3 courses for Barista Academy members, 1 draft in progress.
10 lessons · 1h 27m · Hana Kobayashi
Train your palate and learn the cupping protocol we use at the roastery: tasting basics, the scoring form, triangulation and a sensory practical.
4 of 10 lessons40%
8 lessons · 1h 4m · Connor O'Brien
How a busy café bar actually runs: station setup, dosing on bar, recalibrating mid-service and sequencing drinks without losing quality.
Completed100%
7 lessons · 1h 4m · Elena Duarte
Why milk foams, how plant milks behave under steam and how to texture consistently for one drink or ten. Includes weekly texture labs.
2 of 7 lessons29%
3 lessons · 15m · Hana Kobayashi
TDS, extraction yield and refractometers for baristas who want to measure what they taste. In production for the January cohort.
Only staff see drafts. Publish it when the lessons are ready.