This advanced seminar is designed exclusively for in-house baristas who wish to deepen their technical knowledge and gain full control over coffee extraction and beverage quality. It focuses on advanced extraction theory, sensory understanding, multiple brewing methods, and professional workflow, enabling participants to make informed, consistent decisions behind the bar in line with internal quality and operational standards.
Seminar Outline
- Coffee bean structure and Total Dissolved Solids (TDS)
- Understanding Single Origin Coffee
- Coffee degassing and proper storage
- Decaffeinated coffee: processes and characteristics
- In-depth espresso extraction theory
- Key factors affecting extraction
- Under and over extraction with sensory recognition
- Brewing methods (pour over, immersion, and others)
- The role of water in extraction
- Basic principles of sensory analysis
- Flavor balance in the cup
- Advanced milk understanding
- Bar workflow and operational flow behind the bar
Training Format
Combination of theoretical instruction and practical application.
Participation
This seminar is available exclusively to hotel staff who have successfully completed Barista Level 1 and Barista Level 2.
Applications must be submitted online. Eligible applicants will be reviewed and contacted by their hotel and department manager.
Outcome
Participants will develop advanced extraction control, sensory awareness, and workflow efficiency, enabling them to deliver consistently high-quality coffee beverages while making confident, data-driven and sensory-based decisions behind the bar.
