Industry Training | Basic Barista Training in Karaikal

Barista Course Outline

Module 1: Introduction to Coffee

• Understanding the History and Global Origins of Coffee
• Overview of Coffee Plants and Key Species
• Differences Between Arabica and Robusta Beans
• Coffee Cherry Processing Methods

Module 2: The Barista Role and Coffee Quality

• Explanation of the Barista 4-3-2-1 Theory
• What Defines Specialty Coffee and its Value
• International Green Bean Grading Standards
• Best Practices for Storing, Handling, and Preserving Coffee Quality

Module 3: Sensory Analysis and Tasting

• Fundamentals of Coffee Aroma, Flavour, and Mouthfeel
• Basic Sensory Exercises for Beginners
• Introduction to Coffee Cupping Procedures
• Guided Learner Tasting Activity

Module 4: Espresso Equipment Essentials

• Understanding Parts of an Espresso Machine
• Types of Grinders and Calibration Techniques
• Daily Setup and Shutdown Routines
• Cleaning Protocols and Safety Measures

Module 5: Espresso Fundamentals

• Dosing, Distribution, and Tamping Techniques
• Understanding Shot Time, Ratios, and Yield
• Identifying Signs of Correct and Incorrect Extraction
• How to Craft a Balanced Espresso Consistently

Module 6: Milk Steaming Techniques

• Milk Handling, Storage, and Freshness Guidelines
• Difference between Stretching and Texturing Milk
• How to Create Silky Microfoam
• Temperature Control for Optimal Sweetness and Texture

Module 7: Basic Drink Preparation

• Recipes for Core Espresso-Based Beverages
• Construction Differences: Latte Vs. Cappuccino
• Preparing Americanos and Long Blacks
• Balancing Flavours with Syrups and Additions

Module 8: Customer Service and Workflow

• Best practices for Greeting Customers and Taking Orders
• Effective Workspace Setup and Bar Flow
• Hygiene, Cleanliness, and Machine Care Routines
• Professionalism and Communication Behind the Bar