I thoroughly love training, which I see as basically trying to translate enthusiasm. The challenge lies less in conveying technique, and greater in generating excitement. How do you get someone to care (obsess) over extraction over and over and over ad naseum. My discussion question however has nothing to do with this. What is generally the curriculum for an advanced barista course, or day 2/3 of barista training weekend. I have a few discussion areas (not all microfoam is created equal, bad tasting shots with good looking shot times etc.), but often I fall a little short. What do you do with baristi proficient in basics but interested in more education?
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