The basic Barista Skills course is designed for people who are starting in the coffee business. You will learn the basic and practical skills necessary to properly use and set up an espresso grinder and a pressurized coffee machine at this level. The course also includes learning how to prepare and control the quality of espresso and froth milk and prepare coffees such as caffe cappuccino, caffe latte, and other coffees with milk.

No previous experience as a barista is required.

Barista Course – Scope:

• To learn the basic knowledge of coffee species, botanical varieties, or processing
  methods,
• Basics of organization of work behind the bar,
• Construction and operation of a grinder,
• Construction and operation of a pressurized coffee maker,
• Practicing coffee grind settings, coffee dosing and distribution, coffee whipping techniques, and espresso brewing,
  Learning how to froth milk and prepare basic coffees: cafe cappuccino, cafe latte,
  americano,
• Principles of hygiene and safety behind the bar,
• Cleaning the espresso machine, grinder, and accessories.

The Barista Skills Intermediate level allows you to deepen your knowledge of coffee itself, its species, or botanical varieties. It develops sensory skills for espresso, practical skills for controlling its quality, and others acquired at the basic level. Participants learn the composition of milk, advanced techniques for frothing it, perfect basic latte art patterns, and the difference between frothing cows milk and plant-based beverages. They learn in-depth about guest service standards and gain business knowledge about the coffee industry. The course is designed for those who have already worked as baristas for a minimum of six months.

Barista Course – Scope:

• Learning detailed information related to the origin of coffee, its botanical varieties,
  learning to distinguish coffee by its origin, processing or roasting method,
• Learning basic information about how the way coffee is roasted affects its physical and chemical properties, coffee sensory and extractability,
• Principles of proper organization and ergonomics of coffee shop work with an emphasis on optimization, efficiency, quality, and speed of barista work,
• Learning the differences in the preparation of espresso depending on the type and quality of coffee beans used (grade, degree of roasting, freshness),
• Perfecting the technique of distributing and whipping coffee with accessories to facilitate quality control and repeatability of espresso preparation,
• Espresso sensory: hability to determine the quality of the various sensory attributes of espresso,
• Milk: composition, structure, advanced techniques for frothing cows and vegetable milk, quality control,
  Practice and refinement of basic latte art designs: heart, rosette, and tulip,
• Hygiene and safety behind the bar: personal hygiene, standardization of processes related
  to HACCP systems.
• Customer service in the coffee shop: menu construction, café atmosphere, improving
  communication techniques and standardizing order processing and behavior in dealing with café guests,
• Learning the basics of financial management in the cafe.

Please contact us for more info.