$1,550 - Per Student
$1,350 - Additional Student
ILBA Coffee School's Advanced Barista Training Class consists of (4) eight-hour training days focusing on the fundamentals of advanced barista techniques. This Class covers a variety of disciplines in drink preparation, latte art, espresso extraction and milk texturing. This is a hands-on course with an extensive training manual focusing on the key points related to proper espresso extraction and successful drink preparation. This class will hone your skills as a barista while combining the most important and advanced aspect of drink preparation, efficiency, quality and consistency for successful bar operations. Students at our coffee school will learn advanced latte art techniques and sharpen their skills by combining multiple drink preparation procedures with the guidance of a consultant.
- Advanced Drink Preparation
- Advanced milk texturing and pouring
- Advanced shot extraction methods
- Advanced grinding techniques
- Combining techniques for maximum efficiency
- Point of purchase role play
- Decisions between powder and syrup based
- Roasting
- Regional taste profiles
- Price vs. quality
- Roasting methods
- Cupping
- Tasting
- Fair trade
- Shade grown
- Organic
- Milk
- Learning the fundamentals of steaming
- Pouring the perfect latte
- Multi tasking
- Methods of flavoring
- Proper temperature control
- History and key facts
- Proper brewing
- Tea latte drink preparation
- Quality control
- Serving options
- Latte Art
- Introduction to Latte Art
- Latte art demonstration
- Latte art training
- Latte art creation
- Equipment
- Introductions to multiple manufacturers
- Applications for each type of equipment
- Cleaning and proper sanitation
- Maintenance and repairs
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- Tea
- History and key facts
- Proper brewing
- Tea latte drink preparation
- Quality control
- Serving options
- Drink Preparation
- Hot, Iced and Blended Drinks
- Making Non coffee drinks
- Smoothies
- Whole fruit vs. fruit blend
- Proper techniques
- Product options
- Brewing
- Methods of brewing, french press, airpots, satellite, etc.
- Different equipment options
- Serving options
- Systems of extraction
- Grinding fresh vs. pre-ground
- Quality control
- Espresso
- Extracting shots off multiple espresso machines
- Evaluation of the perfect shot
- Proper tamping techniques
- Espresso quality control
- Efficiency techniques
- Menu Evaluation
- Coffee drinks
- Coffee terms & slang
- Drink development consistency
- Size options
- Flavor Options
- Powder vs. pump based system
- Differences in ingredients & flavor profiles
- Drink development techniques
- Cold Drink Prep
- Proper blending techniques
- Equipment options and their results
- Methods of iced drink preparation
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All of our classes are conducted at our 10,000 square foot facility in San Diego, California. Our state of the art facility features portable POS station and menu board configuration with a full café set up to replicate your future coffee business layout.
This provides our coffee school students with hands on training with a duplicated café layout. We will reveal to you the operational aspects of successful coffee houses and the differences between the big name players and boutique cafe's in the coffee industry. With emphasizing what is crucial in operating your future café.
