ABOUT BARISTA GUILD

ASIA
 First and foremost, we would like to thank you for considering us as the ideal
choice for our services. Stated in this proposal are the requirements that we
believe is compulsory and required to be able to assist you and your project.
 Barista Guild Asia (Malaysia) was founded on the vision to inspire and empower
both coffee consumers and coffee professionals. We endeavor to provide the
most comprehensive and in-depth coffee training in the industry and deliver
world-class solutions through coffee education.
ABOUT BARISTA GUILD
ASIA
 Our courses and programs for Coffee Professionals and Baristas are based on the Specialty
Coffee Association of Europe Coffee Diploma System. The education system is aimed to meet
the needs of coffee professionals everywhere. It is a controlled and certified system with a
curriculum written and updated by the best minds in the coffee industry. Our Professional
SCAE Barista Level Foundation, Intermediate & Professional Certifications are based on both
technical/theory knowledge and practical examinations.
 The Specialty Coffee Association of Europe (SCAE) is the world’s leading professional
organization promoting excellence in quality coffee, drawing together professionals
from all aspects of the coffee industry.
 Central to the SCAE’s purpose is to improve coffee standards through furthering knowledge and
education. With this aim, the Coffee Diploma System (CDS) was created. The CDS contains 6
modules, each module containing 3 levels. The modules are made out of Introduction to Coffee,
Green Coffee, Sensory Skills, Roasting, Grinding & Brewing and Barista Skills.
 SERVICES
AVAILABLE  We do not restrict ourselves to just educating about specialty coffee but
provide a wide range of services to the food & beverage industry. Our
CONSULTATIO
N SERVICES
range of services are as follows:
FOR
MACHINES,
EQUIPMENT,
1. Education and training of Baristas through our Professional
CAFÉ SETUP, Barista Training Courses.
OPERATIONS

2. Professional consultation on café setups and supplies.

3. Professional Café Operations Excellency and Competence Training to
meet industrial requirements.
4. Professional consulting of machines and equipment for
COFFEE PROFESSIONA
L BARISTA
entrepreneurs.
EVENTS
& SKILLS
COMPETITION TRAINING 5. Café / Kiosk Setup
S
6. Consultation for development of new menus / recipes for beverage
and coffee companies.
7. Train and recommend certified and skilled Baristas (BGA
graduates) to cafes.
FOOD & 8. Food & beverage solutions for catering events.
BEVERAGE
SOLUTIONS
/ CATERING 9. Coffee related exhibitions, competitions and events organizer.
MEET THE
TEAM
MEET THE
TEAM
MEET THE
TEAM
MEET THE
TEAM
MEET THE
TEAM
COFFEE & BARISTA
TRAINING COURSE
OUTLINE
Workspace Management
 The Barista would be able to understand the importance of
maintaining a hygienic and organized workspace.
 Analysis of key equipment’s needed for a complete workspace and how to
maximize speed and efficiency.
 The Barista would be able to analyze best layout for a proper
workspace.
COFFEE & BARISTA
TRAINING COURSE
OUTLINE
Grinding, Dosing & Tamping
 The Barista would be able to identify the parts of the main parts of the
grinder.
 The Barista will be able to understand how dosage affects shot times.
 Demonstration of good dosing techniques and calibration.
 The Barista will be able to understand how to evenly distribute the dose
in preparation to tamping.
 The Barista will be able to understand how to tamp properly.
 The Barista will be able to understand how increasing and decreasing dose affects
body and flavor.
 The Barista will be able to understand how to make micro-adjustments to the
grinder.
COFFEE & BARISTA
TRAINING COURSE

OUTLINE
Extraction & Brewing
 The Barista will be able to understand the basic parts of an espresso machine.
 The Barista will be able to understand the steps to preparing an espresso.
 The Barista will be able to understand the basic sensory qualities of
an under-extracted, over-extracted shot and a good espresso.
COFFEE & BARISTA
TRAINING COURSE
Milk Techniques
 OUTLINE
The Barista would be able to understand the importance of freshness of
milk and why it is important to use milk hygienically.
 The Barista will be able to understand the techniques required to produce
correct milk-textures.
 The Barista will be able to understand correct milk temperatures and
the pouring techniques to producing Cappuccinos and Lattes.
 The Barista will be able to tell how different milk will produce foam
differently.
 The Barista will be able to learn how to ‘free pour’ a simple latte art
pattern consistently.
COFFEE & BARISTA
TRAINING COURSE
OUTLINE
Cleaning, Maintenance & Troubleshooting
 The Barista will be able to understand the proper techniques to cleaning
the espresso machine and grinder.
 The Barista will be able to understand the results of a badly maintained
espresso machine and how to avoid and solve them.
 The Barista will be able to understand the key problems of the
grinder and who to refer these problems to.
COFFEE & BARISTA
TRAINING COURSE


