Gelato & Coffee Fusion
OPTION 1: INTENSIVE 2-WEEK TRAINING CALENDAR
Duration: 12 Training Days
Format: Monday–Saturday
Daily Time: 4–5 hours/day
Best for: Baristas, café owners, working professionals
WEEK 1 – FOUNDATIONS & PRODUCTION
Day 1 – Orientation & Coffee–Gelato Culture
- Course introduction & expectations
- Gelato vs ice cream (science & structure)
- Coffee culture evolution into desserts
- Sensory tasting: gelato styles & coffee pairings
Day 2 – Gelato Ingredients & Formulation Science
- Milk, cream, sugars, stabilizers
- Water & ice crystal control
- Coffee as an ingredient (espresso, filter, cold brew)
- Recipe balancing fundamentals
Day 3 – Gelato Equipment & Workflow
- Batch freezer operation
- Pasteurizer & aging tank principles
- Blast freezer & display systems
- Hygiene, safety & SOPs
Practical: equipment familiarisation
Day 4 – Pasteurization & Aging Practical
- Mixing & heating protocols
- Pasteurization temperatures
- Aging for texture development
- Common formulation errors
Lab: prepare & age multiple bases
Day 5 – Batch Freezing & Texture Control
- Freezing speed & overrun
- Ice crystal management
- Troubleshooting texture faults
Lab: freeze classic milk gelato base
Day 6 – Coffee-Based Gelato Production
- Espresso gelato
- Milk coffee gelato
- Cold brew sorbet
Lab: coffee extraction + gelato freezing
WEEK 2 – SERVICE, PAIRING & BUSINESS
Day 7 – Advanced Coffee–Gelato Formulations
- Chocolate & coffee fusion
- Sugar adjustment for bitterness
- Stabilizing coffee flavours
Lab: signature flavour creation
Day 8 – Blast Freezing, Storage & Display
- Hardening protocols
- Storage best practices
- Display temperatures & merchandising
Practical: pan filling & presentation
Day 9 – Gelato Service & Spatulation
- Spatulation technique
- Portion control
- Customer-facing presentation
Lab: service drills
Day 10 – Coffee–Gelato Pairing Mastery
- Affogato techniques
- Gelato with espresso, cappuccino & filter
- Sensory storytelling
Practical: pairing menu tasting
Day 11 – Café Menu Design & Costing
- Menu engineering
- Pricing & margins
- Equipment investment planning
- African & local flavour concepts
Day 12 – Final Assessment & Showcase
- Practical gelato production exam
- Coffee–gelato pairing presentation
- Menu design submission
- Certification & feedback
OPTION 2: EXTENDED 4-WEEK TRAINING CALENDAR
Duration: 4 Weeks
Format: 3 Days/Week
Daily Time: 4 hours
Best for: Beginners, youth programs, deeper mastery
WEEK 1 – FOUNDATIONS
- Day 1: Introduction to gelato & coffee culture
- Day 2: Ingredients, formulation & coffee extraction
- Day 3: Equipment overview & workflow
WEEK 2 – PRODUCTION SCIENCE
- Day 4: Pasteurization & aging
- Day 5: Batch freezing & texture control
- Day 6: Milk-based gelato production
WEEK 3 – COFFEE FUSION & SERVICE
- Day 7: Coffee gelato & sorbets
- Day 8: Blast freezing, storage & display
- Day 9: Spatulation & service skills
WEEK 4 – BUSINESS & ASSESSMENT
- Day 10: Coffee–gelato pairing & affogato
- Day 11: Menu design, costing & café application
- Day 12: Final practical exam & certification
Certification Awarded
Certificate in Gelato & Coffee Fusion
Issued by Kenya Coffee School
Delivery Flexibility
- Rolling intakes (any week, any day)
- Custom scheduling for cafés & hotels
- Can integrate into Barista Diploma / ACE™ pathway