1.

​ BASIC COURSE - (1 day)

Price: 1,5mil/person

Payment Conditions: 50% Deposit before course / full payment

Duration: 3 hour course

Includes: Free coffee

Certificate
Handbook
T - Shirt

COURSE OPTIONS TO CHOOSE FROM:

A.​ Roasting and Cupping Basics Course - (1 day)

Visit our roasting facility and get trained on coffee bean history, origins, species, varietals, farming,
harvest and processes. Learn the technicality of ideal coffee roasting, quality control procedures
and a complete cupping experience from our head roasters. Upon learning the theory of roasting
techniques, get the chance to practice your own roasting skills on a 1kg batch of green beans of
your choice and keep for personal use upon completing the course.
​

Descriptions

Theory Training - Brew Bar Tasks

1.​ Present “Roasting & Cupping Course 4. Roastery Visit & Perform Cupping
Introduction” Presentation Experience

2.​ Present “Coffee History & Farming” 5. Let the students take the beans
Presentation that they roast.

3.​ Present “Roasting & Cupping” 6. Thank students for trusting us and
Presentation taking the time to come for the
course.
B.​ Espresso, Milk & Latte Art Basics Course - (1 day)

Learn the basic science, technique and calibration required to achieve the perfect
espresso extraction, covering all variables which affect the outcome. Additionally you will
learn how to accurately steam, texturize and pour milk into your espresso shots as well as
perfect the visuals and ratio of your drinks according to different beverage standards, milk
type qualities and latte art designs.

Breakdown of course tasks :

1.​ Present the “Updated Barista Basics”
2.​ Understanding and Making Espresso
3.​ Basic texturing and pouring technique
4.​ Mastered the pattern

C.​ Basic Manual Brewing Technique Course - (1 day)

Learn the technicality aspects of a few manual brewing methods and the scientific aspect
behind grind size levels, dosing ratios, water temperature and pouring / extraction duration
and techniques. And how we control and adjust the impact of every variable according to
the chosen brewing method and coffee bean origin and its process. Allowing us to
influence the resulting taste and profile of the coffee.

Breakdown of course tasks :

1.​ Present the “Coffee Basics Knowledge”
2.​ Understanding the V60
3.​ Sensory practices
4.​ Ratio, Temperature, Pouring technique
2.​ BEGINNER BARISTA COURSE - (3 days)

Price: 4,5mil/person

Payment Conditions: 50% Deposit before class or full payment

Duration: Total: 9 - 12 hours

3-4 hour per session | 3 days

Includes: Free coffee & snack

Certificate
Handbook
T - Shirt
Expat Pin

-​

COURSE DESCRIPTION:

In our Beginner Barista Course we provide participants with an introductory theoretical

and practical training to all fundamental aspects of a barista’s workflow and general
basic knowledge. Over the course of 3 days we introduce the entire field covering
coffee history, species and varietals, farming, harvesting and processing. As well as
coffee roasting theory, cupping and other quality control procedures. Lastly, participants
will learn the technique and science behind correct espresso extraction, milk steaming,
latte art and manual brewing fundamentals, additionally participants will learn basic
barista workflow standards by accurately batching orders, managing time and waste,
supply storage, equipment maintenance and how to operate behind a bar by
maintaining quality, hygiene and safety standards.

What you learn in Day 1

-​ Operational Health and Safety
(how to operate all barista equipment by safety and with all sanitize hygiene standard
for ex: part that we can touch or not, do and don't procedure, shelf life for all
ingredients, etc)
-​ Coffee farming, Processing and History
(understanding what coffee is, coffee varietals, difference between arabica and
robusta,
Understanding 3 General process at the farm, look and feel the fermentation process,
Understanding freshness, Storage, History of Coffee
-​ Equipment and Maintenance
 (To understanding all the part of the Coffee machine and Grinder, barista tools and how
to maintenance that)
-​ Understanding Espresso and the Calibration
(How to set up coffee machine on and off, what to prepare, what do and don't, dosing
procedure, weight in and outs, how to tamp, understanding the grind size and brewing
the espresso)

What you practice in Day 2

-​ Introduction Black Coffee Menu
-​ Milk texturing and pouring technique
(work with milk and the rule, texturing basic technique, pouring basic technique,
understanding the latte art, texture different and the temperature)
-​ Time and Waste management
(workflow, batching order and making product)
-​ Introduction Milk Based coffee Menu
(to know and visualize Cappuccino, latte, flatwhite and what the difference between)
-​ Coffee machine Cleaning procedure
(understanding the cleaning step by step of coffee machine daily cleaning procedure
to keep your machine clean, durable to use and ready again at the next day)

