A 3-day technical barista boot camp for Club Challenge of Orange Park, teaching foundational coffee measurements, cold brew, espresso extraction, milk steaming, and classic café drinks.
Active listening and speed. A good barista communicates clearly with both customer and teammates behind the bar.
06. Sanitation & Tool Care
Key Responsibilities
• Keep separate bar towels for steam wands vs. counters
• Wash milk pitchers with soap & hot water between uses
• Wipe drip trays, brush grounds from grinder station
• Store milk and cold brew in refrigerator promptly
Standard to Master
Food safety is non-negotiable. "Clean as you go" ensures your workstation is always safe, efficient, and compliant.
Universal Boot Camp Rules
1. Measure with scales, not guesses
2. Purge steam wand every time
3. Make every drink consistent
Club Challenge Orange Park • Page 2 of 2
☐ Cook DIY vanilla syrup
☐ Stock milk, chocolate & ice
☐ Print 21-pt competency checklists
☐ Set up 3 drink-making stations
Day 1 (Tuesday): Coffee Foundations & Cold Brew (2 Hours)
Learning: Measurements & Ratios
Timeline
Segment
Facilitator Guidance & Teaching Script
0–15 min
Coffee Terminology & Intro
Define extraction, grind size, ratio, concentrate, and steeping. Introduce the boot camp's goal: coffee shop readiness.
15–30 min
Measurements & Scales
Demonstrate using a digital scale. Explain why weight in grams is far more precise than volumetric scoops. Have each member tare and weigh 18g.
30–65 min
Cold Brew Demo & Prep
Demonstrate Recipe 1: 1 cup coarse grounds to 4 cups cold water. Explain why coarse grind prevents over-extraction and cloudiness.
65–90 min
Filtering & Dilution Tasting
Filter pre-made batch. Pour 4 oz concentrate + 4 oz water over ice. Taste undiluted concentrate vs. diluted to teach the concept of dilution.
90–110 min
Crew Preps Fresh Batch
Each crew member measures, mixes, and covers their own batch for steeping 12–18 hours in the refrigerator.
110–120 min
Knowledge Check & Recap
Conduct quick quiz: What is extraction? Why is cold brew not just iced drip coffee? Review storage and sanitation.
Club Challenge of Orange Park Page 2 of 4
Thursday & Friday Detailed Timelines
Day 2 (Thursday): Espresso & Steamed Milk (2 Hours)
Target: 18g:36g & 130–150°F
Day 3 (Friday): Signature Drinks & Practical Exam (2 Hours)
Culmination: 21-pt Exam
Club Challenge of Orange Park Page 3 of 4
Coaching & Exam Administration
The 4-Step Coaching Cycle
Demonstrate: Trainer models perfect technique
Guide: Member practices with verbal cues
Observe: Member performs independently
Feedback: Specific praise + actionable refinement
Technical Corrections Guide
Fast / Watery Shot (<20 sec):
Under-extraction. Grind is too coarse or dose is under 18g. Make grind finer or check tamp pressure.
Slow / Dripping Shot (>35 sec):
Over-extraction / choking. Grind is too fine. Make grind slightly coarser to achieve 25–30s flow.
Big Bubbles in Milk:
Too much air introduced too late. Aerate only for first 2–4s, then submerge tip 1/2 inch to swirl vortex.
Friday Individual Exam Administration Protocol
Each crew member must demonstrate independent competency across all 5 skill clusters on Friday afternoon. Facilitators use the 21-point Barista Competency Tracker:
Cluster 1
Coffee Foundations (3 pts)
Cluster 2
Espresso Operations (5 pts)
Cluster 3
Milk Texturing (4 pts)
Cluster 4
Drink Preparation (5 pts)
Cluster 5
Professional Workflow (4 pts)
Candidates who earn 21/21 receive their official Barista Foundations Certificate of Completion!
Club Challenge of Orange Park Page 4 of 4
3 Key Milk Concepts
1. Aeration: Introduce air briefly (2–4s) just below surface with light paper-tearing sound.
2. Texturing: Lower tip 1/2 inch to create swirling whirlpool vortex folding microfoam.
3. Temperature: Stop steam at 130–150°F (55–65°C). Never scald milk.
Rule: Wipe & purge steam wand immediately after removal!
