tamped coffee bed.
1.6 Turning the pump on Insert portafilter and engage the pump.
Machines with volumetric control.
Machines without volumetric control - controlling shots
with drip-tray scales.
The spent puck Preparing for the next shot.
2.0 Recipe Structure Reducing recipes into their com- Understanding the structure of espresso recipes and how
ponent parts the variables of dose, beverage weight and time interact
2.1 Dose How brew baskets affect dosing.
Grinders with dosing systesm (timers and built-in scales).
2.2 Beverage weight How to use a semi-automatic machine with presets.
Use of drip-tray scales.
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2.3 Time Understanding the relationship of time and grind setting.
When the grind is too fine.
When the grind is too coarse.
2.4 Grind The importance of regular micro-adjustment to stay
true to a recipe.
Understanding grind retention.
Purging your grinder.
Margins of error.
3.0 Putting It All Shot-making Success or Failure Learning how to recalibrate equipment when recipes
Together are off track
3.1 The Shot Time Wizard A protocol for when to adjust a grinder setting and
when to purge.
3.2 Channelling Understanding how to identify critical unevenness in
the flow of espresso.
When to remake a shot and managing wastage.
3.3 Troubleshooting/FAQs Diagnosing machine and grinder Issues.
4.0 Milk Texturing How to Steam and Portion Milk
4.1 The Two-Part Heuristic The two step guide for learning how to produce great
microfoam.
4.2 Temperature Targets Temperature targets and the use of thermometers.
Hygiene and station management for avoiding
cross-contamination and health & safety hazards.
4.3 Milk-Splitting How to double up your workflow to divide one pitcher
of milk into two drinks with equal amounts of foam.
4.4 The Steam Wand and Steam Boiler Understanding safety issues involving steam boilers and
steam wands.
Boiler pressure and monitoring pressure gauges.
4.5 Non-dairy How to steam non-dairy milks.
4.6 Troubleshooting/FAQs All steam wand and milk-related issues.
The pressure in the steam wand is too low, and the
barista can’t steam milk as quickly as usual.
The steam wand is too aggressive.
5.0 Latte Art Introduction to Latte Art Learning the essential flow rate and pitcher positioning to
gain competency in the two fundamental latte art designs
5.1 First Half — Preparing the Canvas Creating an even background to enhance the contrast
of your designs.
5.2 Second Half — Brush Strokes Learning the rudiments of pouring height and flow rate
to position white lines on the surface of the drink.
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5.3 Manoeuvres Learning the fundamental manoeuvres, ‘placing’ and ‘cutting’.
5.4 Monk’s Head - Placing Learning a one-element pattern.
5.5 Heart - Placing and Cutting Learning a two-element pattern.
6.0 The Menu Learning Standard Specifications Learning to accurately reproduce items on a menu as
black, white, iced coffee, and cold brew
6.1 Espresso Size and Strength Conventions for ristrettos and lungos.
6.2 Espresso with Water Managing bypass accurately and safely.
Learning to prepare americanos and long blacks.
6.3 Espresso with Milk Learning the menu for drinks smaller than 120 ml.
Learning to prepare milk-based beverages larger than 120 ml.
6.4 Traditional and Regional The cappuccino and flat white.
Learning how to work with regional preferences and
cultural heritage.
6.5 Espresso with Ice How to prepare iced espressos.
How to prepare iced lattes.
Managing sugar and ice.
6.6 Cold Brew Looking after cold brew.
7.0 Behind the Bar Real-World Professionalism Structuring workflow, organisation, and cleaning in
the professional environment
7.1 Efficiency Structures How the barista manages a queue through careful preparation.
Restocking the bar.
Efficiency standards - setting a baseline for efficiency
standards in drinks making.
Practical Testing Efficiency and quality checks in workflow, flavour
awareness, visual presentation, and service standards.
A set of best practice checks to build an awareness of
barista development.
Establishing minimum professional standards.
7.2 Mise en Place The organisation of your working environment deter-
mines your serving speed.
7.3 Cleaning Down How to operate a cleaning regimen during the shift.
Guidance on timings for cleaning throughout the day;
hourly and half-hourly checks.
A guide to working with checklists.
Responsible use of chemicals.
8.0 Finding the Baseline Written Assessment Final written assessment and certification
8.1 A Final Word
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