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
Nguyên tắc cơ bản về quản lý không gian làm việc
Lập kế hoạch làm việc
Vệ sinh & Bảo trì
Máy pha cà phê & máy xay cà phê
Các máy móc - thiết bị khác phục vụ công việc trong quầy bar
Xay, Định lượng & Nén
Quy trình chuẩn bị định lượng trước khi chiết xuất
Ảnh hưởng ở sai lầm của từng bước
Tầm quan trọng của hiệu chỉnh
Thử nếm và chiết xuất espresso
Lý thuyết chiết xuất.
Công thức & tỉ lệ chiết xuất espresso
Miêu tả hương vị espresso
Kỹ thuật sữa
Hiểu về khoa học của sữa
Đánh sữa đúng cách
An toàn và vệ sinh với sữa
Thực hành và đánh bọt và tạo hình Latte Art
Hiểu về các đồ uống espresso
Cách để chuẩn bị đồ uống theo đúng trình tự
Phục vụ cà phê ở đúng lượng & phương pháp
Rủi ro liên quan tới an toàn vệ sinh
Quản lý rủi ro nhờ quản lý nguyên liệu và quản lý tồn kho.
Vai trò của Barista
Nguyên tắc dịch vụ khách hàng
Xoa dịu khách hàng và xử lý khiếu nại
Kiểm tra & Thảo luận
Kiểm tra thực hành
Kiểm tra lý thuyết
Thảo luận & Kết
Teaching staff
MAIN TEACHER
Teaching staff
MAIN TEACHER AT D'CODES HCMC
Authorized SCA Trainer - Trainers officially authorized to train by VSpecialty Coffee Association
SCA Barista Professional Certificate
SCA Brewing Professiona
Teaching staff
LECTURER AT D'CODES HCMC
Người có định hướng mở quán, hoặc chủ quán đang gặp khó khăn trong quản lý
Quản lý quán hoặc Barista muốn trang bị kiến thức và định hướng trở thành quản lý
Barista muốn học kiến thức chuyên sâu và kinh nghiệm thực chiến để làm việc nước ngoài hoặc du học
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.
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.
"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.
This is the starting course for most people who want to start a Barista career, coffee lovers, coffee shop owner or home coffee making.
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://demo.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
