About our Barista Skills School
Our Training Elements
HISTORY OF COFFEE
With over 2.25 billion cups of coffee consumed worldwide daily, coffee is the second most traded commodity in the world and one of the oldest as well. Therefore, it is essential to understand the history and industry behind what is commonly known as “black gold”.
ROASTING BEANS
Taking raw green coffee beans and turning them into delectable roasted coffee is truly an art form. The difference between mediocre coffee and excellent coffee comes from the quality of the bean used and the roasting technique. Our baristas get the first-hand experience of the difference between light, medium and dark roasts.
ULTIMATE BREW
No matter your technique, recipe, or equipment, the key to pulling the perfect shot is consistency. The ideal espresso extraction time is between 20 and 30 seconds depending on tamping, quantity of coffee and grind size. Our baristas spend over 250 hours mastering the art of the ultimate brew.
ESPRESSO EXPERTS
Our baristas learn the theory of espresso-based drinks. They are equipped to make a range of espresso-based beverages such as the classic Italian espresso, the famous Americano, the small yet potent cortado, the long and creamy latte, the traditional frothy cappuccino, and the wake-you-up flat white to name just a few.
PERFECT GRIND
The freshness, size and quality of grind have a significant effect on how a coffee will taste. As soon as a coffee bean is ground, the flavour will start to dull down as the coffee particles come into contact with air. Therefore, it is crucial to learn how to get the grind right the first time.
LATTE ART
The pouring, texturing and frothing of milk is an integral part of making the perfect coffee. Milk must be steamed at the ideal temperature to produce the sweet, silky texture needed for the barista to create intricate latte art.
“When my blood runs black as the moonless night, and my heartbeat sounds as the warriors’ march, only then may you say, I’ve had enough coffee.”
– Anonymous
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Graduated Baristas to date.
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