Module Curriculum: Barista & Coffee Craftsmanship

Course Code: BAF-101

Target Audience: Aspiring Baristas, Café Service Staff, and Hospitality Professionals

Course Duration: 16 Hours (2 Days Intensive or 4 Modules)

Instructional Method: 20% Theory & Didactic / 80% Practical Hands-On Workshop

Module Overview

This training module provides students with a foundational and practical understanding of coffee mechanics, espresso extraction, milk chemistry, and beverage preparation. Candidates will gain the skills necessary to operate commercial espresso machinery, craft specialty coffee beverages to international standards, and maintain high hygiene and customer service protocols in commercial café environments.

Module Breakdown

Section 1: Coffee Origin, Botanical Fundamentals & Bean Mechanics

Coffee Species & Varieties: Understanding the key differences between Coffea Arabica (flavor complexity, acidity, lower caffeine) and Coffea Robusta (body, crema stability, higher caffeine).
Processing Methods: Impact of washed (clean/bright), natural/dry (fruity/heavy body), and honey processes on final cup flavor profiles.
Roast Levels & Flavor Profiling: Light, medium, and dark roast profiles; recognizing notes, acidity, sweetness, and body balance.
Freshness & Storage: Managing bean degassing, optimal resting periods after roasting, and proper airtight storage to prevent oxidation and moisture contamination.

Section 2: Espresso Extraction & Grinder Calibration

Grinding Science: Burr types (flat vs. conical), adjusting particle size (coarse vs. fine), and the effect of grind size on extraction rate.
Dosing & Distribution: Precision dosing (weighing dry coffee in grams), leveling, and proper tamping technique (constant 15–20 kg pressure, level surface).
The Golden Espresso Ratio:
- Dry Dose: 18g–20g (double basket)
- Liquid Yield: 36g–40g
- Extraction Time: 25–30 seconds

			
[ Dry Coffee Dose: 18g-20g ] ──► [ Even Level & Tamp ] ──► [ Extraction: 25-30 Seconds ] ──► [ Liquid Yield: 36g-40g ]

Diagnosing Extraction Variables:
- Under-Extraction (Fast Flow < 22s): Sour, thin, salty taste –> Adjust grind finer / increase dose.
- Over-Extraction (Slow Flow > 32s): Bitter, astringent, burnt taste –> Adjust grind coarser / decrease dose.
- Channeling: Water passing through weak points in the coffee puck due to uneven distribution or cracked tamping.

Section 3: Milk Chemistry & Texturing Techniques

Milk Composition: Protein (casein/whey for foam stability) and fats (for creamy texture and mouthfeel).
Steaming Mechanics & Stages:
- Aeration/Stretching (0°C to 37°C / 32°F to 100°F): Introducing controlled air to create micro-foam without large bubbles.
- Rolling/Texturing (37°C to 60°C / 100°F to 140°F): Creating a vortex to incorporate micro-foam into a glossy “paint-like” texture.
Temperature Thresholds: Target serving temperature of 60°C–65°C (140°F–150°F); preventing scalded milk (> 70°C) which destroys sweetness and protein structure.
Alternative Dairy Options: Adjusting texturing techniques for oat, almond, soy, and coconut milk alternatives.
Latte Art Fundamentals: Free-pour positioning, flow rate control, elevation changes, and basic patterns (Heart, Tulip, Rosetta).

Section 4: Beverage Menu Build & Recipe Execution

Beverage Name	Espresso Shot	Milk / Water Ratio	Texture / Foam Level
Espresso (Single/Double)	1x / 2x Shot	N/A	Rich crema layer on top
Ristretto	Restricted (1:1 ratio)	N/A	Concentrated, sweet, heavy body
Americano / Long Black	2x Shot	Hot Water (1:4 ratio)	Light crema (water added first for Long Black)
Macchiato	1x / 2x Shot	Touch of warm milk	1 dollop of dense micro-foam
Cortado / Flat White	2x Shot	Warm textured milk	Very thin micro-foam layer (0.5 cm)
Cappuccino	1x / 2x Shot	Steamed milk (1:1:1 ratio)	Thick, silky foam layer (1.5–2 cm)
Caffè Latte	1x / 2x Shot	Steamed milk	Moderate micro-foam layer (1 cm)

Section 5: Bar Setup, Equipment Care & Sanitation

Workstation Ergonomics: Organizing cups, pitchers, knock-box, and cleaning cloths for maximum workflow efficiency during peak rush hours.
Cloth Hygiene & Segregation:
- Blue Cloth: Steam wand cleaning ONLY (purged and wiped immediately after every use).
- Yellow Cloth: Countertop and grinder surface wiping.
- Green Cloth: Portafilter basket wiping (must stay dry).
End-of-Day Machine Maintenance (Backflushing):
1. Scrape dispersion screens and scrub group heads with espresso machine brushes.
2. Perform chemical backflushing using detergent powder and blind filter baskets.
3. Soak portafilters and steam wand tips in hot water and detergent solution overnight.
4. Empty, clean, and wipe down grinder hoppers to eliminate old coffee oils.

Practical Competency Assessment Sheet

Student Name: ___________________________

Date: _______________

Assessor: ___________________________

Evaluation Criteria	Target Metric / Requirement	Pass	Fail
Grinder Calibration	Correctly adjusts grind size to achieve 1:2 ratio yield within 25–30 seconds.	□	□
Dosing & Tamping	Produces a level, even puck without surface cracks or edge gaps.	□	□
Milk Texturing	Textures milk to glossy micro-foam at a temperature of 60°C–65°C without large bubbles.	□	□
Espresso Quality	Serves an espresso with rich crema, balanced acidity, sweetness, and no bitter burn.	□	□
Speed & Workflow	Prepares 2 different milk beverages simultaneously within 3 minutes while maintaining cleanliness.	□	□
Sanitation Compliance	Purges and wipes the steam wand immediately after every use; uses dedicated cloths.	□	□