TOP BARISTA COMPREHENSIVE TRAINING PROGRAM
BECOME THE LEADING BARISTA OF THE COFFEE INDUSTRY
Only 28,000,000 for a full development roadmap in the coffee industry
PROGRAM OVERVIEW
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.
CONTENTS OF COURSE PROGRAM
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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.
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.
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 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.
OUTPUT GOAL
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
