Who this course is for

For beginners
This course suits those who have never been connected to coffee but have taken a decision to master a new profession of Barista.

For baristas
For those who want to get systematic and complete knowledge of the job they are doing.

For coffee shop owners
For those planning to open their own coffee shop or are already running one and want to understand the process completely and to manage it.

For Bar Tenders
For those who are planning to plunge into coffee and coffee tasting card.

For sales managers working with coffee
After the course you’ll be able to tell about the product you sell and even use any type of professional equipment to prepare any drink without any problems.

The skills and knowledge included in the course

1. General coffee theory.
2. Learning about coffee regions.
3. Sensory perception and analysis.
4. Working with coffee tasting cards.
5. Studying coffee taster’s flavor wheel.
6. Tasting coffee from different regions.
7. Studying methods of coffee processing.
8. The influence of processing methods on the taste.
9. Tasting coffee of different processing types.
10. Storing and transporting green coffee.
11. Green coffee classification and grading.
12. Types of coffee roasters.
13. Introduction to roast profile.
14. How the degree and intensity of coffee roast influence the taste.
15. Tasting coffee of all the roast degrees.
16. Roast coffee storing.
17. How coffee freshness influences the taste and preparation.
18. Tasting coffee with different degrees of freshness.
19. Studying barista accessories.
20. Using barista accessories and instruments correctly.
21. Introduction to holders and tampers of different diameters.
22. The technical side of coffee equipment.
23. The types, kinds and structure of coffee machines.
24. How the methods of heat transfer influence the stability of the work of coffee machines.
25. The types, the kinds and the structure of coffee grinders.
26. The types and kinds of burrs in coffee grinders.
27. How the burr diameter influences the grind stability.
28. How the type and the material of burrs influence the stability and speed of coffee grinders.
29. The rules of choosing coffee shop equipment.
30. Everyday cleaning of coffee equipment.
31. Maintenance cycles of coffee equipment.
32. Learning about all the world coffee equipment producers.
33. The safety when working with professional coffee equipment.
34. Arranging a barista’s working place.
35. Practicing tampering skills.
36. Setting the grind.
37. Adjusting the grind during the working day.
38. The factors influencing the grind.
39. Practising the skills of espresso preparation.
40. The rules of using holders.
41. Preparing espresso within a time limit.
42. 
    The first practical and theoretical test.
43. The characteristics of milk for cappuccino (milk drinks) preparation.
44. The rules of tasting milk drinks.
45. Different methods of whipping milk.
46. Practicing the skills of milk whipping.
47. Practicing the skills of pouring milk.
48. Practicing the skills of coffee drawing (pitching, etching).
49. Practicing the skills of Latte-art.
50. Preparing cappuccino within a time limit.
51. 
    The second theoretical and practical test.
52. Studying coffee shop menu design.
53. Creating a conceptual menu.
54. The rules of installing coffee equipment at the coffee shop counter.
55. Tasting the main drinks of the menu.
56. Working with the coffee shop menu.
57. The rules of completing the orders and the sequence of drinks preparation.
58. 
    The third theoretical and practical test.
59. The rules of welcoming guests.
60. The order of serving the guests.
61. The rules of presenting coffee and drinks of the menu.
62. The final Barista performance, taking the final theoretical and practical test.
63. Working on mistakes and the final correction of practical Barista skills.