WHEN YOU BECOME AN EXPERT WORK FINDS YOU
Get trained, get hired with work ready barista courses
BASIC BARISTA TRAINING
• Steps of Extracting an Espresso• Proper Use of Coffee Machine• Brewing Espresso and understanding their Characteristics.• Information on milk product used in National and international Market.• Proper Milk Frothing and Texturing.• Basic Pouring Ideas• Basic coffee machine cleaning process and equipment cleaning agents used, care and maintenance.• Definition and Information on Twenty Beverages• French Press Brewing• Efficiency and Consistency on making beverages• Making Proper beverages according to the characteristics• Developing your coffee Tasting Skills• Knowledge on Proper operation and Brewing Equipment• Water quality• Shelf life of coffee, its Freshness and storage• Troubleshooting poor tasting Coffee• How to make coffee at home as a Home Barista without using coffee machine• Understanding how to Steam the milk for Latte Art• Knowledge on Latte Art Pouring• Practicing Basic Latte Art (Heart and Tulip)• Knowledge on Frothing Temperature and its Importance• Understanding on how to deal with customers.• Order Taking and serving the Standard Quality Beverages• Customer Services• Hygiene and Safety• At the end of the course students will receive a barista certificate along with letter of recommendation
Location: Putalisadak Chowk, Ktm (Same building of Possible Consultancy
Office Number = 015912450, 9762282168
• Steps of Extracting an Espresso
• Proper Use of Coffee Machine
• Brewing Espresso and understanding their Characteristics.
• Information on milk product used in National and international Market.
• Proper Milk Frothing and Texturing.
• Basic Pouring Ideas
• Basic coffee machine cleaning process and equipment cleaning agents used, care and maintenance.
• Definition and Information on Twenty Beverages
• French Press Brewing
• Efficiency and Consistency on making beverages
• Making Proper beverages according to the characteristics
• Developing your coffee Tasting Skills
• Knowledge on Proper operation and Brewing Equipment
• Water quality
• Shelf life of coffee, its Freshness and storage
• Troubleshooting poor tasting Coffee
• How to make coffee at home as a Home Barista without using coffee machine
• Understanding how to Steam the milk for Latte Art
• Knowledge on Latte Art Pouring
• Practicing Basic Latte Art (Heart and Tulip)
• Knowledge on Frothing Temperature and its Importance
• Understanding on how to deal with customers.
• Order Taking and serving the Standard Quality Beverages
• Customer Services
• Hygiene and Safety
• At the end of the course students will receive a barista certificate along with letter of recommendation
Location: Putalisadak Chowk, Ktm
(Same building of Possible Consultancy
Office Number = 015912450, 9762282168
Professional BARISTA TRAINING
• Very Brief Background To Coffee• Espresso Machines & Grinders (Types And Differences)• Dialing In The Grinder – Calibration, Dosing, Distribution And Tamping• Fundamentals Of Equipment’s And Utensils• Comprehensive Coffee Making And Training• Farming And Agriculture• The Art Of Steaming Milk And Frothing Milk• Introduction To Milk Texturing, Micro Foaming, Stretching• Steaming And Pouring• Extraction Of Perfect Shot Of Espresso• Learn To Make Mocha, Latte, Cappuccino And More• How To Pour Latte Art• Brewing Coffee• Coffee Tasting• 3rd Way Coffee Culture• Raw Materials And Products• Coffee Menu Line Up• Cleaning Safety And Maintenance• Customer Service And Reviews• At the end of the course students will receive a barista certificate along with letter of recommendation
Location: Putalisadak Chowk, Ktm (Same building of Possible Consultancy Office Number = 015912450, 9762282168
Location: Putalisadak Chowk, Ktm
(Same building of Possible Consultancy
Office Number = 015912450, 9762282168
Advance BARISTA TRAINING
• Arabica, Robusta, varietals and blends, natural and washed: all the differences in taste• A brief history of coffee• Introduction to roasting and blending. • The invention and evolution of espresso machines• Choose the right coffee machine for your business• Know and professionally evaluate the qualities of a coffee blend• The preparation of the espresso, scaling and coffee tamping• Coffee grinding: how it is settled and managed with the various types of coffee grinders• Practice on espresso calibration• The perfect frothing of milk by managing different temperatures and frothing levels.• Plant based milks: tests with soy, oats and milks designed specifically for barista• Cappuccino in practice: many exercises on frothing milk and classic cappuccino• Italian preparations: latte macchiato, latte coffee, espresso macchiato etc.• Cleaning and maintenance of espresso machines. The salt, the blind filter and the cleaning of the showers.• Introduction to professional coffee tasting: body, acid, bitter, sweet and aromatic notes• Tasting of single origin coffee. From the sweetness of Central Americans to the body of Indonesian coffees.• Grinding setting exercises with dose and extraction weighing, preparatory to the SCA exams• Worldwide trends: babyccino, flat white, cortado and other preparations.• Latte art, general rules: height of pouring, flow and movement of the wrist• Practice latte art base: the heart • Basic latte art practice: the figure of the leaf• Basic latte art practice: the tulip• The third wave coffee shop: coffee brewing and specialty coffees• At the end of the course students will receive a barista certificate along with letter of recommendation
Location: Putalisadak Chowk, Ktm (Same building of Possible Consultancy Office Number = 015912450, 9762282168
Location: Putalisadak Chowk, Ktm
(Same building of Possible Consultancy
Office Number = 015912450, 9762282168Our Classes
BASIC BARISTA TRAINING
DURATION: 18 DAYS / 2HRS PER DAY
PRO BARISTA TRAINING
DURATION 21 DAYS / 2 HRS PER DAY
Advance BARISTA TRAINING
DURATION: 30 DAYS / 2HRS PER DAY
Going Abroad Soon ?
Never trust anyone who doesn't drink coffee." "Our culture runs on coffee and gasoline, the first often tasting like the second." "Science may never come up with a better office communication system than the coffee break." "The smell of fresh-made coffee is one of the world's greatest inventions
Going Abroad Let's Learn
Learn and get Deserving Jobs
" Coffee Smells Like Magic And Fairytales "
As passionate entrepreneurs in the coffee market, we envision to go beyond the conventional. We dream of establishing a strong coffee-culture within the city and expanding this dream throughout the country. Our café The Coffee Beans was a beginning, and our training school The School of Coffee Beans was a huge turning point to fulfill our vision. Now, we look forward to something bigger- the core of the coffee market- the coffee product itself. We are exploring various coffee beans or pods from local to international beans such as that of Starbucks. This study into the beans itself has left us with more excitement to improve the quality of coffee we find in Nepal. We are researching the local coffee farms; the coffee export markets and even the detailed procedures that go into coffee making such as roasting coffee beans. Exploring every minute detail that goes into coffee-making, we envision not only to serve the finest quality of coffee and promote coffee amongst the people but also to develop a strong logistics of coffee supplies in the market.Coffee is outgoing, coffee is friendly, coffee makes connections- we aspire to create the best of such culture in every possible way.”