Barista Learning Guide
LEARNING GUIDE
OURMISSION
We are committed to nurture a community and culture where everyone is welcomed,
respected, and empowered to be the best.
OUR VALUES
1. Creating a welcoming environment for everyone to feel belonging and valuable.
1. Acting honestly, transparency and Integrity is the asset of success.
2. Take ownership of our actions and be countable for results, holding ourselves to drive
the best results in all we do.
OUR BARISTAPROMISE:
Expect perfection with every slurp and bite. If it’s not perfect let us
know and we’ll make it right
CUSTOMERSERVICECOMMITMENT
“ Make All Customers Special”
1. Smile
2. Welcome
3. Offer a friendly greeting
4. Learn customer’s orders
5. Say thank you
CUSTOMER SERVICE RECOVERY :
1- Listen
2- Apologies
3 - Take Action To Resolve
4 - Ensure Satisfaction
5 – Say Thank You
CUSTOMER SUPPORT CYCLE
Learning Guide
• Clean and restock condiment bar
• Re-stock merchandise
• Clean tables
• Re-stock for cups & etc.
• Spot check toilets (if available)
• Re-stock pastry case
• Cleaning Cycle for caffe
Item Shelf Life Before Open Shelf Life After Open
White Mocha Sauce As per packaging date 30 days
pistachio As per packaging date 30 days
Spanish Sauce As per packaging date 1 day
Karkaday As per packaging date 2 days
Fresh Milk As per packaging date 1 days
Oat Milk As per packaging date 5 days
Milk Long Live As per packaging date 3 days
Raspberry Syrup As per packaging date 30 days
Mojito Bluesberry Sauce As per packaging date 7 days
Mojito Passion Sauce As per packaging date 7 days
Mojito Peach Tea As per packaging date 7 days
Chai Nirvana As per packaging date 6 Months
Karak Powder As per packaging date 6 Months
French Vanilla As per packaging date 6 Months
Pumpkin Mocha Powder As per packaging date 6 Months
Ginger Powder As per packaging date 6 Months
Hot Chocolate powder As per packaging date 6 Months
Matcha Powder As per packaging date 6 Months
Black Tea As per packaging date 6 Months
Green Tea As per packaging date 6 Months
Columbia Huila Beanes As per packaging date 7 days
Brazil Rosa Morena Beanes As per packaging date 7 days
Brazil Espresso As per packaging date 7 days
Ethiopia Beans As per packaging date 7 days
Colombia Gaitania Beans As per packaging date 7 days
Colombia Castillo Beans As per packaging date 7 days
Learning Guide
Espresso As per packaging date 7 days
Cold brew Same as on the bottle
o TEMPERATURE STANDARDS
Condition Temperature
Room Temperature 12c to 20c
Chiller 0c to 5c
Freezer -18c to -20c
Danger Zone 5c to 60c
o THE COFFEE ADDRESS CUP SIZES
Paper Cups Plastic Cups
NAME OUNCE ML CUP NAME OUNCE ML CUP
One Size 4oz 120
ml
One Size 8oz 240
210 Ml
One Size 7oz
ml
Small 8oz 240
ml
Small 12oz 360
Regular 10oz 300 Ml
ml
Large 12oz 360
ml
Regular 14oz 420
Ml
Extra Large 16oz 480
ml
o CUP LID STANDARD:
▪ All paper cups should be served with a lid secured tightly onto the cups
▪ The sip-side of the lid should be facing the coffee address - logo
o THE SHOT CALIBRATION
