Who this course is for

For teenagers from 14 years old
Teaching younger baristas is discussed individually only after consulting the trainer.
This is a completely new and unique programme to prepare future baristas. This programme includes practical and theoretical classes organized as a business game.

ATTENTION!!

• Coffee is spitted out during all the testing sessions listed in the programme!
• The tasting itself is not obligatory so every participant can refuse from the process of coffee tasting!!

For future coffee-trainers
In spite of the fact that the programme has been created for teenagers, it studies all the main directions in coffee in such a detailed way that it can be a great preparatory course before the main programme of coffee-trainers preparation.

The skills and knowledge included in the course

1. How and where the humans discovered coffee.
2. The genus, kind and variety of coffee.
3. Coffee trees biology.
4. Climate conditions of growing coffee.
5. Coffee cultivation, the importance of farmers’ work.
6. Coffee tree growth in terms of geography.
7. Learning about the regions that produce coffee nowadays.
8. Studying coffee tree fruit.
9. The coffee cherry ripening periods in different regions.
10. Harvesting coffee.

The first theoretical test

• Studying the most ancient methods of making coffee;
• Studying the basics of making coffee drinks;
• Choosing different grinds for different ways of making coffee;
• Water for coffee making;
• Safety rules for working with electrical heating appliances;
• Learning to make coffee in a coffee pot;
• Studying modern (alternative) methods of coffee making;
• Making pourover and aeropress coffee;
• Studying methods of making coffee at home;
• Making coffee in a French-press, mocha, in a cup;
• The characteristics of milk for making cappuccino (milk drinks);
• Making home-made cappuccino without a coffee-machine.

The second theoretical and practical test

• Studying methods of coffee processing;
• Studying the influence of processing on the taste;
• Tasting coffee processed in different ways;
• Green coffee storing and transportation;
• Green coffee classification and grading;
• Исследуем дефекты зеленого кофе;
• The influence of the classification on the cost of coffee;
• The basics of green coffee laboratory analysis;
• Doing the initial laboratory analysis of green coffee.

The third theoretical and practical test

• Studying coffee roasting history;
• Learning about the methods of heat transfer;
• Studying the types of coffee roasters;
• Learning about the roast profile;
• Studying the changes in coffee during its roasting;
• Studying the stages of cherry development in the process of roasting;
• The influence of the roast degree and intensity on the taste;
• Tasting coffee of all degrees of roasting;
• Roast coffee storage;
• Visiting an ongoing coffee production company and roasting coffee with a roast-master and independently on a laboratory roaster;
• How coffee freshness influences the taste and preparation;
• Tasting coffee of different freshness degree.

The fourth theoretical and practical test

• Studying barista accessories;
• Using barista accessories and instruments correctly;
• Learning about holders and tampers of different diameters;
• Studying the history of the creation and development of coffee machines;
• Studying the types, kinds and the structure of coffee machines;
• The rules of safety when working with professional coffee equipment;
• Dissembling and assembling a professional coffee machine;
• How the heat transfer methods of influence the stability of the work of a coffee machine;
• Learning about all the world coffee equipment producers.

The fifth theoretical test

• Studying the history of the creation and development of the first coffee grinders;
• Types, kinds and the structure of coffee grinders;
• Types and kinds of burrs in coffee grinders;
• How the diameter of the burr influences the grind stability;
• How the type and the material of the burr influences the stability and speed of coffee grinders;
• Dissemble and assemble a professional coffee grinder;
• The rules of choosing coffee shop equipment;
• Everyday cleaning of coffee equipment;
• Maintenance cycles of coffee equipment.

The sixth theoretical test

• Organizing a barista’s working space;
• Working on the skill of tampering;
• Working on the skill of setting the grind;
• Adjusting the grind during the working day;
• The factors influencing the grind.

The seventh practical test

• Practicing the skill of making espresso;
• The rules of using holders;
• Making espresso within a time limit.

The eighth practical and theoretical test

• The rules of tasting milk drinks;
• Revising the characteristics of milk for preparing cappuccino (milk drinks);
• Tasting cappuccino prepared with different kinds of coffee and milk;
• Studying different methods of whipping milk;
• Practicing the skill of whipping milk;
• Working on the skill of pouring milk in;
• Practicing the skill of drawing on coffee (pitching, etching);
• Practicing Latte-art skills;
• Making cappuccino within a time limit.

The ninth theoretical and practical test

• Studying the history of the first coffee shops;
• Global world coffee shop chains;
• Modern coffee shops of the world and in Belarus;
• Learning to create a coffee card;
• Tasting the main drinks of a coffee shop menu;
• Working on a coffee shop menu.

This section doesn’t include tests

• The rules of welcoming guests;
• The order of serving the guests;
• The rules of presenting coffee and drinks of a coffee shop menu.

The final Barista performance, taking the final tenth theoretical and practical test.

The certificate award ceremony!!!