This is the starting course for most people who want to start a Barista career, coffee lovers, coffee shop owner or home coffee making. During the course you will be trained:
PCA and PCA Standards
Basic knowledge of coffee ingredients
“Degas” and coffee preservation
Set up Barista's work area
Espresso and Espresso Standards”
Crema class
Blender: Types of blender, blender structure, advantages and disadvantages, types of blades
Coffee makers: Types of makers, structures and operating principles of different types of makers
Coffee extraction process
Extraction standards
Uneven extraction error
Coffee calibration
Daily coffee machine cleaning process
Milk, basic knowledge about milk and milk foam
Milk churning skills, requirements and standards for milk foam
Create basic Latte Art: Heart shape
Surface standards and PCA standards for Latte Art cups
Creating Latte Art: Tulip, Rosetta images
Standards for serving finished coffee cups
The role of Barista in the mixing counter
Cleaning procedures, PCA bar hygiene standards and bar safety management
Teaching staff
MAIN TEACHER
Teaching staff
MAIN LECTURER AT D'CODES HANOI
Mrs. HA CHUN
Cafe owner
Such a pleasure to meet people so passionate about brewing an excellent cuppa. And the coffee is simply the best!
Ms MAHK ZUMI
from Malaysia
Best place to learn coffee here.excellent coffee classes
Thu Anh Le
Barista
Full range of machines to learn and practice coffee courses. Have the opportunity to meet young and enthusiastic instructors, make friends and learn everything about becoming a professional barista, opening a coffee shop or simply learning more about coffee.
Trần Bá Hòa
Founder of Humming Bird Cafe & Roastery
My first coffee school. Highly recommend for sensory lab.
Others
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The course is recommended for people who want to open a shop or have opened a shop but still have many issues in operation. The course will help you have an overview of the market, while also deeply understanding each item in your shop. Your coffee shop idea will be clearly expressed through this course.
Extraction is the process of taking compounds and flavors from coffee. Water is a commonly used solvent. Equipment-machine is a tool which are designed to easily achieve the desired extraction target. You can extract coffee by using a coffee machine, funnel or manual phin... The extraction principle helps you proactively extract to achieve your goals without being limited by other factors.
The curriculum modern roasting Roasting includes content not only about coffee roasting but also related complementary knowledge such as cupping - evaluation, green bean, machines, standards, markets,... The course is for those who trade in coffee and operate professional coffee roasters.
Sensory is the most important skill in the F&B culinary industry in general and the coffee industry in particular. It is a guideline that helps you always know the right direction. The application of cupping skills is unlimited: Coffee roasting business, Coffee shop business, Being a Barista or Hobby. No matter who you are, tasting skills will always help you have the most objective opinion in the vibrant F&B industry.
In every coffee shop, the bar is the focus of professional activities, and is also the heart - the main lifeblood of the shop. A bar needs a bartender to operate it. An effective bar needs an owner/manager with solid barista background knowledge. "Knowing" how to make coffee is just the tip of the iceberg. To train a barista to make coffee actually only takes 1-3 days. But a bar always needs to be "understood". To understand it requires both learning and experience.
"TOP BARISTA COMPREHENSIVE is a comprehensive, in-depth, methodical Barista training. Lasts 3 months with more than 60% practice time. Students will be provided with knowledge ranging from green core to important skills. The most important part of the profession is learning about the coffee market and how to operate the bar. With the method of learning along with practice, through each principle, students will practice, go into details, and edit each step. .errors, each technique.
The course is designed along a green coffee processing education pathway based on the principles of the SCA Specialty Coffee Association. Helps students learn about key concepts surrounding green coffee: production, processing, grading, transportation, storage, destination, as well as coffee contracts and portfolio management.
The course thoroughly introduces all the factors related to the quality of a cup of coffee throughout the process from farm, roaster to bar. Students both study and practice the corresponding theoretical content at the same time to have the most intuitive feeling. The course is a series of carefully designed experiences, helping students gain knowledge about ingredients and coffee tasting skills in a systematic way.
The course is for those who love the experience of making manual coffee and want to understand the principles of brewing. Brewing is an activity to remove substances contained in coffee. The difference lies in proper planning, and skillful combination of skills, to extract the desired substances/flavors and prevent unwanted substances/flavors. The course provides the most important foundations, thereby shortening time as well as increasing training effectiveness.
![[CQI] Q Arabica Grader](https://dcodeslab.coffee/uploads/items/cqi-q-arabica-grader-2402010959.png)
The Q Grader certificate program is older than programs offered by either SCAA or SCAE and has strong brand recognition. The later point is particularly true in coffee producing countries and consuming