Our Signature Courses answer BCAA’s vision of promoting Specialty Grade coffee by enriching students and by equipping them with tools and knowledge through education. Our signature courses were created for the barista or coffee professional that would like to look deeper into the art of brewing, the discipline of tasting, and the culture and science behind both.
BARISTA 201:
Professional Barista Training
Price upon request / 5 Days
Course Description
The professional barista training program is a course for those who are experienced in the coffee industry. This is ideal for students who would want to pursue a place in the Specialty coffee industry. The main focus of the course it so enhance foundational espresso machine handling such as grinder calibration, espresso making, milk steaming, latte art techniques, and bar workflow.
Course Description
The professional barista training program is a course for those who are experienced in the coffee industry. This is ideal for students who would want to pursue a place in the Specialty coffee industry. The main focus of the course it so enhance foundational espresso machine handling such as grinder calibration, espresso making, milk steaming, latte art techniques, and bar workflow.
BARISTA 202:
Specialty Coffee Barista
Price upon request / 4 Days
Course Description
Specialty Coffee is all about brewing the best coffee possible. All the stages from seed to brew play vital roles at the end cup. The Specialty Coffee Barista training teaches students to be keen on the effects of these stages and how it could influence their brewing recipes and techniques. This course focuses on the sensory assessment of coffee and the “brew to taste” aspects of being a barista.
Course Description
Specialty Coffee is all about brewing the best coffee possible. All the stages from seed to brew play vital roles at the end cup. The Specialty Coffee Barista training teaches students to be keen on the effects of these stages and how it could influence their brewing recipes and techniques. This course focuses on the sensory assessment of coffee and the “brew to taste” aspects of being a barista.
ROASTING & CUPPING
with Introduction to Cupping
PHP 25,000 / 5 Days
Course Description
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.
Course Outline
Course Description
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.
Course Outline
- Discussion on Seed to Cup and How It Affects Your Roast Quality
- Cupping: Formal Coffee Sensory and Function in a Roastery
- Triangulation and Differentiation Between Like Coffee Samples
- Green Grading: Coffee Storage, Buying the Right Green Sample, and Identifying Green Bean Defects
- Roasting and the Roastery: Building your Own Roastery for your Own Business
- Identification of Different Kinds of Roasting Equipment and Roasters
- Exposure to Roasting Techniques and Vernacular: Reading Roast Curves, Understanding Roast Techniques, and Roast Development
- Hand-on approach on key roasting concepts:
- Sample Roasting
- Sample Roast Profiling
- Roast Defects
- Blending
COFFEE STUDY TOURS
Price upon request
Course Description
This course is for travelers and coffee lovers who are interested in the origins and circulation of coffee in Asia. The class combines classroom lectures and out-of- class tours and in-depth discussions of cafés, coffee shops, and local and/or international coffee plantations. If in season, students will visit annual coffee expos around Asia for firsthand experience on the coffee market, competitions, and culture.
Course Description
This course is for travelers and coffee lovers who are interested in the origins and circulation of coffee in Asia. The class combines classroom lectures and out-of- class tours and in-depth discussions of cafés, coffee shops, and local and/or international coffee plantations. If in season, students will visit annual coffee expos around Asia for firsthand experience on the coffee market, competitions, and culture.
