Coffee Training Standards
As part of its objective of establishing good training standards in the industry, The Café Society is keen to encourage excellence in training. To this end it has produced the following Training Standard as a guideline for all those seeking training in coffee making, whether corporate organisations or individuals.
When choosing courses or selecting trainers for your business, The Café Society strongly advises that you should use the following guidelines as a way of assessing their suitability.
THE STANDARD
The Café Society believes training programmes should contain the following elements and training must be carried out by an experienced barista.
- An understanding of the Origins of Coffee and the different types of beans:
Training should include a history of coffee as well as the different types of coffee bean, where they come from and their different characteristics. An understanding of decaffeinated coffee and what this means is also necessary as well as the process used to convert green beans to the brown beans we use for making coffee. - An understanding of the process of making good coffee, including the different types of machinery being operated in the market:
This should include an understanding of the process from grinding the coffee beans to the coffee entering the cup, including the correct coffee and water dosages involved in making good coffee. This should cover all types of coffee from espresso to filter. - Recognition of a good coffee as well as of the signs of a bad cup and the causes:
Operators should be able to recognise a poor cup of coffee and what is wrong with it as well as the causes. - An understanding of the techniques of milk foaming and steaming.
- A knowledge of coffee drinks, including Espresso, Cappuccino, Mocha, Americano and Latte as well as variants such as iced latte and flavoured coffees.
- An understanding of how equipment operates and how it should be managed:
This should include an understanding of the correct boiler pressures and operating temperatures as well as tell-tale signs of damage, such as gasket leaks. - An understanding of the importance of cleaning machinery as well as the processes involved in doing this effectively.
- An understanding of all current food and safety hygiene regulations, including the Café Society Code of Practice.
Courses approved by the Association can display The Café Society logo on literature and certificates.
To gain the recommendation of the Association, trainers must be members and must submit written course documentation to The Café Society for confirmation. This will be held in confidence by the Association. Courses approved by the Association can display The Café Society logo on literature and certificates.
