To earn a Junior Barista Award badge, the candidate must receive three badges:
1) The Tamper
2) The Latte Artist
3) The Brewer
Prerequisite for the class: Pass the Class Two Girl Guides tests and have a Class Two Badge. Must occupy skill courses for each badge with a recommended training body.
The requirements to receive the Junior Barista Awards are as follows:-
Candidates should explain about the theory of bean to cup theory which includes the methods of harvesting, processing, roasting, and storage of coffee beans.
PART I - ESPRESSO MACHINE
- Draw and label the parts of the espresso machine.
- Knowing temperature and brew pressure.
- Find out the difference between heat exchanger boiler and boiler / double boiler.
- State the equipment needed in the station checklist.
PART II - TAMPING & GRINDING
- Draw and label the combine engine parts.
- Demonstrated how to correct the correct coffee powder.
- Knowing the net weight of coffee powder for 'double basket'.
PART III - EXTRACTION
- Learn the basic procedures for extraction (eg: time and volume of extraction)
- Know the concept of 'dial-in' machines of shredding machine with espresso machine.
1. After attending The Tamper barista skills course, candidates are given a period of no more than 3 months to practice the skills to practice dial-in skills, espresso and ristretto extraction at the Training Center.
2. Candidates will be shown practical exam routine by Trainer and must show their competency in performing the routine.
3. Candidates need to first pass the Tamper badge to advance to Latte Artist or The Brewer.
THE LATTE ARTIST
Candidates should be able to explain the concepts of milk science which include stating the various types of milk on the market, understanding milk protein and the amount of fat in different varieties of milk, and explain the effect of temperature on milk.
PART I - MILK SCIENCE
- Knowing fat content in UHT milk, fresh milk, creamy milk, creamer, and low fat milk.
- Know the protein content in each type of milk as listed above.
- Knowing the effect of different temperature on milk.
PART II - MILK FROTHING
- Know the technique of milk frothing
- Different between dry foam and wet foam.
- Is able to produce microfoam.
- Is able to pour either a heart shape, rosetta or tulip.
1. Candidates are given a period of no more than 3 months to practice their latte skills at the Training Center.
2. Candidates must be able to extract the best espresso.
3. Candidate must show their ability to froth milk and produce microfoam.
Candidates should explain about the theory of bean to cup theory which includes the way harvesting, processing, roasting, and storage of coffee beans. The theory is identical to the theory taught in The Tamper.
PART I - (BREWING PARAMETERS)
- Find out the difference between local coffee, commercial coffee, and specialty coffee.
- Know the ratio of coffee and water to produce the best coffee.
- Know the types of grind sizes for different types of brewing (French Press, Chemex, Kalita, V60, Aeropress).
The candidate will be shown the practical exam and routine tests after completing the session.
1. Candidates are given a period of no more than 3 months to practice these skills at the barista training center.
2. Candidates should choose one brewing method from the list above and one type of specialty coffee grade.
3. Candidates need to demonstrate how to create a 160ml coffee.
4. The candidate also needs to explain to the Examiner the selected coffee origin, processing method, roasting degree and coffee flavor profile.
Having completed all three skill courses and received their badges, the candidate will be awarded the Junior Barista Award badge along with a young barista vocational certificate from Barista Guild Asia.