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Barista course

Takes the staff
from beginners to
professional
baristas

Kaffe Kursus hos Barma i inaktivt format

Barista course

Takes the staff
from beginners to
professional
baristas

The course contains 42 practical online modules that your staff can always access, and which can additionally help with:

The course contains 42 practical online modules that your staff can always access, and which can additionally help with:

Becoming a barista implies learning a new skill from scratch, which can be extremely time-consuming. Now, your staff has the opportunity to supplement online training with expert knowledge from our specialist, David, who has a great passion for coffee and a great focus on service.

Being a barista is about giving the customer the best coffee experience. Therefore, the staff will be trained in the technical skills, but also in sales techniques, so your employees become black belts baristas, behind the counter. Find out more about the course in the videos with David.

Focus on the customer's needs

In a coffee production, there are so many joints that need to fit together. If only one link goes wrong, then the quality drops. With this course, staff are trained to know the essential functions and techniques of coffee production so that they can ensure that quality does not decline, and if they do, then they need to know exactly which link failed in production.

Although it is easy to make a filter coffee, this will also be a module in the course, as there is a big difference between the machine you brew the coffee on and how you handle the coffee when it is to be delivered to the customer.

42 modules for training as a barista

42 modules for training as a barista

  • Module 1: Coffee course introduction
  • Module 2: What is coffee?
  • Module 3: History of coffee
  • Module 4: The difference between Arabica and Robusta
  • Module 5: The journey of coffee
  • Module 1: Introduction to the equipment
  • Module 2: Coffee grinder
  • Module 3: Espresso-machine
  • Module 4: Espresso-machine – Operations
  • Module 5: Espresso-machine – Cleaning
  • Module 6: Tamper and distribution tools
  • Module 7: Milk pitchers
  • Module 8: Coffee waste equipment
  • Module 9: Water softener
  • Module 10: Maintenance
  • Module 1: Introduction to milk
  • Module 2: Understanding the different types of milk
  • Module 3: Stretching and texturing milk
  • Module 4: Splitting milk
  • Module 5: Introduction to Latte Art
  • Module 1: Introduction to Espresso
  • Module 2: Classic and new Espresso
  • Module 3: Italian coffee – The drinks and the recipes
  • Module 4: Brew coffee: Americano
  • Module 5: Brew coffee: Long Black
  • Module 6: Brew coffee: Caffe Crema
  • Module 7: Brew coffee: Caffe Macchiato
  • Module 8: Brew coffee: Cortado
  • Module 9: Brew coffee: Flat White
  • Module 10: Brew coffee: Café au lait
  • Module 11: Brew coffee: Cappucino 
  • Module 12: Brew coffee: Cafe Latte 
  • Module 13: Brew coffee: Latte Macchiato 
  • Module 14: Brew coffee: Caffe Mocha
  • Module 1: Introduction to other coffee-brewing methods
  • Module 2: Brew coffee: Filter coffee
  • Module 3: Brew coffee: French Press
  • Module 4: Brew coffee: Batch Brew
  • Module 5: Brew coffee: AeroPress
  • Module 1: Introduction to additional selling of more coffee
  • Module 2: Finding windows of opportunity for additional sales
  • Module 1: Coffee course introduction
  • Module 2: What is coffee?
  • Module 3: History of coffee
  • Module 4: The difference between Arabica and Robusta
  • Module 5: The journey of coffee
  • Module 1: Introduction to the equipment
  • Module 2: Coffee grinder
  • Module 3: Espresso-machine
  • Module 4: Espresso-machine – Operations
  • Module 5: Espresso-machine – Cleaning
  • Module 6: Tamper and distribution tools
  • Module 7: Milk pitchers
  • Module 8: Coffee waste equipment
  • Module 9: Water softener
  • Module 10: Maintenance
  • Module 1: Introduction to milk
  • Module 2: Understanding the different types of milk
  • Module 3: Stretching and texturing milk
  • Module 4: Splitting milk
  • Module 5: Introduction to Latte Art
  • Module 1: Introduction to Espresso
  • Module 2: Classic and new Espresso
  • Module 3: Italian coffee – The drinks and the recipes
  • Module 4: Brew coffee: Americano
  • Module 5: Brew coffee: Long Black
  • Module 6: Brew coffee: Caffe Crema
  • Module 7: Brew coffee: Caffe Macchiato
  • Module 8: Brew coffee: Cortado
  • Module 9: Brew coffee: Flat White
  • Module 10: Brew coffee: Café au lait 
  • Module 11: Brew coffee: Cappucino 
  • Module 12: Brew coffee: Cafe Latte 
  • Module 13: Brew coffee: Latte Macchiato 
  • Module 14: Brew coffee: Caffe Mocha
  • Module 1: Introduction to other coffee-brewing methods
  • Module 2: Brew coffee: Filter coffee
  • Module 3: Brew coffee: French Press
  • Module 4: Brew coffee: Batch Brew
  • Module 5: Brew coffee: AeroPress
  • Module 1: Introduction to additional selling of more coffee
  • Module 2: Finding windows of opportunity for additional sales
  •  

Get a live presentation of the course & the Barma platform

Our hospitality experts will guide you in how to use the platform and all 42 modules of the barista course.

We will give you a tour of:

Fraklip nyt kaffekursus hos barma med David

Get a live presentation of the course & the Barma platform

  • A unique branded platform with all your training material gathered in one place
  • How to easily add new users to the platform through your shift planner
  • How to easily add new users to the platform through your shift planner

We will give you a tour of:

  • A unique branded platform with all your training material gathered in one place
  • How to easily add new users to the platform through your shift planner
  • How to easily add new users to the platform through your shift planner

An SCAE roasting certification og 11 years of experience

Introduction of Teacher David Sarinelli

Kaffe Kursus hos Barma i inaktivt format

I love coffee and everything around it. The product, the people working in the industry, the energy and passion that almost every Single person working in the coffee industry expresses. My passion for coffee started back in 2007, where one of my buddies bought an espresso machine for home use. It took just one session of playing around with grinder settings and tasting extractions, for me to get totally hooked on the craft of controlling multiple variables, organic and technical, and turning them into a tasty, intense beverage.

In 2011 I got my SCAE roasting certification and for the next 6 years, I roasted coffee and fixed machines, while also judging at the national barista championships, training baristas for competitions, and attending and helping at several Barista Camps, domestic and abroad.

I have roasted coffee for baristas, who ended up winning their national championships – and aided in developing roast profiles for a barista, who ended up becoming no. 6 in the world.

So far my favorite coffee experience was in 2017, where I got to visit a coffee farm in Tanzania. It was an amazing experience, to participate in every part of the process.

Then, in 2019 I started working with illy and completed their coffee certification course.

Today, I teach baristas, install and fix equipment, still learning and finding great joy and pleasure in helping people improve their coffee knowledge and skills, while still having all the technical challenges from time to time. I still roast at home for friends and family, who have followed my roasting journey From the start. This keeps me on my toes so that nobody takes my certification away.

Fraklip nyt kaffekursus hos barma med David