The typical barista receives an average of three hours of training, which is simply not enough. At Klatch Training we are committed to the growth of the specialty coffee industry and believe baristas hold the key to its future. Nobody would disagree that quality is the most important ingredient in a successful business, but few people understand that quality loses its value without proper preparation and planning.
Heather Perry’s techniques have earned her the title of two-time U.S. Barista Champion, among other awards and honors, and her training methods have been implemented successfully at her retail stores. She enjoys a loyal following of customers who drive miles for one of her staff’s expertly crafted drinks.
Through extensive hands-on lab time in our training courses, you will also be able to have the knowledge and ability that our professional baristi exhibit every day. You will come away with an understanding of the theory behind how great drinks are made and the skills necessary to produce the best shot of espresso. Using our techniques and preserving an emphasis on quality, your customers will notice and come back to you time and time again.
Request a private training appointment, or select from our 1 or 3 day training and/or latte art class:
ONE DAY TRAINING
WED, SEPT 1 TUE, OCT 1 SAT, NOV 6
This One Day Training covers the basics of espresso extraction and milk steaming. Students will learn proper extraction techniques, milk steaming techniques and latte art. Also focuses on equipment overview and maintenance.
Our one day class covers all the basics:
Overview:
Introduction to Equipment
Espresso Step by Step
Grind Adjustment
How to Taste
Milk Preparation
Latte Art
Machine Maintenance
Space is extremely limited so sign up early.
Price: $495
THREE DAY TRAINING
TUE-THUR, SEPT 7-10 TUE-THUR, NOV 9-11
Our Three Day Training will start with the basics of espresso extraction and milk steaming, and will move on to explore more advanced techniques. Other topics to be covered include palate development through single origin espresso and a traditional cupping, advanced latte art techniques, drink building recipes, training strategies, and most importantly, maintaining consistency throughout.
Our three day class covers coffee literally from seed to cup:
Overview:
Introduction to Equipment
Espresso Step by Step
Grind Adjustment
How to Taste
Milk Preparation
Latte Art
Machine Maintenance
Advanced Dosing and Tamping Techniques
Single Origin Espresso
Advanced Latte Art Echniques
Seed to Cup Presentation
Brewing Techniques
Cupping
Drink Building and Recipes
Blended Drinks Building
Space is extremely limited so sign up early.
Price: $1,295
LATTE ART CLASS
SAT, AUG 28 SAT, SEPT 11 FRI, OCT 1 FRI, NOV 19
If you want to get in touch with your inner barista, latte art is a critical skill needed. Heather will discuss milk streaming techniques and tricks in making consistently beautiful heart and rosetta latte art. This class is specifically geared to teach how to free-pore latte art, which means an intense hands-on class. This session starts at 9am and wraps up at 12pm.
Price: $245
ROASTER TRAINING
The coffee roasting process allows you to create a personal and signature taste that can distinguish your coffee beans from other coffee beans in the marketplace. At Klatch we believe coffee roasting is an art and a science at the same time.
The art starts at the cupping table. Where you can make your decision for a roast style and profile based on factors of aroma, taste and peak flavor. The science aspect includes your level of understanding of the chemical reactions inside the coffee bean and the technical know how about roasting technology and equipment. Our training and consulting programs brings the elements of art and science together with our Roastmaster Mike Perry.
Request a private training appointment select from our 1, 2, 3, 4 or 5 day training:
ONE - FIVE DAY TRAINING
Looking to learn how to roast, improve your skills, or build a quality brand? Let "Roaster of the Year" Mike Perry teach you his secrets to success.
Include:
Cupping and Evaluation Per SCAA Guidelines
Sourcing, Green Buying and Inventory Control
Training of Roasting Theory
Roasting Equipment and Hands on Training
Profile Roasting: Theory and Practice
Pre vs Post Roast Blending
Roasting for Espresso
How to Make the Sum Better than the Parts
"Mike's unselfish approach to training is a great benefit to anyone entering or already in the business. His knowledge of both the roasting + retail business is invaluable. Most importantly he has a genuine interest in helping you succeed!" - Bart Frabotta
