Barista Skills Foundation

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About Course

This course will cover everything you need to know from basics of coffee to advanced techniques in brewing, latte art and customer service.

Course Content

Introduction to coffee
History of coffee

Coffee varieties
The variety of coffee plants significantly affects the flavor profile, growing conditions, and resistance to pests and diseases. Arabica varieties, such as Typica, Bourbon, and Geisha, are known for their superior flavor and complexity but often require more care and specific growing conditions. Robusta varieties, like Conilon and Nganda, are hardier, higher in caffeine, and more bitter, making them suitable for commercial blends and espresso bases. Hybrid varieties aim to combine the best traits of different species to improve yield, disease resistance, and adaptability, though they may vary in flavor quality. Understanding these varieties helps baristas and coffee enthusiasts appreciate the diverse world of coffee and make informed choices about their coffee preferences and practices.

Coffee Processing
Each coffee processing method impacts the final flavor profile and quality of the coffee. Washed processing highlights the bean's intrinsic qualities, natural processing imparts rich, fruity flavors, and honey processing offers a balance of characteristics from both methods. Understanding these processes allows baristas to appreciate and communicate the unique attributes of different coffees to customers, enhancing the overall coffee experience.

Coffee Roasting
Roasting transforms green coffee beans into the familiar brown beans we brew. Light, medium, and dark roast profiles each offer unique flavor experiences, from bright and acidic to bold and smoky. Understanding the stages of roasting and the importance of degassing helps ensure the best possible coffee flavor. This knowledge allows baristas to select and prepare coffee beans that match the desired taste profiles and brewing methods.

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