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The Second Edition of Barista Techniques ® is now available to purchase from the RESELLERS PAGE or from the BUY BOOK page of this website.

AVAILABILITY of Barista Techniques:
Since 2005 it has never been out of stock in our warehouse.
Some companies and online bookstores like fishpond.com.au or fishpond.co.nz have Barista Techniques as "Currently Unavailable" or "Not in Stock", this in untrue.
It should be noted that fishpond.com.au or fishpond.co.nz is not one of our resellers.
If you have any questions about the availability of Barista Techniques please contact me direct john@baristatechniques.com or 0409 583 007 or +61 409 583 007

Please note an Education Version of Barista Techniques ® Second Edition is also available. To purchase the Education Version conditions apply so please email the Publisher

BARISTA TRAINING - ESPRESSO TRAINING - COFFEE TRAINING

Welcome to the Barista Techniques ® website. It has been established to provide you with more information about the worlds most comprehensive barista training resource, Barista Techniques.

OUR MOTTO 'excellence in espresso training'

The internationally acclaimed 1st Edition of Barista Techniques ® has now sold out.
The 2nd Edition is now available for sale.

Barista Techniques : The Essential Guide
to Preparing and Serving Espresso Coffee Commercially.

This SECOND EDITION has been carefully revised and updated to reflect changes in the International Coffee Industry.

Barista Techniques ® Second Edition with over
40 pages of new text and meets world's best practice. It builds on the internationally acclaimed and successful first edition which sold more than 10,000 copies worldwide.

It is primarily directed at trainee baristas and barista trainers. This resource is also an essential tool for those already working in and/or those wishing to join the hospitality industry: teachers, high-school students, cafe owners and employees and all those interested in espresso coffee who want to know more about what is involved in extracting the 'perfect espresso'.

Barista Techniques is intended to complement any training course in preparing and serving espresso coffee using commercial coffee equipment. While it can be used as a stand-alone resource, readers will gain maximum benefit if they are involved in or have completed a coffee training program.

Barista Techniques

Barista Techniques ® Second Edition
ISBN 9780975243558
RRP AUD$49.50

This coffee training resource covers all the necessary barista basics. These barista basics include preparing the work area, espresso machine and grinder, seasoning the espresso machine and advising customers. Other essential barista skills covered in detail are, grinding coffee, espresso extraction, milk texturing and cleaning the espresso machine. Also included are an extensive glossary of coffee terms, chapters on water treatment for espresso machines, history of coffee, roasting basics and assessment tools for baristas.

Additional sections in this second edition include:

Caffeine, decaffeinated coffee and the decaffeinated coffee process
Reasons for adjusting the grinder
What is the 'perfect espresso'?
Key elements for the 'perfect espresso'
Extraction rate and volume
Visual indicators for extracting espresso
Extraction variables
Dosing methods
Steps for packing the filter basket
Types of tampers and tamping styles
Filter-basket size
Common extraction problems
Correct and incorrect extraction
Milk preferences and characteristics of milk
Splitting the milk
The importance of correct cup sizes
Methods for rinsing group handles and filter baskets

The National Training Quality Council (NTQC) Noted Tick

Both editions of Barista Techniques ® have been recognised as meeting the quality criteria for training package support materials for the unit of competency 'Prepare and Serve Espresso Coffee' from the Tourism, Hospitality and Events Training Package. The 'Tick' logo on the front cover signifies that Barista Techniques has been subject to a comprehensive quality asurance assessment and 'noted'. A noted resource indicates that it is current and meets industry standards. At the time of printing the Noting Process had been terminated by the National Quality Council. Barista Techniques ® is the only resource to have had both editions 'noted'.

John Doyle, the author, has spent a number of years researching the art of espresso coffee making. Barista Techniques ® published by Coffee Training Centre Pty Ltd, has over 250 pages covering all that you will ever need to know about how to prepare and serve espresso coffee. Barista Techniques ® will be continually revised to ensure it meets the highest of Industry Standards and World's Best Practice.

Over the years there have been a number of important advances in barista techniques, roasting methods, blending, equipment development and water treatment to name a few. The industry has adapted to these advances and equipment innovations and also seen it important to acknowledge and reward those with advanced barista techniques. The author has had a vision of incorporating these important advances into an advanced resource for trained and professional baristas. This advanced barista techniques resource will follow the chapter titles of the current edition. However, it will take the skills and knowledge learnt in Barista Techniques and on-the-job experience to an Advanced Level. The second resource in this series will be a must read for all those looking to advance their basic barista techniques. The Advanced version of Barista Techniques is expected to be published during 2012.

Growing up in Sydney, Australia, John has been passionate about espresso coffee and fine wine for more than 25 years. During that time he has seen a number of industry changes, and has been a distributor of espresso equipment and accessories, roasted coffee beans, coffee publications and boutique wines.

John is an accredited coffee-industry workplace trainer and assessor, and has successfully completed a number of related courses. He has also been a member of the AustralAsian Specialty Coffee Association (AASCA), the Café Biz Network and the Australian Sommeliers Association (ASA). Over the years he has been involved in the establishment of a number of specialist barista-training programs, facilitated and assessed at various organisations, including TAFE, and contributed to a number of industry publications. In 2011 he attended the Specialty Coffee Association of America (SCAA) Instructor Development Program (IDP) and qualified as a SCAA Certified Lead Instructor.

Serving as a judge at the AASCA state and national barista competitions, the Golden Bean Roaster Competition, the New Zealand Coffee Awards, the Maitland Aroma Festival (2009, 2010 and 2011), and various industry related events has only increased his passion, commitment and quest for knowledge. He is a past member of the national executive and a past public officer of the AASCA and has been directly involved in competition judge calibration and competition organisation. In 2011 he was awarded Life Membership to the AASCA for his past service.

Barista Techniques and Advanced Barista Techniques are registered Trade Marks of
Barista Techniques Pty Ltd in Australia and other countries.

Disclaimer: Barista Techniques ® and/or John Doyle has no affiliation with the following organisations, companies, individuals, their websites or publications; Barista Brothers , New Cafe Start Up , Barista Basics Coffee Academy , Barista Zoo , Australian Barista School , Mathew Gee , Matt Gee , David Gee , Dave Gee , Bean There, Drunk That , Barista Basics , Coffee Art & Presentation Movie , Master Barista and Coffee Art and Presentation Techniques, Ninja Barista

AVAILABILITY of Barista Techniques: Since 2005 it has never been out of stock in our warehouse.
Some companies and online bookstores like fishpond.com.au or fishpond.co.nz have Barista Techniques as "Currently Unavailable"
or "Not in Stock", this in untrue. It should be noted that fishpond.com.au or fishpond.co.nz is not one of our resellers.
If you have any questions about the availability of Barista Techniques please email John Doyle
or telephone 0409 583 007 or +61 409 583 007