About this Event
We have broken this program down into two (2) days of instruction.
Class Descriptions
Day One:
Crop to Cup Fundamentals
Dedicated to learning where coffee comes from with a crop to cup discussion, complete with visuals where the student will learn the history of coffee, origins, production, harvesting, processing, acids, defects, green coffee grading, terminology, tasting and much more. These fundamentals will give each student a chance to understand coffee cultivation, where it is grown, plant species, varietals, seed processing, roasting, brewing and how it all relates to flavor in the final cup. We will later apply these principals to Espresso and Milk Skills with a hands-on approach. This is literally a seed to cup interaction that will immerse the student into the coffee culture. Each student will receive a study manual to use in the class, to take notes in and to keep.
Espresso and Milk Skills
This is a hands-on approach to learning the fundamentals of espresso and milk science. Students will learn how to properly dose, tamp and pull shots of espresso and understand what they should taste like. We will also learn the basics of blending for espresso, milk texturing and stretching, proper milk temperature for beverages, proper beverage sizes and proportions, and basic latte art. Each student will receive a study manual to use in the class, take notes in and to keep. Each student will receive a study manual to use in the class, to take notes in and to keep. Included in this class are:
• Machines, Grinders and Small Wares You’ll Need & Use
• Bar Layout
• Pulling the Perfect Shot: Demo and Hands On
• Steaming and Frothing for Perfection: Demo and Hands On
• Pouring, Steaming and Frothing for a Latte, Cappuccino & Macchiato
• Efficiency and consistency
• Milk & Espresso Lab
• Basic latte art
• Equipment Maintenance and Cleaning
Day Two:
New Coffee Business Owner
Having the right tools and information to open your new coffee shop business is essential to your success. We've already made our mistakes as baristas, roasters, retailers, bakers and coffee shop makers. With a strong desire for a positive coffee experience among people and baristas around the nation, we'd like to share with you our knowledge of opening, equipping, and running a business of making great coffee. Each student will receive a study manual to use in the class, to take notes in and to keep. In this workshop, we will talk about:
• Pre-Opening Planning
• Start Up Costs and Pro Forma Financials
• What Type of Shop Should I Open?
• Equipment, Leasehold Improvements, Opening Ops Costs
• Funding Sources
• Business Plan Development
• Picking the Right Location
• Lease Negotiation
• Café and Store Design
• Selecting Equipment
• Menu Development
• Hiring Staff
• Small Wares and Supplies
• Consumables & Paper Goods
• Store Operations
• Grand Opening and Onward
• Other Coffee Revenue Streams
• Specialty Coffee Marketing
• Coffee Sourcing and Picking a Roaster
Whether you are just getting into the industry or need to become more hands-on in your shop, our training is for you. It teaches barista skills paired with personal instruction and consultation to give you the tools you need to feel confident about opening and/or operating a coffee business or working as a professional barista.
We do not offer drink building with flavors, blender beverages, food or sandwich prep as part of our program. We feel that extra time in our milk and espresso lab is more efficient use of your limited & valuable time with us, so we make the best use of it. We emphasize extra lab time for these techniques so you can leave our program feeling confident about honing your barista and coffee business skills.
My name is Tony DiCorpo and bring to you over 20 years in the coffee business as a coffee shop owner, barista, green coffee importer, roaster, coffee shop start up entreprenuer and coffee consultant. If there was a mistake to be made, I likely made it. Many coffee course instructors DO NOT have expereince as a working barista let alone a coffee shop owner. I keep my classes small as working together to help you learn is very important to your success.
Reservations are required. Payment is required at time of reservation.
We are private consultants and work with you one-on-one (up to two attendees from your organization).
Please email Tony at tonydicorpo AT gmail DOT com if you have any questions!
*Please note we are not a college or career school as defined in the O.R.C. We are private consultants
Event Venue & Nearby Stays
Troubadour Coffee Roasters, 21380 Lorain Rd, Fairview Park, United States
USD 1703.83
