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Barista Techniques Book (3614) |
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Barista Techniques has been written as a guide for users of commercial espresso-coffee equipment and covers the following topics:
Barista Techniques has been noted by the National Training Quality Council (NTQC) as having satisfied its quality criteria for Training Package Support Materials. Barista Techniques clearly addresses the needs of Unit THHBFB12B Prepare and Serve Espresso Coffee from the THHO2 Hospitality Training Package.
Barista Techniques is intended to complement any training course in preparing and serving espresso coffee using commercial-type equipment. It is a stand-alone resource, but the reader will gain maximum benefit if he/she either is involved in or has completed a coffee training program.
Chapters 1 to 7 systematically work through all aspects of espresso making, from preparing the work area to cleaning the equipment at the end of the service period. Clear, easy-to-follow illustrations and diagrams complement the text and help you understand espresso equipment and the associated espresso-making tasks. Specially compiled checklists and troubleshooting guides are invaluable aids in your understanding of the espresso-coffee environment.
Chapter 8 discusses water treatment in relation to espresso coffee machines, while chapter 9 outlines the history of coffee and espresso equipment, and describes the roasting process.
Chapter 10, Assessment for Australian Baristas, outlines the requirements for those wishing to be assessed under the Nationally Endorsed Competency Standard THHBFB12B: Prepare and Serve Espresso Coffee. You can use Barista Techniques to familiarise yourself with the requirements set out in the standard. For accreditation you will need to be formally assessed by a recognised training organisation (RTO).
Finally, a handy glossary provides concise definitions of terms that are specific to the coffee industry.
We trust that everyone who reads Barista Techniques will gain some benefit, and improve his/her skills and knowledge about espresso coffee. If the standard and consistency of espresso coffee that baristas serve to the public improves after they have read the book, we have accomplished our mission.
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