*This course is free for primary wholesale partners*
This is a 6-hour course that covers the primary information and tools a barista needs to brew good coffee and continue developing their skills. For advanced training visit our other courses or email us at email@example.com.
Lunch is provided with a selection of soups, salads, sandwiches, wraps, and paninis. If you have a food allergy please email with the email above.
- 8:45 am Introductions
- 9:00 am Coffee History
- 10:00 am Seed to Cup
- 10:45 am Break
- 11:00 am How to taste
- 11:45 am Cupping
- 12:15 am Lunch
- 1:00 pm Brewing Principles
- 1:45 pm Milk Steaming Principles
- 2:00 Brewing and Milk Application
- 3:30 End
This is a shortened, 45-minute course on coffee history. You'll know how coffee spread across the world, it's the cultural impact on America and ultimately how to engage with customers with various upbringings related to coffee.
- Coffee's origin
- Coffee's global spread
- American history and the "Waves" of coffee
Seed to Cup
This is a shortened 1-hour course that will give you an overview of what happens from "seed" to "cup" and how each action impacts what you can expect from a cup of coffee.
- What coffee is
- Where coffee is grown
- Coffee varietals
- How coffee is farmed
- Primary Processing methods
- QC and logistics
How to Taste
This is a 45 minute lecture on how to taste followed by a 30 minute cupping. How to taste is the foundation of good brewing. It is the primary tool used in dialing in and troubleshooting coffee. Your taste may not be as acute as someone else's and what you enjoy is subjective but what is present in a food or beverage that you consume is objective. We give you tools so that you can use common language to articulate for yourself and others what you are tasting. After this course, you'll be able to tell when you've arrived at a great cup of coffee, whether you prefer it or not, and when adjustments need to be made.
- What is Flavor?
- Recognizing over, under, even, and "muddled" extraction
- Flavor Wheel
- Coffee Cupping
This is a 1 hour of lecture covering the principles you need to successfully dial in coffee on any piece of brewing equipment. We work to maximize the most important and applicable info in these areas with engaging visuals and memorable analogies:
- Water temperature
- Grind size
- Extraction & Distribution
- Coffee to water ratio
- Brew Technique
- Brewing equipment
Milk Steaming Principles
This is a 15-minute crash course on how to properly steam milk. You'll have the primary tools you need to continue developing this skill on your own.
This is a 1.5-hour crash course that rotates between pulling espresso, steaming milk, and brewing V60s. You will have an instructor at each station giving you real-time feedback. After this course, you'll have the primary tools you need to continue developing these skills on your own.
- Instructor guided training with V60
- Instructor guided with Auto-Volumetric GS3 La Marzocco