Steaming Procedure
Step 1: Fill stainless pitcher 1/3 full with cold whole or 2% milk. Purge steam wand.
Step 2: Position steam tip at 3 o'clock just under surface. Open steam valve fully.
Step 3: When pitcher feels warm to palm, drop tip slightly to spin microfoam until 140°F.
Step 4: Turn off steam, remove pitcher, wipe wand with damp cloth, purge steam for 1s.
Card 03
Cut Line
Vanilla Latte
Signature Drink 01 • Hot & Iced Standard
Hot Vanilla Latte
• 2 oz Double Espresso
• 1 oz Vanilla Syrup
• 8 oz Steamed Milk (Silky Microfoam)
Build: Pull double espresso into cup. Add 1 oz vanilla syrup; stir thoroughly. Pour steamed milk, finishing with a thin layer of glossy foam.
Iced Vanilla Latte
• 2 oz Double Espresso
• 1 oz Vanilla Syrup
• 6 oz Cold Milk
• 1 Cup Fresh Ice
Build: Stir 1 oz syrup and espresso together in glass. Add 6 oz cold milk. Pour over full cup of ice and serve with straw.
Card 04
Classic Cappuccino
Signature Drink 02 • Textured Foam Masterclass
Ingredients & Ratio
• 2 oz Double Espresso
• 4–5 oz Steamed Whole Milk
• Balanced Thick Layer of Microfoam
Key Difference:
Latte: More milk, thin foam. Cappuccino: Less milk, thick airy foam!
Step-by-Step Build
1. Pull Espresso: Pull 2 oz double espresso into ceramic mug or hot cup.
2. Aerate with Extra Foam: Introduce air slightly longer than for a latte (4–6s) to create thick, fluffy microfoam.
3. Swirl & Pour: Swirl milk pitcher to integrate. Pour centered into espresso, finishing with a rich dome of airy foam.
Card 05
Cut Line
Chocolate Mocha & DIY Syrup
Signature Drink 03 • Flavor Masterclass
Chocolate Mocha Build
• 2 oz Double Espresso
• 1 oz Chocolate Syrup
• 8 oz Steamed Milk (or 6 oz cold + ice)
• Optional: Whipped Cream
Build: Pull espresso over chocolate syrup. Stir until completely combined. Pour steamed milk (or cold milk over ice). Top with whipped cream.
DIY Vanilla Syrup (Save $)
• 1 Cup White Sugar
• 1 Cup Water
• 1 Teaspoon Vanilla Extract
1. Heat water in saucepan; add sugar.
2. Stir until completely dissolved.
3. Remove from heat; stir in vanilla.
4. Cool and refrigerate in labeled bottle.
Card 06
☐ 3.2 Create silky microfoam: Aerates 2–4s then creates spinning whirlpool without large bubbles.
☐ 3.3 Monitor milk temperature: Stops steam when pitcher reaches 130–150°F (55–65°C) without scorching.
☐ 3.4 Clean and purge the steam wand: Immediately wipes wand with damp cloth and purges for 1 second.
Cluster 4: Drink Preparation (5 Points)
☐ 4.1 Make a Vanilla Latte: Correct espresso, 1 oz vanilla syrup, and silky steamed milk (thin foam).
☐ 4.2 Make a Cappuccino: Correct espresso, steamed milk, and balanced thick layer of airy microfoam.
☐ 4.3 Make a Mocha: Stirs espresso + chocolate syrup thoroughly before adding steamed milk/whip.
☐ 4.4 Make an iced coffee drink: Assembles syrup + espresso + milk over ice in proper order.
☐ 4.5 Follow a recipe without assistance: Executes complete drink order independently from memory/card.
Cluster 5: Professional Workflow (4 Points)
☐ 5.1 Keep the workstation clean: Cleans as you go; knocks spent pucks into knockbox promptly.
☐ 5.3 Work efficiently and consistently: Keeps steady pace and reproduces identical drink quality.
☐ 5.4 Communicate clearly with customers: Greets warmly, confirms order details, calls customer name.
