| New Zealand's leading barista school offering industry level training, home courses too. creating award-winning Baristas – PHONE 021LNGBLK (021 564 255) |
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Fix.d espresso training was set up in response to café owners not being able to find staff with the skills needed. Making coffee is a craft that cannot be learned through books alone. Fix.d runs hands-on based courses which teach people the real skills needed to work in a busy café. All barista classes are not created equal, at Fix.d more than 95% of the student's time is spent on the coffee machine. We run a range of classes from home barista, professional training, holiday workshops and even work with new owners teaching them about margins, wastage and all the inside knowledge to run a successful profitable coffee business. We work with a wide range of top New Zealand roasters passing on their tips. We also work with several leading hospitality recruitment companies training and assessing their staff. At Fix.d we are dedicated to handing on these skills with the vision of improving the standard of coffee and staff in New Zealand. All sessions are run on an as needed basis and there is flexibility with start times. All sessions take place on Auckland's North Shore. > Email Fix.d Barista Training School (for more information) here To book/enquire: > School Holiday Program School Holiday Program Maximum participants: 5 - - - - - - - - - - 'Barista Basics' workshop 1½ hour class – cost $75 (including all materials & certificate) 'Advanced Barista' workshop 1½ hour class – cost $85 (including materials & certificate) 'Milk Steaming' workshop 1½ hour class – cost $45 (including all materials & certificate) 'Latté Art' workshop 1½ hour class – cost $85 (including materials & certificate) Professional Home Barista workshop [machinery is available if yours is plumbed in or not transportable]
Classes are run on an as needed basis, Saturday mornings only BOOK NOW: LIMITED SPACES AVAILABLE PROFESSIONAL BARISTA TRAINING SCHOOL - - - - - - - - - - Espresso Basics
You will walk out being able to make a great cup of coffee. Length of class: usually 2 to 2½ hours Advanced Espresso
You will walk out being able to confidently make large orders of coffee. Length of class: usually 2 to 2½ hours Brushing Up
You can now book machine time by the hour and concentrate on any area you wish.
$75 per hour > BOOK OR ENQUIRE TO BOOK FOR 'BRUSHING UP' To book or enquire for any of the courses above, |
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ABOUT NIC BERRY Nic started working in the hospitality industry in 1995 at Sierra in Jervois Road, he spent an extended period of time there learning all aspects of the café industry, he started out as the dishwasher/waiter and worked his way up to cashier, then to back-up Barista. From there he went to Columbus Coffee in High street and their only other store in the Atrium on Elliot St. He was given training in their methodologies and espresso process as well as reinforcing his own ideas from previous experience. He was then offered a position as Head Barista at Sierra Takapuna, which was just opening. He took this on and spent about 5 years refining his techniques, and producing hundreds of thousands of coffees, averaging around 20kgs in a 4-day week. He was also used by other café owners in the Sierra group for training of other staff as well as being the "go to guy" when they were short staffed. These were the Halcyon days of espresso when a good barista was hard to find and there were only a handful if skilled operators and people would follow a good barista from place to place. After Nic left the Sierra he did a bit of freelance work, working with different blends from Allpress, Chiasso and Altura to name a few. He then went to work with Atomic Coffee roasters while it was still a small boutique roaster owned by David Thomas. He was the lead Barista/Manager for their new store that was in Shortland Street in Auckland's CBD. He worked in Despatch, sending out wholesale coffee orders, as well as some general machine maintenance duties, and training, for café accounts. Upon leaving Atomic he worked at a local café for a few years and then went into teaching hospitality at a hospitality training school in Auckland, until the purchase of a mobile coffee business and contract coffee training for Café Direct – spending around 2 years doing that until he opened an espresso bar/training school in Auckland, that received 2 Metro "Best Café" awards until selling it at the end of 2010. He currently does contract work with Breville and as an accredited HSI roving assessor. He is what you would call a Journeyman Barista, someone who has done the job for a living, and stayed with it as it is a job that is creative and enjoyable. It has been estimated that he has made over 3.5 million cups of coffee so far, and that number climbs on a daily basis. |
PHONE 021LNGBLK