Barista Coaching.
Just looking for barista coaching for your staff?
We’ll build the two things we believe every café needs most: consistency and confidence. Through hands-on coaching on your own equipment, your team learns how to dial in espresso, texture milk correctly, and follow reliable workflows that deliver the same great coffee, every time.
Our Barista Training
Our coaching strengthens individual skills, boosts team confidence, and creates a dependable, repeatable standard across your coffee offer.
We offer three prescribed levels of coaching, dependent on experience or needs. Check out the overviews below.
All are full day 1-1 or 2-1 courses at your premises, coached by an SCA qualified barista, with prices from £500. Send us an email for more details, to talk about your needs, any issues you are experiencing or bespoke requirements.
Ground Up Barista
Understand the basics of coffee (beans, roast, origin) and how that affects flavour.
Set up espresso machine and dial in coffee
Operate an espresso machine and grinder reliably: dose, grind, tamp, extract.
Technique of steaming and texturing milk correctly to produce consistent milk
Problem solve around espresso pouring for consistency
Understand and perform proper machine and grinder cleaning and maintenance.
Work behind the bar efficiently including hygiene practices, workflow and time management.
Understand customer-service expectations.
Our Courses
Level Up Barista
Analyse and control espresso extraction variables to produce repeatable espresso shots
Dial in espresso confidently with precision,
Texture milk to an intermediate standard, achieving stable microfoam and suitable temperatures
Pour simple latte art pattern such as a heart
Evaluate espresso using sensory skills to aid trouble shooting and problem solving
Efficient workflow, managing multiple drinks and working within a team
Demonstrate confidence and professionalism behind the bar, conversing confidently with customers about coffee
Filter Up Barista
Identify and compare multiple filter brewing methods
Calibrate grind size, dose, water ratio, and temperature for consistent, high-quality extraction.
Understand how coffee origin, roast level, and processing method affect extraction and flavour.
Apply sensory evaluation to detect under- and over-extraction
Execute precise brewing technique for the cafe filter option, troubleshoot brewing issues
Integrate a filter brew into cafe workflow
Understand water quality and temperature and their impact on taste and extraction.
Use taste comparison to help develop sensory skills.