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.
Knowledge about the bean variety and Coffee family tree
Coffee bean processing method: Natural, Honey, Washed
Condition of roasted bean storage and usage
Importance of coffee freshness & preparation
5 factors affect the quality of espresso: bean, water, grinder, machine, barista
Workspace ergonomics & management principles
Operational planning & task management
Sanitation protocols & equipment care
Espresso machines & coffee grinders
Additional bar machinery & operational equipment
Pre-extraction dosing & preparation protocols
Analyzing consequences of errors at every stage
Why proper grinder calibration (dial-in) matters
Principles of espresso extraction theory
Dosing, yield & brewing ratio parameters
Espresso sensory assessment & flavor vocabulary
Understanding milk science
Proper milk steaming techniques
Milk safety & hygiene protocols
Practical steaming & Latte Art pouring
Understanding espresso-based beverages
Workflow & sequencing for beverage preparation
Serving coffee with correct portioning & techniques
Food safety risks & hygiene hazards
Risk management through inventory control & ingredient management
The role of a Barista
Principles of customer service
De-escalation & customer complaint handling
Assessment & Review
Practical Assessment
Theoretical Assessment
Q&A, Discussion & Closing
Our Trainer
PRESIDENT OF D'CODES
HEAD OF EDUCATION TEAM
Authorized SCA Trainer - Trainers officially authorized to train by Specialty Coffee Association
SCA Professional Certificate Skills
Licensed Q Grader
Q Instructor
SCA Skills Diplomas
Our Trainer
MAIN TEACHER
Aspiring coffee shop owners & existing owners facing operational challenges
Café managers or Baristas seeking leadership skills to transition into management
Baristas aiming for advanced expertise & practical experience for overseas careers or study abroa
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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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.
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.
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.
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 Coffee Value Assessment (CVA) for Cuppers course is a 2-day in-depth training program specifically designed for coffee cuppers and those working in the sensory field. This course provides a comprehensive overview of the new Coffee Value Assessment system from the Specialty Coffee Association (SCA), helping students better understand the factors that constitute the value of a coffee.
The Roasting Professional course is designed for experienced roasters or individuals who have completed the Roasting Intermediate level. The course aims to troubleshoot complex roasting challenges, enabling students to gain deeper insights, optimize roast profiles, maximize bean potential, and minimize green coffee defects. These skills can be directly applied to managing commercial or specialty coffee roasting operations.