Shot Grams Milli Liter Espresso extraction timing Expiry
Double Shot 18 gm 28 to 32ml 25 to 32 sec 20 sec
Learning Guide
Double Shot 23 gm 38 to 42ml 25 to 32 sec 20 sec
o ESPRESSO SHOT LAYERS
▪ Crema
▪ Body
▪ Heart
o Milk Temperature Standers:
▪ All Hot Drinks: 66c
▪ Powder Hot Drinks 75c
Note: DO NOT RE-STEAM Milk
o MILK AERATION FOR DRINKS
Name Aerate
Powder Drinks No Aeration \ Steam only
Latte 3 seconds
Cappuccino 6 seconds
o FUNDAMENTALS OF COFFEE:
- Proportion - Grind - Water - Freshness
o ADDRESS CORE COFFEE :
o COFFEE GROWING REGIONS
▪ Latin America
▪ Asia Pacific
▪ Africa
o TYPES OFGRIND SETTINGS IN THEMACHINE:
Name Grind settings
TURKISH 1
ESPRESSO 3
PAPER (CHEMEX, V60) 7
Learning Guide
PAPER (BUNN Brewer, Colombia Shuttle) 7
FRENCH PRESS 9
o DRIP COFFEE ROUTINE:
Reset Measure & Grind Brew Clean up
o MILK STEAMING ROUTINE :
Purge the
Add milk Aerate milk Steam milk Clean up
steam wand
o BEVERAGE ROUTINE :
Pour Milk Queue shot Aerate & Steam Finish & Connect Clean-up
milk
o COLD BEVERAGE ROUTINE :
Queue shot Add ice Pour milk \ premix Add shot Clean up
Clean-up
o POS ROUTINE :
Welcoming Gather order Suggestions Confirm &Handoff Thank you
o DRIVE THRU ROUTINE :
Greeting Gather order Suggestions Confirm & Handover Thank you
o DRIVE THRU WINDOW ROUTINE :
Eye Contact Greeting Check Order Payment Handoff
Note: Handoff orders with one piece of (spoons, napkins … etc ) if needed
DRIVE-THRU SPEED OF SERVICE STANDARDS:
Overall Speed of service less than 3 mins
1. Greetings: 2 sec
2. DTO: less than 30 sec
3. DTW: less than 45 sec
o Handoff Routine:
Grab Recheck Handoff Thank you
o Food Warming Routine:
Grab Warm Cut & Serve Thank you
Note: Refer to food guidelines for updated & more information
o WHY WE SHOULD FOLLOW OUR ROUTINES:
Learning Guide
• Order accuracy. • Stay focussed.
• Beverage quality • Maintain FEFO.
• Improves speed of service
o V-60 Coffee :
Coffee Cup Size Grams Water Q Ice Q
Hot V-60 10oz 20 grams 300ml -
Iced V-60 10oz 22 grams 120ml 200grams
o Hot V60 Preparation Steps:
1 2 3 4 5
Add coffee & 40 ml Add 100 ml water
Add filter Wet filter Grind 20 gm
water and wait 25 Sc and wait 15 Sc
6 7 8 9
Add 100 ml water
and wait 15 Sc Add 60 ml water Swirl Serve in10oz
o Iced V60 Preparation Steps:
Wet the 1 2 Grind3 150grams 4 5
filler Add filter coffee Add coffee & 40 ml
Wet filter Add 200 gm Grind 22 gm
water and wait 25 Sc
6 7 8 9
Add coffee & 40 ml Add coffee & 40 ml
Swirl Serve in10oz
water and wait 15 Sc water and wait 25 Sc
Learning Guide
o Coffee Of The Day
Coffee Cup Size Grams Water Q Ice Q
Coffee of the day Hot 8,10,12,16 150 grams 0.86 gl \ 3.25 L -
Coffee of the day Cold 8,10,12,16 150 grams 0.48 gl \ 1.8 L 1 kg
o Hot Coffee Of The Day Preparation Steps:
1 2 3 4
Wet filter Add 150 gm Grind Add to filter
5 6 7
Set Brewing Press Hot 3 hours expiry
o Cold Coffee of the day Preparation Steps:
1 2 3 4 5
Wet Filter Add 150 Coffee Grind Add to filter Set Brewing
6 7 8 9
Add 1 kg Ice Add Ice in Brewer Press Cold 3 hours expiry
Learning Guide