I've just finished writing a rough draft of the espresso training manual for the new cafe I am working at. We just opened two weeks ago and I was brought in for my barista knowledge to train the new baristas. Anyone willing to proof read and give advice would be greatly appreciated. It is the first time I've had to sit down and write an espresso training manual. My goal is to have a detailed but not to weighty guide for new baristas. Something that as a trainer you would sit down with them and go over the basics of steaming, dosing, tamping and pulling then head to the machine to for the hands on experience. I've attached the .docx file to this discussion for your perusing pleasure.
Constructive criticism is very welcome.
Thanks in advance for you help.
Justin
Barista@LargeEspresso Training Manual.docx
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