Training materials

Training handout

Teach one method with steps, key terms, and something to try right away.

File types: PDF
Size: A4 PDF
Use case: Training materials
Licence: Free to copy and use in your own templates
Source: Made by thirds.ai with the open-licence JetBrains Mono and Lexend fonts, original graphic marks, and fictional sample names.

A portrait A4 training handout on a near-black page with a cyan lesson number 03, cyan numbered method steps for dialling in an espresso shot, a key terms sidebar, and a dark try this callout box with a cyan rule. — training-handout/template.html

About this design

What you can make with it.

Trainers hand this out during a live session or an internal course. It states one goal, walks through the method in numbered steps, defines a few key terms, and ends with a task to practise. Swap in a new method and terms for every lesson you teach.

Your details

What you can change.

These are the words and numbers you swap for your own. The design stays the same.

Course nameA short text.
Lesson numberA short text.
TitleA short text.
ObjectiveA longer text with more than one line.
StepsA list of items. Each item has number, title and detail.
TermsA list of items. Each item has term and definition.
PracticeA longer text with more than one line.
TakeawaysA longer text with more than one line.
InstructorA short text.
DurationA short text.
LevelA short text.
FooterA short text.

{
  "course_name": "Ember & Oak Roastery",
  "lesson_number": "03",
  "title": "Dial in a balanced espresso shot",
  "objective": "Taste a shot for balance, then adjust grind and dose until sweetness, acidity, and bitterness sit level.",
  "steps": [
    {
      "number": "01",
      "title": "Weigh the dose",
      "detail": "Grind 18 grams into the basket and level it before you tamp, so water meets an even bed."
    },
    {
      "number": "02",
      "title": "Tamp level",
      "detail": "Press straight down with level force. A tilted tamp pulls water through one side first."
    },
    {
      "number": "03",
      "title": "Time the pull",
      "detail": "Start the shot and aim for 18 to 22 grams of espresso in 25 to 30 seconds."
    },
    {
      "number": "04",
      "title": "Taste and adjust",
      "detail": "Sour and thin means grind finer. Bitter and slow means grind coarser. Retaste each change."
    }
  ],
  "terms": [
    {
      "term": "Dose",
      "definition": "The weight of dry coffee ground into the basket before the shot."
    },
    {
      "term": "Yield",
      "definition": "The weight of liquid espresso collected in the cup."
    },
    {
      "term": "Channelling",
      "definition": "Water rushing through one weak spot instead of the whole puck."
    },
    {
      "term": "Crema",
      "definition": "The tan foam on top of a fresh shot."
    }
  ],
  "practice": "Pull three shots back to back, changing only the grind each time, and write down what shifts in the cup.",
  "takeaways": "A balanced shot comes from a level dose and a steady grind, not from chasing the clock.",
  "instructor": "Sana Okafor, Head Roaster",
  "duration": "35 minutes",
  "level": "New starter",
  "footer": "Barista training handout · Ember & Oak Roastery"
}

For developers

Make this file from your code or your AI tools.

Save your copy once, then send the new details with each request. Each finished file costs 1 credit.

curl https://thirds.ai/v1/pdf \
  -H "Authorization: Bearer $THIRDS_API_KEY" \
  -H "Content-Type: application/json" \
  -H "Idempotency-Key: training-handout-1" \
  -d '{"template_id":"tpl_your_copy","version":1,"data":{"course_name":"Ember & Oak Roastery","lesson_number":"03","title":"Dial in a balanced espresso shot","objective":"Taste a shot for balance, then adjust grind and dose until sweetness, acidity, and bitterness sit level.","steps":[{"number":"01","title":"Weigh the dose","detail":"Grind 18 grams into the basket and level it before you tamp, so water meets an even bed."},{"number":"02","title":"Tamp level","detail":"Press straight down with level force. A tilted tamp pulls water through one side first."},{"number":"03","title":"Time the pull","detail":"Start the shot and aim for 18 to 22 grams of espresso in 25 to 30 seconds."},{"number":"04","title":"Taste and adjust","detail":"Sour and thin means grind finer. Bitter and slow means grind coarser. Retaste each change."}],"terms":[{"term":"Dose","definition":"The weight of dry coffee ground into the basket before the shot."},{"term":"Yield","definition":"The weight of liquid espresso collected in the cup."},{"term":"Channelling","definition":"Water rushing through one weak spot instead of the whole puck."},{"term":"Crema","definition":"The tan foam on top of a fresh shot."}],"practice":"Pull three shots back to back, changing only the grind each time, and write down what shifts in the cup.","takeaways":"A balanced shot comes from a level dose and a steady grind, not from chasing the clock.","instructor":"Sana Okafor, Head Roaster","duration":"35 minutes","level":"New starter","footer":"Barista training handout · Ember & Oak Roastery"}}'

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      "idempotency_key": "training-handout-1",
      "request": {
        "template_id": "tpl_your_copy",
        "version": 1,
        "data": {
          "course_name": "Ember & Oak Roastery",
          "lesson_number": "03",
          "title": "Dial in a balanced espresso shot",
          "objective": "Taste a shot for balance, then adjust grind and dose until sweetness, acidity, and bitterness sit level.",
          "steps": [
            {
              "number": "01",
              "title": "Weigh the dose",
              "detail": "Grind 18 grams into the basket and level it before you tamp, so water meets an even bed."
            },
            {
              "number": "02",
              "title": "Tamp level",
              "detail": "Press straight down with level force. A tilted tamp pulls water through one side first."
            },
            {
              "number": "03",
              "title": "Time the pull",
              "detail": "Start the shot and aim for 18 to 22 grams of espresso in 25 to 30 seconds."
            },
            {
              "number": "04",
              "title": "Taste and adjust",
              "detail": "Sour and thin means grind finer. Bitter and slow means grind coarser. Retaste each change."
            }
          ],
          "terms": [
            {
              "term": "Dose",
              "definition": "The weight of dry coffee ground into the basket before the shot."
            },
            {
              "term": "Yield",
              "definition": "The weight of liquid espresso collected in the cup."
            },
            {
              "term": "Channelling",
              "definition": "Water rushing through one weak spot instead of the whole puck."
            },
            {
              "term": "Crema",
              "definition": "The tan foam on top of a fresh shot."
            }
          ],
          "practice": "Pull three shots back to back, changing only the grind each time, and write down what shifts in the cup.",
          "takeaways": "A balanced shot comes from a level dose and a steady grind, not from chasing the clock.",
          "instructor": "Sana Okafor, Head Roaster",
          "duration": "35 minutes",
          "level": "New starter",
          "footer": "Barista training handout · Ember & Oak Roastery"
        }
      }
    }
  }
}