01 Protocol-led barista training

Dial in. Then keep pace.

Hands-on espresso preparation, equipment operation and café workflow, taught in six-seat labs. Every session returns to one repeatable loop: dose, yield, time, taste, adjust.

Reserve a seat See the curriculum
  • 6 seats maximum per cohort
  • 80% hands-on minimum
  • 1:6 instructor ratio

Who it is for

6 seats · 1:6 ratio

Three routes into the bar.

Enrolment is limited to six people per cohort, so we qualify the intake instead of filling it. Read the three lines below. If none of them describes you, this is not your course.

  1. Career changersYou have no espresso experience and want paid bar work within a few months. Training starts at the machine, not at a slide deck.

  2. Home brewers going publicYour shots are drinkable already. You need pace, milk texture and a café workflow that survives a morning queue.

  3. Café owners and their teamsYou need staff who hold one recipe: 18.0 g dose, 36.0 g yield, 27 s target, repeated across a full shift.

Choosing between programmes? See the module table and hour counts.

03Curriculum

36 H CONTACT / 6 MODULES

Dial in. Then keep pace.

Six numbered steps, taught in sequence, with the contact hours each one takes. Every module closes with a practical check before the next begins.

  1. 01Dose and distributionWeigh 18.0 g, break clumps, level the bed, tamp square.4 h
  2. 02Dial-in and yieldAdjust the grind until 36.0 g lands in the cup at 27 s.6 h
  3. 03Extraction and tasteRead sour to bitter, name the fault, change one variable.6 h
  4. 04Milk and steamStretch, roll and texture to a wet paint consistency.6 h
  5. 05Workflow and paceSequence shots, steam and service across a two-group bar.8 h
  6. 06Service and menuHold the loop under queue pressure and keep the bar clean.6 h

Module breakdown, pricing and cohort dates sit on the courses page.

05 / Cohort table6 seats max

Upcoming cohorts and open seats

Six seats per cohort, one instructor, and at least 80% hands-on time on the machine. Filter by course to compare dates, format and price. See full course pricing.

CityStart dateFormatSeats leftPrice
Kyiv Evening, 3 weeks 2 left UAH 12 400
Lviv Weekend, 2 weeks 4 left UAH 12 400
Kyiv Two evenings 1 left UAH 4 800
Kyiv One day, 6 h 3 left UAH 3 200
Kyiv Daytime, 2 weeks Full UAH 12 400
Kyiv Hybrid, 2 sessions 5 left UAH 4 800

Course completion does not guarantee employment, job placement, or a specific income level. Certificates are provider-issued, list hours and modules, and are not state-recognized.

Reserve a seat

06

Certificate scope

Provider-issued / not state-recognised

What the certificate states, and what it does not.

One page, plain language. Read it before you pay a deposit.

  • Issued by the training provider, not by a ministry or a state agency.
  • Lists your contact hours, the modules you completed, and the assessment you passed.
  • Not a state-recognised qualification and not an SCA certification.
  • Records the equipment you trained on: two-group dual-boiler machine, conical burr grinder, water filtration.

No-guarantee position

Course completion does not guarantee employment, job placement, or a specific income level. We train the protocol; hiring decisions belong to cafés.

Full wording sits in certificate terms on the courses page. Anything unclear, ask us before booking.

08

Reserve a seat

6 seats / cohort

Dial in. Then keep pace.

Cohorts run at six seats so every candidate gets time on the machine, the grinder and the bar flow. Tell us which start date you want and we will confirm what is still open.

Contact hours
36 h
Hands-on minimum
80%
Instructor ratio
1:6
Target shot
18.0 g / 36.0 g / 27 s
Book the next cohort

Certificates are provider-issued and list hours and modules. They are not state-recognized and not an SCA certification. Course completion does not guarantee employment, job placement, or a specific income level.