Barista workbook

All 43 Learn articles arranged as a staged progression, ordered the way a barista actually grows — foundations first, commercial mastery last. Read it top to bottom or print the whole workbook.

A structured path through every article in the library, ordered the way a barista actually grows: foundations first, commercial mastery last. Work top to bottom, or print the whole workbook.

43 articles · Total reading: 58 min

Stage 1 — Foundations

  1. Arabica, Robusta, and the lesser-known species · Beginner · 1 min
  2. The coffee belt and regional flavor signatures · Beginner · 1 min
  3. Light, medium and dark roasts · Beginner · 1 min
  4. Washed, natural, honey, and wet-hulled · Intermediate · 1 min
  5. Cupping — the industry's standard tasting method · Intermediate · 1 min
  6. Burr types, particle distribution, and grind consistency · Intermediate · 1 min
  7. Matching grind size to brew method · Intermediate · 2 min
  8. Grinder maintenance and burr wear · Intermediate · 2 min
  9. Why water chemistry matters for brewing · Intermediate · 1 min
  10. Water filtration and scale prevention · Intermediate · 1 min
  11. Ice quality and safety · Intermediate · 1 min

Stage 2 — Extraction & brewing

  1. Immersion, percolation and pressure · Beginner · 1 min
  2. Immersion methods: French press, Clever dripper, and AeroPress · Beginner · 1 min
  3. Moka pot, batch brew, siphon, and percolator · Beginner · 1 min
  4. Turkish and Arabic coffee traditions · Beginner · 1 min
  5. What extraction actually is · Intermediate · 1 min
  6. Ristretto, espresso, and lungo — the same dose, three pulls · Intermediate · 1 min
  7. Reading a shot — crema, body, and heart · Intermediate · 1 min
  8. Pour-over methods: V60, Kalita Wave, Chemex, and Origami · Intermediate · 1 min
  9. Cold brew, cold drip, and flash-chill iced coffee · Intermediate · 1 min
  10. Puck preparation, channeling, and machine types · Advanced · 1 min

Stage 3 — Milk & tea craft

  1. Steaming microfoam · Beginner · 1 min
  2. True teas, oxidation, and infusion basics · Beginner · 1 min
  3. Tea Forms, Grades & Storage · Beginner · 2 min
  4. Dairy and plant-based milks under steam · Intermediate · 1 min
  5. Steaming technique across plant milks: oat, soy, almond, coconut · Intermediate · 1 min
  6. Matcha & Specialty Tea Preparation · Intermediate · 2 min
  7. Free-pour basics and the latte art progression · Advanced · 1 min

Stage 4 — Bar operations & safety

  1. Bar workflow, mise en place, and service flow · Intermediate · 1 min
  2. Station Design and Mise en Place · Intermediate · 3 min
  3. Service Flow and Rush Management · Intermediate · 3 min
  4. The 7 HACCP principles · Intermediate · 1 min
  5. Allergen management and cross-contact prevention · Intermediate · 2 min
  6. Cleaning vs. sanitizing — two separate required steps · Intermediate · 2 min

Stage 5 — Full beverage range

  1. Regional and traditional beverages · Beginner · 1 min
  2. Hot chocolate technique and specialty steamed drinks · Beginner · 2 min
  3. Zero-proof mixology fundamentals · Intermediate · 2 min
  4. House syrups and shrubs: ratios, infusion, and shelf life · Intermediate · 2 min
  5. Garnish, ice, and glassware for zero-proof drinks · Intermediate · 2 min
  6. Fresh juice and smoothie fundamentals · Intermediate · 2 min

Stage 6 — Commercial mastery

  1. Menu engineering theory: the four quadrants · Intermediate · 1 min
  2. Par levels, reorder points, safety stock, and stock rotation · Intermediate · 1 min
  3. Waste tracking: a discipline separate from par-level inventory · Intermediate · 1 min

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