Tagged "coffee training"


A Day in the Life of... a CMCR Academy Trainer

Posted by Keith Yee on

Keith Yee, CMCR Academy Trainer 

 

 

“Keith, are you keen on becoming a barista trainer?”

This was the question proposed to me by Matt (our GM) one and half years ago, my answer? For sure! what a great opportunity to work in such interesting position so I took up the offer and here I am today.

Some people might wonder what the job scope of a barista trainer is and what we do when there is no training, so this is an account of a typical day as a barista trainer at Common Man Coffee Roasters.

8am: I start my day just like everyone else, with a cup of coffee. I sit down and check my schedule for who I am going to train today so I can prepare mentally prepare myself for both the students and the content that I need to deliver. Today I have a public fundamental barista skills class and then on-site training for one of our wholesale clients in the afternoon.

day in the life common man coffee roasters

Once I'm done, I take some time to check my emails for training enquiries from wholesale clients and public students and make the necessary arrangements to book them in. This can be really tricky as I have to prevent class clashes with the different clients, difficult when we have over 70 wholesale clients to manage not to mention public students too! 

9am: Class begins! This is a Fundamental Barista class, it's going to last for three hours finishing around 12pm. What I love the most about my job is that I get to meet people from different industries and even countries but everyone come here only for one purpose, a passion for COFFEE!

day in the life common man coffee roasters

12pm After the session ends, I head up to Grounded for our weekly sales meeting with the team.

day in the life common man coffee roasters

Then it's time for lunch which I normally spend hanging out with the Grounded baristas and enjoying the CMCR staff meal!

2pm It’s time to head out of my usual training ground for some on-site training with one of our wholesale clients, Atlas Coffee Embassy. On-site training can be very challenging because the cafe's equipment can be differ from place to place so I have to be adaptable to different machines and spaces. On top of this we sometimes, like today, I have to deal with live orders coming in as we conduct the training. Today we are mainly about the calibration and the workflow of the bar which helps when you have live orders to work with. It's a great feeling when everyone seems satisfy after a session!

day in the life common man coffee roasters

Being a barista trainer in Common Man Coffee Roasters is really fun and full of challenges; it's not as easy as many people think and it can be tiring talking to so many people and drinking so much coffee (!) but still I really enjoy it nearly two years after that question kicked the whole thing off!

Read more →

Why you need a Barista Course

Posted by Stella Cochrane on

There tends to be two types of people in the world - those who would openly admit that they could benefit from the excitement and vigour of a three and a half hour barista course, and of course, those who would not.

If you've identified with the first group, that's great! With the opening of the new CMCR Academy KL it couldn't be a better time to book yourself into a class. Don't waste your energy on another bad coffee!

However, if you are thinking to yourself, 'I already know how to make a damn good coffee at home' then this article, my friend, is directed at you.

Let’s get one thing straight. If you have already perfected the process of making great coffee at home, you can answer this one question: Can you explain why your coffee is so good? If you are confidently able do this, you are most likely on your way to understanding what truly equates to mastery in the cup.

If you can answer that question, then you must already have the ability to:

  • Describe the history of coffee
  • Understand the development of coffee throughout the world 
  • Describe ideal growing conditions
  • Explain processing
  • Discuss what affects flavour during each level of production
  • Differentiate the flavour characteristics of origins
  • Provide a general roasting overview and even…
  • Explain body, texture and acidity

But do you also have knowledge of proper dosing, reading and interpreting colour changes, splitting techniques and machine parts and maintenance? If so, then we will assume that your shots are sorted and your milk is mastered.

If the thought of discussing the aforementioned information is like yesterday’s bak ku teh, then please accept our apologies for wasting your time with this useless text.

However, if you think you could afford to learn a few more things about products and equipment, if you’d like the opportunity to experiment with volumetrics and temperatures with an unlimited amount of milk and coffee, and you think it’d be kind of cool to dazzle your friends with your ability to manipulate speed and length to suit their individual tastes, then the CMCR Academy would love to hear from you. Don't forget you'll get an industry recognised certificate and a special something at the end of your class not to mention a plethora of new coffee knowledge from our friendly trainers.

Read more →