MASTERCLASS Coffee Science Course (with Live Lab Sessions)

Masterclass Certification Package

$999 single or $1,499 for teams up to four.

This is an advanced course by Sweet Science Coffee Academy for existing or aspiring coffee shop owners, professional Baristas or VERY serious home baristas. Please contact us at contact@sweetsciencecoffee.com before booking to discuss your needs and existing set up. If you are not yet set up yet, we can assist you in selecting tools based on your concept and demographic. 

Details:  

The all-in certification program for Baristas and shop owners who want to build / manage and / or run a Slow Bar experience and consumer classes. Available as a package for teams. 

This program combines hands-on advanced Barista training and cutting edge research in coffee chemistry that is taught at University level. All wrapped into a one of a kind program that includes three mandatory live online sessions and a final assessment. This is a filter coffee training, NOT an Espresso Training, although the basic lessons on brewing chemistry and extraction are applicable for Espresso. 

Students learn how to brew in a time effective manner while creating a standout guest experience, educating customers in an engaging way. All with an eye on being cost effective and generating upsells as well as buzz around town. 

Upon completion, students will be equipped to build and run a slow bar and educate customers or other team members in classes tailored to their shops’ capabilities. 

Curriculum Examples (the final modules will be tailored to your specific needs and may include any or all of the below mentioned lessons)

Videos:

Set up of a slow bar w/ info on Immersion versus pour over

Types of bar set ups: From exclusive mad scientist experience to fast and walk-away-able and everything in between.   

Pour technique to avoid strain on body and wrist.

Differences, technique and recipes for Chemex, V60, and flat bottom, hot or iced drinks, French Press, DelterPress, Syphon and Karlsbad Brewer. 

Hot drinks and iced drinks on brew bar.

Filter options for environmental considerations and flavor. 

Developing recipes for experimentally processed coffees.

Using agitation for extraction.

Building an interesting and diverse menu and rotating coffees without waste and without breaking the budget.

Cold Brew: Immersion versus dripper.  

Tweaking recipes based on age with ratio / temp / grind size / technique.

Using a Refractometer for control. 

Serve ware presentation and flavor. 

Tasting Flights and pairings. 

3 Live Trainings online (mandatory for certification):

Onboarding: Tools available onsite and deep dive into using or picking them

Palate Training 

Brewing Session with customer feedback

Written on demand lessons:

Water Quality.

Deep Dive into coffee chemistry and extraction.

Workflow: How to effectively pre-dose and store beans, purge and use grind adjust and set up for cleanliness.

Worksheet: Developing recipes, based on roast and tool.

Worksheet Decaf: How it’s made and how to best brew it.

Worksheet: Exploration, developing recipes based on new processing methods.

Storage, labeling and Use Periods in a commercial environment. 

Creating an experience for the customer: How to sell the story and talk about tasting notes in a fun and engaging way.

Origins, varieties, consumer education: Certifications and myths around coffee.

On bar checklists:

Recipe Recording Sheet, fillable 

Worksheet palate training 

Scaling recipes checklist

Mandatory:

Written Assessment of homework and attendance of three live sessions 

Notes: 

Student works with their coffee and available tools.

Instructor available for feedback throughout.

This course can be completed at any pace, certification pending live session availability and completion of the mandatory parts of the program. 

The core course material is periodically updated as new scientific research becomes available. There will never be an extra cost for upgrades and new features for actively enrolled students. 

Available upgrades (please discuss your needs with us for pricing or to incorporate these features into your course)

Espresso Skills and Latte Art Training

Menu Development Basics and Seasonal Drinks with recipes 

FoH & BoH management

Bar and Team Leading Skills

Hiring, best practices 

Cost effective Scheduling

Bar and Kitchen, best practices 

Cost and Price Calculation / Supplier Contracts 

P&L Projection 

Employee Handbook and Checklist Blueprint

Thank you for your interest, we are happy to explore options with you!