Alam Almaqahi Intensive Barista Course
Introduction to the course:
This course focuses on the key skills required to set a grinder, make ideal espresso, create the right milk foam for milk beverages and latte art skills. Understanding of coffee brewing methods and equipment. Preparing iced Espresso drinks as well as non-Espresso drinks. In addition to theoretical information about the coffee and its types, processing, roasting methods, storage and workplace management.
This course enables the individual to acquire an understanding of coffee in all its phases, from green coffee beans to different methods of preparation. In order to lay the basis for developing practical and professional skills, with the implementation of health and safety practices, customer service, minor maintenance and cleaning.
The objectives and activities of the practical and theoretical course is to prepare the learner to set the grinder, make espresso, milk steaming, control the quality of steaming and make an espresso-based drinks in accordance with international standards.
Familiarity with the different skills of brewing coffee using various brewing and drippier equipment, the skills of analyzing the degree of grinding, extraction and temperature control to improve the quality and taste of coffee. The course is conducted by internationally accredited trainers, in laboratories that have been globally accredited by the Specialty Coffee Association (SCA), the Sustainable Coffee Institute (SCI) and the Technical and Vocational Training Institute.
This course is suitable for beginners to intermediate level.
Course Contents:
Day 1 : A comprehensive theoretical introduction to coffee beans that explains the history, types, species and strains, aspects of cultivation and the important processing methods. In addition to the roasting types and equipment, roasting machines and their parts. As well as implementation of coffee roasting process in order to clarify the phases and the differences resulting from roasting.
Day 2 : What is Espresso?
Parts of Espresso machines and grinders
Preparation equipment
What is the Extraction ?
Extraction methods
Extraction factors
Workplace management
Cleaning
Cleaning tools and their functions
Steps to make an ideal espresso
Espresso grinder calibration
Simplified tasting to describe the cup
Day 3 :
Milk types and differences
Steaming factors and technique
Milk steaming equipment
Methods of steaming milk according to the drink
Principles of latte art
Preparing milk beverages
Cleaning
Day 4 :
Cold beverages and types
Different types of syrups
Coffee cup sizes and impact
Waste management
Espresso beverages
Non-Espresso beverages
Day 5 :
Drip Coffee
Coffee brewing methods and types
Coffee brewing machines and equipment
Key brewing factors
Coffee to water ratio
This course enables the individual to acquire an understanding of coffee in all its phases, from green coffee beans to different methods of preparation. In order to lay the basis for developing practical and professional skills, with the implementation of health and safety practices, customer service, minor maintenance and cleaning.
The objectives and activities of the practical and theoretical course is to prepare the learner to set the grinder, make espresso, milk steaming, control the quality of steaming and make an espresso-based drinks in accordance with international standards.
Familiarity with the different skills of brewing coffee using various brewing and drippier equipment, the skills of analyzing the degree of grinding, extraction and temperature control to improve the quality and taste of coffee. The course is conducted by internationally accredited trainers, in laboratories that have been globally accredited by the Specialty Coffee Association (SCA), the Sustainable Coffee Institute (SCI) and the Technical and Vocational Training Institute.
This course is suitable for beginners to intermediate level.
Course Contents:
Day 1 : A comprehensive theoretical introduction to coffee beans that explains the history, types, species and strains, aspects of cultivation and the important processing methods. In addition to the roasting types and equipment, roasting machines and their parts. As well as implementation of coffee roasting process in order to clarify the phases and the differences resulting from roasting.
Day 2 : What is Espresso?
Parts of Espresso machines and grinders
Preparation equipment
What is the Extraction ?
Extraction methods
Extraction factors
Workplace management
Cleaning
Cleaning tools and their functions
Steps to make an ideal espresso
Espresso grinder calibration
Simplified tasting to describe the cup
Day 3 :
Milk types and differences
Steaming factors and technique
Milk steaming equipment
Methods of steaming milk according to the drink
Principles of latte art
Preparing milk beverages
Cleaning
Day 4 :
Cold beverages and types
Different types of syrups
Coffee cup sizes and impact
Waste management
Espresso beverages
Non-Espresso beverages
Day 5 :
Drip Coffee
Coffee brewing methods and types
Coffee brewing machines and equipment
Key brewing factors
Coffee to water ratio