Does barista training help if staff turns over constantly?

Especially then. The goal of Gian Zaniol's training is a standard that outlives individuals: clear, documented recipes and a setup that new staff can run in a short time. So the next change of staff no longer costs quality.

Why does the training happen at our own machine?

Because that's the machine the team works on afterwards. A course in a training room on unfamiliar equipment is hard to transfer. On site, the team trains with its own beans, its own grinder and the real workflow.

How many people can take part in a team training?

Small groups work best, so every person gets enough time at the machine. Larger teams are trained in shifts, which can be combined with normal service.

What does a barista training cost?

Prices are individual and depend on team size and scope. Gian Zaniol is independent and trains without a sales agenda, there are no ties to any roastery or machine manufacturer.

Barista Training in Berlin, at Your Own Machine

Q: Does the team need prior experience?

No. Content and pace follow the team's experience level, from the basics for beginners to fine tuning recipe, brew time and milk for experienced baristas.

Barista Training

Service · Training

Barista trainings by Gian Zaniol take place on site, at the team's own machine. The goal is a shared standard that outlives staff turnover: clear recipes, confident routines, consistent quality, no matter who's on the machine. Trainings run in Berlin and nationwide, independent of any roastery or manufacturer.

Location: At your machine
Group: Small, hands-on
Level: Basics to fine tuning
Result: Documented standard
Prices: On request

Why at your place, not in a classroom

§ 01

A good recipe is worth nothing if nobody on the team holds it. And a course on unfamiliar equipment is worth little if your machine at home reacts differently.

Training at your machine, your grinder, your beans
Small groups, every person works the machine themselves
Independent: no manufacturer course, no bean sales agenda
Real workflow, including peak-hour routines
In the end a recipe hangs next to the machine that every shift holds

§ 02

Espresso basics

Dose, grind, extraction time, tamping: the routines that make every cup equally good. Set to the gram and the second, together as a team, because consistency starts with a shared standard, not at the machine.

Milk and drink building

Steaming milk, cow's as well as oat, temperature, texture, pouring. Latte art is part of it, but it's the icing, not the foundation.

Adjusting the grinder

The point where most teams get stuck: readjusting the grind through the day themselves, instead of waiting for the technician. After the training, every shift at your place can do it.

Workflow and standard

Station layout, sequence, cleaning, everyday quality control. The result gets documented: recipe card at the machine, checklist per shift.

Formats

§ 03

Team training for hospitality

For cafés, restaurants and bars. Often combined with a coffee audit on the same day: first set the system up right, then train the team on it.

Coffee corner for offices

For companies that see coffee as part of their work culture. The right machine, matching beans and a setup that delivers reliably good results even without a barista on site.

One-on-one for enthusiasts

My focus is on businesses, but for real enthusiasts there are compact single sessions: setup, grind, recipe, at your machine at home.

Training questions

§ 04

01 Our staff turns over constantly, does this even help?

Especially then. The goal is a standard that outlives individuals: clear, documented recipes and a setup new staff can run in a short time. So the next change no longer costs quality.

02 How many people can join?

Small groups work best, so everyone gets real time at the machine, watching doesn't make a good espresso. Larger teams train in shifts, which fits around normal service.

03 Does the team need prior experience?

No. Content and pace follow the experience level and the machines on site, from the basics for beginners to fine tuning for experienced baristas.

04 What does a training cost?

Individual, depending on team size and scope, on request. Without a sales agenda: Gian Zaniol is tied to no roastery and no manufacturer, the training covers what makes you better, not what sells.

Not sure whether training or audit comes first?