- Cape Town, South Africa
- SCA accredited
Professional
Barista Training
From bean to barista—certified, career-ready skills.
Master the standards that define specialty.
Specialty Coffee Association Accredited Training
Train with authorised instructors, build practical skills from bean to cup, and earn respected credentials across Barista Skills, Brewing, Sensory, Roasting, Green Coffee, and Intro to Coffee.
Book your course and elevate your craft.
Application
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Invoice & POP
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Course Pack
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Pre-requisite
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Barista Course Snapshots
Who
Baristas, café owners, roasters, quality graders, and coffee enthusiasts seeking structured, standards-based training.
Why
SCA-accredited curriculum, hands-on labs, small class sizes, and real-world coaching - from café workflow to quality control.
How
Choose your course and level, book your dates, complete guided practice and assessments, and receive your SCA certificate.
Pathways
Progress through Foundation, Intermediate, and Professional levels across Barista Skills, Brewing, Sensory, Roasting, Green Coffee, and Introduction to Coffee.
Bespoke Approach
In-depth Fundamentals
Master Coffee
Internationally Accepted
Expert Instruction
Beyond Technique
Practical Application
SCA accredited
SCA accredited
Barista Skills Foundation
5,500 ZAR | 545 Euro
2 days | Cape Town, South Africa | Lunch included
Build a solid introduction to coffee while developing foundational skills in milk steaming and basic latte art, alongside essential health, safety, and customer service practices.
Milk Mastery
Steam, texture, and pour milk safely for cappuccinos; achieve microfoam and execute simple latte art shapes
Customer Services
Build order-taking, drink accuracy, and communication skills to deliver a positive guest experience.
Equipment care and troubleshooting
Perform daily maintenance on espresso machines and grinders, identify common issues, and keep quality stable throughout service.
Procedures and processes
Learn grinder setup, dose, yield, and extraction time to produce consistent, balanced espresso shots.
Workflow, hygiene, and safety
Practice bar setup, cleaning routines, allergen awareness, and safe equipment operation for efficient, compliant service.
SCA accredited
Barista Skills Intermediate
7,000 ZAR | 351 Euro
3 days | Cape Town, South Africa | Lunch included
You’ll explore how variety, origin, and processing influence flavour; refine brew recipes by balancing dose, grind, water quality, and shot time; and compare drink construction and taste outcomes.
Flavor foundations
Connect coffee variety, origin, and processing to sensory outcomes in the cup.
Advanced dialing-in
Balance dose, grind, water chemistry, and shot time to design repeatable brew recipes.
Sensory and QC
Evaluate extraction and taste differences to troubleshoot and maintain consistency.
Milk and latte art
Improve microfoam quality, pouring control, and multi-beverage accuracy.
Professional workflow
Optimise bar setup, speed, hygiene, service standards, and core business awareness.
SCA accredited
Barista Skills Professional
8,000 ZAR | 400 Euro
4 days | Cape Town, South Africa | Lunch included
Validates advanced technical ability and the science behind espresso and milk, aimed at experienced baristas (12+ months) with leadership responsibilities.
Advanced extraction science
Apply water chemistry, grind distribution, dose/yield, and temperature/pressure profiling to optimise flavour and consistency.
Menu leadership and QC
Design, cost, and maintain a quality-focused beverage menu; implement sensory checks and corrective actions.
Milk systems and latte art at scale
Achieve precise microfoam textures, multi-drink pours, and service-speed consistency.
Team management and training
Coach baristas, set SOPs, manage workflows, and uphold service and hygiene standards under pressure.
Equipment maintenance and reliability
Perform preventative maintenance, diagnose issues, and liaise effectively with technicians to minimise downtime.
SCA accredited
Brewing Foundations
5,499 ZAR | 275 Euro
2 days | Cape Town, South Africa | Lunch included
Core brewing methods and the principles behind great extraction. Through theory and hands-on practice, you’ll work with a range of brewers—manual and automatic gravity systems (e.g., V60 pour-over, Clever Dripper), plus culturally common methods like Turkish and Moka Pot.
Method fundamentals
Compare manual and automatic brewers and match methods to beans, service style, and flavour goals.
Extraction control
Understand how dose, grind size, water temperature, and brew time interact to shape strength and flavour.
Recipe development
Build and adjust brew ratios and techniques to hit target taste profiles consistently.
Measurement and evaluation
Use simple tools and sensory assessment to interpret results and troubleshoot brews.
Practical confidence
Gain hands-on experience with common brewers (V60, Clever, Turkish, Moka Pot) and learn efficient, safe workflows.
SCA accredited
Brewing Intermediate
6,999 ZAR | 350 Euro
3 days | Cape Town, South Africa | Lunch included
Expands on Foundation skills for experienced brewers who want to raise cup quality with precision.
Device dynamics
Understand how brewer design, filters, and flow affect wetting, extraction order, and flavor outcomes.
Variable control
Optimise dose, grind distribution, water quality, temperature, agitation, and contact time for target profiles.
Measurement and charts
Use TDS/refractometry and extraction yield charts to design, validate, and replicate recipes.
Sensory-led troubleshooting
Analyse brewed coffee, identify extraction faults, and make systematic adjustments for balance.
Consistency systems
Implement cleaning protocols, maintenance routines, and workflow practices that stabilise quality.
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