At Quality Coffee Systems, we provide more services than just selling coffee machines. For businesses, we help to install and calibrate machines, as well as train staff on all the proper processes needed to operate one of our espresso machines. So, what can you expect at a QCS Barista Training and Machine Calibration session? We break it down for you here:
The Rundown
Preparation: All about you
The QCS Barista Training and Machine Calibration session starts as we prepare to calibrate the machine and train staff. In order to give a proper tutorial fit for your workplace and your staff, we need to first determine the skill level that the baristas have in espresso machines and coffee making. Don't worry! We won't judge -- we just want to accommodate the team in the best way possible, making these lessons accessible and educational.
In addition to evaluating the skill level of the staff, we will also make sure to take the café menu and all cup sizes into consideration for training. Making sure the workspace is properly organized, we clean the needed equipment and ensure all milk (as well as alternatives) and coffee beans are available.
For the lesson, we will bring:
- A TDS meter
- A precision scale
- Screwdrivers (for grinder burrs, group head temperature adjustment)
- MHW-3BOMBER tools
Introduction: Let's get to learning!
It's good to know what's ahead -- the session starts by outlining what we will cover, as well as what the main objectives are. At the finish line, we want to make sure that there is consistency, quality, speed, and confidence embedded in the skills of the staff.
Before we work with a machine, we have to get to know it. During the introduction, we will cover the basics of the grinder and coffee machine. This includes the essential knowledge of operating the machine and how to make coffee from it, as well as details about the grinder.
Espresso machine:
- Components
- Functions
- Daily care
Grinder:
- Hoppers
- Burrs
- Dosing chambers
- Adjustments
Once the equipment is understood on a base level by staff, simple procedures will be overviewed. This includes turning the machine off and on safely, routines such as filling, purging, and rinsing, and (of course) making sure there is cleanliness at every stage.
Brewing: The start of the cup
Once everything and everyone is prepared -- the machine, the grinder, and the staff -- the next step in the barista training and machine calibration session is brewing! Here, we'll get to see what kinds of drinks are going to be possible in your workplace going forward. To start, we'll take a look at the grinder -- this includes loading beans in and dissecting the difference between single-dose and hopper use. There are basics in grinding and espresso extraction that need to be learned before advancing to recipes, such as dosing, distribution, and dialing in espresso. These will all be covered at this point of training.
First, our staff will make a couple espressos, demonstrating how to use the machine correctly and making sure that everything is adjusted to how it needs to be. Once the baristas have been able to watch the process and get the hang of it, it will be their turn to try out the machine and make some espresso magic.
Learning is essential here -- we want to make sure that everybody who will be using this machine knows how to start the brew, carry it out properly, and how to make the outcome the best quality that it can be. Our training services make sure that everybody has the opportunity to try their hand at the machine, so that once we're gone, the staff will have everything needed to perform the process!
Menu: What can we make?
Our machines cover a wide range of drink possibilities! Every restaurant, café, and other commercial business that uses our machines will have a different ideal menu. At this point in the session, we dissect the options that your business wants to include. How do we make espresso vs. milk-based drinks? Different sizes? And what about the differences between a flat white, cappuccino, and a latte?
For every menu, we'll make sure the baristas know how to accommodate different drink requests on the fly.
Milk: Going beyond the espresso
Milk (and milk alternatives) are an important part of creating an array of coffee items, and that is why it's so important that each business gets the run-down on how to properly use their machine's milk system.
We'll go through why milk texture matters in a coffee context and proper steaming techniques. Different foam textures are used in different drinks, so we'll take a look at when to use microfoam vs. dry foam vs. flat foam.
Of course, practical training is a must! Staff will try their hand at milk steaming and get the opportunity to work with oat milk and any other relevant alternative milks.
Pouring techniques, both free pour and with a spoon, will be taught, completing the milk portion!
Establishing Routine and Consistency
As mentioned, one of our main objectives through this training session is making sure there is consistency in the staff's skills. We teach this through:
Drink Assembly:
- Our staff prepares the espresso and the milk, baristas combine the two
- Baristas prepare both under supervision
- Baristas prepare drinks independently
Workflow & Efficiency:
- Station setup: organizing tools, milk jugs, cups
- Multi-tasking: steaming while espresso extracts
- Communication during busy service
- Cleaning between drinks
Break
Baristas will be able to practice these skills both under supervision and independently before a break is taken. This is 10-15 minutes minimum (that was a lot of learning that was just done!), but also flexible to staff preference.
Order Simulation: Realistic scenarios
After the break, we get trainees as acclimated to the café environment as possible by running a full practical of realistic scenarios with the machines. This portion will be completely without the assistance of our staff, while our trainer evaluates the baristas' skills in:
- Consistency
- Speed and workflow
- Drink accuracy
Calibration: Post-training
The bulk of it is done! By now, the baristas should have a good grasp on how to use the grinder and the coffee machine, especially in the context of their workplace.
At this point, the trainer will do some post-training calibration in order to lock in recipes. This includes:
- Group head temperature adjustments
- Grinder fine-tuning
- Water and TDS checks
Wrap-up: The end of the session
Here, the baristas will have the chance to look back at their work and self-evaluate, while the QCS trainer gives structured feedback. Any questions by trainees that remain at this point will be able to be asked, and our staff will be happy to answer!
As a review, the learning staff should have:
- Espresso extraction mastered
- Milk steaming consistent
- Confidence in drink building
- Workflow efficiency
Let us know if you have any more questions about joint QCS Barista Training and Machine Calibration sessions! These usually occur when a commercial machine is bought, but you can also book them together by contacting us at info@qualitycoffeesystems.ca or 604-291-6166.
