Mocopan Coffee’s Babin Gurung on how to effectively train a new barista to texture milk and build confidence in their ability to perform a perfect pour.
As confident as you are in your barista role, teaching someone new the basics of coffee making can be a challenge. Something like milk texturing may come second nature to you, but for a beginner, it might sound like rocket science. That’s why knowing something and teaching it are two very different skill sets. An experienced barista needs to have both.
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