Professional Barista Level 1 Cert. Program - Espresso Coffee

Name: Professional Barista Level 1 Cert. Program - Espresso Coffee
Rating: 4.4 (788 reviews)

Getting Quality and Consistency with your Espresso & Specialty Coffee Drinks

Created byDean Barnes, Peter Lee

Last updated 1/2021

English

What you'll learn

Simple easy ways to ensure the entire barista team is using the same techniques that ensure quality and consistency.
Skills needed to run operations of an espresso coffee bar in a café or other type of business that sells specialty coffees.
Knowledge and skills needed to be a proficient professional barista or coffee expert.

Course content

6 sections • 38 lectures • 2h 23m total length

Module 1 - Introduction - Your Course Instructors3:42
Meet your instructors Peter Lee, Operating Partner and National Director at Umbria Coffee Roasters and Dean Barnes, Umbria Coffee Training Consultant and Operating Partner for 3DMedia.ca.
Module 1.1 - About the Course/Equipment Needed7:50
Join Peter and Dean in the Coffee Lab to find out more about the 'brick and mortar course' Peter and Dean, which they have been teaching for years, and how it came to be online. After they will go over the equipment you will need to participate in all of the exercises.
Module 1.2 - Course Objectives and Preview Modules 1-66:08
Join Peter as he goes over the main objectives of the course, then Dean as he takes you on a brief tour of the 6 modules of the course.
Coffee Break - Evaluating and Tasting Espresso5:47
In our "Coffee Break" series, we take you on a journey for your palate and show you the finer points of creating and tasting great espresso.
Module 1.3 - Espresso Machine Parts - Basic Components5:40
In this section of the module we show you the basic parts and their function on an espresso machine.
Module 1.4 - Espresso Machine Parts - Relevant to Making Espresso4:26
Similar to the last section, we go through the parts and functions, on an espresso machine, that relate to extracting espresso.
Module 1.5 - Espresso Machine Parts - Relevant to Steaming1:46
In our last section, learning the parts and functions of an espresso machine, we look at the parts relating to steaming.

Module 2.0 Pre-Lecture & Overview1:30
Join Peter as he gives you a preview of the module ahead.

By the end of this module, you will:

Learn some basic history of how premium coffee came to be and how it became such an important global commodity.
Learn about the very important European influence of making coffee, and how Europe took the art and science to new heights, to what we know premium coffee to be today.
Learn about bean varietals, characteristics of different coffee beans and why they differ.
Different types of growing conditions that exist in the many growing regions of the world
How coffee is grown, harvested and stripped down to the ‘green bean’
Module 2.1 - A Brief History of Coffee2:22
Join Dean for a brief history of where coffee came from, as he narrates a short whiteboard animation about "Kaldi and the Dancing Goats"
Module 2.2 - The European Influence on Coffee2:40
Now that you know the "Legend of Kaldi and the basic origins of coffee, we move forward in time to look at how coffee found Europe and how Europeans took coffee to new heights.
Coffee Break - Espresso Tasting #24:42
In this "Coffee Break", Peter discusses the importance of observing time when serving or experiencing Espresso.
Module 2.3 - Growing Coffee - Regions/Climates2:17
In this section, Dean discusses the topic of growing coffee and covers, climate, region and coffee as a commodity.
Module 2.4 - Harvesting and Processing Green Coffee3:18
Now that we know more about growing coffee, we will take a look at the two main methods of stripping the flesh of the fruit away for the pit and the process that takes place before shipping the green beans to the roaster.
Module 2.5 - Certified Fair Trade and Organic Coffee2:22
As a barista, it is important to know the difference between regular commercial coffee, certified fair trade coffee and certified organic coffee. He will discuss what producers have to do to get these designations.
Module 2 Quiz

