ICM Level 3 Award in Barista Skills

LO1: Know how to work safely, hygienically and effectively in a coffee service environment

• Legal responsibilities: employer and employee duties under local public health, food hygiene, and food safety legislation
• Centres may reference local legislation relevant to their jurisdiction. Examples:
  • Kenya: Food, Drugs and Chemical Substances Act (Cap 254); Public Health Act (Cap 242); Alcoholic Drinks Control Act 2010
  • United Kingdom: Food Safety Act 1990; Licensing Act 2003
• Risk assessment principles: identifying, evaluating and controlling risks
• Common workplace hazards: slips, trips, falls; burns and scalds; breakages; chemicals; manual handling; electrical
• Supervisory responsibilities: monitoring junior staff, enforcing safety standards, conducting safety briefings
• Advanced allergen management: training staff, updating allergen information, handling cross-contamination incidents
• Emergency leadership: leading evacuation, first aid response, incident management

LO2: Know how to prepare for service at a specialist coffee station

Advanced calibration:

• Espresso machine calibration: temperature (92-96°C optimal), pressure (9 bar optimal), pre-infusion time, boiler pressure
• Grinder calibration: zero point, burr alignment, grind size adjustment based on extraction time and flavour

Advanced fault diagnosis:

• Pressure issues: low pressure (blocked jets, pump issues), high pressure (blocked group head, tamping too hard)
• Temperature inconsistency: thermostat issues, scale build-up, heating element problems
• Pump problems: not priming, weak flow, no pressure
• Electrical faults: tripping, not switching on, display errors
• Reporting vs resolving: when to attempt fix, when to escalate to technician

Demand forecasting:

• Service patterns: analysing busy periods, seasonal variations, special events
• Stock planning: daily, weekly, monthly requirements
• Waste minimisation: ordering right quantities, adjusting for changing demand

Opening documentation:

• Checklists: equipment checks, temperature logs, stock counts
• Calibration records: grinder, machine temperature, water quality
• Hazard Analysis and Critical Control Points (HACCP) records: temperature logs for refrigerated storage, cleaning schedules

LO3: Know the principles of specialty espresso extraction

Advanced espresso science:

• Extraction variables: dose, yield, time, temperature, pressure, all interdependent
• Brew ratio: calculation (e.g., 1:2 = 18g dose, 36g yield), standard for specialty coffee
• Refractometer use: Total Dissolved Solids (TDS) (optimal 8-12%), extraction yield (optimal 18-22%)
• Specialty Coffee Association (SCA) flavour wheel: categories, floral, fruity, sour/fermented, green/vegetative, roasted, spicy, nutty/cocoa, sweet
• Parts of an espresso: crema, body, heart

Coffee species:

• Arabica: floral, fruity, complex, lower caffeine (1.2%), grown at high altitude, accounts for 60-70% of world production
• Robusta: strong, bitter, high caffeine (2.2%), grown at low altitude, used in blends, instant coffee
• Liberica: woody, smoky, unique flavour, rare, grown in Southeast Asia

Coffee processing methods:

Roasting:

• Purpose: develop flavour, create soluble compounds, remove moisture
• Roast levels:
  • Light: cinnamon, high acidity
  • Medium: balanced, popular
  • Dark: bold, bitter, low acidity
• Common roast defects:
  • Scorching: too high heat
  • Tipping: burnt bean tips
  • Baking: under-developed flavour
  • Under-developed: grassy, peanut

Diagnosing extraction problems:

LO4: Know the science of milk texturing

Milk composition:

• Fat: creamy mouthfeel, foam stability, sweetness perception
• Protein: foam structure (casein), stabilises air bubbles
• Lactose (sugar): sweetness, browning during steaming
• Water: 85-90%, affects viscosity

Plant-based milk differences:

Latte art patterns:

• Heart: basic pattern, beginner-friendly
• Rosetta (leaf): intermediate pattern, requires controlled pour
• Tulip: advanced pattern, requires stacking and pouring technique

Salvaging milk errors:

• Rebooting texture: re-steam if salvageable
• Incorporating into other drinks: use over-frothed milk in drinks requiring stiff foam (e.g., cappuccino)
• Discarding: if burnt or above 70°C, discard and restart

