TRAINING

THE RIGHT EQUIPMENT AND GREAT BEANS STILL REQUIRE A GOOD OPERATOR. OUR TRAINING INCLUDES COFFEE APPRECIATION, BARISTA TRAINING, AND EQUIPMENT HANDLING

OUR SCIENTIFIC TECHNOLOGY DELIVERS CONSISTENTLY ON ATTAINING THE OPTIMUM TASTE PROFILE FOR PARTICULAR TYPES OF COFFEES. HOW AND WHEN TO DO THIS IS THE ART AND SCIENCE OF ROASTING COFFEE. WE ENCOURAGE REGULAR TASTING AND CUPPING SESSIONS AT OUR FACILITY TO INTRODUCE SPECIALITY COFFEES

ADVANCED BARISTA TRAINING | 2 DAYS | R2500

DAY 1 : THEORY (3 HOURS)

INTRODUCTION TO COFFEE
INTRODUCTION TO COFFEE (COFFEE HISTORY AND ORIGINS, COFFEE EQUIPMENT ETC)

BREWING BASICS

  • GRINDER CALIBRATION AND DIALING
  • TEXTURING MILK AND FREE POUR
  • FROTHING OF MILK
  • MANAGEMENT AND MAINTENANCE

DAY 2 : PRACTICAL IN OUR COFFEE BAR (5 HOURS)

WE GIVE OUR STUDENTS AN OPPORTUNITY TO WORK WITH OUR BARISTAS IN THE COFFEE BAR SO THAT THEY CAN GET PRACTICAL HANDS ON EXPERIENCE OF HOW TO USE THE COFFEE EQUIPMENT APPROPRIATELY

BREWING | 3 HOURS | R800

LEARN HOW TO BREW GOOD COFFEE AND TO ACHIEVE THE PERFECT BREW AT HOME,COFFEE SHOP,RESTAURANT AND GUEST HOUSE

THIS COURSE PROVIDES HANDS ON BREWING EXPERIENCE AND DEMONSTRATIONS. BREWING IS THE FINAL STEP IN YOUR COFFEES JOURNEY. WE TEACH HANDS-ON STEP BY STEP BREWING FOR EACH OF THE METHODS THAT WILL HELP YOU BREW COFFEE TO PERFECTION AT HOME

COURSE OUTLINE :

  • COFFEE THEORY AND HISTORY
  • EQUIPMENT INTRODUCTION
  • BREWING BASICS
  • BREWING METHODS – FRENCH PRESS/PLUNGER, AEROPRESS, HARIO V60 POUROVER, MOKAPOT AND SIPHON
  • ROASTING PROCESS

THE COURSE INCLUDES A COMPLIMENTARY CUP OF COFFEE ON ARRIVAL, AND 10% OFF ALL PURCHASES* ON THE DAY OF THE COURSE

MAXIMUM 6 PEOPLE PER COURSE

MILK TEXTURING AND LATTE ART | 3 HOURS | R1500

IT IS RECOMMENDED THAT PARTICIPANTS HAVE DONE OUR ESPRESSO BASIC COURSE OR HAVE SOME WORK EXPERIENCE IN A COMMERCIAL ENVIRONMENT / HAVE EXTENSIVE INDUSTRY EXPERIENCE UP TO 6 MONTHS WORKING AS A BARISTA

COURSE OUTLINE :

  • HOW TO ACHIEVE A MACROFOAM CONSISTENCY OF MILK EVERY TIME
  • HOW TO FREE-POUR COFFEE ART, DESIGNER PATTERNS AND ADVANCED POURING TECHNIQUES
  • HANDS ON MILK TEXTURING PRACTICE

YOU WILL DEMONSTRATE INDUSTRY STANDARDS OF EXTRACTING ESPRESSO COFFEE. AN UNDERSTANDING AND RECOGNISING QUALITY OF ESPRESSO BREWING IS ESSENTIAL TO PARTICIPATE IN THIS COURSE.

YOU WILL LEARN AND PRACTICE COMPETITION STANDARD ADVANCED MILK TEXTURING AND POURING TECHNIQUES AND ARRANGE OF DRAWN AND POURED PATTERNS.

THIS COURSE IS ALSO OPEN TO HOME BARISTAS WHO HAVE COMPLETED ESPRESSO BARISTA COURSE

ESPRESSO BASICS COURSE | 3 HOURS | 1250.00

ESPRESSO BASICS COURSE WILL FOCUS ON THE ADVANCED EXTRACTION THEORY AND IT’S APPLICATIONS IN THE MODERN SPECIALTY CAFE

COURSE OUTLINE :

  • COFFEE CULTIVATION AND PROCESSING, ROASTING AND BLENDING
  • EXPLORE THE SCIENCE OF COFFEE EXTRACTION
  • FACTORS THAT AFFECT THE EXTRACTION RATE OF ESPRESSO
  • KEY FACTORS THAT AFFECT FLAVOUR BALANCE IN THE CUP
  • METHODS FOR FLAVOUR MANIPULATION
  • SETTING AND ADJUSTING THE GRINDER
  • TASTING AND ANALYSIS OF A RANGE OF SINGLE ORIGIN COFFEES
  • DEVELOPING THE ANALYTICAL TOOLS AND PRACTICAL SKILLS REQUIRED TO MAKE BETTER INFORMED DECISIONS WHEN BREWING
  • ESPRESSO COFFEE WHETHER AT HOME OR IN THE CAFE