Coffee & Tea Training Level 1
“Coffee and tea in a restaurant is the last
impression for guests. A poorly made coffee or tea could therefore reflect negatively on a meal. This training is important for you to understand our Standard Operating Procedure (S.O.P) so that customers leave with a wonderful experience”
Barista Training Level 1
M1. A basic general knowledge of coffee from plant to cup
M2. A general understanding of how the espresso machine and grinder work and how to clean them
M3. An understanding and competence in making all the speciality drinks in the “Drinks Menu” to a standard set by Harbour Hotels and Café du Monde
M4. A basic general knowledge for how to store and prepare loose leaf Tea
PLEASE READ THE HEALTH & SAFETY SHEET
BEFORE YOU BEGIN
Health and Safety Guidelines for Using Coffee and Tea Equipment
General Safety Precautions
Training Required: Only trained personnel are permitted to operate coffee and tea machines.
Keep Area Clean: Ensure the workspace around the machines is dry, clean, and free of obstructions.
Signage: Clearly label hot surfaces and warn of burn risks where applicable.
Electrical Safety
Check for Damage: Regularly inspect power cords and plugs for damage. Do not use equipment with frayed cords or exposed wires.
Dry Hands: Always ensure hands are dry before touching electrical components.
Unplug Safely: Disconnect equipment from the power supply before cleaning or performing maintenance.
Burn and Scald Prevention
Hot Surfaces: Take care around boilers, steam wands, and hot plates. Use handles and knobs where provided.
Hot Liquids: Avoid overfilling kettles, coffee urns, or carafes to prevent spillage.
Steam Wands: Purge and handle steam wands with caution. Use a cloth when adjusting or wiping.
Protective Gear: Use oven mitts or heat-resistant gloves if handling hot components or refilling with boiling water.
Hygiene Practices
Hand Washing: Wash hands before handling equipment and between handling raw and prepared items.
Clean Daily: Descale, wipe down, and empty drip trays and containers every day.
Milk Management: Store milk below 5°C and never reuse steamed milk. Clean milk frothers after every use.
Waste Disposal: Dispose of used tea bags, coffee grounds, and filters in appropriate bins.
Ready to get started?
Work through the modules below in order to build strong foundations, consistent technique, and confident coffee & tea service.
Module 1Knowledge of Coffee
This foundational module is designed to deepen your understanding of coffee and enhance the quality of service provided to customers.
Module 2How an espresso machine & grinder works and how to clean them
This module is designed to expand your knowledge of espresso machines and grinders, providing you with the essential skills to maintain and clean them, ensuring optimal performance and longevity.
Module 3Drinks
This module is designed to equip you with the essential skills to craft a variety of coffee and tea drinks, ensuring consistency, quality, and customer satisfaction in every cup.
Module 4Tea
This module is designed to expand your knowledge of the origins of tea and the different types available, helping you gain a deeper appreciation of its diversity.