| 1 - DeanBarnesBio.pdf | 91.1 KB | ||
| 1 - Final Test.html | 307.2 B | ||
| 1 - GlossaryBaristaLevel1.pdf | 73.4 KB | ||
| 1 - Module 1 English.vtt | 3.5 KB | ||
| 1 - Module 1 Introduction Your Course Instructors.mp4 | 68.2 MB | ||
| 1 - Module 2 Quiz.html | 102.4 B | ||
| 10 - Module 22 English.vtt | 2.9 KB | ||
| 10 - Module 22 The European Influence on Coffee.mp4 | 43.6 MB | ||
| 11 - Coffee Break English.vtt | 4 KB | ||
| 11 - Coffee Break Espresso Tasting 2.mp4 | 89.1 MB | ||
| 12 - Module 23 English.vtt | 2.6 KB | ||
| 12 - Module 23 Growing Coffee RegionsClimates.mp4 | 32.1 MB | ||
| 13 - Module 24 English.vtt | 3.7 KB | ||
| 13 - Module 24 Harvesting and Processing Green Coffee.mp4 | 53.8 MB | ||
| 13 - Module24GrowingandHarvestingCoffee.pdf | 74 KB | ||
| 14 - Module 25 Certified Fair Trade and Organic Coffee.mp4 | 31.8 MB | ||
| 14 - Module 25 English.vtt | 2.4 KB | ||
| 15 - Module 30 English.vtt | 3.8 KB | ||
| 15 - Module 30 PreLecture & Overview.mp4 | 65 MB | ||
| 15 - Module30Overview.pdf | 79.5 KB | ||
| 16 - Module 31 Commercial Grade Coffee.mp4 | 34.8 MB | ||
| 16 - Module 31 English.vtt | 2.3 KB | ||
| 16 - Module31CommercialGradeCoffee.pdf | 74.1 KB | ||
| 17 - Coffee Break English.vtt | 4.3 KB | ||
| 17 - Coffee Break The Finer Points of Espresso Evaluating & Tasting.mp4 | 97 MB | ||
| 17 - CoffeeBreak31.pdf | 34.5 KB | ||
| 18 - Module 32 English.vtt | 6.3 KB | ||
| 18 - Module 32 Single Origin Coffee vs Coffee Blends.mp4 | 98.5 MB | ||
| 18 - Module32SingleOriginCoffeevsCoffeeBlends.pdf | 80.9 KB | ||
| 19 - Module 33 English.vtt | 4.7 KB | ||
| 19 - Module 33 Roasting Coffee Light Medium & Dark Roasts The Difference.mp4 | 77.2 MB | ||
| 19 - Module33RoastingLightMediumDark.pdf | 88 KB | ||
| 2 - EquipmentNeededtoParticipateintheSkillBuildingSessions.pdf | 31.5 KB | ||
| 2 - Module 11 About the CourseEquipment Needed.mp4 | 148 MB | ||
| 2 - Module 11 English.vtt | 8.9 KB | ||
| 2 - Module 30 Quiz.html | 102.4 B | ||
| 20 - Module 34 English.vtt | 3.4 KB | ||
| 20 - Module 34 What is The Third Wave of Coffee.mp4 | 52.6 MB | ||
| 20 - Module34ThirdWaveCoffee.pdf | 78.1 KB | ||
| 21 - Coffee Break English.vtt | 1.1 KB | ||
| 21 - Coffee Break The Finer Points of Espresso Evaluating & Tasting.mp4 | 24.5 MB | ||
| 22 - 2019CaffeUmbriaCoffees.pdf | 97 KB | ||
| 22 - Module 40 English.vtt | 6 KB | ||
| 22 - Module 40 PreLecture & Overview.mp4 | 108 MB | ||
| 22 - Module4PreLectureandOverview.pdf | 42.9 KB | ||
| 23 - Module 41 English.vtt | 4.7 KB | ||
| 23 - Module 41 Evaluating Your Espresso Shot Timing and Tasting.mp4 | 92.8 MB | ||
| 23 - Module41EvaluatinganEspressoShotTimingandTasting.pdf | 30.9 KB | ||
| 24 - BlendDecriptions.pdf | 225.1 KB | ||
| 24 - Module 42 Calibrating Your Espresso and Adjusting the Grind.mp4 | 144.4 MB | ||
| 24 - Module 42 English.vtt | 6.5 KB | ||
| 24 - Module42SkillBuildingSessionNotesTimingandCalibratingEspresso.pdf | 102.8 KB | ||
| 25 - Module 43 English.vtt | 1.8 KB | ||
| 25 - Module 43 Final Thoughts on Dosing Espresso Grinders.mp4 | 33.8 MB | ||
| 25 - Module43SkillBuidlingNotesFinalStepsAboutEspressoGrinders.pdf | 35.5 KB | ||
| 26 - Module 44 English.vtt | 6.7 KB | ||
| 26 - Module 44 Using a Manual Dosing Grinder.mp4 | 134 MB | ||
| 27 - Module 45 English.vtt | 2.2 KB | ||
| 27 - Module 45 Using PreGround Espresso Grind.mp4 | 44.4 MB | ||
