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