Barista Training

Most barista training happens somewhere that is not your café, on equipment that is not yours, with coffee you do not serve. Then the team gets back behind their own bar and very little of it transfers.

We train on your machine, your grinder and the coffee you actually pour, so what your team learns on the day is what they do the next morning.

What we cover

• Dialling in: what to change, in what order, and how to tell which one of the two things you just changed was the one that fixed it.
• Espresso and milk, to the standard you want repeated on a Saturday rush, not just on a quiet Tuesday.
• Keeping the machine right through a shift, so the last coffee of the day tastes like the first.
• Talking to customers about what is in the cup without making it a lecture.

How it runs

• In your café, on your equipment, or at our roastery in Tinton Falls if you would rather your team stepped away from the bar.
• Built around where your team actually is. A new hire and a head barista do not need the same day.
• Included with our wholesale partnerships, and available on its own.

Our Director of Coffee, Michael Rosas, is Q Grader certified and leads the training.

Get in touch

Tell us about your team and your setup using the form below, and we will put a session together.