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What’s in This Chapter?
- We explain the concept of real-world professionalism.
B1 7.0 – What’s in This Chapter?
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
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
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
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
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
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
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
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