Replies to This Discussion

Permalink Reply by Derryl Reid on August 7, 2009 at 4:50pm

Wonder how many barista's out there have formal training? Would like to hear a little of your experiences.

Thanks

Permalink Reply by Marilyn on September 12, 2009 at 9:38pm

well, I was trained by a trainer who does roasting and also latte art for a week before starting my shift and later when twice to SCAA for cupping training and also certified as a barista.
Lots of training and constantly upgrading.

Marilyn
www.tancoffee.com

Derryl Reid said:

Wonder how many barista's out there have formal training? Would like to hear a little of your experiences.

Thanks

Permalink Reply by Brian Thayer on November 6, 2009 at 6:29am

I was trained by Mike Marquard, of Kaldi's Coffee Roasters (who recently won the MWRBC, congrats!). He focused primarily on the consistency of the shot. We weighed dosings until I could consistently dose to within .05 grams of the goal. We then studied the pour- when to know it's a good shot, when to stop, etc. Then came the inner workings of the machine, maintenance, etc. Cuppings are a monthly even, required every other month from the baristas. Now I'm running my own shop! Any further questions, holla.

Permalink Reply by Derryl Reid on November 11, 2009 at 3:43pm

Thanks Brian!!

Brian Thayer said:

I was trained by Mike Marquard, of Kaldi's Coffee Roasters (who recently won the MWRBC, congrats!). He focused primarily on the consistency of the shot. We weighed dosings until I could consistently dose to within .05 grams of the goal. We then studied the pour- when to know it's a good shot, when to stop, etc. Then came the inner workings of the machine, maintenance, etc. Cuppings are a monthly even, required every other month from the baristas. Now I'm running my own shop! Any further questions, holla.

Permalink Reply by Vince on May 23, 2010 at 10:59pm

This blog hasn't moved for a while. I've been in the coffee industry for 12 years. I taught myself with the help of belissimo. Since then I've done a tour with Sbux, Peets, It's a Grind and a couple of independents. I guess I've had alot of people tell me how to do coffee, but I'd say that I'm the only one that makes me passionate about serving the perfect cup of coffee. I've trained countless people and the passion is what I've tried to impart. A love for coffee and the product one produces. I've stressed the importance of how the drink is built and how the shot is pulled. So in all I've taught more about coffee than I've ever learned simply because I love the experience. If there is a Barista training, it's not about the technical skill, it's about the passion.

Permalink Reply by Alexandra LittleJohn on October 17, 2010 at 2:20am

It really is about technical experience, but you can only appreciate and learn that if you have passion. I know a whole lotta people passionate about coffee but have no idea how to pull a shot of espresso... just some food for thought... I have NEVER had a good espresso from Sbux, Peet's or It's a Grind, so... I hope that you can hone in your skills and prove me wrong.



Vince said:

This blog hasn't moved for a while. I've been in the coffee industry for 12 years. I taught myself with the help of belissimo. Since then I've done a tour with Sbux, Peets, It's a Grind and a couple of independents. I guess I've had alot of people tell me how to do coffee, but I'd say that I'm the only one that makes me passionate about serving the perfect cup of coffee. I've trained countless people and the passion is what I've tried to impart. A love for coffee and the product one produces. I've stressed the importance of how the drink is built and how the shot is pulled. So in all I've taught more about coffee than I've ever learned simply because I love the experience. If there is a Barista training, it's not about the technical skill, it's about the passion.

Permalink Reply by Christopher D. Domingo on April 24, 2013 at 7:09pm

why don't you considered hiring a well knowledge Barista trainor to do your training, standardizing the menu.