Staff Training Intensives
Since Small World Coffee opened, we have been committed to the training and development of our staff. Our baristas go through an initial series of coffee lessons and both practical and written tests that spans over a 6 to 8 month time period. Developing a quality staff is what allows you to serve a quality product. Our training program is led by our head trainer, Tuc Sargentini and his able assistant, Tim Hinton.
Tuc Sargentini: Since October 13, 1994, Angelo Sargentini aka Tuc, has served in almost every capacity at SWC. He is passionate about many things in life including, but not limited to the music of Tom Jones, the quest for the perfect cappuccino, and teaching. Coming from a background in Social Work and pre-school education his pursuit of specialty coffee has taken him to Seattle to learn from David Schomer of Espresso Vivace, Washington D.C. to attend Trainings at Counter Culture Coffee, and NYC where he has spent time learning from Intelligencia Coffee and numerous SCAA workshops. It is his love of teaching each generation of worldling in the ways of specialty coffee which gives him the greatest satisfaction. The adage ‘if you do what you love, then you never work another day in your life’ still resonates within each time he dons the red apron to serve many of the same people he has seen every day during his time at SWC.
Tim Hinton: New Jersey born and raised, Tim took a part time job in college and has been paying the bills with coffee for nearly 7 years now. An English major from The College of New Jersey, he has worked as a barista, puppeteer, substitute teacher, and arts administrator. He has been with Small World Coffee since 2009, and has been sharing his passion for food, coffee, and science with his co-workers as assistant trainer since 2010. He loves iced tea, and the music of Ice T.
We offer our wholesale customers access to our on-going in-house coffee training intensives. Here is a sampling of our training Intensives. They all last about one hour.
Give it your best shot: Dosing, Distribution, and Tamping $50
Extracting a perfect shot of espresso is the first step in quality drink production. This intensive focuses in on all the steps involved in the making of a perfect shot.
Milk Foaming and Pouring: How to create perfectly steamed milk $50
This intensive goes into milk chemistry and milk texturing for cappuccinos and lattes. We will also experiment with pouring techniques for “latte art”.
Pour-Over Manual Brewing $50
Pour-over brewing is one of our favorite brewing styles! This intensive goes into the proper ratios of coffee to water, temperature, grind, and pouring techniques that result in an excellent cup of joe. .
Introduction to Roasting $50
This intensive takes place out at our roasting facility with one of our master roasters, Brant or Jon. Here they will go into the journey of the bean from seed to roaster, the roast (the transformation from green to roasted), the target roast for SWC, building a blend, and after the roast (degassing and shelf-life). This intensive will give you a much greater appreciation of the final product and valuable information for both you and your staff.
