The "basic requirements" of professional baristas what do you need to learn in SCA barista international certification
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
"baristas" may be a cool and romantic career for many people, but for us, there are many meanings behind these three words, including the pursuit of a cup of coffee, the understanding of the equipment, the mastery of the bar, and the emphasis on customer service. To put it simply, we must be comprehensive and master it all. Coffee is the most basic, and there are more things we should care about.
* Coffee raw beans-history / variety / treatment * flavor wheel / cup test * coffee cooked beans-exhaust / preservation * operation and equipment maintenance of coffee machine * operation and calibration of bean grinders and equipment maintenance * grinding / cloth powder / filling techniques * extraction techniques / quality identification of espresso / analysis of various extraction parameters * Milk and foaming technology * Coffee lace technology * Italian coffee drink Product preparation * hygienic cleaning and maintenance of coffee bar * ideal customer service guidance * financial management teaching
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Blending coffee beans Blending before roasting (raw blending), roasting before blending (cooked blending)
Professional barista communication please pay attention to coffee workshop (Weixin Official Accounts cafe_style) ESPRESSO formula The ideal Italian espresso acidity is very low, high body, and has a rich, velvety, thick reddish brown Crema containing coffee aroma and flavor. Crema is the only important indicator of complete Espresso, it basically has to master coffee strength
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What does the mellow thickness of coffee mean? How to flush or bake caffeine thickness?
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) what is the alcohol thickness? This is what coffee lovers often say, and this item also appears on the cup meter. But do we really know what alcohol thickness is? Why is the alcohol thickness of some coffees higher than others? And how we can highlight the quality of alcohol thickness by baking or cooking.
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