The survey was compiled from the first 100 self-nominated entries assessed by BSA assessors on entries to the 2013 BSA Awards on ‘mystery shopper’ visits.
The criteria on which the analysis of small espresso coffee was based is: Required liquid volume – 25 to 30ml including good crema Acceptable extraction time – 20 to 30 seconds Temperature of drink – 65 degrees C; 63 to 67 degrees C acceptable.
Over half of those assessed failed on the above criteria alone, with 47% due to under extraction and seven per cent to over extraction. The worst example was extraction times as low as seven seconds. Over 20% of operators were extracting at between 8 to 13 seconds.
BSA member and independent barista trainer, Jon Skinner, said: “These figures are appalling and show a complete lack of baristas monitoring their extraction times. Bear in mind that this information is drawn from operators who have entered the BSA Awards intended to identify excellence. They are likely to be better than average so the quality factor with most coffee shops will be lower.”
“People don’t appreciate the complexity involved in making a great cup of coffee. These figures highlight the importance of ongoing training – not just when the coffee shop or café opens, but training must continue once the business is up and running. Coffee businesses must recognise the importance of continuous training and coaching.
"The BSA is working with City & Guilds to run training courses at satellite training centres throughout the country. Everyone who enters the Awards is provided with feedback and details of additional training requirements which the BSA is able to provide through the training centres.”
The BSA and City & Guilds barista training has doubled in the last 12 months with 16 BSA member satellite training centres throughout the country and over 110 people attaining barista qualifications.
Ranald Paterson, head assessor for this year’s BSA Awards comments further: “It is of course disappointing to see that so much training is still required, but we must remember the industry is young in its current guise. As the BSA goes from strength to strength we are confident that we can help meet the training demand and thirst for knowledge through our ever growing membership and satellite training centres.
“It looks like we will have a similar number of highly graded baristas and outlets (at this stage of the judging) which proves that although there are some concerns we have an industry that we can be proud of.”