BARISTA TRAINING MANUAL - OUTLINE

SECTION 1: BASECAMP BASICS
- Our story and values
- Customer service philosophy
- Dress code and hygiene
- Opening/closing procedures

SECTION 2: COFFEE KNOWLEDGE
- Bean origins and roasting
- Grind settings and extraction
- Tasting notes vocabulary
- Storage and freshness

SECTION 3: DRINK PREPARATION
- Espresso shots (timing, crema, troubleshooting)
- Milk steaming (texture, temperature, alternatives)
- Recipe cards for standard menu
- [ADD: Spring menu recipes when finalized]

SECTION 4: LATTE ART
- Basic heart
- Rosetta progression
- Practice techniques
- Common mistakes

SECTION 5: CUSTOMER INTERACTIONS
- Greeting standards
- Handling complaints
- Upselling naturally
- Regulars and preferences

SECTION 6: OPERATIONS
- POS system guide
- Inventory and restocking
- Health and safety
- Emergency procedures

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STATUS: Sections 1-2 complete, 3-4 in progress
Need Maria to review latte art section
Print deadline: March 1st for new hires
