Partager l'article ! Barista Trainings: As a coffee roaster/ barista, i run courses around the Byron Bay area. ...
Café Creme Mobile Espresso
Barista Trainings
As a coffee roaster/ barista, i run courses around the Byron Bay area. Depending on the need you have, i will focus on
different aspect of making coffee...
Understanding the product, to start with. To make a good cup of coffee, you need to know about the you are going to use. Anywhere you are
going to work, the coffee is probably going to be different !! Different brands uses different type of beans; arabica or robusta, light or dark roast, freshness, etc... All those
details are going to guide you on what to do and how to work with the coffee you are using. A light roast for example does not, to start with, taste like a dark roast, and it is
not going to react and pour the same way a dark roast will. An oily coffee bean, a fresh or not fresh coffee is going to give you a different taste, crema, depth.... You
need to understand that making coffee is a very complex thing !!!!
It is, trust me, i mean, making a good coffee is !!!
After knowing more about the product, you need to know how the chemical reaction of hot water ( 92 degres ) poured onto the ground coffee gives it the taste, the body, the strengh...
The water temperature, the time it takes to pour, the amount of ground coffee , etc.... Small details that might seem unrelevant can be extremly important at the end !!!!
Pouring a great shot of coffee is an art, hard to achieve !! Concistency is probably the most critical thing i would say!
To be concistent, you need to know the product, know how to change things ( the grind for example ) , look at the way it pours, how long it takes, what the crema looks like, etc.... I would even say that you don't even need to taste the coffee to know if it is good or bad. I have often heard café owners complaining about the coffee being bitter!!! " There's something wrong with the coffee !! " . Well, i can tell you that when you hear that, 95% of the time, there's nothing wrong with the coffee!!!!! You just look at the way it pours, and you know it is bad!!
Every barista should know what a good coffee looks like when it pours... It has got something to do with the grind, or the way you tamp it, etc......
Finally, the milk !!!!!
That is what most people are scared off when it comes to making coffee. They think pouring the coffee is the easiest, the milk being the " hard one " !!! Well, i can assure you that pouring a great shot of coffee is 100 times more complicated than frothing milk !!! Once you know the right technique to strech the milk, full cream, low fat or soy, it' s a piece of cake!!!!! I can guaranty after you practise a little bit, you will have no problems anymore with your milk!!!!
If you are interested in the " Latte Art ", i can also show you how to make your cofee not only taste good, but look good as well!! The technique is quiet easy, practise is the only thing you will need to get better...
If you are passionated, want to know how to make yourself or your friends a great coffee, or just want to get a job in the café industry, you can get fully trained now!!! Courses go for around 2 hours, depending on if you are new to coffee , or if you are already experienced and want to know a few things to give your coffee making skills a higher grade!!!
I have throught the years, been to many cafes and restaurants, where the barista had received training with X company, and realising that after a 7 hour coffee course, they still did not know how to change the grind to get the proper extraction, or still had difficulties with the milk texture....
You will get plenty of practise, which is the secret of a successful training. After you have finished the course, you will be confident enough to either get a job as a Barista, or just really impress your friends, or maybee if you are just a coffee lover, be able to make yourself a great cup of coffee at home...
It is, trust me, i mean, making a good coffee is !!!
After knowing more about the product, you need to know how the chemical reaction of hot water ( 92 degres ) poured onto the ground coffee gives it the taste, the body, the strengh...
The water temperature, the time it takes to pour, the amount of ground coffee , etc.... Small details that might seem unrelevant can be extremly important at the end !!!!
Pouring a great shot of coffee is an art, hard to achieve !! Concistency is probably the most critical thing i would say!
To be concistent, you need to know the product, know how to change things ( the grind for example ) , look at the way it pours, how long it takes, what the crema looks like, etc.... I would even say that you don't even need to taste the coffee to know if it is good or bad. I have often heard café owners complaining about the coffee being bitter!!! " There's something wrong with the coffee !! " . Well, i can tell you that when you hear that, 95% of the time, there's nothing wrong with the coffee!!!!! You just look at the way it pours, and you know it is bad!!
Every barista should know what a good coffee looks like when it pours... It has got something to do with the grind, or the way you tamp it, etc......
Finally, the milk !!!!!
That is what most people are scared off when it comes to making coffee. They think pouring the coffee is the easiest, the milk being the " hard one " !!! Well, i can assure you that pouring a great shot of coffee is 100 times more complicated than frothing milk !!! Once you know the right technique to strech the milk, full cream, low fat or soy, it' s a piece of cake!!!!! I can guaranty after you practise a little bit, you will have no problems anymore with your milk!!!!
If you are interested in the " Latte Art ", i can also show you how to make your cofee not only taste good, but look good as well!! The technique is quiet easy, practise is the only thing you will need to get better...
If you are passionated, want to know how to make yourself or your friends a great coffee, or just want to get a job in the café industry, you can get fully trained now!!! Courses go for around 2 hours, depending on if you are new to coffee , or if you are already experienced and want to know a few things to give your coffee making skills a higher grade!!!
I have throught the years, been to many cafes and restaurants, where the barista had received training with X company, and realising that after a 7 hour coffee course, they still did not know how to change the grind to get the proper extraction, or still had difficulties with the milk texture....
You will get plenty of practise, which is the secret of a successful training. After you have finished the course, you will be confident enough to either get a job as a Barista, or just really impress your friends, or maybee if you are just a coffee lover, be able to make yourself a great cup of coffee at home...
So if you want to learn all about the right way to make coffee, contact me to book your coffee course now....
Bertrand Pommier
Coffee Roaster/ Barista
