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How to Train Baristas for High-Volume Event Stress
A line of 50 guests stretches from the cart. The espresso machine beeps for a refill. Someone asks for oat milk. Another wants extra hot. The temperature is 105°F. This is the reality of high‑volume event coffee service. Baristas who crumble under pressure ruin events. Those who thrive become legends. Training for stress is not optional—it is essential. Professional coffee...
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