Here’s a 5-day training calendar for the Barista on the Move County Program, designed to provide in-depth Specialty Coffee and Barista training. This schedule balances theoretical knowledge, hands-on practice, and interactive sessions to ensure participants gain a comprehensive understanding of coffee and barista skills.
5-Day Specialty Coffee and Barista Training Calendar
| Day | Time | Activity | Details |
|---|---|---|---|
| Day 1 | 8:00 AM – 9:00 AM | Registration and Welcome | – Welcome participants and introduce the program. – Overview of the 5-day training agenda. |
| 9:00 AM – 10:30 AM | Coffee Basics | – History of coffee. – Coffee varieties and their characteristics. – Coffee processing methods. | |
| 10:30 AM – 11:00 AM | Tea Break | – Refreshments and networking. | |
| 11:00 AM – 1:00 PM | Introduction to Espresso | – What is espresso? – Components of a good espresso shot. – Demo and hands-on practice. | |
| 1:00 PM – 2:00 PM | Lunch Break | – Meal and informal discussions. | |
| 2:00 PM – 3:30 PM | Grinding and Dose Control | – Importance of grind size and dose. – Hands-on grinding and dosing practice. | |
| 3:30 PM – 4:00 PM | Q&A Session | – Address participant questions and clarify concepts. | |
| Day 2 | 8:00 AM – 9:00 AM | Recap of Day 1 | – Review key takeaways from Day 1. – Set goals for Day 2. |
| 9:00 AM – 10:30 AM | Milk Steaming and Latte Art | – Milk steaming techniques. – Introduction to latte art. – Hands-on practice. | |
| 10:30 AM – 11:00 AM | Tea Break | – Refreshments and networking. | |
| 11:00 AM – 1:00 PM | Alternative Brewing Methods | – French press, pour-over, and AeroPress. – Demo and hands-on practice. | |
| 1:00 PM – 2:00 PM | Lunch Break | – Meal and informal discussions. | |
| 2:00 PM – 3:30 PM | Sensory Skills and Cupping | – Introduction to cupping. – Identifying flavors, acidity, body, and aftertaste. | |
| 3:30 PM – 4:00 PM | Q&A Session | – Address participant questions and clarify concepts. | |
| Day 3 | 8:00 AM – 9:00 AM | Recap of Day 2 | – Review key takeaways from Day 2. – Set goals for Day 3. |
| 9:00 AM – 10:30 AM | Customer Service and Workflow Efficiency | – Interacting with customers. – Managing workflow in a café setting. | |
| 10:30 AM – 11:00 AM | Tea Break | – Refreshments and networking. | |
| 11:00 AM – 1:00 PM | Coffee Business and Entrepreneurship | – Basics of starting a coffee business. – Marketing and branding strategies. | |
| 1:00 PM – 2:00 PM | Lunch Break | – Meal and informal discussions. | |
| 2:00 PM – 3:30 PM | Sustainability in Coffee Production | – Sustainable farming practices. – Environmental impact of coffee production. | |
| 3:30 PM – 4:00 PM | Q&A Session | – Address participant questions and clarify concepts. | |
| Day 4 | 8:00 AM – 9:00 AM | Recap of Day 3 | – Review key takeaways from Day 3. – Set goals for Day 4. |
| 9:00 AM – 10:30 AM | Advanced Espresso Techniques | – Dialing in espresso shots. – Troubleshooting common espresso issues. | |
| 10:30 AM – 11:00 AM | Tea Break | – Refreshments and networking. | |
| 11:00 AM – 1:00 PM | Advanced Latte Art | – Creating intricate latte art designs. – Hands-on practice. | |
| 1:00 PM – 2:00 PM | Lunch Break | – Meal and informal discussions. | |
| 2:00 PM – 3:30 PM | Coffee Roasting Basics | – Introduction to coffee roasting. – Impact of roast profiles on flavor. | |
| 3:30 PM – 4:00 PM | Q&A Session | – Address participant questions and clarify concepts. | |
| Day 5 | 8:00 AM – 9:00 AM | Recap of Day 4 | – Review key takeaways from Day 4. – Set goals for Day 5. |
| 9:00 AM – 10:30 AM | Practical Assessment and Feedback | – Participants prepare espresso, milk-based drinks, and a signature drink. – Judges provide feedback. | |
| 10:30 AM – 11:00 AM | Tea Break | – Refreshments and networking. | |
| 11:00 AM – 1:00 PM | Final Q&A and Course Review | – Address remaining questions. – Review key concepts from the training. | |
| 1:00 PM – 2:00 PM | Lunch Break | – Meal and informal discussions. | |
| 2:00 PM – 3:30 PM | Closing Ceremony and Certificates | – Award certificates of participation. – Group photo and farewell. |
Key Features of the Training
- Hands-On Practice: Participants get ample time to practice on espresso machines, grinders, and other equipment.
- Interactive Sessions: Q&A sessions and group discussions encourage active participation.
- Real-World Skills: Training focuses on practical skills like latte art, customer service, and workflow efficiency.
- Certification: Participants receive certificates, adding value to their skills and employability.
Equipment and Materials Needed
- Espresso machines and grinders.
- Milk steaming pitchers and thermometers.
- French press, pour-over, and AeroPress devices.
- Coffee beans (local and international varieties for cupping).
- Training manuals and handouts.
- Certificates for participants.
Conclusion
This 5-day training calendar is designed to provide a comprehensive and engaging learning experience for participants in the Barista on the Move County Program. By combining theory, hands-on practice, and interactive sessions, the program equips participants with the skills and knowledge they need to excel as baristas, entrepreneurs, or coffee enthusiasts. It’s a fantastic opportunity to empower individuals and communities while promoting Kenya’s vibrant coffee culture!