What we Assess and practice in Day 3

-​ Roastery tour, roasting process, understanding the green beans
-​ Cupping session
-​ Understanding and V60 Making
-​ Q and A
-​ Technical Assessment
3.​ INTERMEDIATE BARISTA COURSE - (1 month / 3 days per week)

Price: 12 mil/person (Discount ( 10 - 15%)

Payment Conditions: 50% Deposit before class or full payment

Duration: Total: 24 - 36 hours

2 - 3 hours per session | 3 times per week | 1 month

Includes: Free coffee & snacks

Certificate
Handbook
T - Shirt
Apron & Expat Pin

COURSE DESCRIPTION:

Our Intermediate Barista Course offers participants a complete training on all

fundamental aspects of a barista’s workflow and general basic knowledge. Over the
course of 3 days we introduce the entire field covering coffee history, species and
varietals, farming, harvesting and processing. As well as coffee roasting theory,
cupping and other quality control procedures. Lastly, participants will learn the
technique and science behind correct espresso extraction, milk steaming, latte art and
manual brewing fundamentals, additionally participants will learn basic barista
workflow standards by accurately batching orders, managing time and waste, supply
storage, equipment maintenance and how to operate behind a bar by maintaining
quality, hygiene and safety standards.

0.0 Week 1 1st Session Introduction

0.1 Introducing the course, company & trainers

0.2 Barista Job Description & Service Standards Introduction

1.0 2nd Session General Coffee Knowledge - Theory Training

1.1 Coffee History & Farming

3.0 3rd Session Roasting & Cupping - Training

3.1 Roasting & Cupping Basics - Theory

3.2 Tour of Expat. Roasters’ Roastery

3.3 Trial Roasting Experience

3.4 Practical Cupping Training Session

2.0 Week 2 1st Session Operational Training - Part 1

2.1 Introduction to Barista Equipment - Theory

2.2 How to use all Bar Equipment - Theory & Practical

2.3 Equipment Preparation & Maintenance - Theory & Practical

4.0 2nd Session Operational Training - Part 2

4.1 Ideal Bar Setup Layout - Theory

4.2 Inventory Stock, Storage & Freshness - Theory

4.3 Operational Health & Safety - Theory & Practical

4.4 Food Safety & Hygiene - Theory Training

5.0 3rd Session Barista Variables - Part 1 (Coffee Extraction Basics)

5.1 Extraction Basics - Theory

5.2 Grinder Calibration - Practical

5.3 Extraction Variables - Theory & Practical Training

6.0 Week 3 1st Session Menu Training Part 1 - Coffee Blacks & Tea Brewing

6.1 Espresso

6.2 Ristretto

6.3 Long Black & Americano

6.4 Manual V60 Brewing Technique - Theory & Practical

6.5 Tea Brewing Basics - Theory & Practical

7.0 2nd Session Milk Texturing & Latte Art

7.1 Milk Texturing Technique - Theory

7.2 Milk Variables - Theory

7.3 Pouring Technique - Theory

7.4 Milk Texturing & Latte Art - Practical Training

8.0 3rd Session Menu Training - Milk Based & Other Drinks

8.1 Macchiato - Knowledge Theory & Practical Training

8.2 Latte - Knowledge Theory & Practical Training

8.3 Flat White - Knowledge Theory & Practical Training

8.4 Cappuccino - Knowledge Theory & Practical Training

8.5 Hot / Iced Chocolate, Chai & Matcha - Theory & Practical
Training

9.0 Week 4 1st Session Recipe Creation

9.1 Developing Signature Drinks

9.2 Creating Recipes

9.3 Developing Latte Art Skills

10.0 2nd Session After Course Assessment - Part 1

10.1 Bar Operation (Set up, Storage, OH & S) - Practical Assessment

10.2 Workflow Roleplay - Practical Assessment

10.3 Batching Orders - Practical Assessment

10.4 Service Roleplay - Practical Assessment

10.5 Equipment Calibration & Maintenance - Practical Assessment

11.0 3rd Session After Course Assessment - Part 2

11.1 Knowledge Comprehension - Coffee Basics (History, Farming,

Roasting & Barista Variables)

11.2 Espresso & Extraction - Evaluation

11.3 Evaluating Milk Texturing & Latte Art Skills

11.4 Evaluating All Menu Drinks

11.5 Evaluating Signature Drinks

11.6 Introduction to Barista Competition Community & Philosophy