Three Day Barista Training

Regular price $1,295.00 Sale


Upcoming classes TBA. 
Classes are from 9A - 4P. Space is limited so sign up now!

Training sessions include lectures and demonstrations followed by hands-on practice. Our small class structure insures a personalized environment, providing the best quality of learning experience.

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:

  • 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 Techniques

  • Seed to Cup Presentation

  • Brewing Techniques

  • Cupping

  • Drink Building and Recipes

  • Blended Drinks Building


 


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.

 

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 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 classes are held at our Roastery and Training lab located at 8767 Onyx Ave, Rancho Cucamonga, CA 91730 and are non refundable. Our cross streets are Hellman Ave and 9th St.


"Thank you for making my investment worthwhile. You are a wonderful person (with lovely hands) and I learned so much from you (and your father)... It was just too much fun."
- Tim Coyne


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