Service 04
Staff Training & Operations
Your baristas are the last mile between great coffee and a loyal customer. We train them — and give you the playbooks to keep them consistent as your team grows.
What's Included
- Hands-on espresso extraction training (dose, grind, yield, time)
- Milk steaming technique — microfoam, pour, consistency
- Drink standards and recipe cards for every menu item
- Machine maintenance and daily cleaning routines
- Customer-facing service standards and order-taking flow
- Open/close checklists and shift handoff procedures
- Train-the-trainer so your lead barista can onboard future staff
Why This Matters
The best coffee in the world tastes mediocre when pulled from a mis-calibrated grinder by a barista who doesn't know what to look for. And coffee shops live or die on repeat customers — repeat customers live or die on consistency. Every cup has to taste like the last one.
The hard part isn't training one barista. It's keeping extraction dialed in when your opening barista quits, the new hire is two weeks in, and the machine is pulling slightly different shots than it was last month. That's an operational problem, not a skill problem. The fix is documented standards and a training path anyone can follow.
Our training is designed to compound. You don't just get technique — you get a system. New hires come on faster, drinks stay consistent through turnover, and your lead barista has the tools to maintain quality without you watching every shift.
Our Process
Equipment calibration
We come to your shop, dial in your grinder and espresso machine against your chosen coffee, and document the baseline settings.
Hands-on training day
A full day with your opening team — espresso pulls, milk steaming, drink assembly, machine care. Each barista pulls real shots under our guidance until their extractions are consistent.
Drink recipe cards
We leave behind laminated recipe cards for every drink on your menu — dose, water temp, shot time, milk volume, glass size. Your opening playbook.
Open/close SOPs
Documented procedures for opening, shift change, and closing. Nothing relies on tribal knowledge that walks out the door with an employee.
30/60/90-day check-ins
We come back at 30 and 90 days to audit quality, retrain new hires, and adjust standards based on real customer feedback.
Common Questions
Do my baristas need prior experience?
Not required. We've trained experienced baristas and complete beginners. Most of our training is technique fundamentals that apply at every skill level.
How many people can attend a training day?
Up to 6 baristas per session, so everyone gets real hands-on time at the machine. Larger teams we split across two days.
What happens when I hire someone new later?
Your lead barista, who we train to train others, onboards them using the recipe cards and SOPs we leave behind. If you'd rather have us do it, we offer refresher training visits at an additional cost.
Do you help if my shop is already open?
Often yes — many partners come to us after they've been open a few months and quality is drifting. We audit current technique and retrain on whatever's slipping.