Stage 3-3-1-hot-drinks-training
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Hot Drinks Training Stage 3 Module 3.1
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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 & DisciplinesA 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
TrainingLavAzza 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 AllianceThe 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 strongemphasis on ensuring good conditions forworkers
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
