Did you know more about how to prepare coffee and hot drinks following the training
Either from The Bell or at a previous job?
How confident are you overall using the coffee machine?
Can you confidently explain to guests the types of coffee drinks you sell?
What is a flat white? How many shots in a Cappucino etc
What happens if the milk is heated to 75c - tick as many as you think
A heart or a leaf on each drink
Why must you purge the steam wand before and after steaming milk
Where should the portafilter be kept between shots?
How long does an espresso taste it's best for after extraction?
What's the difference in taste between an espresso and a ristretto shot?
Is there anything that you would like to go through again or learn more about
We will make sure that this is included in the training session (Optional)
