Barista One
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B1 Prologue
B1 0.0 – Introduction and Syllabus
B1 0.01 – Notes to Trainers and Students
B1 0.02 – Nomenclature
3 lessons
Mechanics
B1 1.0 – What's in This Chapter?
B1 1.01 – Dosing
B1 1.02 – Distribution
B1 1.03 – Tamping
B1 1.04 – Inserting the Portafilter
B1 1.05 – Turning the Pump On
B1 1.06 – Flushing the Group
B1 1.07 – Clean, Hot, Dry
B1 1.08 – Recap and Glossary
B1 1.09 – Comprehension Test
10 lessons, 1 quiz
Recipe Structure
B1 2.0 – What's in This Chapter?
B1 2.01 – Dose
B1 2.02 – Beverage Weight
B1 2.03 – Time
B1 2.04 – Grind
B1 2.05 – Recap and Glossary
B1 2.06 – Comprehension Test
7 lessons, 1 quiz
Putting it all Together
B1 3.0 – What's in This Chapter?
B1 3.01 – The Shot Time Wizard
B1 3.02 – Channelling
B1 3.03 – Troubleshooting & FAQs
B1 3.04 – Recap and Glossary
B1 3.05 – Comprehension Test
6 lessons, 1 quiz
B1 Milk Texturing
B1 4.0 – What's in This Chapter?
B1 4.01 – The Steam Boiler and Steam Wand
B1 4.02 – The 2-Part Heuristic
B1 4.03 – Temperature Targets
B1 4.04 – Milk Splitting
B1 4.05 – Troubleshooting & FAQ
B1 4.06 – Recap and Glossary
B1 4.07 – Comprehension Test
8 lessons, 1 quiz
Latte Art
B1 5.0 – What's in This Chapter?
B1 5.01 – The First Half
B1 5.02 – The Second Half
B1 5.03 – Manoeuvres
B1 5.04 – Monk’s Head – Placing
B1 5.05 – Heart – Placing and Cutting
B1 5.06 – Recap and Glossary
B1 5.07 – Comprehension Test
8 lessons, 1 quiz
The Menu
B1 6.0 – What's in This Chapter?
B1 6.01 – Espresso Size and Strength
B1 6.02 – Espresso with Water
B1 6.03 – Espresso with Milk
B1 6.04 – Traditional and Regional
B1 6.05 – Espresso with Ice
B1 6.06 – Cold Brew
B1 6.07 – Recap and Glossary
B1 6.08 – Comprehension Test
9 lessons, 1 quiz
Behind The Bar
B1 7.0 – What's in This Chapter?
B1 7.01 – Efficiency Structures
B1 7.02 – Mise en Place
B1 7.03 – Cleaning Down
B1 7.04 – Recap and Glossary
B1 7.05 – Comprehension Test
B1 Final Assessment
7 lessons, 2 quizzes
Behind The Bar
B1 7.0 – What’s in This Chapter?
What’s in This Chapter?
We explain the concept of real-world professionalism.
