Intensive hands-on training on the art and science of coffee preparation. This program will develop the essential knowledge and skills required in the operation of machines, espresso extraction, and milk steaming. Includes survey lecture- demonstrations on the History of Coffee, Elements of Coffee Tasting, different coffee brewing methods, and machine parts and maintenance. Special emphasis will be on cleanliness and discipline in the work area.
BARISTA 102: Latte Art Mastery
PHP 18,000 / 5 Days
Advance course that will enhance the technical skills of the participant in espresso extractions and milk steaming techniques with an emphasis on producing latte art.
A three-day course that details the basics of coffee tasting and the fundamentals of manual brewing methods. The course surveys tasting and brewing theory and actual practical exercises. It's an ideal course for those who want to improve their coffee tasting skills and take the first step to brewing specialty standard coffee.
Pre-requisite: Barista 101 For those who do not wish to take the course but have professional experience in brewing, a written exam needs to be taken prior to enrollment to assess the readiness of the prospective student.
ROASTING & CUPPING with Introduction to Cupping
PHP 25,000 / 5 Days
This course teaches students the craft of roasting coffee. The instructor will begin by guiding students through coffee origins to discover their unique characteristics. Afterwards, students will experience firsthand how to roast coffee using different kinds of roasters, with emphasis on proper handling and technique. Finally, the course comes full circle with the students learning how to cup or profile their roasted coffee using the SCAA standards of coffee cupping. Seats in this class are limited to keep an intimate and quiet atmosphere. Attendees may also bring their own green coffee beans for roasting and analysis.
Q GRADER TRAINING & EXAM
Price upon request
This course is a combination of training and exams. The first three days are intensive trainings and the last three days are exams. The trainings will cover all the exercises given during the exams, such as: sensory skills (sweet, sour, salt), triangulations, green coffee grading, olfactory, cuppings and much more.