Ask Me 4 Coffee
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Nadin Rathgeber, independent barista trainer has made it her aim to help the industry with high class barista training to eliminate "bad" coffee which can still be found in many places.
"My poison is quality espresso coffee and my passion is training and equipped with these, together with large doses of patience, knowledge and fun, I have made it my goal to help employers and employees to understand what makes and what breaks a quality cup of coffee."
Having been trained by Lavazza in London in 2003 and being involved ever since in barista training, one thing has become clear: "It is essential that staff are trained on the equipment they will be working with and they have been given in-depth information on coffee science and ample training time." A confident barista has the power to get customers into your café. Cafés are often judged on their coffee more so than food. Return custom is what everyone's goal for a successful business venture should be.
Training is still seen, more often than not, as a costly expense but what many owners or employers are unaware of, are: highly skilled staff are your best asset and training them could possibly turn out to be the best investment ever made.
A quality cup of espresso coffee is around 60% barista skills, 20% well maintained espresso equipment and 20% roast and blend.
Nadin is a roving assessor for HSI and also uses her skills and knowledge by judging barista competitions at regional and national level since 2004.
Students trained by Nadin have won competitions at the Culinary Fare in four consecutive years in classes Junior Barista and Café beverage. Nadin holds the Craft Trainer Award, Work place assessor Qualification and the Certificate in Adult Education Level 5.
My passion is training others and passing on skills which will enable them to achieve greater things. I thrive from their successes and I grow with their questions and determination. I have found my dream job by choosing to be a trainer full time. Iam working close with Coffee rosters, Espresso equipment importers/suppliers, Café?s and other schools to help you with whatever it is you are after?."
"My poison is quality espresso coffee and my passion is training and equipped with these, together with large doses of patience, knowledge and fun, I have made it my goal to help employers and employees to understand what makes and what breaks a quality cup of coffee."
Having been trained by Lavazza in London in 2003 and being involved ever since in barista training, one thing has become clear: "It is essential that staff are trained on the equipment they will be working with and they have been given in-depth information on coffee science and ample training time." A confident barista has the power to get customers into your café. Cafés are often judged on their coffee more so than food. Return custom is what everyone's goal for a successful business venture should be.
Training is still seen, more often than not, as a costly expense but what many owners or employers are unaware of, are: highly skilled staff are your best asset and training them could possibly turn out to be the best investment ever made.
A quality cup of espresso coffee is around 60% barista skills, 20% well maintained espresso equipment and 20% roast and blend.
Nadin is a roving assessor for HSI and also uses her skills and knowledge by judging barista competitions at regional and national level since 2004.
Students trained by Nadin have won competitions at the Culinary Fare in four consecutive years in classes Junior Barista and Café beverage. Nadin holds the Craft Trainer Award, Work place assessor Qualification and the Certificate in Adult Education Level 5.
My passion is training others and passing on skills which will enable them to achieve greater things. I thrive from their successes and I grow with their questions and determination. I have found my dream job by choosing to be a trainer full time. Iam working close with Coffee rosters, Espresso equipment importers/suppliers, Café?s and other schools to help you with whatever it is you are after?."
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