Barista primer I. (Cup Service).

Tea & Coffee Trade Journal, April, 2003 by Hayward, Keith

As much as we'd like to think otherwise, alt baristas are not created equal. So what separates the good from the bad, the weak from the strong, the smooth from the bitter? Proper education and professional training.

All too often, espresso bars and coffeehouses hire a new employee and have them shadow their trainer. The glitch in the system is that the trainer probably wasn't properly trained, so the mistakes and poor quality just continues to multiply.

The consumer is becoming more educated and aware of quality. If independent espresso bars and coffeehouses want to thrive and survive against the onslaught of corporate giants, they need to clean up their act. This is a business where the consumer is becoming more and more educated, and equally aware...

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