Course Option: Coffee 101 - Barista Foundation Learner Course

our commitment for this course

This is a specialized training program designed to benefit starting entrepreneurs in the cafe business as well as individuals who wish to learn how to become a barista. This comprehensive training program provides essential knowledge and skills necessary to excel in the coffee industry.

For starting entrepreneurs in the cafe business, this training program offers valuable insights into the coffee industry and equips them with the fundamental skills needed to run a successful cafe. Participants will gain knowledge about the history of coffee, diverse bean varieties, coffee farming and processing methods, and the art of roasting and blending. They will also learn about espresso preparation, milk steaming and pouring, and the craft of making various coffee drinks. This training program will enable entrepreneurs to make informed decisions about sourcing and serving coffee, enhancing the quality of their offerings and attracting coffee enthusiasts to their cafe.

For individuals aspiring to become baristas, this program serves as an ideal starting point. They will acquire a solid foundation in coffee knowledge and barista skills. From understanding the different coffee growing regions to mastering espresso preparation techniques, participants will gain the necessary expertise to deliver exceptional coffee experiences. The training also covers the basics of milk steaming and pouring, enabling participants to create latte art and perfect their coffee presentation skills.

By completing this training program, participants will walk away with a deep understanding of coffee, enhanced technical skills, and the confidence to pursue their passion for coffee. Whether they plan to start their own cafe or embark on a career as a barista, this program equips them with the knowledge and skills needed to succeed in the coffee industry.

What to expect during the training course?

I. Introduction

A. Intro about the company and how it can help the customer’s business.
B. Introduce visitors and instructor.
C. Presentation of timetable, setting objectives, and expectations.
D. Discussion and assessment of the student’s business ideas.

II. Introduction to Coffee

A. History of coffee: Explore the origins and historical significance of coffee.
B. Coffee growing regions: Discover the different regions where coffee is grown and cultivated.
C. Types of coffee beans: Learn about the various types of coffee beans and their characteristics.

III. Coffee Processing

A. Harvesting methods: Understand the methods used to harvest coffee beans.
B. Processing methods: Explore the different processing methods for coffee beans, including dry process, wet process, and pulp natural.
C. Roasting types/methods: Delve into the different types and methods of coffee bean roasting.
D. Brewing methods: Gain insights into the different brewing methods used to prepare coffee.

IV. Espresso Preparations

A. Basic espresso making: Learn the fundamental techniques and steps involved in preparing espresso.
B. Differentiating good and bad shots: Understand the characteristics of a well-prepared espresso shot versus a poorly prepared one.

V. Milk Steaming

A. Techniques in milk steaming: Discover the methods and techniques used to steam milk for coffee drinks.
B. Techniques in pouring: Learn how to pour steamed milk to create latte art and achieve desired texture and consistency.

VI. Coffee Menu Basic Preparations

A. Espresso, Ristretto, Longo: Explore the basic preparation methods for different espresso-based drinks.
B. Milk-based drinks with espresso: Learn how to combine milk and espresso to create various coffee drinks.

VII. History of Coffee

A. Coffee belt regions: Discover the regions around the world known as the coffee belt and their significance in coffee production.
B. Coffee tree family, genus, species, and varietals: Understand the botanical classification and characteristics of coffee trees.
C. Arabica coffee characteristics
D. Robusta coffee characteristics
E. Liberica/Excelsa coffee characteristics

VIII. Harvesting Coffee

A. Manual picking vs. mechanical harvesting: Compare the manual and mechanical methods used for coffee bean harvesting.
B. Dry process (natural)
C. Wet process
D. Pulp natural (semi-washed)
E. Sorting and grading methods

IX. Roasting

A. Importance of roasting for flavor development
B. Stages of roasting: Learn about the various stages of the coffee bean roasting process and their impact on flavor.
C. Different roast levels and their characteristics Understand the different roast levels and their characteristics.

X. Coffee Market Grades

A. Grade of beans and their descriptions: Explore the different grades of coffee beans based on their quality and defects.
B. Factors to consider when buying coffee: Understand the factors to consider when buying coffee, such as packaging, roasting date, origin, and roast level.
C. Proper coffee storage: Learn the best practices for storing coffee beans to maintain freshness.

XI. Grinding

A. Grinder types: traditional vs. on-demand: : Understand the different types of coffee grinders and the degrees of fineness for grinding.
B. Degrees of fineness for different brewing methods
C. Coffee grinds for various brewing equipment

XII. Brewing

A. Methods of brewing coffee: Explore various brewing methods and equipment used to make coffee, such as French press, V60, espresso machines, etc.
B. Brewing equipment for different methods
C. Water for brewing and its role in coffee quality: : Understand the importance of water in coffee brewing and its impact on flavor. Learn about water hardness and desirable mineral content for brewing coffee.

XIII. Espresso

A. Definition and characteristics
B. Steps in pulling an espresso shot: Step-by-step guide on how to pull a perfect espresso shot, including preparation, dosing, distribution, extraction, and pressure.
C. Factors for making a good espresso shot: Understand the elements that contribute to a good espresso shot, including water, dosing, distribution, pre-infusion, extraction, and pressure.

XIV. Steaming Milk

A. Process and techniques for steaming milk: Learn the techniques and considerations for steaming milk to achieve the desired texture and temperature.
B. Temperature and milk type considerations

XV. Conclusion

A. Recap of key points covered
B. Importance of understanding coffee fundamentals
C. Encouragement for further exploration and practice

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