Details
This is as straightforward as you can get to being a professional barista.
We’ve cut to the chase and made espresso education less complicated. Taught by veteran baristas (who actually drink espressos!), this course emphasizes on 3 disciplines that are proven hallmarks of a true barista: 1) knowing your coffee beans and equipment well 2) practice, practice, practice, and more practice; and most important of all 3) spotlessness. Expect a lot of hands-on training working the espresso machine and working in a “real-life” coffee bar. As we all know, experience is always the best teacher!
Related Fields of Study: agriculture , coffee origin, chemistry, marketing. Advanced Studies or Careers in: specialty coffee business ,hospitality service, and coffee trading.
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Coffee Science Center is about breaking stereotypes in coffee. We share sound, scientific, and extensive knowledge on quality coffee.
Our Advocacy:
We believe in creating “unique” coffees.
Making “unique” coffees does not happen at random or by accident. It requires knowledg process, the machine, and its origin.
At the Coffee Science Center, we explore the scientific factors and cultural information th great coffees.
We believe that coffee specialists should improve, and not impose on,people’s coffee experience
Our aim is not to change or imprint a new flavor on the coffee but rather, we take careful steps to highlight the coffee bean’s natural flavor and cupping notes from crop to cup - without losing sight of individuals’ preference.
Established in 2016
Our Advocacy:
We believe in creating “unique” coffees.
Making “unique” coffees does not happen at random or by accident. It requires knowledg process, the machine, and its origin.
At the Coffee Science Center, we explore the scientific factors and cultural information th great coffees.
We believe that coffee specialists should improve, and not impose on,people’s coffee experience
Our aim is not to change or imprint a new flavor on the coffee but rather, we take careful steps to highlight the coffee bean’s natural flavor and cupping notes from crop to cup - without losing sight of individuals’ preference.
Established in 2016
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