Restopresso’s commitment is to provide excellent service for La Cimbali customers in maintenance, after-sales service, consultation, and training. Therefore, Restopresso held a coffee training entitled “Train The Trainer” for SMK PGRI 2 KUDUS participants. The participants are teachers and students, as well as a laboratory assistant. The program lasted for four weeks which explained the beginning of growing coffee to the practice of making menus. We make sure to explain all the coffee segments not only theory or knowledge, but we also do the practice.
Basically, SMK PGRI 2 Kudus is a vocational school that prioritizes practicing and training the talents of its students. One of SMK PGRI 2 Kudus’ programs is the culinary expertise program. One of the production units in this culinary expertise program is Jiva Bestari. Jiva Bestari is Restaurant that brought fine-dining concepts.
There we brought two semi-automatic machines, the M 26 TE and M 21 Junior S1. La Cimbali M21 Junior is a machine that uses a vibration pump with a water tank which is designed for a place that has limited space. Then La Cimbali M26 TE or with the aesthetic design and Thermodrive technology it uses a rotary pump.
First is knowledge about coffee beans. We explained about the coffee bean, the roastery until the grind size. For The Grind Size topics, We asked them to practice the grinder calibration and setting as we know that calibration is one of the most critical things in coffee preparation. Before making espresso with a coffee machine, they tried to make espresso with the manual brew technique. This is important because this basic thing will be strong before using the coffee machine.
Then we asked them to create the espresso-based menu. At this step, they start to make espresso by using the coffee machine. Then the class has a discussion and analyzes every taste of any ingredients for each cup of coffee menus. For example, they tested the taste of several brands of UHT Milk, brown sugar, and some simple syrup. So they really knew every taste to create their own menu. Then we could see they can create any creative menu like Cappucino, Frape, or Latte by customizing espresso with sugar or simple syrup.
We hope, after the whole process of training, the participants have the advanced skill and knowledge of coffee. Then they can share all their insights with their colleagues. This program can help our customers regarding machine operations and their business innovation, especially for the Culinary Department of SMK PGRI 2 Kudus and Jiva Bestari Restaurant.
