Barista One

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Behind The Bar

B1 7.04 – Recap and Glossary

Recap and Glossary


  • The efficiency and quality standards used on-bar are key to the success of a cafe.
  • The mise en place of your working environment helps you maintain efficiency, quality, and hygiene in your drink making. It is necessary to work together with a team to make the mise en place helpful for everyone.
  • Cleaning in a cafe environment should be done according to a protocol,