Barista & Hot Beverages

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 11; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.

Free

INT-BARISTA-1 · Coffee from Seed to Cup

3 lessons

INT-BARISTA-1.1 The Bean: Species, Origin and Processing Practice in examiner →

INT-BARISTA-1.1.1

Arabica, Robusta and Origin Character

Explains the difference between arabica and robusta, the main growing regions and their typical flavour profiles, and how single origins differ from house espresso blends onboard.

INT-BARISTA-1.1.2

Processing and Roasting: From Cherry to Roasted Bean

Covers washed, natural and honey processing, what roasting does chemically, the roast level spectrum, and how to read a roaster's bag.

INT-BARISTA-1.2 Freshness, Storage and Provisioning Onboard Practice in examiner →

INT-BARISTA-1.2.1

Freshness, Storage and Provisioning Coffee Onboard

Covers degassing and staling timelines, whole bean versus pre-ground, protecting coffee from air, moisture, heat and light onboard, and how to provision coffee and decaf for a charter.

INT-BARISTA-2 · Espresso Craft and Machine Care

4 lessons

INT-BARISTA-2.1 The Machine, the Grinder and the Shot Practice in examiner →

INT-BARISTA-2.1.1

The Espresso Machine and the Grinder

Introduces the espresso machine (boiler, pump, group head, portafilter, steam wand) and the grinder, explaining why burr grinders and stepless adjustment matter for espresso.

INT-BARISTA-2.1.2

The Espresso Recipe, Extraction and Dialling In

Explains dose, yield, time and temperature as one recipe, the taste signatures of under- and over-extraction, correct puck prep and tamping, and a step-by-step dialling-in routine.

INT-BARISTA-2.2 Water Quality and Machine Care Practice in examiner →

INT-BARISTA-2.2.1

Water Quality Onboard: Hardness, TDS and Scale

Explains why water chemistry drives both coffee flavour and machine health, gives working targets for TDS, hardness and alkalinity, and covers RO/watermaker water, filtration and scale prevention onboard.

INT-BARISTA-2.2.2

Cleaning, Backflushing, Descaling and the Daily Routine

Sets out daily cleaning, water and detergent backflushing, when and how descaling is handled, and a full open and close routine for the espresso machine and grinder.

INT-BARISTA-3 · Milk, the Drinks Menu, Tea and Service

4 lessons

INT-BARISTA-3.1 Milk, Microfoam and the Drinks Menu Practice in examiner →

INT-BARISTA-3.1.1

Milk Science, Steaming and Microfoam

Explains why milk proteins and fat allow foam, how to stretch and texture milk to microfoam, correct milk temperature limits, foam depth by drink, and the basics of free-pouring latte art.

INT-BARISTA-3.1.2

The Drinks Menu: Builds, Ratios and Plant Milks

Gives correct builds and ratios for the full espresso drinks menu from ristretto to cold brew, and covers how oat, soy, almond and coconut milks behave differently from dairy.

INT-BARISTA-3.2 Tea, Other Hot Beverages and Safe Service Practice in examiner →

INT-BARISTA-3.2.1

Tea and Tisanes: Types, Temperature and Steeping

Covers the five true tea types plus tisanes, the correct water temperature and steeping time for each, loose leaf versus bag, and tea service to guest standard.

INT-BARISTA-3.2.2

Matcha, Hot Chocolate, Alternative Brews and Safe Service

Covers pour-over, French press, cold brew and capsule machines, how to make matcha and real hot chocolate, guest hot-drink service at breakfast and after dinner, and the scald and stowage risks of hot beverages at sea.

Aligned to the IAMI GUEST Program framework. Preparatory study only — assessment and certification are carried out by an approved GUEST Training Provider. Official source (GUEST Program).

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