Basic Barista Training at Port 1 Cafe and Gelateria is a two hour hands on workshop open to both coffee loving consumers and food service industry personnel interested in learning the fundamentals of excellent espresso and espresso based drink preparation.
This workshop takes place in an actual restaurant environment where participants will be working with professional grade equipment including a Nuova Simonelli Aurelia Semi-Automatic espresso machine and a Mazzer Super Jolly espresso grinder. The information discussed and the experience gained by handling this equipment can be easily applied to the use of other semi-automatic or volumetric espresso machines.
The information presented here has a minimal connection with lever/piston espresso machines and super-automatic espresso machines but none with pod coffee brewers.
Topics covered include:
- Backflushing, grouphead and portafilter care.
- The purpose of bimodal and trimodal grinding.
- Dosing, grooming and tamping.
- Alternate and mythological tamping theories.
- Brewing by mass and brewing by volume.
- Adjusting the grinder to meet brew targets.
- Foam vs. Froth: Steaming milk properly.
- Bringing it all together: Making espresso and espresso based drinks.
Consumers who have yet to purchase an espresso machine for home use will appreciate this opportunity to experience the feel of quality in their hands. Wise purchase decisions are more likely to be made by an educated buyer. Home brewers who already own a semi-automatic or volumetric espresso machine will have an opportunity to compare what they could be creating at home to what they are currently brewing.
Food service managers and servers alike understand the difficulties of training on the job. Off-site training sessions, especially those held in an actual restaurant, allow for uninterrupted and focused instruction. Restaurateurs whose staff can produce high quality espresso based drinks, on a consistent basis, may realise a significant rise in sales by prioritising espresso based drinks as their post meal closing beverage. Trained staff can turn a profitless coffee offering into a profitable coffee program.