If you’re ready to start your own business, the first thing you need is professional knowledge – this course is for you! In less than a month, you will understand the intricacies of the coffee business:
- How to develop a menu,
- how to choose and motivate your staff,
- How to choose a location for your coffee shop,
- stimulate sales,
- Interact with government agencies.
And most importantly – making the right coffee.
Get the support of a team that has been helping you open a coffee shop since 2010.
The general plan of training:
Block #1: Coffee Theory
- The Legend of Coffee Origin
- Geography of coffee, where it grows
- Species and differences of coffee trees
- Mutations and crosses of coffee trees
- Varieties and their differences
- External influences on coffee taste
Block #2: The Path from Sprout to Cup
- The structure of the coffee berry
- How the process of growing a coffee tree takes place
- Harvesting
- Sorting
- Main Coffee Processing Methods and Their Impact on Taste
- Coffee Roasting Process
- Toasting grades
- Flavor Diagram of Coffee
- Coffee Grinders Types and
- Differences
- Types of grinders and their differences
- Types of Espresso Machines
- Espresso machines structure
- Necessary equipment for barista work
Block #3: Espresso Part I
- Who is a barista?
- Espresso grinding
- What is espresso?
- Definition of extraction
- Recipe for espresso
- Factors that affect the taste of espresso
Block #4: Espresso Part II
- Trampling a coffee pill and the effect on taste
- Trampling the coffee tablet (practice)
- Steps of espresso making
- Tasting espresso with different extraction times
Block #5: Milk
- Milk definition
- What to look for when choosing milk
- Types of milk
- Pitcher volumes
- Whipping technique
- Whipping temperature
- Working out how to whip a glossy froth
- Definition and features of cappuccino
- Definition and peculiarities of latte
- Definition and special features of a flett white
- Definition and specialty of raff coffee
- Tasting cappuccino, latte, flett white, raff coffee
Block #6: Cash register and automation of a coffee shop
- Opening and closing of a shift (check list)
- Cash register and cash register systems
- Detailed analysis of the QR program
- Opening and closing of a cash register shift
- Order receiving and filling
- Menu categories
- Guest checkout
Block #7: Consolidation
- Thesis repetition of what has been learned
- Answers to questions
- Practical consolidation of what has been learned
Unit #8: Latte Art
- Definition of latte art
- Types of latte art (pitching, etching, combined, 3D)
- Factors affecting latte art
- Practice
Unit #9: Alternative brewing methods
- Water, recommended water parameters for brewing coffee
- Basic filtering systems
- Coffee in a Dzhezwa
- Alternative Ways to Brew Coffee
- French Press Recipe and History
- Aeropress recipe, history
- Funnel recipe, history
- Kemex recipe, history
- Practice
Unit #10: Additives in Coffee
- Coffee additives (syrup, toppings, marshmallows, spices)
- Cocktail making methods (build, blend, shake)
- Working with Creamer
- Cooking cocktails in different ways
Unit #11: Coffee Shop Management and Menu Development
- Definition of a barista chef
- Job specifics and job duties
- Coffee Menu
- Seasonal offerings
- Inventory
- Theft
- “Pros and cons of inventory
- Principles of product storage
- Menu types
- Drawing up a coffee list
- Choosing a Coffee Vendor
Unit #12: Personnel
- Personnel
- Staff Formation
- Recruitment methods
- Organization and control of staff
- Personnel management, job descriptions
- Staff training
- Staff motivation
- Salaries, bonuses/fines, % of turnover
Block #13: Signature drinks
- Development of signature cocktails
- Technological map
- Calculation chart
- Lubrication in practice
Block #14: Increasing Sales
- Up-sell techniques
- Up-sell features
- Down-sell features
- Cross-sell features
- Sales Steps
- Examples of actions that increase sales
- Advertising, promotion methods
- Online advertising especially
- Offline advertising, features
Block #15: Room for a coffee shop
- Definition of caffeine
- Varieties of coffee shops
- Differences of varieties of coffee shops
- Choosing a location and space to open a coffee shop
- Geomarket research
- Peculiarities of choosing a location
- Features of the lease agreement
Block #16: Organization of a coffee business
- Positioning the coffee shop
- Defining the target audience
- The CBP of a coffee house
- Competitiveness analysis
- SWOT analysis
- Methods of pricing
Block #17: Opening a Coffee Shop
- Registration and documents for opening a coffee shop
- Comparison of tax systems
- Documents required to open a coffee shop
- Obligatory agreements
- Internal documentation and reporting
Block #18: Business Plan and Franchise
- Business Plan.
- The basics and principles of drafting
- Franchises, pluses and minuses
- Repetition of Previous Lesson
Exam
- Theoretical part
- Practical part
Practical classes and exams take place online
Time to be agreed upon in advance