Training Excellence

Training Excellence

March 2, 2014

Training Excellence Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit.


I try not to be a coffee snob… although I like my coffee the way I make it myself. Latte built on a doppio ristretto or for a quick hit, a piccolo with the same base, a doppio ristretto. Now to anyone who is not familiar with the Italian language, the mention of the words doppio ristretto would incur the response what, what, what? Don’t you think that a barista should know the craft through and through?Training is so critical for the ever-increasing market competition. Let’s face it, if you and your staff have not got the product knowledge, the service skills and the professionalism that it takes to have a successful business, you may just find yourself as an unfortunate statistic. For the employee, if you are not committed to professional development, you may find yourself off the short list for a prospective job or furthermore not the object of your customers attention.


There are many options that an establishment or an individual may choose to up skill and to remain current with the ever-changing market trends of the coffee industry. Companies may choose traineeships where training objectives are formally outlined by ASQA (Australian Skills Quality Authority) or specialised courses by AASCA (Australasian Specialty Coffee Association). A less formal approach may also be taken by inviting an industry leader to come in and hold training sessions or utilising their coffee companies training initiatives. Companies and individuals may also wish to be a part of industry competitions, from ‘throw downs’ to formal competitions such as the national barista competitions run by AASCA. These competitions set industry standards and are a great way to measure ones skills with peers. Furthermore they create informative networks to learn and share with each other.


In which ever way a company or individual choose to train, by a formal or informal approach, it all contributes to the longevity of a business and individual careers. Furthermore maintaining currency and keeping abreast of the industry encourages craft development and the promotion of new trends to shape the coffee industry’s future.


Jarad Mea
Head Trainer/CoordinatorCafe Culture International