LO5: Know how to prepare and serve advanced beverages

Manual brewing methods:

Signature beverages:

• Recipe creation: concept, ingredient selection, testing, refinement
• Seasonal menu planning: adapting to seasonal ingredients, customer preferences, trends
• Flavour balancing: sweet, bitter, acidic, savoury, creating harmonious profiles

LO6: Know how to apply sensory analysis and coffee cupping

Specialty Coffee Association (SCA) cupping protocol:

• Equipment: cupping bowls (identical), spoons (2 per person), grinder, kettle, scale, timer
• Sample preparation: 8.25g coffee per 150ml water (coffee:water ratio 1:18)
• Water temperature: 93°C
• Steep time: 3-5 minutes before breaking crust
• Crust break: using two spoons, evaluate aroma, skim floating grounds
• Tasting: slurping to aerate, evaluate flavour, aftertaste, acidity, body, balance

Sensory vocabulary:

• Flavour notes: floral (jasmine, rose), fruity (berry, citrus, stone fruit), nutty (almond, hazelnut), chocolate, spicy (cinnamon, clove)
• Acidity: bright, clean, sharp, flat, malic (apple), citric (citrus), phosphoric (cola)
• Body: light, creamy, syrupy, thin, heavy, tea-like
• Defects: quakers (unripe beans, peanut-like), over-fermented (winey, vinegar), baked roast (flat, bread-like), under-developed (grassy, peanut, hay)

LO7: Know how to perform preventive maintenance and advanced troubleshooting

Espresso machine maintenance:

• Daily: backflush with water, purge steam wand, clean group head and portafilters
• Weekly: chemical backflush (with cleaning tablet), descale (as per manufacturer), clean steam wand tip
• Monthly: replace gaskets, clean shower screens, check pressure gauges, inspect water lines

Grinder maintenance:

• Burr removal and cleaning: regular brushing, removing old coffee oils
• Burr replacement indicators: dull edges, inconsistent grind, longer grinding time
• Calibration: after burr replacement, adjusting zero point, testing grind consistency

Water quality management:

• TDS (Total Dissolved Solids): optimal 75-250ppm for coffee extraction; too high (bitter), too low (flat)
• pH: optimal 6.5-7.5 (neutral to slightly alkaline)
• Hardness: optimal 50-100ppm CaCO3; too high (scale), too low (corrosive)
• Filter replacement: carbon filters (every 3-6 months), softening filters (as per manufacturer)

LO8: Know how to supervise café operations

Workflow management:

• Order sequencing: espresso-based vs manual brew, multiple drinks per ticket, prioritising
• Peak period coordination: assigning positions (register, bar, support), managing ticket times
• Customer wait management: communication, realistic expectations, apology for delays

Training and delegation:

• Demonstrating techniques: showing correct methods, explaining why, allowing practice
• Providing feedback: constructive, specific, timely, positive reinforcement
• Assigning tasks: based on skill level, experience, development needs

Stock and waste management:

• Inventory counting: daily (high-value items), weekly (all items), monthly (full stocktake)
• Par level setting: minimum stock to maintain, reorder points
• Waste tracking: milk waste (texturing errors), coffee waste (dialling in), food waste (pastries)
• Order placement: supplier communication, delivery scheduling, quality checking

Customer service:

• Collecting customer feedback: methods (verbal, written, digital), frequency, recording
• Responding to feedback: acknowledging, acting, following up
• Customer service reports: purpose (identifying trends, improving service), content (complaints, compliments, suggestions, actions taken)

LO9: Know how to contribute to a coffee business

Entrepreneurship:

• Concept: identifying opportunities, creating value, taking calculated risks, innovation, and problem-solving in the coffee industry.
• Types of entrepreneurs:
  • Small business entrepreneur: starting and running a small coffee shop or café.
  • Social entrepreneur: using coffee business to address social or environmental issues (e.g., fair trade, community development).
  • Scalable entrepreneur: building a coffee business with growth potential (e.g., coffee roastery, chain of cafés).
  • Intrapreneur: driving innovation within an existing coffee business (e.g., developing new products, improving processes).
• Starting a business:
  • Business plan: purpose, structure, and key components (executive summary, market analysis, operational plan, financial projections).
  • Registration and licensing: business registration, food service permits, health and safety certificates, alcohol licensing (if applicable).
  • Funding: loans, grants, investors, crowdfunding.
  • Location: selecting a suitable location, sourcing equipment (espresso machine, grinder, etc.).
  • Equipment: identifying and sourcing essential coffee equipment.
  • Staffing: recruitment, training, and staff management.