OUTLINE
Barista Menu
The Barista will be able to learn the techniques of serving a range of
espresso-based coffee.
 The Barista knows which chinaware is suitable for which coffee
Customer Service
 The Barista will be able to understand the importance maintaining high standards of
personal hygiene.
 The Barista will be able to understand what is good communication skills and the
definition of good customer service.
 The Barista will be able to demonstrate a high standard of customer service when
greeting customers and taking orders.
COFFEE & BARISTA
TRAINING BGA
 Through the years of ground experience in both the training and coffee industry, BGA
METHODOLOGY
has developed a proven training approach that focuses in bringing value and desired
results to our clients. We strive to promote knowledge workers within our
participants, for the benefit of the individual as well as the organization as a whole.
Our approach drives for ultimate knowledge retention and transfer in addition to our
measurable deliverables. Our client success is our success and our approach has
thus far developed a great working-sharing relationship with our clients.
 Experiential Learning is our key strength. Our following methodology has enabled us
in understanding our client needs and gaps where our program is able to customized
and catered for the specific and unique needs of our respective clients. Leveraging on
interactive simulations and activities, both indoor and outdoor with practical scenarios
has proven effective learning experience for our clients.
COFFEE & BARISTA
TRAINING BGA
METHODOLOGY

Research/Site Training Follow Up

Visit Workshop

Management Briefing
 CONSUMERS
CLASSES
 LATTE ART FOR BEGINNER
 LATTE ART ADVANCE
 INTRODUCTION TO
CUPPING
 INTRODUCTION TO COFFEE
 ESPRESSO SENSORY
 BREWING METHOD
 COFFEE APPRECIATION
 LATTE ART FOR
BEGINNER
 LATTE ART FOR BEGINNERS
 Learn free pour techniques and how to make Hearts and Rosettas as well as an
introduction to etching.
 At the end of the session you will leave with knowledge of:
 Learning the basics of espresso extraction : What makes a good espresso in
terms of taste, flavour and visuals.
 Etching for Beginners : Learn how to draw on your coffee!
 How to achieve good frothing for your milk? Learn how to achieve good
temperature and foam standards when frothing your milk.
 Do we compromise taste for art?
 Basic free pour techniques: heart, rosetta and tulip.
 LATTE ART FOR
ADVANCE
ADVANCED LATTE ART WORKSHOP
 At the end of the session you will leave with knowledge of:
 Learning the espresso extraction : Do we pull shots and froth milk
differently for Latte Art?
 How to create consistency for Latte Art?
 Do we go for variation or perfection?
 What do we do prepare for competitiom?
 Do we compromise taste for art?
 How do we perfect our pouring skills?
 INTRODUCTION TO
COFFEE
Introduction to coffee workshop
 The history of coffee
 How coffee cultivated
 How coffee harvested
 How coffee processed
 Identify different roasting profiles
 Best practice in buying coffee
 Best practice in storing & grinding coffee
 ESPRESSO
SENSORY
Espresso Sensory
 Introduction and definition Espresso
 Arabica vs Robusta
 History of Espresso
 History of Cappuccino
 Extraction of Espresso
 Over-Extraction Tasting
 Under-Extraction Tasting
 Balanced Espresso Tasting
 Crema Tasting
 Pulling Espresso Shots
 Abit of Milk pouring demo
 Recap
 BREWING
METHOD
Brewing method
 What affect a good cup of coffee
 Different types of brewing method
 Water chemistry
 Packaging & Storage
 Coffee Quality
 Grinding
 Temperature
 Extraction
 Different types of brewing equipments
 Troubleshooting the brew
 Coffee Appreciation

 Coffee History
 From beans to cup
 Brewing methods
 Gold Cup standard
 BYO coffee
 Coffee vs health
 INTRODUCTION TO CUPPING

Cupping Workshop
 What is cupping?
 Why we cup?
 Who are cuppers?
 How we cup?
 Some of the more commonly used terms & evaluation methods
COFFEE & BARISTA
TRAINING YOUR
 Your participants will immediately be able to utilize the tools that are developed
BENEFITS
together during the program. This enhances the implementation aspect, thereby
securing desired results within an acceptable time frame.
 The structure of the program is such that, your team will be continually
coached by us in the implementation of the tools. We will always be on stand-
by, should you or the participants require help on the implementation aspects.
 Not only would those who attend benefit from the use of the tools themselves
but they will also be equipped to lead, coach and motivate their respective team
players to achieve divisional targets.
COFFEE & BARISTA TRAINING
MANAGEMENT BRIEFINGS
 Management briefings are used to keep the top management team
informed of the progress of the participants.
 Meetings are also used to work out a system to monitor the progress of the
participants. In this case, management will be given the QUALITY CONTROL
CHART and will be guided in the monitoring of the participant’s goals.
 The briefings are also used to exchange ideas and to receive Management
input on the course to customize it even further.
 Characteristics of each individual participant will also be discussed to ensure
that the course is customized to their needs.
 There will be Management Briefings during the entire course usually after each
training sessions.
THANK YOU!