We looked everywhere — in the cup, in the bag, even under the coffee machine. But we found nothing.
For enthusiasts and beginner baristas, there is a course focusing on coffee theory, understanding the recipe, basic latte art training and operational hygiene.
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In the course of 4 hours, we will focus on theory and practice, which will help you orient yourself in the coffee shop environment and manage the requirements for the position of junior barista.
The content of the course will be:
coffee theory focused on:
- the origin of selected coffee
- differences in coffee origin on offer
- coffee cherry processing methods
- the chemical structure of coffee
- difference in roasting
Practical exercises focused on:
- recognition of sour vs bitter taste of espresso
- what to do if we don't like the recipe
- how to effectively set up coffee in operation
- how to understand the settings of the grinder and the recipe
latte art:
- how to efficiently prepare milk foam
- how to recognize that the foam is not properly prepared
- how to practice latte art economically
- how to pour the basic heart/rosette
Operation hygiene (haccp):
- how much attention should be paid to hygiene during the shift
- how to clean the coffee machine and the grinder
The course is suitable for novice baristas and enthusiastic home baristas who want to understand the taste of coffee and become self-sufficient in setting up and managing a coffee program in a cafe, office or home.
The course is suitable if you have not yet taken any other course with us or at another coffee school and you want to learn how to set up an espresso recipe or master cleaning technology.
It is advisable to take a small snack to the course, not to drink a lot of coffee before the course and it is recommended not to choose an intense perfume.
The course is led by Jaroslav Slámečka - co-founder of the Candycane coffee roaster, champion of the Czech Republic in the Coffee in good spirits 2023 category, graduate of courses by leading figures in the world of coffee such as Gwilym Davies and Scott Rao. Author of the 365cupsofcoffee blog with more than 10 years of expertise in the field of fine coffee.
If public dates are not listed, or if you are interested in booking a course for a larger group or other specific requirements, do not hesitate to contact Jarda: Jaroslav@candycane.coffee
For advanced baristas and operations managers who want to understand the espresso recipe in more detail, be able to create the recipe and train colleagues.
hazelnut, dark chocolate, candied fruit
hazelnut, dark chocolate, candied fruit
Apples, chestnuts, caramel
washed