coffee training course
Private SCA CSP Barista Skills Coffee Course (1:1 or 1:2) - English / Japanese / Mandarin / Cantonese
Private format: Classes are held privately and can be arranged based on your preferred time.
CSP Barista Skills Module - Foundation
The Foundation course is designed for those who are new to coffee and covers essential barista skills and knowledge.
- Understanding of grinders (changes in extraction due to particle size)
- Understanding tamping
- Knowledge of espresso machine structure and terms
- Operating an espresso machine
- Milk steaming techniques
- Pouring techniques for cappuccinos and lattes
- Cleaning grinders and espresso machines
- Maintenance, cleaning, and troubleshooting equipment issues
No prerequisites required. Upon passing the written and practical exams, a license will be issued.
Duration: 1 day course
CSP Barista Skills Module - Intermediate
This course allows for the acquisition of advanced coffee techniques and knowledge. It's intended for individuals with at least 6 months of barista experience and focuses on using coffee extraction recipes to quickly and efficiently serve high-quality beverages that meet service standards.
- Coffee species, origins, and processing methods
- Understanding the Flavor Wheel (aroma and flavor descriptors)
- Recognizing the difference in coffee aromas and flavors across continents
- Understanding differences in processing methods
- Grasp of changes in particle size and dosing amounts
- Understanding the effect of extraction time on aroma and body
- Latte art
- Understanding of an efficient workspace
- Customer service
- Cleaning and maintaining coffee machines/grinders
No prerequisites required. Upon passing the written and practical exams, a license will be issued.
Duration: 1.5 day course
CSP Barista Skills Module - Professional
This course is structured to verify the skills and chemical coffee knowledge of baristas with at least one year of coffee management experience. It encompasses a curriculum on understanding beverage composition, serving techniques, providing high customer service with a variety of beverages, and maintaining consistent quality and equipment maintenance.
- Understanding of coffee varieties (blends/single origin), countries of production, and processing methods
- Understanding flavor evaluation by degree of roasting
- Comprehension of coffee components affecting flavor and mouthfeel
- Understanding the differences in flavors of species, origin, and processing by extraction method
- Understanding of various decaffeination processes
- Understanding the effect of freshness on espresso aroma and extraction process
- Understanding the difference in freshness due to coffee packaging methods
- Café structural analysis
- Understanding various grinders
- Understanding extraction measuring tools and espresso evaluation techniques
- Mutual understanding of various extraction variables
- Analysis of milk components and understanding the production process
- Chemical understanding of milk foaming
- Free-pouring technique
- Efficient order processing
- Customer service
- Espresso machine maintenance and management
- Understanding profit margins and cost-related factors
Prerequisite: CSP Barista Module - Intermediate Upon passing the written and practical exams, a license will be issued.
Duration: 2 days course
*The Price is not included included the SCA enrolment fee, it will be $50usd dollar.
Who teaches this
A workshop, not a lecture.
You spend the day on the machine, at the cupping table and beside the roaster — not watching slides. Wing talks less so you can do more.
We experiment together.
Bring your own questions and theories. If you want to know what happens when you change one variable, we set it up and taste the result — rather than settle for the textbook answer.
Business insight, if you want it.
Before coffee, Wing built and ran his own design and digital agency and a startup. Students planning a café, roastery or their own brand often use the day for that too — positioning, branding and the practical side of opening.
Small 1:1 or 1:2 groups in English, 日本語 or 中文 — closer to two people who like coffee working through it together than a formal classroom.
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