The Barista would be able to identify the parts of the main parts of the grinder. The Barista will be able to understand how dosage affects shot times. Demonstration of good dosing techniques and calibration. The Barista will be able to understand how to evenly distribute the dose in preparation for tamping. The Barista will be able to understand how to tamp properly. The Barista will be able to understand how increasing and decreasing dose affects body and flavour. The Barista will be able to understand how to make micro-adjustments to the grinder.