Module 3.0 - Pre-Lecture & Overview3:46
Join Dean again for a brief pre-lecture and overview of what is to come in Module 3.
Module 3.1 - Commercial Grade Coffee2:21
In this section, Dean will introduce you to the basics of commercial grade coffee, talk about the two main varietals and some variables that affect the quality of the coffee bean.
Coffee Break - The Finer Points of Espresso - Evaluating & Tasting4:50
In this "Coffee Break" Peter discusses the importance of time when serving and drinking an espresso shot.
Module 3.2 - Single Origin Coffee vs Coffee Blends5:54
Like knowing the details of "fair trade" and "organic" coffee, known the difference between a single origin coffee and a blend is knowledge that is expected of a well trained barista. Join Dean as he discusses this topic.
Module 3.3 - Roasting Coffee - Light, Medium & Dark Roasts - The Difference4:20
In this section of Module 3, Dean will cover the differences between light, medium and dark roasted coffee. He will also cover some tips on how to decide what is right for your coffee business as well as for your customers.
Module 3.4 - What is "The Third Wave of Coffee"?3:11
Since becoming a commodity, there have been 3 waves of coffee. In this section we will discuss the waves and spend some time on the third wave of coffee.
Coffee Break - The Finer Points of Espresso - Evaluating & Tasting1:31
Join Peter on this final "Coffee Break".
Module 3.0 Quiz

Module 4.0 - Pre-Lecture & Overview5:27
In this section we prepare for some practical training on how to evaluate, adjust and carefully calibrate an espresso shot.
Module 4.1 - Evaluating Your Espresso Shot - Timing and Tasting4:26
Join Peter in the coffee lab where he will discuss the importance of proper and frequent grind calibration to ensure the correct timing on your espresso shot to make them the best they can be.
Module 4.2 - Calibrating Your Espresso and Adjusting the Grind7:00
In this section of module 4, Peter does a masterful job in explaining how increasing or decreasing the coarseness of the espresso grind affects the speed and extraction of the espresso shot while the shot is pouring. If possible, follow along while working with your espresso machine. While the specifications on the amount of coffee (in grams) may differ brand to brand and blend to blend, the concept of coarseness is the same when increasing and decreasing the speed of the pour.
Module 4.3 - Final Thoughts on Dosing Espresso Grinders1:51
In this section Peter goes through how different types of grinders and shows how they can differ in how they grind is changed or controlled but shows that they all follow the same concept in optimizing your espresso shot.
Module 4.4 - Using a Manual Dosing Grinder6:28
In our demonstrations we have been using a automatic dosing grinder. Many successful cafes and coffee businesses do very well using a manual dosing grinder. Join Peter as he shows you how a manual dosing grinder, while not as convenient, is every bit as good as a auto dosing grinder.
Module 4.5 - Using Pre-Ground Espresso Grind2:20
In case your business has a grinder in repair, or you do not have an espresso grinder, Peter goes through some tips and tricks needed to optimize the calibration of an espresso shot, even if you can not adjust the coarseness of the grind.
Module 4 - Evaluating Espresso - Visual, Timing, Tasting and Calibrating

Module 5.0 - Pre-Lecture & Overview2:07
Join Dean in the coffee lab as he gives a preview of one of the most important modules in the course which is how to properly and consistently stretch and steam milk for lattes, cappuccinos and other specialty coffee drinks.
Module 5.1 - Stretching and Steaming Milk - Why proper technique is so essential1:45
Join Peter as he speaks to the importance of having strong technique to produce high quality and consistent foam.
Module 5.2 - Definition and Science of Making Great Foam/ Intro to the Tools4:48
Peter examines the definition of great foam, for specialty coffee drinks, and some things that need to be in place to achieve great foam.
Module 5.3 - Milk- Dairy/Non-Dairy - Finer Points on Proper Technique3:04
In this modern world of variety, not all milk is classified as dairy. In this section Peter will discuss a little bit about different types of milk as well as what is the easiest and best types to train with, when starting out as a barista.
Module 5.4 - Stretching and Steaming Milk - Latte7:08
This is a hands on lesson on how to use the techniques discussed in early sections and apply them to making a latte.
Module 5.5 - Stretching and Steaming Milk - Cappuccino2:19
Like the last section, it is about applying the techniques we have taught to produce high quality cappuccino grade foam. Join Peter as he takes you through step by step.
Module 5.6 - Steaming Milk - No Foam Latte1:57
Some customers do not want foam in their drinks. Join Peter he shows you how to make a no foam latte.
Module 5 - Stretching and Steaming Milk

