Learn the craft

Meet the school, the trainer, and the bean. Trace coffee from its Ethiopian origins to the cup, then learn how green coffee is analysed and graded before it ever meets the roaster.

What happens inside the roaster. Follow a bean from green through first crack, and learn how light, medium, and dark roast levels change aroma, acidity, and body.

Taste like a professional. Set up a cupping table the way a Q Grader does and learn to describe aroma, acidity, sweetness, body, and balance with a shared vocabulary.

Get to know the bar. Break down the espresso machine, grinder, and hand tools, and understand the philosophy behind a great espresso before pulling your first shot.

Dial it in. Learn the rules of dose, yield, and time, and practice calibrating grind size until your shots repeat — the foundation of every drink on the menu.

Why milk behaves the way it does. Understand proteins, fats, and sweetness, then practice stretching and texturing milk into glossy microfoam at the right temperature.

Build the classic menu — macchiato, cappuccino, latte, americano — and pour your first latte art hearts on a properly textured canvas.

Go beyond the classics. Learn signature drink structure, flavour pairing, and how a café develops a menu that stands out while staying consistent.

Prove your shots. A full evaluation day on the espresso machine — calibration, consistency, and taste are assessed against the standards you have learned.

Prove your milk drinks. Steaming, temperature, texture, and latte art are evaluated across the classic milk menu.

Manual brewing from the ground up — V60 technique, ratios, water temperature, and pouring patterns that bring out clarity in Ethiopian coffees.

A full assessment of your manual brewing — recipe design, technique, consistency, and cup quality.

The cold menu — iced espresso drinks, cold brew, and refreshing signature coolers, with the same standards of balance and presentation.

Open bar time. Revisit any station — espresso, milk, pour over, or cold drinks — and polish weak spots with the trainer before examinations begin.

The hands-on exam. Demonstrate the full workflow — calibration, espresso menu, milk drinks, and manual brew — under real bar conditions.

Care for the tools of the trade. Daily and weekly cleaning routines for machines and grinders, plus the safety habits of a professional bar.

The business behind the bar. Calculate the real cost of every cup and learn how cafés price a menu that is both fair and profitable.

An open session with the trainer — career paths, café realities, competition experience, and any question you still carry.

The written exam. Theory from all nineteen days — from green bean analysis to menu pricing — in one comprehensive assessment.

Certificates, celebration, and a send-off from the founder. Keep learning. Keep brewing. Keep growing — coffee is chemistry.

Source like a professional — green grading, sample roasting, and buying decisions.

Hands-on roast profiling — charge temperature, development time, and tasting your own roasts.

Train at competition standard — signature drinks, presentation, and judging criteria.

Run the bar — workflow design, staff training, costing, and menu engineering.

A comprehensive final evaluation across roasting, bar, and business skills.