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ASEAN COFFEE INSTITUTE

ACF Barista Level 1

ACF ~ Asean Coffee Federation Barista Level 1 ~ The basic entry course to learn the necessary skills, which will embark you into the world of Coffee.

Matthew Poh

Last edited 158 days ago by System Writer

Trainers Guide ~ ACF Barista Level 1

📖 BL0 | GENERAL INSTRUCTIONS

The syllabus directs the contents to be taught at ACF Barista Level 1. This alignment of contents will maintain the level of standards of ACF across the 10 countries holding the rights to this course materials.

💡 BL2 | TRAINING SEQUENCE

Name

Mode of Delivery

Duration

Theory Lessons Delivery

Zoom Class

3 hours

Theory Examination

Online Multiple Choice Questions

15 mins

Practical Lessons Delivery

Live Session

9 hours

Practical Examination

Serving Drinks

15 mins

There are no rows in this table

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💡 BL3 | BRIEFS

📖 BL4 | OPTIONAL SLIDES

You may use the followings slides or ones that you have created for your country. If you want us to help make the amendments, please do not hesitate to reach out to the secretariat.

PDF Presentation Slides | vr 8.4 | Recommended use, in PC Microsoft environment.

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Mac OSX Keynote Presentation Slides | vr 8.4 | Use in OSX environment for max effects

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📖 BL5 | SYLLABUS

In the scenario that you would like to use your own version of the presentation, you are to note that you have to deliver 90% of the points in the following section :

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ACF Barista Level 1⁠

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ACF Barista Level 1⁠

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Also to note that the Training Guide is attached here by the side of the relevant sections.

Barista Level 1 | Theory

”Knowledge expedite your mastery path”

T11 | Asean Eco-System

1.1 The WORLD Bean Belt

1.2 The ASEAN Context

1.3 Coffee Ethical Perspective

1.4 The Market Shift

1.5 ASEAN Associations

1.6 ACF Logo

1.7 Coursework Masterplan

1.8 World Coffee Events

1.9 Coursework Alignment

T12 | Coffee Bean

2.1 Coffee Seed

2.2 Coffee Species

2.3 Coffee Cherries Anatomy

2.4 10 Steps from Seed to Cup | Planting & Harvesting

2.5 10 Steps from Seed to Cup | Processing & Drying

2.6 10 Steps from Seed to Cup | Milling & Exporting

2.7 10 Steps from Seed to Cup | Cupping & Roasting

2.8 10 Steps from Seed to Cup | Grinding & Brewing

T13 | Coffee Appreciation

3.1 Introduction to Taster’s Wheel

3.2 Introduction to Senses

3.3 Coffee Origins

3.4 Coffee Varietal

3.5 Processing Method

3.6 Flavour Enhancement

3.7 Flavour Pairing

3.8 Flavour Identifying

3.9 Flavour Mini Exercise

T14 | Espresso Shot

4.1 What is an espresso?

4.2 Espresso Construct

T15 | Espresso Equipment

5.1 Espresso Grinders

5.2 Grinders Parts

5.3 Grinders Burrs Type

5.4 Espresso Machine

5.5 Machine Parts

5.6 Porta-filter

5.7 Other Bar Tools

T16 | Espresso Extraction

6.1 Mise-En-Place

6.2 Grind & Dose

6.3 Distribution & Tamping

6.4 Basic Extraction

6.5 Reading & Adjustments

T17 | Milk-logy

7.1 Composition of Milk

7.2 Milk Safety

7.3 Frothing Concepts

7.4 Wand Positioning

7.5 Eight Theoretical Steps

T18 | Workstation & Hygiene

8.1 Espresso Based Drinks | Menu

8.2 Workstation Awareness

8.3 Hygiene

T19 | Examination

9.1 Multiple Choice Examination

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Barista Level 1 | Practical

” A great teacher teaches the student all the steps and process on “HOW” to execute his task. A exceptional teacher challenges the student to understand the reason “WHY” he does what he does.”