1 – Coffee beans

• Coffee bean ingredients and their impact on flavor and body
• Evaluate different coffees through cupping and learn about factors that affect different flavors
• Learn about different caffeine concentrations and their impact on extraction and flavor
• How the carbon dioxide content retained by roasted coffee affects brewing recipes
• The impact of different packaging on freshness, and how climate and environment affect freshness

2 – Work area management

• Analyze cafe layout to ensure speed, efficiency, and smooth customer flow

3 – Grinding, distribution, tamping

• Pros and cons of different grinders – including engine speed, powder output
• Evaluating flat and conical burrs
• Features of different types of manual tamping, how to use powder distribution tools
• How roasting degree affects the physical volume/mass of the dose
• Analyzing the inconsistency of filling and tamping, and its impact on extraction

4 – Extraction & brewing

• Evaluate the latest features of the espresso machine (temperature, PID system, pre-infusion…)
• Evaluate espresso by evaluating espresso, measurement tools and techniques
• Interrelationships between various extraction parameters and their impact
• Analyze the inconsistency of extraction caused by different extraction techniques
• Different varieties/origins/processing/roasting to determine brewing methods
• Identify origin, processing method and roasting degree, and provide objective flavor description

5 – Milk frothing technology

• Understand milk composition and its impact on pasteurization and homogenization
• Technology for stably producing high-quality “dense foam”
• Understand the standard range of drinks and their regional variations around the world;
• Conduct necessary assessments of the content and design of espresso menus

6 – Barista menu

• Understand milk composition and how it is affected during pasteurization and homogenization
• Technology for stably producing high-quality “dense foam”
• Use the “direct injection method” to make two consecutive drinks with the same latte art pattern to achieve a consistently good standard
• Improve the smoothness of milk foam and maintain the consistency of drinks
• Analyze the problems other baristas encounter when making milk foam

7 – Health and Safety

• Organizational and operational policies and procedures to ensure overall safety and sanitation

8 – Customer Service

• Recognize how customer service ensures beverage quality, speed of service, and exceeds customer expectations
• Demonstrate consistent exceptional customer service skills when communicating with customers
• Develop a policy for handling customer complaints and learn techniques for handling complaints

9 – Cleaning, Equipment Maintenance, Problem Solving, Water Treatment

• Cleaning and equipment maintenance procedures, changing water filters, gaskets/seals, grinder blades, etc.
• Total dissolved solids (TDS) and their effect on espresso
• Alkalinity, total hardness (TH) and their effect on espresso
• pH and its effect on espresso
• Recognize the need for water filtration based on testing

10 – Cafe Management

• Determine the costs associated with the price of drinks
• How factors such as loss and waste (other than costs) affect profits.
• Source of goods, good staff management skills