The Barista on the Move County Program by the Kenya Coffee School (KCS) is a dynamic and mobile initiative designed to bring barista training and coffee education to various regions across Kenya. While the specific calendar and training topics may vary depending on the year and partnerships, here’s a general overview of how the program is structured and the types of training offered by KCS:
Calendar of the Barista on the Move Program
The program typically operates on a rotational schedule, traveling to different counties, especially those in coffee-growing regions. The calendar is often planned in collaboration with local cooperatives, government agencies, and NGOs to ensure maximum reach and impact. Here’s how the calendar might look:
1. Planning and Coordination
- Pre-Program Outreach: KCS collaborates with local stakeholders to identify target regions and communities.
- Schedule Announcement: The calendar is shared through local media, cooperatives, and social media platforms to inform potential participants.
2. Regional Visits
- Duration: The caravan typically spends 1-2 weeks in each county, depending on the demand and size of the region.
- Frequency: The program may revisit counties annually or biannually to provide follow-up training and support.
3. Key Coffee-Growing Regions
The program prioritizes counties with significant coffee production, such as:
- A.) Nyeri, Kirinyaga, Kiambu, Murang’a, Embu, and Tharaka Nithi.
- B.) Machakos, Meru, and Embu.
- C.)Western Kenya: Kisii, Bungoma, and Trans Nzoia.
- D.)Rift Valley: Nakuru, Nanyuki and Kericho.
4. Seasonal Considerations
- The program often aligns with the coffee harvesting and processing seasons to ensure farmers and workers can participate without disrupting their schedules.
Training Topics Covered
The Barista on the Move program offers a comprehensive curriculum tailored to the needs of different participants, including farmers, youth, women, and coffee enthusiasts. Here are the key topics covered:
1. Coffee Basics
- Coffee Origins: Understanding the history and global significance of coffee.
- Coffee Varietals: Learning about different coffee varieties grown in Kenya and their unique characteristics.
- Processing Methods: Exploring washed, natural, and honey processing techniques.
2. Sensory Skills
- Cupping Basics: Introduction to coffee cupping and flavor profiling.
- Tasting Techniques: Learning how to identify acidity, sweetness, body, and aftertaste.
- Defect Identification: Recognizing common coffee defects and their causes.
3. Brewing Techniques
- Espresso Preparation: Mastering the art of pulling the perfect espresso shot.
- Milk Steaming and Latte Art: Techniques for steaming milk and creating latte art.
- Alternative Brewing Methods: Training on methods like French press, pour-over, and AeroPress.
4. Barista Skills
- Equipment Handling: Proper use and maintenance of espresso machines, grinders, and other equipment.
- Workflow Efficiency: Tips for managing workflow in a busy café environment.
- Customer Service: Developing communication and customer interaction skills.
5. Coffee Business and Entrepreneurship
- Starting a Coffee Business: Basics of setting up and running a coffee shop or mobile coffee business.
- Marketing and Branding: Strategies for promoting coffee products and building a brand.
- Financial Management: Introduction to budgeting, pricing, and cost control.
6. Sustainability and Quality
- Sustainable Farming Practices: Training on environmentally friendly coffee production methods.
- Quality Control: Techniques for maintaining high-quality standards from farm to cup.
- Traceability: Understanding the importance of traceability in the coffee supply chain.
Training Format
The program is designed to be interactive and hands-on, with a mix of:
- Theoretical Sessions: Classroom-style learning with presentations and discussions.
- Practical Demonstrations: Hands-on training with equipment and coffee preparation.
- Q&A Sessions: Opportunities for participants to ask questions and share experiences.
How to Stay Updated
To stay informed about the Barista on the Move program’s calendar and training topics:
- Follow KCS on Social Media: The Kenya Coffee School often posts updates on platforms like Facebook, Twitter, and Instagram.
- Contact Local Cooperatives: Cooperatives in coffee-growing regions usually have information about upcoming visits.
- Visit the KCS Website: The Kenya Coffee School’s website may have a schedule or contact information for inquiries.
Impact of the Training
The Barista on the Move program has had a transformative impact on participants:
- Farmers: Gain a deeper understanding of coffee quality and market demands.
- Youth and Women: Acquire skills that open up employment and entrepreneurship opportunities.
- Communities: Develop a stronger coffee culture and appreciation for locally produced coffee.
Conclusion
The Barista on the Move County Program is a groundbreaking initiative that brings barista training and coffee education directly to Kenya’s coffee-growing regions. By offering a diverse curriculum and traveling to remote areas, the program empowers individuals, supports rural development, and promotes Kenya’s coffee industry. If you’re in a coffee-growing region, keep an eye out for the caravan—it’s an incredible opportunity to learn, grow, and connect with the world of coffee!
Here’s a Kenya Coffee School 3-day training calendar for the Barista on the Move County Program, designed to provide comprehensive barista training while accommodating the needs of participants in coffee-growing regions. The schedule balances theoretical knowledge, hands-on practice, and interactive sessions to ensure participants gain practical skills and a deeper understanding of coffee.
3-Day 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 3-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 | Coffee 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 | Coffee 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 | Coffee 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 | Practical Assessment and Feedback | – Participants prepare espresso, milk-based drinks, and a signature drink. – Judges provide feedback. | |
| 3:30 PM – 4:00 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 business basics.
- 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 3-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!