Barista Glossary For F&B Staff

About This Course

Coffee is an essential part of the food and beverage experience. Whether you’re working in a café, restaurant or hotel, understanding the language of coffee helps you deliver better service, communicate clearly with your team and meet guest expectations with confidence.

In this course, you will learn:

• Common coffee types and how to describe them to guests

• The differences between coffee beans, roasts and flavour profiles

• Key tools and equipment used in espresso and filter brewing

• Milk texturing terms and how they relate to quality and presentation

• Brewing and extraction basics that influence taste and timing

• Useful service language and terms used behind the coffee bar

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Barista Glossary For F&B Staff.”

Course Curriculum

6 Chapters

Chapter 1 - Coffee Types & Styles

Covers popular espresso-based drinks like cappuccino, latte, macchiato, and flat white, helping staff understand preparation differences and guest preferences.

Chapter 2 - Beans & Roasts

Explains Arabica and Robusta beans, their flavour profiles, and roast levels from light to dark, showing how these influence the taste, aroma, and body of coffee.

Chapter 3 - Tools & Equipment

Introduces key barista tools including grinders, portafilters, tampers, steam wands, and milk jugs, along with their functions and maintenance basics for efficient workflow.

Chapter 4 - Milk & Texturing Terms

Teaches the terminology behind milk preparation—foaming, stretching, steaming, and creating microfoam—and introduces latte art and alternative milk types.

Chapter 5 - Brewing & Extraction

Explains essential brewing elements such as grind size, dosing, extraction time, and crema, highlighting how each factor affects espresso quality.

Chapter 6 - Barista Language

Defines industry-specific terms like “on the fly,” “fire,” “covers,” and “mise en place,” improving bar communication and coordination during busy service.