Module 6.0 - Overview of Module 62:49
As we get nearer to the end of the course, in this module we will start to put all the skills together to create a workflow.
Module 6.1 - Putting ItTogether - Dance of the Barista Workflow - One Drink2:41
In this module Peter takes you through how to build an efficient workflow, from start to finish, when making a specialty coffee drink. A workflow Peter likes to call the " Dance of the Barista".
Module 6.2 - Dance of the Barista - Workflow w/ Multiple Drinks5:26
In this final hands on instruction section, now that Peter has shown you a workflow for making one drink at a time, he will now show you a workflow for multiple drinks and how to prioritize them properly.
Congratulations! You've completed the course!1:22
Congratulations! You have reached the end of the course. If you would like to receive a certificate, make sure that you have:
1. Completed the online test.
2. Sent in a video of yourself timing an uncalibrated shot, either an under extracted or an over extracted shot. Then, included in the video, demonstrate how to adjust the grind to get to a well balanced shot.
Note: If you are not using an Umbria Coffee Roaster's espresso blend, then be sure to include the roasters recommendations on dosage and timing.
3. Send in a video of yourself building a latte and a cappuccino, using the recommended workflow. Either one at a time or at the same time.
Final Test

Requirements

Interest in preparing quality coffee drinks at a professional level.
Access to a working espresso machine and steam wand. Also recommended but not essential is an espresso dosing grinder.
Additional equipment for training include, a tamper, a steam jug, premium coffee beans or ground coffee for an espresso grind and milk.

Description

One of the most common and biggest issues with baristas and barista teams is a lack of consistency when making espresso and other specialty coffee drinks. If a single barista is does not have a clear and proven method of producing a consistent and quality product, or just as bad, if the team only has one or two skilled baristas, then again quality and consistency in your coffee will be lacking.

This certification course is designed for coffee business owners, managers, and/or their baristas and is intended to be a tool that can be used for new baristas or barista teams to become consistent with their methods and quality of the drinks they prepare.

This program can also be a great start for new coffee house owners who are learning the business

This certification course provides expert instruction focusing on developing knowledge, methods, skills and best practices that each barista on a barista team should possess to ensure that every customer gets the best quality service and product every time. From timing and calibrating espresso shots, to proper techniques for stretching and steaming milk for lattes, cappuccinos, and other coffee drinks.

The course is divided up into 6 Module with several sections in each module. The sections consist of both lectures as well easy to follow practical skill demonstrations. Each section is between 4 and 7 min long with a short quiz at the end of the lecture modules and an online test, provided at the end.

Students who successfully complete the online exam and send in a very brief demonstration of calibrating an espresso grind as well as a 2 min video of them building a latte and cappuccino correctly will receive a certificate of completion from Umbria Coffee Roasters.

Umbria Coffee Roasting Company integrates 3 generations of acquired coffee roasting secrets with the Italian traditions of coffee roasting. Their award winning and critically acclaimed espresso roasts are a must for coffee enthusiast to try.

While this course focuses on the Italian philosophy of making exceptional coffee, it is designed for whatever premium coffee you or your establishment are serving.

Who this course is for:

People who either own or run a coffee business, baristas, or people who are interested in becoming a barista.
All baristas, regardless of brand of coffee they are using but especially baristas using Umbria Coffee Roaster Coffee.
Coffee enthusiasts who own a home espresso machine who want to make the best coffee for themselves as well as their family and friends.

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