Kenya Coffee School & Barista Mtaani
Pastry, Gelato Ice Creams, Chocolates & Coffee Confectionery
#OSE | Open Skills Education
Delivered by Kenya Coffee School in collaboration with Barista Mtaani, this creative and technical module trains learners to craft premium desserts and confections that elevate coffee experiences—from cafés and hotels to artisan brands and food businesses.
Overview
Great coffee pairs beautifully with great desserts. This module combines culinary technique, food science, and coffee pairing, empowering learners to create high-quality pastries, gelato, chocolates, and coffee-based confections with strong commercial appeal.
What you’ll learn
- Pastry Foundations: doughs, creams, fillings, baking science & presentation
- Coffee Pastry Integration: espresso-infused desserts, tiramisu, coffee cakes & éclairs
- Artisan Gelato & Ice Cream: formulation, churning, flavor balance & storage
- Chocolate Craft: tempering, molding, ganache & origin-based chocolate pairing
- Coffee Confectionery: truffles, pralines, coffee candies & spreads
- Flavor Pairing: matching desserts with espresso, filter & milk-based drinks
- Food Safety & Hygiene: HACCP-aligned handling and storage
- Menu & Product Development: costing, portioning, branding & shelf life
Who it’s for
- Baristas & café teams
- Pastry chefs & culinary students
- Café, bakery & dessert entrepreneurs
- Hotels, restaurants & catering teams
- Youth entering food and beverage careers
Why Open Skills Education?
- Open access to artisan culinary skills
- Practical, café-ready production methods
- Adding value and revenue around coffee
Open to all. Bake. Churn. Temper. Pair with coffee.
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When dessert meets coffee, experiences become unforgettable.