Online barista course -

Barista course

Takes the staff
from beginners to
professional
baristas

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:

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

Program 1 - Introduction to the coffee course

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

Program 2 - Equipment & Maintenance

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

Program 3 - Understanding and handling milk

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

Program 4 - Brewing of all types of coffee

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

Program 5 - Advanced coffee brewing methods

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

Program 6 - Additional selling and service

Module 1: Introduction to additional selling of more coffee
Module 2: Finding windows of opportunity for additional sales

Program 1 - Introduction to the coffee course

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

Program 2 - Equipment & Maintenance

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

Program 3 - Understanding and handling milk

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

Program 4 - Brewing of all types of coffee

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

Program 5 - Advanced coffee brewing methods

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

Program 6 - Additional selling and service

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:

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

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.