*This includes 3 days of theory and practical training. You will then graduate with a BGA Level 1 Certificate upon completion of exam.

COURSE DESCRIPTION
The distinction of having completed Barista Skills Level Foundation & Intermediate confirms that the Barista has a competency in basic coffee knowledge and Barista skills. He/ She will understand the key determining factors to the processes of grinding, brewing and presentation of coffee. He/she will be a competent partner for fundamental questions regarding the coffee quality. He/she will understand how to brew basic coffee drinks on a manual, semi-automatic machine or implement appropriate settings on a fully-automatic coffee machine.

• The Barista knows the origin of the coffee plant and its way into Europe
• The Barista knows the characteristics of the coffee tree
• The Barista knows the characteristics of the coffee cherry
• The Barista knows the two most popular coffee types botanically and knows their differences in aroma and taste as well as the caffeine content
• The Barista knows the most important producing countries and their geographic locations
• The Barista knows the influential factors of coffee in producing coffee
• The Barista would be able to understand the key differences between Arabica and Robusta Beans
• The Barista would be able to understand how to maintain fresh beans and proper storage to minimize deterioration
• The Barista would be able to understand the basic differences between blends and single origins.
• The Barista would be able to understand the basic different species and sub-varieties and its impact on flavors.
• The Barista will be able to understand different processing methods and degassing periods of fresh coffee.
• The Barista would be able to understand the importance of maintaining a hygienic and organized workspace.
• Analysis of key equipment’s needed for a complete workspace and how to maximize speed and efficiency.
• The Barista would be able to analyze best layout for a proper workspace.
• The Barista would be able to identify the parts of the main parts of the grinder.
• The Barista will be able to understand how dosage affects shot times.
• Demonstration of good dosing techniques and calibration.
• The Barista will be able to understand how to evenly distribute the dose in preparation to tamping.
• The Barista will be able to understand how to tamp properly.
• The Barista will be able to understand how increasing and decreasing dose affects body and flavor.
• The Barista will be able to understand how to make micro-adjustments to the grinder.
• The Barista will be able to understand the basic parts of an espresso machine.
• The Barista will be able to understand the steps to preparing an espresso.
• The Barista will be able to understand the basic sensory qualities of an under-extracted, over-extract shot and a good espresso.
• The Barista would be able to understand the importance of freshness of milk and why it is important to use milk hygienically.
• The Barista will be able to understand the techniques required to produce correct milk-textures.
• The Barista will be able to understand correct milk temperatures and the pouring techniques to producing Cappuccinos and Lattes.
• The Barista will be able to tell how different milk will produce foam differently.
• The Barista will be able to learn how to ‘free pour’ a simple latte art pattern consistently.
• The Barista will be able to learn the techniques of serving a range of espresso-based coffee.
• The Barista knows which chinaware is suitable for which coffee
• The Barista will be able to understand the basic foundation to safety and hygiene when using espresso machines and cleaning chemicals.
• The Barista will be able to understand the steps to maintaining a clean workstation when preparing and serving espresso beverages.
• The Barista will be able to understand the dangers of cross-contamination in an espresso workspace.
• The Barista will be able to understand the proper techniques to cleaning the espresso machine and grinder.
• The Barista will be able to understand the results of a badly maintained espresso machine and how to avoid and solve them.
• The Barista will be able to understand the key problems of the grinder and who to refer these problems to.
• The Barista will be able to understand the importance maintaining high standards of personal hygiene.
• The Barista will be able to understand what is good communication skills and the definition of good customer service.
• The Barista will be able to demonstrate a high standard of customer service when greeting customers and taking orders.
• The Barista will be able to understand the cost involved in prepping and serving espresso beverages in a café setting.

Disclaimer*:
All fees paid are non-refundable but may be transferred to another party.

Should you need to make any changes to your class dates, you will need to inform Barista Guild Asia at least one (1) week prior to commencement of class date. Any last minute postponement or cancellation will be subject to forfeit of deposit paid.

By registering, I agree and consent to the collection, use and disclosure of my personal data by BARISTA GUILD ASIA SDN BHD (BGA) in accordance with the terms of the Personal Data Protection Act 2010 and its regulations. I hereby consent to be contacted by BGA in the future for other marketing purposes which includes receiving marketing materials from BGA. This written consent shall be valid until and unless revoked by me in writing or by BGA serving a notice to me in writing. I am agreeable also to being in the Facebook Group called Barista Guild Asia Alumni Fellowship for the sole purpose of communication and notices between myself, fellow graduates of BGA and BGA.

Please note that your seat will only be confirmed upon full payment. 

All fees paid are non-refundable but may be transferred to another party.

Should you need to make any changes to your class dates, you will need to inform Barista Guild Asia at least one (1) week prior to commencement of class date. Any last minute postponement or cancellation will be subject to forfeit of deposit paid.

By registering, I agree and consent to the collection, use and disclosure of my personal data by BARISTA GUILD ASIA SDN BHD (BGA) in accordance with the terms of the Personal Data Protection Act 2010 and its regulations. I hereby consent to be contacted by BGA in the future for other marketing purposes which includes receiving marketing materials from BGA. This written consent shall be valid until and unless revoked by me in writing or by BGA serving a notice to me in writing.

Disclaimer:

All fees paid are non-refundable but may be transferred to another party.

Should you need to make any changes to your class dates, you will need to inform Barista Guild Asia at least one (1) week prior to commencement of class date. Any last minute postponement or cancellation will be subject to forfeit of deposit paid.

By registering, I agree and consent to the collection, use and disclosure of my personal data by BARISTA GUILD ASIA SDN BHD (BGA) in accordance with the terms of the Personal Data Protection Act 2010 and its regulations. I hereby consent to be contacted by BGA in the future for other marketing purposes which includes receiving marketing materials from BGA. This written consent shall be valid until and unless revoked by me in writing or by BGA serving a notice to me in writing. I am agreeable also to being in the Facebook Group called Barista Guild Asia Alumni Fellowship for the sole purpose of communication and notices between myself, fellow graduates of BGA and BGA.