Food safety and HACCP basics
The fundamentals of food safety in cafés, the HACCP framework, and how to apply preventive controls to protect customers and comply with regulations.
Milk steaming
SOPs and training programs
The role of Standard Operating Procedures (SOPs) and structured training programs in ensuring consistency, quality, and efficiency in café operations.
Carbon accounting and offsets
How carbon accounting applies to the coffee supply chain, methods of calculating emissions, and the role of offsets in achieving sustainability goals.
Water and energy footprints
The water and energy demands across the coffee supply chain, how they are measured, and strategies to reduce their environmental footprint.
Latte art practice routines
How to structure latte art practice routines to build consistency, muscle memory, and confidence in free-pouring designs.