Onsite

Course Description: Know about the different factors involved in creating a café concept, as well as understand the basics of menu development, costing & pricing, design & lay-out, inventory management, local area marketing and financial review. This course is ideal for entrepreneurs, prospective business owners and managers.

Course Description: A theoretical journey of making a good espresso It’s a hands on training on: -How to pull a good espresso -Proper milk steaming and pouring -Familiarity with Espresso Machine -Familiarity with Espresso Grinders and Routine -Machine & Station Management (opening & closing procedures) and a lot more -Includes workshop on handling grinders, espresso

Course Description Lecture on flavor development, coffee processing, green bean sorting, roasting responsibility, coffee tasting, and 3 general processing, experience defect sorting. Roasting of coffee based on a plan, monitoring ROR, tasting/cupping of coffee. Review of results and Theoretical re-roasting plan. We will discuss details and the importance of processing that develops coffee flavors and

Course Description: Fundamental Coffee Trail – Seed to your brew Every cup of finely made coffee begins from the crop. Learn about the farmers who grow the perfect coffee bean and the craftsmen behind a good cup of brewed coffee. Discover the concepts of harvesting, post-harvest processing, sorting, and grading quality coffee beans. This course

Course Description: A theoretical journey of making a good espresso It’s a hands on training on: -How to pull a good espresso -Proper milk steaming and pouring -Familiarity with Espresso Machine -Familiarity with Espresso Grinders and Routine -Machine & Station Management (opening & closing procedures) and a lot more -Includes workshop on handling grinders, espresso

Course Description: 3rd Wave and Alternative brewing methods are becoming an increasingly popular part of the specialty coffee scene. In this informative class, students will be taught science and logic of the brewing gadgets such as siphon, aero press, hand drip and percolator. This module is the perfect starting point for baristas, café managers and

Course Description Lecture on flavor development, coffee processing, green bean sorting, roasting responsibility, coffee tasting, and 3 general processing, experience defect sorting. Roasting of coffee based on a plan, monitoring ROR, tasting/cupping of coffee. Review of results and Theoretical re-roasting plan. We will discuss details and the importance of processing that develops coffee flavors and