The whole division, four times
How much of the course is actually yours
Contact hours count demonstration, theory and tasting. Those are worth having and they are not what you are short of. What you are short of is time with your own hands on the machine — so that is the number we divide, publish, and let you check.
One Day Intro
1 hour
with your own hands on a group head
practice hours = (hours at the machine) × (machines ÷ students)
6 contact hours — includes demonstration, theory and tasting — only the machine hours are divided
Espresso Foundation
4 h 30 min
with your own hands on a group head
practice hours = (hours at the machine) × (machines ÷ students)
18 contact hours — includes demonstration, theory and tasting — only the machine hours are divided
Filter & Cupping
4 hours
with your own hands on a brew station
practice hours = (hours at the machine) × (machines ÷ students)
12 contact hours — includes demonstration, theory and tasting — only the machine hours are divided
Bar Ready
8 h 24 min
with your own hands on a group head
practice hours = (hours at the machine) × (machines ÷ students)
30 contact hours — includes demonstration, theory and tasting — only the machine hours are divided
Three trainers and six students to a class. When a course has six, it is closed — we do not add a seventh and split the machine three ways.
What you will train on
Named, because "professional equipment" tells you nothing and you are buying familiarity with specific machines.
- The espresso room
- — Two 2-group heat-exchanger machines — the class a 30-seat café actually buys, not a flagship
- — Two 64 mm flat-burr on-demand grinders; one 58 mm conical for comparison
- — Bottomless and spouted portafilters, 58 mm; a knock box; a distribution tool you are free to ignore
- The brew bar
- — Three stations: V60, flat-bottom, and a 6-cup batch brewer
- — Gooseneck kettles with temperature control
- — A refractometer, used in exactly one exercise
- Both rooms
- — Two 0.1 g scales per station, and timers
- — A water treatment set-up, which we will explain rather than hide
The machines here are mid-range on purpose. You are far more likely to work on one of these than on the flagship a showroom would put in front of you, and skill that only transfers to a ฿400,000 machine is not skill you can take to a job.
What the certificate is
At the end of your course we give you a certificate of attendance issued by this school. That is what it is. It is not a qualification from a certifying body, no employer is obliged to recognise it, and anyone who tells you a three-day course makes you a certified barista is selling you the certificate rather than the skill.
What gets you hired is the fortnight after this course, when you make 200 more drinks badly. We will tell you exactly what to practise and in what order, and you can come back and book an hour on a machine for ฿450 whenever you want one.
Extra practice hour, booked after your course — ฿450 · One machine, to yourself