Barista Assessment

• Name / Site / email

• Conducted on

  Date

• Document No.

PERFECT ESPRESSO

• Cleaning the handle

• Dosing

• Tamping

• Rinsing the group

• Blessing

• Comments

ALTERING THE GRIND

• Short extraction

• Long extraction

• Perfect extraction

• Comments

PERFECT RISTRETTO

• Dosing

• Tamping

• Blessing

• Backflushing

• Brewing

• Comments

MILK

• Correct size of the jug

• Wastage / Amount

• Steam arm and steam knob use

• Comments

FLAT WHITE

• Steaming technique

• 140F - 145F (20) / < 140F - > 145F (10) / <130F - >160F (0)

• Temperatures

• Latte Art

• Flat White

  Media

• Comments

CAPPUCCINO

• Frothing technique

• 150F - 155F (20) / <150F - >155F (10) / <140F - >160F (0)

• Temperature

• 230g - 250g (20) / < 230g - > 250g (10) / < 220g - > 260g

• Weight

• Cappuccino

  Media

• Comments

LATTE

• Steaming technique

• 150F - 155F (20) / <150F - >155F (10) / <140F - >160F (0)

• Temperature

• 360g - 400g (20) / < 360g - > 400g (10) / < 330g - > 410g (0)

• Weight

• Latte

  Media

• Comments

AMERICANO

• Perfect technique

• H&S

• Comments

• CAYG

• Comments

• Marking System

• Comments

• Add media

  Media

• Team Work

• Comments

• Working within the 15min allowance

• Working with the 500g coffee beans allowance

• Comments

• Written Test

• Correction of the test

• READY TO BE A BENUGO COFFEE MAKER TRAINER?

• DONE THE TRAIN THE TRAINER COURSE?

• Comments

• Régine L. Guion-Firmin - Barista Trainer

• rfirmin@benugomail.co.uk - regescoffeebreak.co.uk