Got Coffee…?


Coffee is Australia’s favourite drink, surpassing that of alcohol and soft drinks within the hospitality industry. A fact that is fairly unsurprising for those of us who most likely wouldn’t have made it in to work today without their morning coffee.

Like a lot of us, your staff may live and breathe coffee, but do they really know coffee? Your staff need to be aware of the different types of coffee and what each encompasses, or they may be servicing coffee blind.

With instant coffee sales declining and café visitation on the rise, it appears that Australians are looking further than their own kitchen for their next source of caffeine. Serving great coffee is a sure-fire way to keep your customers coming back for more. Ask any coffee addict – they are sure to tell you their favourite sources…and where not to go. Maybe you should consider a barista course or even more comprehensive training for your staff to refresh and provide them with the required information that they need in order to provide customers with appropriate product knowledge.

Coffee is made from the roasted coffee seeds from the coffee bush, and depending on the coffee bean itself and the way in which it was roasted – the flavour will be altered. There is also an assortment of ways in which coffee is made, which include:

  • Plunger, using a glass jug with filter pad on the bottom of the plunger
  • Ground coffee, spooned into the bottom of a glass jug with boiling water added
  • Espresso coffee, made using a high pressure steam unit

When it comes to making espresso coffee, there are a variety of coffees that can be produced. Staff should have firsthand knowledge of how to make and explain these to customers. They include:

  • Espresso, also known as a short black, is a single shot of coffee poured into a small espresso cup. The short black should have a small level of crème on top, this is a sign that the coffee has been made to perfection.
  • Long black, this coffee is simply a short black in a larger cup with added hot water to dilute the coffee.
  • Droppie, or also known as a double shot, has the base of a strong coffee whereby you do two shots into the cup instead of one.
  • Flat white, one of your more common types of coffee, consists of a single shot of coffee in a cup filled with steamed milk with minimal froth on top.
  • Cappuccino is a single shot of espresso in a cup with 1/3 steamed milk and 1/3 foamed milk with chocolate sprinkled on top.
  • Baby chino is 30ml of warm milk and froth, then topped with chocolate.
  • Latte is a single shot of coffee in a glass filled with steamed milk and a small amount of foam on top.
  • Macchiato is served in a glass and extracted to 30ml. This is an espresso ‘stained’ with a dash of hot or cold milk.

On-the-job training for your staff in relation to coffee is important as customers expect a specific product that tastes a specific way each time they come to the business. All staff should be competent with their barista skills, and should be trained and updated regularly to ensure product quality. If you want to learn more, please do not hesitate to contact us on (07) 3878 8977 or at