Specialist Interior Services
Barista & Hot Beverages
- Modules
- 3
- Lessons
- 11
- Questions
- 55
Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 11; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.
Aligned to the IAMI GUEST Program framework. Preparatory study only — assessment and certification are carried out by an approved GUEST Training Provider. Official source (GUEST Program). Espresso craft, milk, tea and machine care.
INT-BARISTA-1 · Coffee from Seed to Cup
3 lessons
INT-BARISTA-1.1 The Bean: Species, Origin and Processing
Practice in examiner ↗INT-BARISTA-1.1.1Arabica, Robusta and Origin CharacterExplains the difference between arabica and robusta, the main growing regions and their typical flavour profiles, and how single origins differ from house espresso blends onboard.PreviewINT-BARISTA-1.1.2Processing and Roasting: From Cherry to Roasted BeanCovers washed, natural and honey processing, what roasting does chemically, the roast level spectrum, and how to read a roaster's bag.Locked
INT-BARISTA-1.2 Freshness, Storage and Provisioning Onboard
Practice in examiner ↗INT-BARISTA-2 · Espresso Craft and Machine Care
4 lessons
INT-BARISTA-2.1 The Machine, the Grinder and the Shot
Practice in examiner ↗INT-BARISTA-2.1.1The Espresso Machine and the GrinderIntroduces the espresso machine (boiler, pump, group head, portafilter, steam wand) and the grinder, explaining why burr grinders and stepless adjustment matter for espresso.LockedINT-BARISTA-2.1.2The Espresso Recipe, Extraction and Dialling InExplains dose, yield, time and temperature as one recipe, the taste signatures of under- and over-extraction, correct puck prep and tamping, and a step-by-step dialling-in routine.Locked
INT-BARISTA-2.2 Water Quality and Machine Care
Practice in examiner ↗INT-BARISTA-2.2.1Water Quality Onboard: Hardness, TDS and ScaleExplains why water chemistry drives both coffee flavour and machine health, gives working targets for TDS, hardness and alkalinity, and covers RO/watermaker water, filtration and scale prevention onboard.LockedINT-BARISTA-2.2.2Cleaning, Backflushing, Descaling and the Daily RoutineSets out daily cleaning, water and detergent backflushing, when and how descaling is handled, and a full open and close routine for the espresso machine and grinder.Locked
INT-BARISTA-3 · Milk, the Drinks Menu, Tea and Service
4 lessons
INT-BARISTA-3.1 Milk, Microfoam and the Drinks Menu
Practice in examiner ↗INT-BARISTA-3.1.1Milk Science, Steaming and MicrofoamExplains why milk proteins and fat allow foam, how to stretch and texture milk to microfoam, correct milk temperature limits, foam depth by drink, and the basics of free-pouring latte art.LockedINT-BARISTA-3.1.2The Drinks Menu: Builds, Ratios and Plant MilksGives correct builds and ratios for the full espresso drinks menu from ristretto to cold brew, and covers how oat, soy, almond and coconut milks behave differently from dairy.Locked
INT-BARISTA-3.2 Tea, Other Hot Beverages and Safe Service
Practice in examiner ↗INT-BARISTA-3.2.1Tea and Tisanes: Types, Temperature and SteepingCovers the five true tea types plus tisanes, the correct water temperature and steeping time for each, loose leaf versus bag, and tea service to guest standard.LockedINT-BARISTA-3.2.2Matcha, Hot Chocolate, Alternative Brews and Safe ServiceCovers pour-over, French press, cold brew and capsule machines, how to make matcha and real hot chocolate, guest hot-drink service at breakfast and after dinner, and the scald and stowage risks of hot beverages at sea.Locked