As professionals in the coffee industry, we provide hands on training at our facility at javataza headquarters. A 3 day barista training course is available where you can learn the basics of coffee, origin, where and how it is grown, processing of coffee, roasting, grinding, and brewing, and menu selection. Coffee roaster operations attempt to discover the potential of a bean by understanding what happens in the roasting process. As any good barista knows, the art of espresso includes much more than knowing the basics of what an espresso is.

Understanding the basics of coffee and roast selection, espresso grinding, and tamping is essential to pulling an excellent shot of espresso. Coffee crema is a fine celled foam of oils that have the best taste and aromatic properties of the coffee . The perfect shot of espresso has a layer of crema that is thick, consistent in color and remains intact for at least a couples of minutes before settling. Poor crema production is usually a sign of under-extraction but can also be caused by stale coffee, or a low brewing temperature from not preheating the portafilter.

Milk frothing techniques are important to your success. With proper training, you can froth milk to a velvety smooth texture that enhances the flavors and the harmony of all the ingredients. This part of the procedure in the art of espresso drinks is very important and training should be continual.

Menu selection training is important in any establishment on a continued basis. Learn how to be creative by understanding the compatibility of flavors and ingredients. Specials and seasonal drinks will vary from one establishment to another, depending on the ingenuity of the person making the drinks. Industry standards should always be kept in focus with an assurance to the customer that you can produce a great tasting drink just like they got down the street.

What kind of equipment to look for and the accessories you will need to create a choice drink. To properly brew espresso with consistency, it takes equipment that is manufactured by people who understand the process of espresso and brewed coffee. What kind of equipment you purchase may depend on your success.

Maintenance and cleaning of your equipment should be considered a daily essential in your operation. A dirty machine or used coffee grinds always taste rancid and will affect the taste of an espresso drink. A little extra care in clean up after each espresso will pay off well in flavor potential. Regular cleaning of all the parts that coffee is brewed with is essential.

Listed here are some of the nescessary subjects we discuss and learn about at javataza. Following completion of the 3 day training course, you will receive a certificate of completion from Javataza.