The ‘professional barista’ is becoming a thing
As consumer expectations rise in terms of the whole coffee experience, the ‘professional barista’ is becoming a thing.
Operators are investing in ongoing staff training in order to deliver the quality coffee offer that consumers demand. It makes sound commercial sense: skills training introduces a level of professionalism to the industry; demonstrates a willingness to develop staff to their full potential; motivates the team and helps with staff retention. It’s an investment that therefore pays dividends.
La Cimbali MUMAC Academy
At La Cimbali’s MUMAC Academy, London we have two Authorised Speciality Coffee Association (SCA) Trainers (AST) and offer both bespoke courses tailored to the needs of the customer and the Barista Skills module of the internationally recognised SCA Coffee Diploma. Training is a significant part of the business and an area that is set to grow as operators experience the impact of the 5th wave and place a greater emphasis on a consistent in cup offer across the menu.
Cannon Hall Farm
One customer to benefit from the expertise of the La Cimbali training team is Cannon Hall Farm, a multi-award winning visitor attraction nestling in the foothills of the Pennines near Barnsley, South Yorkshire.
Mark Aseervatham, restaurant manager at Cannon Hall Farm takes pride in the quality and range of the food on offer and it’s an approach that also extends to the speciality coffee menu.
Mark manages a team of 18 baristas, made up of 6 full time staff and a dozen part timers. There are 5 Cimbali M34 traditional espresso machines and Magnum grinders located at various points around the farm.
Tim Medley, after sales trainer for Cimbali has recently returned to Cannon Hall Farm to undertake some on site refresher training with the barista team. The idea is to establish a key team of baristas who are sufficiently knowledgeable to be able to train the rest of the staff in-between Cimbali’s regular refresher sessions.
According to Mark, “Tim not only helped with our brewing skills but he also looked at ways that we could improve our operating efficiency in order to reduce the queues at the till.”
“Speed of service is really important to us and Tim taught us how to see past the queue and ticketing machine to focus on our ability to deliver great coffee quickly.”
Cannon Hall Farm is due another training session next month and Mark is looking forward to learning a few more “golden nuggets” that will help improve the operation even further.
“I would say to any operator that if an opportunity comes along for you to undertake some professional barista training then grab it while you can. I know it has definitely helped our business and it will probably be the best decision you will ever make too.”
