Trainers & Education

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Comment by Birgit on November 19, 2009 at 12:28am

Roasting courses in Spain
We would like to remind you that at beginning of December we have roasting courses in English language due to high demand we had. Become a roaster in three days - basica - advanced - professional. From December the 3rd till the 5th. Thursday, Friday, Saturday.
Visit "Events" to see the contents of the course.

Our trainers speak several languages, therefore we are able to run courses in Spanish, English, German, Norwegian, Swedish..

We kindly invite you to visit our webpage for more information - www.iecafe.com

Comment by kvsaiprasad on October 7, 2009 at 1:33am

Home preparation Cappuccino, how to get more foam above 20 mm in cup?

Comment by jules on September 15, 2009 at 9:57pm

all good advice Thanks, i gess i need to express with my boss the time is the only proven method which i already knew, Teaching the boss is as the rookies because we all learn from mistakes much better than frm a easy glide rite, I have found that labeling the machinery is one of the better ways, but I hate how it looks even with a ee marzocco and swift some kids just dont understand the basic sicence behind it all, Repertition repertition repertition, some get it straight away too, Gotta take the good with the not so good, THanks all

Comment by TampTamp Inc. on September 15, 2009 at 10:26am

Hi Jules,

Here are some exercises you can do to help people understand adjusting the gring on the fly.

First of all, I always explain the concept of grind adjustment in terms of "rocks" and "sand", ie, if you want the espresso to have a faster extraction time, turn it towards the "rocks," or coarse, setting. I also like to use masking tape and label the adjustment directions (coarse left, fine right, or vice versa) in big letters. I know it sounds a little silly but it really helps with younger baristas and visual learners, as well as people who are timid with the equipment.

Once they've done a little bit of practice with making small adjustments, give them a quiz. Totally change the grind and give them 10 minutes to bring it back to the correct spot. You can either have them work in pairs or do it on their own. Of course in a busy cafe you don't get 10 minutes, but at least they get the concept in their grasp and can just work on improving their speed.

Hope this helps!

Anne Nylander
TampTamp Inc.

Comment by Ryan Donaldson on September 15, 2009 at 8:38am

I agree with Ricky in the sense that new hires should not instantly be thrown onto bar (if time and need for employees permits). However, I do not feel that trainees should be segregated from the espresso machine for months. While the trainee is learning about how the store operates they should also be familiarizing themselves with the coffee, the way it tastes, looks, smells, and how to identify when a drink is being prepared correctly. I take a very kinesthetic approach to my training allowing people to make mistakes and taste them, examine them to see where they could be improving. Instead of methodically yelling commands at them and making someone feel inadequate and second guess their natural abilities, I focus on the small improvements trainees make. As far as grind goes, the only way someone will ever begin to understand is if they pull shot after shot, making small adjustments to the grind and the other factors that go into a nice shot of espresso and finally, tasting them! When they are pulling consistant good shots, let them help out on bar a little. Training might not be done but at least the trainee can start to build their muscle memory.

Comment by Bryan Wray on September 14, 2009 at 9:33pm

Well I guess if you can't take the time to properly introduce your baristas to espresso preparation techniques then you had better only hire well trained, experienced baristas. If you are finding that your training methods are producing mediocre baristas and you can't give any more time or effort into training them, then you need to only hire experienced ones that already know that turning that stepless dial is a teeny tiny little twist at a time.

Comment by jules on September 14, 2009 at 8:19pm

the real dream is me own place just not sure were

Comment by jules on September 14, 2009 at 8:17pm

your preaching to the conberted with franchises you can not tranfer employees, as pay role is different and employers, I used to work in the indy world here in Vancouver and Back home in NZ but needed a life AKA not working stupid hours and weekends in canada with out propper compensation hence, working for a frachise, a good one at that but.

Comment by Michael Canton on September 14, 2009 at 12:57pm

Ricky is 100% correct. Do NOT underestimate his advice. Transfer people from another store to work the espresso until you have adequately trained employees. Even then they are NOT baristas.

Comment by jules on September 13, 2009 at 5:36pm

THanks for the advice ricky but THis traing is not on the bar its in a traing room, for a franchise, for new stores. I was more looking for techniec advise things that deum it in fast, with new franchise store traing you do not have the lux of taking months like you do in a exsiting store. but cheers anyhow

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