I am about to implement retraining and continuing education programs at my coffee shops (5 shops with about 25 baristas total.) It will be the first time we have a formal system for this. Anyone with alot of experience in this area who can give me any great suggestions, tools, or advice? I am a little overwhelmed by how much information there is to train on (I have been researching quite a bit,) so I am especially curious about where I start with my baristas.

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Claire,

I'm in the same position (with only 5 baristas). But it can be very daunting. I am starting with a basic test for technical skills to see where everyone is in regards to consistency. All 5 of these baristas have been trained by a different person so we start from the beginning. 

-Technique(cleanliness, ergonomics, tap or no tap, dosing, leveling)

-Consistency (pull 15 shots in a row using the same technique and able to get the same results each time)

-Taste (grind, dose, time - basically can they dial in the espresso effectively?)

 

Baristas of any level can get something out of this basic structure. Another important thing is to ask "why do you do that?" getting them to think about what they're doing and to notice bad habits for themselves. 

 

I used to teach piano lessons. Sometimes kids who had been playing a while would still slouch, drop their wrists and forget to count. We have to adjust posture and play some scales before going on to more difficult music. 

 

http://www.jimseven.com/2011/03/17/thinking-about-barista-training/

 

Tamara

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