| 27 - UsingPreGroundCoffee.pdf | 33.3 KB | ||
| 28 - Module 50 English.vtt | 2.1 KB | ||
| 28 - Module 50 PreLecture & Overview.mp4 | 34.3 MB | ||
| 28 - Module5Overview.pdf | 54.7 KB | ||
| 28 - UmbriaDrinkCrafingChart.pdf | 137.1 KB | ||
| 29 - Module 51 English.vtt | 1.8 KB | ||
| 29 - Module 51 Stretching and Steaming Milk Why proper technique is so essential.mp4 | 34.5 MB | ||
| 29 - Module51SteamingandStretchingMilkWhytechniqueissoimportant.pdf | 35.8 KB | ||
| 3 - Module 12 Course Objectives and Preview Modules 16.mp4 | 106.9 MB | ||
| 3 - Module 12 English.vtt | 6.8 KB | ||
| 3 - Module 4 Evaluating Espresso Visual Timing Tasting and Calibrating.html | 102.4 B | ||
| 3 - Module1AboutTheCourseCourseOverview.pdf | 145.7 KB | ||
| 30 - Module 52 Definition and Science of Making Great Foam Intro to the Tools.mp4 | 98.3 MB | ||
| 30 - Module 52 English.vtt | 5 KB | ||
| 30 - Module52theArtSciencetoGreatFoamIntrototheEquipment.pdf | 87.8 KB | ||
| 31 - Module 53 English.vtt | 3.2 KB | ||
| 31 - Module 53 Milk DairyNonDairy Finer Points on Proper Technique.mp4 | 61.3 MB | ||
| 31 - Module53PreparingtoSteamMilkDairyNonDairy.pdf | 36.5 KB | ||
| 32 - Module 54 English.vtt | 7.6 KB | ||
| 32 - Module 54 Stretching and Steaming Milk Latte.mp4 | 149.3 MB | ||
| 32 - Module54StretchingSteamingMilkLatte.pdf | 30.9 KB | ||
| 33 - Module 55 English.vtt | 2.1 KB | ||
| 33 - Module 55 Stretching and Steaming Milk Cappuccino.mp4 | 44.1 MB | ||
| 33 - Module55StretchingandStreamingMilkCappuccinos.pdf | 73.1 KB | ||
| 34 - Module 56 English.vtt | 2 KB | ||
| 34 - Module 56 Steaming Milk No Foam Latte.mp4 | 36.9 MB | ||
| 34 - Module56SteamingMilkforNoFoamLattes.pdf | 35.1 KB | ||
| 35 - Module 60 English.vtt | 2.7 KB | ||
| 35 - Module 60 Overview of Module 6.mp4 | 52.6 MB | ||
| 35 - Module6Overview.pdf | 75.9 KB | ||
| 36 - Module 61 English.vtt | 2.4 KB | ||
| 36 - Module 61 Putting ItTogether Dance of the Barista Workflow One Drink.mp4 | 50.9 MB | ||
| 36 - Module61DanceoftheBaristaPullingItAllTogetherWorkflowSingleDrink.pdf | 29.9 KB | ||
| 37 - Module 62 Dance of the Barista Workflow w Multiple Drinks.mp4 | 104.1 MB | ||
| 37 - Module 62 English.vtt | 4.7 KB | ||
| 37 - Module62DanceoftheBaristaMultipleDrinkWorkflow.pdf | 67.7 KB | ||
| 38 - Congratulations Youve completed the course English.vtt | 1.6 KB | ||
| 38 - Congratulations Youve completed the course.mp4 | 28.3 MB | ||
| 4 - Coffee Break English.vtt | 5.8 KB | ||
| 4 - Coffee Break Evaluating and Tasting Espresso.mp4 | 117 MB | ||
| 4 - Module 5 Stretching and Steaming Milk.html | 102.4 B | ||
| 5 - EspressoMachinePartsBasicComponets.pdf | 134.1 KB | ||
| 5 - GlossaryBaristaLevel1.pdf | 73.4 KB | ||
| 5 - Module 13 English.vtt | 6.5 KB | ||
| 5 - Module 13 Espresso Machine Parts Basic Components.mp4 | 86.7 MB | ||
| 6 - EspressoMachineFeaturesPartsRelevanttoEspresso.pdf | 134.4 KB | ||
| 6 - Module 14 English.vtt | 4.9 KB | ||
| 6 - Module 14 Espresso Machine Parts Relevant to Making Espresso.mp4 | 79.4 MB | ||
| 7 - EspressoMachineFeaturesPartsRelevanttoSteaming.pdf | 126.1 KB | ||
| 7 - Module 15 English.vtt | 1.8 KB | ||
| 7 - Module 15 Espresso Machine Parts Relevant to Steaming.mp4 | 29.1 MB | ||
| 8 - Module 20 Pre English.vtt | 1.4 KB | ||
| 8 - Module 20 PreLecture & Overview.mp4 | 19.3 MB | ||
| 8 - Module2Overview.pdf | 73.9 KB | ||
| 9 - Module 21 A Brief History of Coffee.mp4 | 46 MB | ||
