Stage 3-3-1-hot-drinks-training

Hot Drinks Training

Stage 3

Module 3.1

Topics in this Module
o The Role of a Barista

o Skills & Disciplines

o LavAzza – The History

o LavAzza – The Coffee

o Rain Alliance Coffee

The Role of a Barista
A Barista is:
◦ A fully trained & professional
Espresso maker

They have knowledge & experience
◦ In the history & art of coffee making
◦ In using a variety of espresso machines

A Barista communicates to staff & customers about
all aspects of coffee

They consistently produce a range of high quality
espresso based beverages

Barista Skills & Disciplines
A Barista is responsible for:
◦ Recommending drinks to customers
◦ Explaining menu options
◦ Serving customers quickly & efficiently
◦ Being aware of trends & innovative ideas
◦ The overall reputation of Koorong’s coffee
◦ Storing coffee
◦ Checking the grind, dosage & freshness of the coffee daily
◦ Checking espresso drinks served
◦ Training new staff on espresso equipment
◦ Reporting & following up equipment faults & maintenance

Barista Skills & Disciplines
A Barista is a professional in the art, skills
& techniques of espresso making.

The quality equation:

Perfect Espresso
=
25% the Coffee
+
25% Equipment
+
50% the Barista

Training
LavAzza provides training for our staff on how to make hot
drinks including:
o Espresso
o Cafe Latte
o Mochaccino
o Macchiato
o Cappuccino

For Hot Drinks Procedures Refer to:
o LavAzza Training notes
o Your Manager

LavAzza Barista Training Notes include:
o Daily Start up procedure
o Perfect Espresso made easy
o Perfect Milk made easy

Training

Baristas also have training on:

◦ Cleaning the Espresso Machine

◦ Cleaning the Grinder

You will need to be shown SWPs for these by

your Manager before using the machines

LavAzza -The History

o LavAzza's origins go back to 1895
o Luigi Lavazza purchased a little
grocery store in Torino, Northern Italy
o In those times such stores operated
as both retail and production outlets
o The coffee was bought raw, then roasted
and blended according to very personal recipes
o Shaped by customers' requests, LavAzza has grown
& is now an international brand

The Coffee Bean

There are two species of coffee beans:

The Arabica and the Robusta
Arabica beans are grown at high altitude
◦ Enables development of delicate, rich flavour of fine quality

Robusta bean is a low altitude crop
◦ High yield coffee
◦ Tends to have harsh flavour characteristics
◦ Used mostly in commercial grade coffee
◦ Robusta has twice as much caffeine as Arabica

Rainforest Alliance
In 2004 LavAzza & Rainforest Alliance
(The original pioneer of the concept of Certified Sustainable Coffee)

got together to help farmers in

remote villages in: Colombia,

Honduras and Peru

LavAzza seeks to enable these highly impoverished
communities to improve their standard of living

Rainforest Alliance
The result of all this is

LavAzza Tierra!
An excellent 100% Arabica coffee

LavAzza Tierra is made by blending green coffees
exclusively from the communities involved.

It is characterised by:
◦ It’s aroma and floral sweetness
◦ good body

This product boasts complete traceability
LavAzza is also involved with the Save the Children Fund.

Rainforest Alliance
Rainforest Alliance certification places a strong
emphasis on ensuring good conditions for
workers

They require the benefits of:
◦ Good housing
◦ Fair pay
◦ Safe conditions
◦ Proper training

Rainforest Alliance Certified farms often attract the
best workers.

This helps to increase yields & improve quality

Stage 3-3-1-hot-drinks-training

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