Marketing:

• Promoting specialty coffee:
  • Branding: logo, colour scheme, brand story, values.
  • Social media: Instagram, Facebook, TikTok; showcasing products, behind-the-scenes, customer engagement.
  • Local marketing: partnerships with local businesses, events, pop-up shops.
• Personal selling:
  • Customer engagement: building rapport, understanding customer needs.
  • Product knowledge: explaining coffee origins, flavour profiles, brewing methods.
  • Building relationships: creating trust, encouraging repeat business.
  • Closing sales: handling objections, suggesting additional items (upselling and cross-selling).
• Challenges in sales promotions:
  • Seasonal variations: adapting to changing customer demand.
  • Competition: differentiating from other coffee businesses.
  • Customer retention: keeping customers engaged and loyal.
  • Pricing pressure: balancing quality with affordability.

Emerging trends:

• Sustainability: ethical sourcing, carbon-neutral operations, zero-waste practices, composting coffee grounds.
• Specialty coffee culture: single-origin coffees, micro-lots, traceability, direct trade.
• Technology: coffee apps (ordering, loyalty programmes), online presence, AI-powered predictive ordering.
• Plant-based and alternative milks: expanding options (oat, soy, almond, pea, etc.), customisation.
• Third-wave coffee movement: focus on quality, origin, and craft; consumer education and appreciation.

LO10: Be able to work safely, hygienically and effectively in a coffee service environment

Safe working practices:

• Manual handling: safe lifting technique (bend knees, straight back, feet shoulder-width apart), avoiding twisting, asking for help with heavy loads (milk crates, coffee bags)
• Burn prevention: assume all equipment is hot; use dry cloths; keep steam wand away from body; warn customers of hot cups
• Slip prevention: clean spills immediately; use wet floor signs; wear non-slip shoes
• Electrical safety: check cables for damage; keep electrical equipment away from water; do not overload sockets; report faulty equipment
• Fire safety: locate fire extinguishers and fire blanket; know evacuation routes; know how to raise the alarm

Supervisory responsibilities:

• Monitor junior staff compliance with safety procedures
• Conduct safety briefings before shifts
• Lead emergency evacuation if required
• Investigate and report incidents
• Conduct risk assessments

Personal hygiene standards:

• Handwashing: wet, soap, 20 seconds, rinse, dry with paper towel; wash before starting, after touching face/hair, after handling waste, after cleaning, after handling money
• Protective clothing: clean apron/uniform; hair tied back or under a hat; closed non-slip shoes
• Illness reporting: vomiting, diarrhoea, infected wounds; not permitted to handle food/drink (48-hour symptom-free rule)
• No jewellery: on hands/wrists; cover cuts and grazes with waterproof blue plaster

Food handling and storing procedures:

• Temperature monitoring: check milk fridge temperature (below 5°C) at start and end of shift; record in log
• FIFO (First In, First Out) rotation: use older stock first; label and date all opened items
• Date labelling: label all opened milk, syrups, and fresh ingredients with opening date and discard by date
• Allergen separation: store allergen-containing ingredients separately; use designated equipment for dairy-free alternatives

Cross-contamination prevention methods:

• Designated steam wand cloth for dairy-free milk
• Colour-coded cleaning cloths
• Cleaning between tasks
• Clear communication with customers

Sustainable working practices:

• Waste reduction: accurate measuring, using over-ripe fruit
• Recycling: glass, cardboard, paper, plastic
• Energy conservation: switch off equipment when not in use
• Water conservation: fix dripping taps, don’t leave taps running

Customer service techniques:

• Greeting: eye contact, smile, verbal greeting
• Order taking: repeat order back, note modifications
• Complaint handling: listen, apologise, take action, follow up
• Sales techniques: upselling, suggestive selling, promotions

Teamwork and checklists:

• Communication calls: “Behind you”, “Heard”, “Ordering”
• Supporting colleagues: restocking, stepping in to help
• Checklists: opening, handover, closing, complete and sign off

LO11: Be able to prepare for service at a specialist coffee station

Calibrating equipment:

• Espresso machine: check and adjust temperature (92-96°C) and pressure (9 bar)
• Grinder: calibrate zero point, burr alignment, grind size adjustment

Diagnosing and resolving faults:

• Pressure issues: low pressure (blocked jets, pump issues), high pressure (blocked group head)
• Temperature inconsistency: thermostat issues, scale build-up
• Pump problems: not priming, weak flow, no pressure
• Electrical faults: tripping, not switching on, display errors

Planning ingredient requirements:

• Analyse service patterns and customer demand
• Forecast quantities needed for full service period
• Minimise waste through accurate ordering

Opening documentation:

• Complete checklists (equipment checks, temperature logs, stock counts)
• Record calibration results (grinder, machine temperature, water quality)
• Verify readiness of all service areas

LO12: Be able to extract espresso to specialty standards

Adjusting grind size:

• Based on extraction time and flavour
• Finer grind for slower extraction, coarser grind for faster extraction

Consistent extraction:

• Dose accurately (18g for double)
• Distribute evenly
• Tamp level with 30-50 lbs pressure
• Verify consistency using scales and timers

Measuring extraction parameters:

• Use scales and timer
• Record dose, yield, time
• Calculate brew ratio (e.g., 18g dose, 36g yield = 1:2)

Evaluating sensory quality:

• Crema: hazelnut colour, 3-5mm thickness, persistent
• Aroma: rich, complex, pleasant
• Flavour: balanced, not sour or bitter
• Body: syrupy, not watery
• Aftertaste: clean, pleasant, lingering
• Compare against specialty coffee standards

Diagnosing and correcting problems:

Using refractometer:

• Measure Total Dissolved Solids (TDS) (optimal 8-12%)
• Calculate extraction yield (optimal 18-22%)

LO13: Be able to texture milk to professional standards

Selecting and texturing milk types:

• Full cream (best for microfoam)
• Semi-skimmed, skimmed
• Plant-based: soy, oat, almond (adjust technique accordingly)

Adjusting steaming technique:

• Based on milk composition (fat, protein, sugar content)
• Different aeration times for different milk types

Consistent microfoam:

• 60-65°C temperature
• Velvety, no visible bubbles
• Glossy appearance

Correcting errors:

• Rebooting texture (re-steam if salvageable)
• Incorporating into other drinks (over-frothed milk for cappuccino)
• Discarding if burnt

Latte art patterns:

• Heart: basic, beginner-friendly
• Rosetta: intermediate, controlled pour
• Tulip: advanced, stacking technique

LO14: Be able to prepare and serve a range of advanced beverages

Core espresso beverages:

• All core beverages to specialty standards (espresso, americano, cappuccino, latte, flat white, mocha)

Manual brewing methods:

• Pour-over (V60 or Chemex): medium-fine grind, 1:15-1:17 ratio, 90-96°C water, bloom and pour
• Immersion (French press or AeroPress): coarse grind, 1:12-1:15 ratio, 90-96°C water, 4 minutes steep
• Cold brew: coarse grind, 1:8-1:12 ratio, cold water, 12-24 hours steep

Tea precision:

• Black: 95-100°C, 3-5 minutes
• Green: 70-80°C, 2-3 minutes
• Herbal: 95-100°C, 5-7 minutes

Signature beverages:

• Recipe creation (concept, ingredients, testing, refinement)
• Seasonal menu planning
• Flavour balancing

Examples of signature beverages:

• Honey Cinnamon Latte
• Salted Caramel Latte
• White Chocolate Mocha
• Vanilla Rose Latte
• Spiced Chai Espresso Fusion
• Citrus Cold Brew
• Coconut Oat Flat White
• Maple Pecan Latte
• Lavender White Mocha
• Espresso Tonic
• Seasonal Pumpkin Spice Latte
• Iced Berry Matcha Latte
• Chocolate Orange Mocha

LO15: Be able to apply sensory analysis and coffee cupping

Cupping sessions:

• Equipment: cups, spoons, cupping bowls, grinder, kettle, scale, timer
• Sample preparation: 8.25g coffee per 150ml water
• Water temperature: 93°C
• Steep time: 3-5 minutes
• Crust break: using two spoons, aroma evaluation, skim floating grounds
• Tasting: slurping to aerate, evaluate flavour, aftertaste, acidity, body, balance

Identifying flavour notes:

• Flavour categories: floral, fruity, nutty, chocolate, spicy
• Descriptors: e.g., citrus, berry, caramel, chocolate, jasmine

Recognising defects:

• Quakers: unripe beans, peanut-like
• Over-fermented: winey, vinegar
• Under-developed: grassy, peanut, hay
• Baked roast: flat, bread-like

Comparing profiles:

• Origin: Kenya vs Ethiopia vs Colombia
• Processing: natural vs washed vs honey
• Roast: light vs medium vs dark

LO16: Be able to perform preventive maintenance and advanced troubleshooting

Cleaning procedures:

• Daily: backflush with water, purge steam wand, clean group head and portafilters
• Weekly: chemical backflush (with cleaning tablet), descale, clean steam wand tip
• Monthly: replace gaskets, clean shower screens, check pressure gauges

Replacing grinder burrs:

• Remove old burrs, clean, install new burrs
• Calibrate after replacement (zero point, grind consistency)

Replacing gaskets:

• Remove old gasket, clean, install new gasket
• Test for leaks

Testing water quality:

• Total Dissolved Solids (TDS) (optimal 75-250ppm)
• pH (optimal 6.5-7.5)
• Hardness (optimal 50-100ppm CaCO3)
• Replace filtration components as needed

Diagnosing and resolving faults:

• As per LO2 (knowledge); apply practically

LO17: Be able to supervise café operations

Sequencing orders:

• Prioritise espresso-based vs manual brew
• Manage multiple drinks per ticket
• Coordinate team positions (register, bar, support)

Training and delegating:

• Demonstrate techniques to junior staff
• Provide constructive feedback
• Assign tasks based on skill level

Stock and waste management:

• Complete inventory counts (daily/weekly)
• Track waste (milk, coffee, food)
• Place orders (supplier communication, delivery scheduling)

Resolving complaints:

• Listen, apologise, take action, follow up, document

Customer service:

• Collect and record customer feedback: methods (verbal, written, digital), frequency, recording
• Prepare a summary report: purpose, content, format
• Implement a promotional activity: planning, execution, evaluation
• Coordinate customer service activities: staff allocation, wait time management, peak period planning

LO18: Be able to contribute to a coffee business

Financial basics:

• Portion cost calculation: sum of ingredients (coffee, milk, cup, lid, sleeve, syrup, etc.).
• Pour cost percentage: portion cost ÷ selling price (target 25-35%).
• Suggested selling price: portion cost ÷ target pour cost.
• Gross profit: selling price - portion cost.
• Gross profit margin: gross profit ÷ selling price × 100.

Entrepreneurship:

• Business planning for a small coffee business:
  • Developing a simple business plan (concept, target market, financials).
  • Identifying funding sources and licensing requirements.
  • Understanding the local coffee market (competitors, customer preferences, pricing).

Marketing:

• Personal selling techniques for specialty coffee:
  • Building relationships with customers.
  • Recommending coffees based on customer preferences.
  • Handling customer objections and closing sales.
  • Promotional strategies for coffee products (e.g., tasting events, seasonal specials).

Emerging trends:

• Identifying current and future trends: researching industry developments, attending events, following industry publications.
• Adapting business operations to respond to trends: menu updates, new products, sustainability initiatives.

Quality control and portion control:

• Monitor beverage quality against established standards
• Ensure correct portion sizes for all ingredients
• Minimise waste through accurate measurement