We provide a Barista Training Service which we hold in our state of the art training room based at Unit B4, 19 Heron Road, Belfast.
Our training is as follows:
- Explanation of coffee beans – Robusta and Arabica.
- Explanation of all the different coffees
- Coffee grinder – how to set it, consistency and dosage
- Using a grinder and tamping.
- How to make an espresso, extraction and troubleshooting.
- How to foam and steam milk
- Drink Recipes
- Cleaning procedure, daily, weekly.
- General troubleshooting.
First Step - The Blend
At the origin of the best quality
The blend is the basis of coffee quality. Quality that gets to excellence, starting from the selection of the best raw material: the coffee bean which grows out of the evergreen shrub RUBIACEE COFFEA sort. The most used varieties are ARABICA and ROBUSTA.
You can’t call espresso a coffee done with only one coffee variety. Espresso is the painter’s art to mix colours, it’s a symphony carried out by many elements of an orchestra. The blender uses only the best Arabica and Robusta varieties, with only one origin and strictly controlled, and blends them trying to constantly obtain the best possible product.
Second Step - Coffee Grinder
An important step forward in quality.
It’s the first product transformation tool available for the bartender: from the grains to the powder. Its importance is essential to obtain a good cup of espresso coffee.
The grinders don’t last very long and it is advised to replace them after the grinding of 350/400kg of coffee in case of flat ones and 600/800kg for the cone shaped ones.
Showing the consumer, a transparent and well cleaned bell-glass indicates a bartender’s high skill. It underlines the blending coffee quality: the periodical cleaning of the bell-glass and of the dispenser is a mandatory routine.
Third Step - The Espresso Machine
The meeting point between the coffee technique and culture.
It’s the second product transformation tool available for the bartender: from the powder to the liquid. The Italian engineering has created different kinds of espresso coffee makers, but the bar culture is connected to the traditional coffee maker.
The amount of coffee is decided by the user, who in order to obtain a small espresso cup has to use 7 grams of powder.
Fourth Step - Skill
The bartender’s professional imprint
The bartender’s imprint is one of the most considerable quality factors in the preparation of a perfect espresso.
Therefore it is important to master the rules which are part of the skill: first of all, the everyday cleaning of the whole equipment.
4 golden rules
- The coffee maker should never be turned of
- Clean the filter installed in the machine’s filter holder every day
- Keep the gauge values always under control (pump: 9 atmospheres; hot-water heater: from 0,8 to 1,4 bar)
- Before fixing every coffee remove the possible powder remainder from the previous coffee from the filter