Barista Training By Coffee and Soul

Orientation & Coffeehouse Culture

Immerse new baristas in the café’s ethos, brand, and customer experience standards.

Topics:

• Company story, mission, and roasting philosophy

• Sourcing ethics (direct trade, organic, sustainability)

• Brand voice & community engagement (e.g. events, local partnerships)

• Health and safety overview

• Hygiene & food handling basics

Outcome: New baristas understand what makes this coffeehouse distinct and how to represent it authentically.

Coffee Fundamentals

Build foundational coffee knowledge to help baristas understand what they’re serving.

Topics:

• Coffee origins & varieties (Arabica vs. Robusta, growing regions)

• Processing methods (washed, natural, honey) and their taste impact

• Roast levels & profiles (light to dark; how roasting affects flavor)

• Freshness and storage principles

• Basic cupping: how to taste and describe coffee

Hands-on: Tasting a range of roasts or single origins from the roastery.

Espresso Theory & Machine Operation

Learn to pull consistent, high-quality espresso shots.

Topics:

• Espresso recipe fundamentals (dose, yield, extraction time)

• Grinder calibration & dialing in

• Tamping technique and puck prep

• Machine components (group heads, steam wand, pressure gauges)

• Cleaning and backflushing procedures

Hands-on practice: Dialing in shots, tasting for extraction balance, and troubleshooting (e.g. sour = under-extracted, bitter = over-extracted).
Outcome: Baristas can set up the espresso machine for optimal extraction daily.

🥛 4. Milk Science & Texturing for baristas

Goal: Perfect microfoam and milk-based drink preparation.

Topics:

• Milk chemistry (fat, protein, lactose interaction with steam)

• Steaming technique for various textures (latte vs cappuccino)

• Pouring basics & latte art progression (heart → tulip → rosetta)

• Alternative milks: differences in texture and taste

Hands-on: Lots of steaming and pouring practice — repetition is key.
Outcome: Consistent, silky milk texture and attractive presentation.

Menu & Drink Assembly

Ensure speed, accuracy, and consistency in all drink builds.

Topics:

• Espresso-to-milk ratios for menu drinks (flat white, cortado, etc.)

• Iced drinks, cold brew, and seasonal specials

• Proper syrup and flavoring techniques

• Workflow organization (station setup, multitasking)

at the end we hope New baristas can efficiently prepare all menu items to standard.

Customer Experience & Service Skills

Deliver a warm, knowledgeable, and consistent customer experience.

Topics:

• Greeting and taking orders efficiently

• Communicating about beans, brew methods, and roasts

• Handling difficult customers gracefully

• Creating a welcoming environment

• Managing busy rushes with calm and focus

Baristas act as friendly coffee guides, not just order-takers.

Daily Operations & Maintenance

nderstand responsibilities that keep the café running smoothly.

Topics:

• Opening and closing checklists

• Equipment cleaning and maintenance

• Cash handling or POS operation

• Waste management and sustainability practices (recycling, compost)

• Coordinating with kitchen or roasting staff

Ongoing Education & Skill Development

Goal: Foster long-term growth and engagement.

Typical ongoing training:

• Advanced espresso dialing or sensory calibration sessions

• Latte art throwdowns

• Roastery tours or hands-on roasting sessions

• Coffee tastings and seasonal menu development

• Customer storytelling workshops

📋 Typical Training Timeline

DAY 1 AT ROASTERY

DAY 2 IN-HOUSE / LOCATION COACHING