One Day Barista Training

Regular price $495.00 Sale

Open Training Spots TBA

Classes are from 9 am - 4 pm

Sign-up now!

Training sessions include lectures and demonstrations followed by hands-on practice. Our small class structure ensures a personalized experience.

One Day Barista 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. In other words, our one day class covers all the basics:

  • Introduction to Equipment
  • Espresso Step by Step
  • Grind Adjustment
  • How to Taste
  • Milk Preparation
  • Latte Art
  • Machine Maintenance

All classes are held at our Roastery and Training lab:

8767 Onyx Ave

Rancho Cucamonga, CA 91730

Our cross streets are Hellman Ave and 9th St.

Space is extremely limited so sign-up early.

 Email any inquiries.

*All classes are non-refundable.

**Not guaranteed to be instructed by Heather Perry.

***EXCLUDES SCA Barista and Brewing Certification Class/Exam Fee.



As of January 2017, the Specialty Coffee Association of America, established in 1982, and the Specialty Coffee Association of Europe, established in 1998, have officially become one organization; the unified organization, the Specialty Coffee Association (SCA). Two-time Barista champion, Heather Perry, and two-time US Brewers Cup champion, Todd Goldsworthy will be teaching the SCA curriculum and furthering the education of about the coffee farmers, baristas, and roasters and to further the goal of building an industry that is fair, sustainable, and nurturing for all. Klatch Roastery has become an official SCA approved Campus in May of 2017.


Brewing Certificate Training
The study of Brewing introduces you to the different ways of brewing coffee, from Batch Brewing to Chemex, Siphon, Clever Dripper, Kalita, French Press and more. In addition, these certificate programs enable you to get hands-on and learn to analyze your grind profile, match your grind to your brewing method and to scientifically measure the coffee strength and chart a coffee’s extraction. A working knowledge of these principles forms the basis for beverage quality consistency, multi-site quality control and a basis for establishing Roaster/Retailer co-branding with a commitment to an agreed upon quality standard.   * All testing will take place after 4 pm at the end of class. Testing is recommended for those who have 3-6 month experience as a barista.





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