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Just click on the calendar, or here and you will go to our real time booking calendar. Updated daily.
Nadin's favourite Roasters:
Espresso 4 You
Moak
Excelso (Indonesia)
Staff barista training will take place at your cafe, business or school.
A quality cup of espresso coffee is around 60% barista skills, 20% well maintained espresso equipment and 20% roast and blend.
It is essential that staff are trained on the equipment they will be working with, and they have been given in-depth information on coffee science and ample training time. A confident & knowledgable barista can turrn your establishment into a highly sucessful venture. Consistency throughout the team of staff members together with high quality products and service will ensure your customers return. Return custom is what everyone's goal for a successful business should be and it is essential to the survival in today's highly competitive cafe' industry.
Training is still seen, more often than not, as a costly expense rather than as an investment. Highly skilled staff are your best asset and can turn the business into a very sucessful one.
Click here for Staff upskilling courses
Staff training at your Cafe or Business
Up to three staff members per session
Recommended booking time is two hours
$65 per hour exclusive gst
Outer Auckland Training - NZQA course delivery possible
Cost per person: NZ$ 450-550.00 depending on course (incl. gst) Minimum number of participants: 5
If your cafe'/restaurant/business is registered with HSI and you want to gain qualifications, you will be eligable for some financial support for the training per trainee.
Should different training be needed, tailor-made courses can be arranged.
The course can/will include:
- Heritage & History of Coffee
- Coffee processing, roasting and blending
- Espresso making and its variables
- Espresso equipment & maintenance
- Practical espresso beverage preparation
- "The Perfect Cup".
"Even for a complete beginner like me you were a great teacher. After the three hours I understood all the basics of being a barista and am looking forward to practising all the methods you drilled into me. I'll certainly be using you to train all our cafe staff so we can make a consistant, high quality coffee." Nick Bell
