Barista Course by Kenya Coffee School
From Foundational Skills to Global Specialty Coffee Standards
The Barista Course by Kenya Coffee School is designed to produce world-class baristas grounded in African coffee excellence and aligned with global specialty coffee standards. Rooted in Open Skills Education (OSE), the program blends theory, hands-on practice, and real-industry exposure—preparing learners for cafés, hotels, roasteries, competitions, and entrepreneurship.
Why Choose the Kenya Coffee School Barista Course?
Kenya Coffee School stands at the intersection of farm, cup, and culture. Unlike short skill-only trainings, this barista course builds deep understanding—why coffee tastes the way it does, not just how to make it.
Graduates leave with:
- Professional barista competence
- Strong coffee knowledge from origin to extraction
- Customer service and café workflow skills
- Confidence to work locally or internationally
Course Structure & Core Modules
1. Coffee Fundamentals (Seed to Cup)
- Coffee species and varieties
- Kenyan and global coffee origins
- Processing methods and their impact on flavor
- Roast profiles and freshness management
2. Espresso Mastery
- Espresso theory: dose, yield, time, grind size
- Dialing in for consistency and balance
- Equipment handling: grinders, espresso machines
- Troubleshooting extraction faults
3. Milk Science & Latte Art
- Milk composition and steaming techniques
- Texture, temperature, and sweetness control
- Classic latte art: heart, rosetta, tulip
- Introduction to advanced pouring techniques
4. Manual & Specialty Brewing Methods
- Pour-over methods (V60, Kalita, Chemex)
- French Press & AeroPress
- Brew ratios, grind profiles, and water quality
- Flavor clarity and extraction control
5. Sensory Skills & Cupping
- Coffee tasting protocols
- Aroma, acidity, body, sweetness, aftertaste
- Defect identification
- Building a professional sensory vocabulary
Professional Barista Skills Beyond the Cup
Kenya Coffee School trains complete baristas, not just machine operators.
Customer Experience & Café Service
- Café workflow and station efficiency
- Customer engagement and communication
- Menu knowledge and upselling
- Hygiene, safety, and professionalism
Introduction to Coffee Business
- Understanding café economics
- Barista career pathways
- Basics of coffee entrepreneurship
- Ethics, sustainability, and traceability
Training Philosophy: Open Skills Education (OSE)
The Barista Course follows an open, inclusive, and practical learning model, welcoming:
- Youth and beginners
- Hospitality professionals
- Coffee farmers and cooperatives
- Career switchers and entrepreneurs
Learning happens through:
- Hands-on practice
- Demonstrations and guided repetition
- Open cuppings and industry interaction
- Mentorship from experienced coffee professionals
Career Opportunities After the Course
Graduates of the Kenya Coffee School Barista Course can work as:
- Professional baristas (cafés, hotels, lodges)
- Lead baristas and café supervisors
- Coffee trainers and demonstrators
- Roastery assistants
- Coffee entrepreneurs and café owners
The course also forms a strong foundation for advanced studies in roasting, sensory analysis, coffee processing, and quality control.
Elevating Kenyan & African Coffee Through Baristas
At its core, the Kenya Coffee School Barista Course is about telling the coffee story correctly—from African farms to global cups. Baristas trained here become ambassadors of origin, quality, and sustainability.
Conclusion
The Barista Course by Kenya Coffee School is more than training—it is a professional transformation. By combining technical skill, deep coffee knowledge, and real-world practice, the School continues to set the gold standard for barista education in Africa, preparing learners to compete and thrive on the global coffee stage.
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