Trainers & Education Discussions (26)
| Discussions | Replies | Latest Activity |
|---|---|---|
All I Really Need To Know I Learned in "Barista school"We have been a wholesale roaster for a little over two years now and are looking at opening a cafe in the near future. It is a family run b… Started by Derryl Reid |
7 |
Apr 24, 2013 Reply by Christopher D. Domingo |
Authentic MachiatoNot "latte machiato" or "caramel machiato", but the authentic Italian style they do at the WBC. How should it be made? I want to ad it to o… Started by Joseph Plaugher |
8 |
Jul 26, 2011 Reply by benjamin jacob fillekes |
Eliminating milk wasteAnybody have a program in place to encourage mindful milk usage? I would like to address milk waste at our stores, eliminating as much as p… Started by Mick Evans |
7 |
Jul 26, 2011 Reply by benjamin jacob fillekes |
Tasting With Your Brain...Hello, Everyone! I've been a barista trainer for a number of years now and over time I have encountered individuals with different learni… Started by Edward Hamrick |
1 |
May 8, 2011 Reply by Chase Mann |
16oz coffee cupswhat do all the trainers think of serving drinks in 16oz cups? eli Started by Eli Kalen |
10 |
Oct 17, 2010 Reply by Alexandra LittleJohn |
Instructor DevelopmentAnybody attending Part One in Burlington on Friday? Started by Mick Evans |
3 |
Jul 28, 2010 Reply by Simon Ouderkirk |
Barista TrainingHi, Does anyone know of any places to go and do Barista training in the Toronto, Canada area? Any help would be great thanks! Started by Mush |
2 |
Jan 28, 2010 Reply by Jane nguyen |
Major Training ChallengeI've recently taken a new job with a company as an Assistant Manager for their shops. Their goal in hiring me was that I would find out why… Started by Katherine |
9 |
Nov 10, 2009 Reply by Jonathan W |
Suggestions pleaseHey everyone, I am putting together a Barista 201 class that will be designed for baristas that are just above the beginner level. I want… Started by Jesse -D-> |
3 |
Nov 8, 2009 Reply by Nathanael Everhart |
Cappuccino dose size, whats best?Should a traditional cappuccino be made with a 14 gram double shot portafilter or a 21 gram double shot portafilter? Started by Joseph Plaugher |
10 |
Oct 7, 2009 Reply by Joseph Plaugher |
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