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Only 28,000,000 for a full development roadmap in the coffee industry 



The first long-term program appeared in Vietnam

This is the most comprehensive and intensive Barista training program at D'codeS Vietnam lasting nearly 3 months with more than 60% of practice time.

Provides all the knowledge that ranges from knowledge of green kernels to the most important skills of the profession: Tasting, Roasting, Handcrafting, Machine Blending.

There will be hands-on practical exercises with the support of instructors and teaching assistants at D'codeS.

Learn more about the coffee bean market and how to do business and manage the bar.

Make sure to provide internships that are cafes to create a real environment for students to practice and better understand the profession.

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Those of you who are inexperienced and want to try in a new field

Young people seriously want to join the F&B industry in general and the Barista profession in particular

You are an experienced barista, have worked but still have not got the desired position, do not have a clear direction in the future.

You want to learn more skills, become more professional with comprehensive knowledge from Tasting, Roasting, to manual mixing, machine blending

You can't have the style, don't know how to properly calibrate the cup of coffee you are making.

You are planning to open a coffee shop in the future.​

You are a shop owner, want to be able to build menus, drink recipes, train and train staff, calibrate, evaluate drinks, and store machines according to your own style.

Nội dung


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180 mins/session

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31 session

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60% practice time

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5-6 students

CHAPTER I: Tasting Skills

  • Learn about tasting theory .

  • Standard tasting methods combine with practical use of the senses to perceive flavors and scents .

  • Better understand the difference between each cup of coffee, aroma, initial taste, coffee body, aftertaste...

  • It is the foundational knowledge for students to better understand the cups of coffee they will brew later and be able to edit the recipe, build the recipe to best suit their needs or create their own style. separate individual way.

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CHAPTER II: Understanding coffee beans

  • Students begin to delve into the origins of each type of coffee. Unique characteristics of each coffee growing region to understand the difference in taste in different types of coffee.

  • Describe the ways to prepare coffee . The process to turn a green coffee bean into a cup of coffee offered to the customer. Combined analysis of how important factors in coffee processing will affect the quality of coffee.

  • Helps to have a more general view of the source of raw materials , from which it is possible to choose the right coffee for each type of recipe and different purposes.

  • Briefly go through the current coffee business market , difficulties, advantages and trends that are taking the throne in the world in general and in Vietnam in particular. Presenting an overview of the market and short-term expert opinion.

CHAPTER III: Roasting Coffee

  • Understand the basic steps that greatly affect the quality of coffee after the preliminary processing stages.

  • Students are introduced to common coffee roasting methods , important factors in the roasting process such as temperature, time, cooling fan, bean weight and source of beans.

  • Grasp the color and smell of the seeds in each roasting stage

  • In addition, students also learn about the structure of a coffee roaster , the principles of heat transfer , as well as measures to ensure the safety of the roasting area.

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CHAPTER IV: Extraction Principle

  • Students are introduced to all the most popular extraction methods today. Go from the most basic principles like steeping coffee to pressing coffee under pressure.

  • Students will be introduced to manual coffee extraction methods, access to many hand extraction tools such as: V60, Chemex, Kalita, Phin, Aeropress, ...

  • Provided with basic recipes, such as brewing time, grind size suitable for some drinks. Then, conduct self-analysis and adjust the factors of pressure, temperature, grinding size... for each type of coffee bean, so that students can find the "appropriate" formula for themselves. initiative" of each student in coffee extraction to produce the best cups of coffee

  • Pay attention to international standard operation throughout the extraction process.

  • In addition, the operating principles of tools will be integrated into the course, in order to help students clean and maintain them well.

CHAPTER V: Barista skills - making machines and managing the bar

  • The most important part of the program

  • Introduction of different types of coffee machines, operating principles, usage, calibration and proper cleaning and maintenance of each type of machine.

  • Provide basic knowledge about Espresso such as: formula, grind size, quantitative compression and brewing time. International Standard Espresso Assessment. Taste Espresso, dive into calibration and review

  • Learn about the theory of milking principles , the methods of milking and the influence of factors. Practice whipping milk, proceed to practice making more basic drinks like Latte.

  • Creating basic Latte Art will be introduced in this module. Students will be able to pour basic shapes such as hearts, rosettas.

  • The program also provides basic principles so that students can build the most optimal drink menu by themselves, aiming to become the top Barista capable of managing and operating a coffee business model.

  • This module also delves into the process of serving and working in specific spaces, certain rules that must be understood in the F&B industry in general and the coffee business in particular, in order to have the right attitude and handling. most professional matter.

  • Understand the rules of bar hygiene, personal hygiene, barista roles, positions , shifts, service skills.

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  • From the 15th period onwards, students can start the practice process, so that they can understand the real environment and immediately practice the skills they are learning.

  • With the desire that students can really start being a professional barista right after finishing the course, we have combined with today's leading coffee business units to be able to create a realistic environment, both ensuring professionalism and ensuring the most impartial supervision and assessment of students' efforts and qualifications.

  • Depending on the needs and desires of the students, D'codeS will support to arrange for students to practice at one of the above institutions within 2 months (with salary support).

  • During the internship, students will receive instruction from D'codeS instructors, bar managers and store managers.

  • At the end of the internship, students will need to make an internship report to receive a certificate and letter of recommendation.

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Coffee businesses currently incorporating D'codeS include:

  • Habakuk Fine Coffee & Bistro

  • Infusion

  • ​Viet Aroma


  • Help students have a more general view of the industry, the role and position of the barista and master their own career path.

  • Students have a solid foundation of coffee knowledge, are able to proactively handle problems, and manage work in the most professional way.

  • Students will have full knowledge, and mastery of skills, understand the pace of work in a real-world environment and be able to start a job in professional environments immediately.

  • Orientation for students who are ready to become top baristas.

  • After passing the tests, completing the study and internship program, you will:​

D'codeS . Certificate of Completion

International SCA Certificate ( additional fee if registering for the exam )

Letter of recommendation from D'codeS

Certificate of Internship

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