How To Hire & Train Your Baristas

Your baristas are key to providing a memorable customer experience. Effective training and finding the right people are crucial to your long-term success.

Professionals in coffee write this guide to help you navigate the training and hiring process for specialty baristas.

The Hiring Process: Key Considerations

When hiring for your shop, you should consider more than just the technical skills required to make a great cup of coffee. You also need to be able to provide a pleasant customer experience. Assess which candidates can build a relationship with customers and keep them coming back.

These are some other things you should keep in mind when searching for employees.

  • Poached┬áis a job-search site that focuses on foodservice. It can streamline the process of finding qualified candidates.
  • To get a better idea of each applicant’s personality and knowledge base, you might include a coffee-related question in your job posting. Ask them to answer the question “What is your favorite coffee origin?” in their application.
  • Interviews can be a great way for applicants to show their skills in action. To show their abilities, applicants might be asked to make a latte during their interview.

Unsurprisingly, coffee knowledge is another important factor that will help you identify the best candidates for the job. Customers will have a memorable experience when they combine this knowledge with a passion for sharing it. If you have the time and desire to train new employees, extensive knowledge of coffee is not necessary. You’ll be able to start from scratch and eliminate the need to learn bad habits.

Important Considerations for Employee Training

You must train your team to provide exceptional customer service once you have hired them.

Coffee training can be difficult depending on the amount of experience your baristas have. All new hires should be able to build a foundation, regardless of their level of experience.

These are the most important topics you should cover when training new staff.

Coffee Knowledge

It’s all about the details, from the origin of the coffee to the roast type. It is crucial to provide enough information for your employees to understand and communicate all details about your coffee products. This process can be aided by presentations, printed handbooks, or interactive experiences, such as visiting your roastery.

Espresso Preparation

The training should begin by familiarizing the staff with your espresso machine and commercial grinder and explaining how they work. The next step is to instruct and practice the dosing of espresso grounds according to weight and tamping or pulling individual shots.

Baristas can practice applying 30 pounds of flat pressure on the grounds to ensure even extraction. Next, they should wipe the grounds from the portafilter. Finally, practice pulling a shot. After they have pulled a shot, you can conduct a tasting session and show them how to adjust the grind. Baristas will eventually need to learn how to adjust the espresso grind according to taste. Here are two guidelines:

  • The espresso should be bitter tasting if it is over-extracted. They should grind the coffee finer.
  • Espresso that tastes acidic is most likely under-extracted. They should grind the coffee.

Preparation of Milk

Making specialty coffee drinks can be difficult for new baristas. This requires skill and muscle memory that must be acquired through experience. Demonstrate how to make a microfoam from milk. Give new employees plenty of time to practice making them while steaming milk.

Drink Development:

Train trainees on your preferred method of making coffee, including the ratio of milk and espresso. According to the cafe, the volume of espresso in a cappuccino can vary from four to six ounces.

  • Another important element of drink building is latte art. This is a hallmark characteristic of third-wave coffee, so it’s important to train baristas to make beautiful drinks. Once a barista has mastered the heart, latte art training can move to more difficult pours such as rosettas.

Proper Presentation

A spoon and saucer are common ways to serve third-wave coffee drinks. Your baristas should learn how to pour latte artwork so that customers can see it when they hold the cup, usually with their right hand. Then they will be able to drink from the base of this design. Baristas should also practice serving drinks with the latte artwork design facing customers, along with the right saucer and spoon placement.

Leave a Reply

Your email address will not be published.