| 9 - Module 21 English.vtt | 2.6 KB | ||
| 9 - Module21ABriefHistoryofCoffee.pdf | 74.3 KB | ||
| Bonus Resources.txt | 409.6 B | ||
| Get Bonus Downloads Here.url | 204.8 B | ||
| ▲ 118 total files | |||
Professional Barista Level 1 Cert. Program - Espresso Coffee
https://CourseLala.com
Last updated 11/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.59 GB | Duration: 2h 23m
Getting Quality and Consistency with your Espresso & Specialty Coffee Drinks
What you'll learn
Simple easy ways to ensure the entire barista team is using the same techniques that ensure quality and consistency.
Skills needed to run operations of an espresso coffee bar in a café or other type of business that sells specialty coffees.
Knowledge and skills needed to be a proficient professional barista or coffee expert.
Requirements
Interest in preparing quality coffee drinks at a professional level.
Access to a working espresso machine and steam wand. Also recommended but not essential is an espresso dosing grinder.
Additional equipment for training include, a tamper, a steam jug, premium coffee beans or ground coffee for an espresso grind and milk.
Description
One of the most common and biggest issues with baristas and barista teams is a lack of consistency when making espresso and other specialty coffee drinks. If a single barista is does not have a clear and proven method of producing a consistent and quality product, or just as bad, if the team only has one or two skilled baristas, then again quality and consistency in your coffee will be lacking. This certification course is designed for coffee business owners, managers, and/or their baristas and is intended to be a tool that can be used for new baristas or barista teams to become consistent with their methods and quality of the drinks they prepare. This program can also be a great start for new coffee house owners who are learning the business This certification course provides expert instruction focusing on developing knowledge, methods, skills and best practices that each barista on a barista team should possess to ensure that every customer gets the best quality service and product every time. From timing and calibrating espresso shots, to proper techniques for stretching and steaming milk for lattes, cappuccinos, and other coffee drinks. The course is divided up into 6 Module with several sections in each module. The sections consist of both lectures as well easy to follow practical skill nstrations. Each section is between 4 and 7 min long with a short quiz at the end of the lecture modules and an online test, provided at the end. Students who successfully complete the online exam and send in a very brief nstration of calibrating an espresso grind as well as a 2 min video of them building a latte and cappuccino correctly will receive a certificate of completion from Umbria Coffee Roasters. Umbria Coffee Roasting Company integrates 3 generations of acquired coffee roasting secrets with the Italian traditions of coffee roasting. Their award winning and critically acclaimed espresso roasts are a must for coffee enthusiast to try. While this course focuses on the Italian philosophy of making exceptional coffee, it is designed for whatever premium coffee you or your establishment are serving.
Overview
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