Professional Barista

Our Professional Barista Course has been developed and expanded to be more relevant to the needs of those who want to become a professional barista.

The program is a 3-day course that includes learning how to make the perfect espresso shot - the art of milk frothing - and learning how to make the most popular Italian hot and cold coffee items. The course also includes technical aspects such as adjusting coffee grinders and learning essentials of coffee machine main maintenance. This course is ideal for those who have never studied the art of coffee making. By the end of the course, student will be able to master a range of exciting coffee menus in order to open their own coffee shops. Our course is taught in association with "Caffe Vergnano" 1882 the real Italian espresso.

The school also offers a one-day Latte Art workshop for anyone who wants to expand their coffee knowledge and serve exceptional coffee. This course will develop understanding of the chemistry of milk and the technique to produce some lovely latte art.

Course Outline

— Day 1 —

• Coffee botany, growing, processing and harvesting
• Basic coffee blends, roasting coffee, storage and life-span
• Packaging
• Grinder types, function and settings
• Defining coffee crema, aroma, acidity, strength, body and after taste
• Tamping techniques and other factors that will affect your coffee
• Troubleshooting, how to spot bad coffee by appearance, smell and taste
• Verifying coffee bean quality
• Milk steaming techniques
• The cafe menu: Hot
  
  • Espresso
  • Americano
  • Café Mocha
  • Café Shakerato
  • Cappuccino
  • Caramel Latte
  • Affogato
  • Espresso Con Panna
  • Espresso Machiato
  • Espresso Shakerato
  • Mocha Latte
  • Maroccino
• Hot coffee drink-making practices
• Types of coffee machine maintenance knowledge
• Decaf coffee

— Day 2 —

• The cafe menu: Cold
  • Iced Coffee
  • Iced Cappuccino
  • Iced Caramel Latte
  • Iced Latte
  • Iced Mocha
  • Iced Mocha Latte
• Hot and cold coffee drink-making practices
• Coffee paring with pastry products

— Day 3 —

• Pour-over coffee drip techniques
• Latte art techniques: Heart shape & Rosotta
• Assign group work and provide consultation to the students to create their own special menus
• An assignment: to create your own signature drinks
• A Group Assessment
• Certificate conferment