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609 631 507
609 631 507

Barista

Who is this course for?

for people who want to start working as a barista

for employees of cafes, restaurants and hotels who want to develop their barista skills

for people who want to prepare coffee professionally and better understand working with beans, coffee machines and grinders

The course in brief

A comprehensive barista course that takes participants from the basics of coffee and espresso to latte art, alternative brewing methods, and signature coffee drinks.

Strong emphasis on practice – grinder calibration, preparing espresso and milk coffees, latte art, V60, Chemex, Aeropress and working on your own recipes

Duration: 2 days (16 hours)

Form: on-site lectures, workshops, tastings and practical exercises culminating in an exam

Result: the ability to prepare coffees at barista standards, the basics of latte art and alternative methods, and a certificate of completion

What will you gain?

  • the ability to prepare proper espresso and the most popular milk coffees
  • practical skills in frothing milk and making basic latte art patterns
  • knowledge of alternative brewing methods, including V60, Chemex, and Aeropress
  • ability to calibrate the grinder, evaluate extraction and correct the most common errors
  • knowledge needed to create your own coffee drinks and a certificate confirming course completion

After completing the course, you'll be able to effectively acquire new customers, conduct professional sales processes, prepare offers tailored to customer needs, and negotiate terms of cooperation. You'll learn how to build relationship-based sales and increase your company's revenue.

Get to know the details

What makes this course special?

  • Lots of practice
  • Latte art from scratch – hearts, rosettes, tulips, mini competition and individual feedback.
  • Work like in a real café – grinder calibration, extraction improvement, real errors and their correction.
  • Signature drinks and trends – cold brew, nitro, espresso tonic, coffee cocktails – things that sell in premium establishments.
  • Alternatives in practice – V60, Chemex, Aeropress – different methods, recipes, comparative tasting.
  • The coffee business – portion costs, working with suppliers, how to create a menu, what really sells.
  • Final exam – espresso, cappuccino with latte art, alternative and original drink.
  • Certificate – not for attendance, but for real skills.

Course program

If you're tired of "just any old coffee with foam" and want to know why some espressos taste amazing while others taste like bitterness and sugar - this is the course for you.

In 2 days, you go from beans on the plantation to original drinks that you can serve in a café, restaurant, hotel or at events.

You work like a barista: calibrating the grinder, assessing the extraction, perfecting your technique, learning latte art, brewing alternatives, and discovering trends most establishments haven't heard of yet. This isn't "pretty milk mixing."

This approach is professional, practical and focused on the effect – taste, visual and business.

After the training, you'll be confident that not only can you make the perfect cappuccino, but you'll also know why it's good – and how to replicate that effect every time.

Duration: 2 days / 16 hours

Goal of the day: building the basics of coffee knowledge, mastering the technique of espresso and milk coffees.

09:00 – 09:30

Wprowadzenie

  • Presentation of participants and trainer.
  • Training objectives, work principles, position organization.

 

09:30 – 10:30

Barista – profession and role

  • The story of the barista and the profession.
  • Professional barista profile: knowledge, technique, customer service.
  • Coffee drinking culture around the world – examples.

 

10:30 – 11:30

Coffee – from plantation to cup (theory + tasting)

  • Coffee species and varieties (Arabica, Robusta, Liberica).
  • Cultivation and harvesting.
  • Processing methods (washed, natural, honey).
  • The roasting process and its effect on taste.
  • Sensory practice: mini cupping 3 coffees

☕ Coffee break: 11:30 – 11:45

 

11:45 – 12:30

Caffeine and its effects

  • What is caffeine, how does it affect the body.
  • Caffeine content in various drinks.
  • Facts and myths.

 

12:30 – 13:30

Espresso – theory

  • Definition and history of espresso.
  • Extraction parameters: dose, time, yield.
  • Crema and its meaning.
  • Visual and sensory evaluation of espresso.

🥗 Lunch: 13:30 PM – 14:15 PM

 

14:15 – 15:45

Espresso – practice

  • Equipment overview: coffee machine, grinder, accessories.
  • Calibrating the grinder.
  • Preparing the right espresso.
  • Exercises in pairs – each participant brews at least 10 shots.

 

15:45 – 17:00

Milk coffees – theory and practice

  • Types of milk drinks: cappuccino, latte, flat white.
  • Milk and plant-based substitutes – frothing and texture.
  • Nozzle work technique – stretching & texturing.
  • First attempts at preparing cappuccino.

 

17:00 – 17:30

Day 1 Summary

  • The most common beginner mistakes.
  • Q&A.
  • Homework: describe the flavors of coffee drunk at home.

Goal of the day: developing visual skills (latte art), learning about alternatives, understanding the coffee business and customer service.

09:00 – 09:30

Revision and coffee warm-up

  • Short knowledge test from day 1.
  • Espresso and cappuccino – quick practice.

 

09:30 – 11:00

Latte art – the basics

  • Milk pouring technique.
  • Heart and rosette – practical exercises.
  • Each participant makes at least 8–10 cups.

 

11:00 – 12:15

Latte art – development

  • Tulip and pattern combinations.
  • Mini latte art competition.
  • Feedback and discussion of technique.

☕ Coffee break: 12:15 – 12:30

 

12:30 – 13:30

Alternative methods – theory

  • Definition and types: drip, aeropress, chemex, siphon, french press.
  • Brewing variables: time, dose, temperature, grind size.
  • Comparative tasting (e.g. V60 vs Aeropress).

🥗 Lunch: 13:30 PM – 14:15 PM

 

14:15 – 15:15

Alternative methods – practice

  • Group exercises: V60, Chemex, Aeropress.
  • Creating your own recipe.
  • Taste analysis and discussion.

 

15:15 – 16:00

New drinks and trends

  • Cold brew, Nitro coffee, Espresso tonic.
  • Signature drinks – original coffee drinks.
  • Coffee & tea cocktails – examples of seasonal recipes.

 

16:00 – 16:30

Coffee business

  • Beverage cost – cost calculation.
  • Collaboration with roasters and suppliers.
  • Seasonal menu and upselling.
  • The most common problems in gastronomy.

 

16:30 – 17:15

Practical exam

  • Each participant prepares: espresso, cappuccino with latte art, an alternative and an original drink.
  • Evaluation: technique, taste, presentation.

 

17:15 – 17:30

End

  • Summary of the entire course.
  • Presentation of certificates.
  • Q&A and networking.

Why is this course
BEST

60% practice

– participants work on the equipment most of the time.

Comprehensive services

– from plantation to customer service and cost calculation.

Event element

– working with seasonal and signature drinks.

Final exam

– real verification of knowledge and skills.

Sign up
today!

+48 609 631 507

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