Lets go trough modules on this course program
Understanding coffee facts. From farming, growing regions, processing , packing and transport, roasting profiles and defining types and labels.
Coffee processing makes the difference. There are many traditional and contemporary coffee cherry processing methods that must be understood.
This is where things are getting heat. Roasting profile determines the outcome of the flavor the most. Roastery visit.
Not all of the coffee is being prepared by espresso machine. There are cultural aspects to coffee brewing methods. We do dzezva, French press, Aeropress, Chemex, Espresso etc.
Junior barista must handle coffee shop management in it's basics. So, we go trough some fundamental cafeteria and bar management tips and rules.
Its not just about being able to create cool coffee menu, ambient and deliver. Barista should know about Tea culture and understand basic facts regarding that subject with knowledge of traditional preparation and serving.