Assessments
The Master Barista Certification process is broken down into 7 key assessments
1. fundamental assessment
To test your foundational skills as a barista, participants must make two identical lattes and one long black in under two minutes. You will be assessed on espresso quality, milk temperature, amount and distribution of milk foam, wastage, efficiency, and cleanliness.
2. LATTE ART ASSESSMENT
Participants will be required to prepare two of each design in ten minutes. This means 2 x 5 leaf tulips, 2 x rosettas, and 2 x free-choice designs. A printed photo of the free-choice design must also be presented on the day of assessment for reference.
3. FILTER COFFEE ASSESSMENT
To demonstrate proficiency with filter brewing techniques, participants are required to make two identical pour-over coffees. You will be assessed based on the sensory quality of the coffee; consistency between both brews using a refractometer; and how you present the coffee, where you will need to provide three tasting notes.
“How you do one thing is how you do everything”
Will Guidara — Unreasonable Hospitality
4. solo service ASSESSMENT
Each participant will setup, dial in and serve a set of coffees to a panel of industry assessors, including 2 sensory judges and 1 technical judge.
5. group ASSESSMENT
All participants will work together as a team to serve real customers in a live environment.
6. palate ASSESSMENT
Participants will be required to test their palate in a series of cuppings, triangulations and other scenarios required of a specialty coffee barista.
7. Written ASSESSMENT
Participants will undergo a written examination testing their coffee knowledge in the areas of farming, processing, varietals, roasting, brewing and forward thinking.
