Cost: Kes. 16,000/-

Duration: 2 weeks

Mon–Thur (2 hours a day)

This is an introduction to the basic principles of coffee brewing. This Basic Barista Course will cover the following modules:

Module 1: The origins of the coffee bean

Module 2: The perfect roast

Module 3: Storage and lifespan

Module 4: Using grinders and espresso machines

Module 5: Spotting bad coffee

Module 6: Steaming milk

Module 7: Different coffee varieties

Module 8: Maintaining your machine

Kes. 36,000

Duration: 4 weeks

Mon – Thur (2 hours a day)

Our advanced barista course is aimed at more experienced baristas. The course will go through coffee sensory skills by observing, smelling, hearing, touching, and tasting the coffee. We will explore different brewing parameters and the effect they have on the coffee.  In a nutshell, the aim of this course is to help you to consistently achieve superior coffee results.

Module 1: Full roastery tutorial

Module 2: Single origins and blends for espresso

Module 3: Grind selection and adjustments

Module 4: Overview of espresso equipment

Module 5: Dosing and tamping techniques

Module 6: Espresso extraction and volumes

Module 7: Milk texturing and latte art techniques

Module 8: Tasting and drink building

Module 9: Barista station management

Module 10: Espresso equipment maintenance

Cost: Kes. 8,000/-

Duration: 1 week

Mon–Thur (2 hours a day)

Pre-requisite:

Coffee Foundations Course or relevant work experience.

Develop your milk handling techniques to produce latte art patterns. One week of practical exercise, that goes from the basics, up to the creation of the vortex, the reverse tulip, the swan and other complex figures. In the second day, we will study then latte art competition rules, working on symmetries and contrast.

Cost: KES 36,000/-

Duration: 6 weeks

Mon – Thur (2 hours a day)

Bartending is all about hospitality and the guest experience. You make great drinks, but you also manage the atmosphere of the bar, build relationships with regulars and handle the operations of the bar while it is open. Bartending is a skill and an art, and doing it well is both challenging and incredibly rewarding.

Mixology is the work you do long before the guest walks in the door. It’s the art of creating syrups, tinctures and bitters that perfectly blend with the other ingredients you’re using in a cocktail. It’s experimenting with techniques, flavors and textures to design unique cocktails that create a memorable experience for guests.

We teach both.