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Evolve North Barista Training Course
Perfect Milk - Every Time Without Fail!
Core Concepts & Stretching the Milk (10:03)
How Much Foam is in My Jug? (4:46)
Temperature Rules (6:46)
Reheating Milk (2:04)
Milk Integration & Perfect Pour (4:53)
Latte Art (6:30)
Cleaning & Hygiene
Ongoing Cleaning (12:04)
Hourly Cleaning (5:44)
Cleaning the Grinder (4:33)
End-of-Day Cleaning (7:22)
The Grinder
Introduction to Digital Grinders (1:12)
The Effect of Changing the Grind on Dose (3:38)
The Effect of Changing the Grind on Extraction (1:47)
Setting the Grinder to Match the Recipe (8:50)
Intuition vs. Recipe (1:21)
The Menu
Getting the amount of foam right: The 1-3-4 Method
Latte
Piccolo Latte
Cappuccino
Flat White
Mocha
Dirty Chai
Hot Chocolate
Chai Latte
Macchiato
Long Mac
Espresso & Doppio
Ristretto
Long Black
Espresso Extraction
Storing the Beans Correctly (5:53)
Importance of the Group Handle (6:23)
Collapsing While Catching the Grind (5:55)
Tamping (8:15)
Flushing and Extracting (7:34)
What to Look For in the Perfect Espresso (9:26)
Getting the amount of foam right: The 1-3-4 Method
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