Page 2 of 6
Individual Practical Exam: Members 1 & 2
Member 1 Name:
Score: ____ / 21
Foundations:
[ ] 1.1 [ ] 1.2 [ ] 1.3
Espresso:
[ ] 2.1 [ ] 2.2 [ ] 2.3 [ ] 2.4 [ ] 2.5
Milk:
[ ] 3.1 [ ] 3.2 [ ] 3.3 [ ] 3.4
Drinks:
[ ] 4.1 [ ] 4.2 [ ] 4.3 [ ] 4.4 [ ] 4.5
Workflow:
[ ] 5.1 [ ] 5.2 [ ] 5.3 [ ] 5.4
Strengths Observed:
Next Steps / Refinements:
Member 2 Name:
Score: ____ / 21
Foundations:
[ ] 1.1 [ ] 1.2 [ ] 1.3
Espresso:
[ ] 2.1 [ ] 2.2 [ ] 2.3 [ ] 2.4 [ ] 2.5
Milk:
[ ] 3.1 [ ] 3.2 [ ] 3.3 [ ] 3.4
Drinks:
[ ] 4.1 [ ] 4.2 [ ] 4.3 [ ] 4.4 [ ] 4.5
Workflow:
[ ] 5.1 [ ] 5.2 [ ] 5.3 [ ] 5.4
Strengths Observed:
Next Steps / Refinements:
Page 3 of 6
Individual Practical Exam: Members 3 & 4
Member 3 Name:
Score: ____ / 21
Foundations:
[ ] 1.1 [ ] 1.2 [ ] 1.3
Espresso:
[ ] 2.1 [ ] 2.2 [ ] 2.3 [ ] 2.4 [ ] 2.5
Milk:
[ ] 3.1 [ ] 3.2 [ ] 3.3 [ ] 3.4
Drinks:
[ ] 4.1 [ ] 4.2 [ ] 4.3 [ ] 4.4 [ ] 4.5
Workflow:
[ ] 5.1 [ ] 5.2 [ ] 5.3 [ ] 5.4
Strengths Observed:
Next Steps / Refinements:
Member 4 Name:
Score: ____ / 21
Foundations:
[ ] 1.1 [ ] 1.2 [ ] 1.3
Espresso:
[ ] 2.1 [ ] 2.2 [ ] 2.3 [ ] 2.4 [ ] 2.5
Milk:
[ ] 3.1 [ ] 3.2 [ ] 3.3 [ ] 3.4
Drinks:
[ ] 4.1 [ ] 4.2 [ ] 4.3 [ ] 4.4 [ ] 4.5
Workflow:
[ ] 5.1 [ ] 5.2 [ ] 5.3 [ ] 5.4
Strengths Observed:
Next Steps / Refinements:
Page 4 of 6
Individual Practical Exam: Members 5 & 6
Member 5 Name:
Score: ____ / 21
Foundations:
[ ] 1.1 [ ] 1.2 [ ] 1.3
Espresso:
[ ] 2.1 [ ] 2.2 [ ] 2.3 [ ] 2.4 [ ] 2.5
Milk:
[ ] 3.1 [ ] 3.2 [ ] 3.3 [ ] 3.4
Drinks:
[ ] 4.1 [ ] 4.2 [ ] 4.3 [ ] 4.4 [ ] 4.5
Workflow:
[ ] 5.1 [ ] 5.2 [ ] 5.3 [ ] 5.4
Strengths Observed:
Next Steps / Refinements:
Member 6 Name:
Score: ____ / 21
Foundations:
[ ] 1.1 [ ] 1.2 [ ] 1.3
Espresso:
[ ] 2.1 [ ] 2.2 [ ] 2.3 [ ] 2.4 [ ] 2.5
Milk:
[ ] 3.1 [ ] 3.2 [ ] 3.3 [ ] 3.4
Drinks:
[ ] 4.1 [ ] 4.2 [ ] 4.3 [ ] 4.4 [ ] 4.5
Workflow:
[ ] 5.1 [ ] 5.2 [ ] 5.3 [ ] 5.4
Strengths Observed:
Next Steps / Refinements:
Page 5 of 6
Boot Camp Certification Endorsement Log
Trainer Endorsement Statement:
"I certify that the members listed below have demonstrated mastery across all 21 technical competencies, including coffee extraction, digital scale measurement, espresso calibration, milk texturing, signature drink preparation, and professional food safety workflow."
Certified Graduate Name
Score
Trainer Signature
Date Issued
21 / 21
21 / 21
21 / 21
21 / 21
21 / 21
21 / 21
Final Cohort Closing Notes:
Cohort accomplishments, speed improvements, team highlights...
