In Five Days, You'll Pour Cafe-Standard Coffee -- and Prove It Under Pressure.
Australian and Malaysian cafe standards, taught hands-on by the only Australian SCA Authorised Trainer in Southeast Asia.
Zero experience to job-ready -- 30 hours, commercial machines, six students, each with their own work station.
The Plateau
You already know what the plateau feels like. You've watched the videos. Maybe you've got a machine at home, or you've been on bar somewhere that never really trained you. You can make a coffee -- you just can't make the same coffee twice. That gap doesn't close with more time. It closes with someone standing next to you correcting the thing you can't see yourself doing. That's the whole five days.
By Friday, You Will Be Able to Operate Like a Professional Barista
Lifetime Support
Complete this course and get lifetime WhatsApp support from our trainers. Ask anything, anytime -- recipe questions, career advice, or troubleshooting. We are with you for your entire coffee journey.
Alumni Discounts
Every graduate receives exclusive alumni pricing on all future courses, workshops, and events. Keep levelling up without breaking the budget.
Where Our Graduates Are Now
Tristan Creswick
The 5-Day Complete Course was designed by Tristan -- 27 years in the Australian Specialty Coffee Industry and almost 10 years in Malaysia, SCA Authorised Trainer, and the only Australian AST operating in Southeast Asia. Every module, every drill, and every standard in this course comes from real Melbourne, Sydney, and Kuala Lumpur cafe floors. The training team delivers this curriculum hands-on, so you learn exactly what Australian or Malaysian employers expect from day one.
The Complete Course, Day by Day
Every day is split into a morning and afternoon block. Tap a day to see exactly what you will train.
Day 1 | MondayEspresso Foundations, Milk & Latte Art+
Espresso Foundations & Brewing Science
Start from absolute zero: learn every piece of equipment by name, then pull your first double shot using scales and a standard recipe. Use a refractometer to measure strength and calculate extraction in real time. Explore espresso, ristretto and lungo side by side. Master grind control and tamping consistency by preparing 3 shots, recording strength and extraction for each, tasting everything, and reviewing the data as a group. Finish by building an americano and long black to Australian standard.
Milk Texturing, Latte Art & Closing SOP
Learn to stretch milk by sound and texture, swirl and pour your first cappuccino white circle, then the love heart pattern. Two full rounds with individual feedback, followed by a self-diagnostic session identifying common faults. Run the complete shot-to-cup circuit -- pull, steam, pour -- two scored reps against a rubric. End the day with the full closing procedure: backflushing, brushing burrs, soaking baskets, and a trainer sign-off checklist.
Day 2 | TuesdayOpening SOP, Full Menu, Service & Speed+
Filter Brewing, Opening SOP & Full Menu Builds
Warm up with a shot and love heart to lock in Day 1 muscle memory. Run the opening SOP solo: machine warm-up, wand purge, grinder calibration check, dial-in, bar mise en place and stock check -- all timed and checked off. Move into filter brewing theory: percolation vs full immersion, standard ratios, then demo and practice pour-over with bloom and staged pouring. Walk through the full cafe menu -- flat white, mocha, chai, hot chocolate, iced coffee, alt milks -- and build drinks across two rounds with trainer feedback on every cup.
Australian Cafe Service, Speed Drills & Closing SOP
Learn Australian Cafe Level 1 service standards: multitasking, queue awareness, drink batching and customer interaction. Run a simulated small rush, then a multi-drink recall drill. Service round 2 ups the pressure with a bigger rush and mixed menu. Tackle the speed drill -- 5 mixed drinks in 12 minutes, timed and scored. Train on customer interaction and recovery: handling mistakes, remakes and difficult customers. Finish by running the closing SOP solo: stock count, float reconciliation, equipment shutdown and full clean-down.
Day 3 | WednesdayAdvanced Espresso, Tulip, Sensory & Rosetta+
Advanced Espresso, Calibration & Split Tasting
Calibrate the machine: prime, season and dial in to 27 seconds (+/-3) as a precision exercise. Learn the Tulip pattern: push-pull rhythm building concentric rings finished with a heart. Dive into strength and extraction science by pulling a shot, splitting it into 3 marked cups across the pour, tasting them in sequence, then tasting the whole shot as a mixture. Calibrate the grinder step by step: 15%, 16%, 17%+ extraction -- tasting at every step to find where further adjustment stops improving the cup.
Sensory Triangulation, Rosetta & SCA Exam Preview
Train your palate with triangulation rounds: sample sweet, sour, umami and bitter individually, then identify the odd cup out in 2-same-1-different sets. Master the Rosetta: wiggle-while-pouring to build a fern/leaf pattern. Move into advanced extraction theory: pressure profiling, water chemistry and a deeper read of the extraction/strength chart. Compare distribution methods before tamping -- pull and taste shots each way to see which produces the most even extraction. Preview the SCA Intermediate practical exam format and scoring. Finish with timed grinder calibration and beverage production under exam-style conditions.
Day 4 | ThursdaySingle Origins, Speed Workflow & The Pressure Test+
Single Origin Profiling & Speed Workflow Theory
Learn why single origins demand a different dialing approach: they are more delicate and acidic, so the goal shifts from balance to origin character. Taste a pre-pulled flight at different settings and connect each taste directly to the strength/extraction reading. Then dial in today's single origin from a starting recipe. Move into speed workflow theory -- Australian Cafe Level 2 -- covering bar choreography, batching same-milk drinks and minimising wasted movement. Watch the trainer run a 3-drink simultaneous flow, then practice: round 1 is a 2-drink flow, round 2 is 3 drinks with feedback. Learn multi-order ticket batching: reading multiple tickets at once and grouping by drink type and milk.
The Pressure Test: 6 Drinks in 10 Minutes
This is where you find out if you are cafe-ready. Start with multi-order handling practice: 2 - 3 simultaneous tickets, then more tickets at mixed complexity. The main event is the pressure test -- 6 mixed-menu drinks in 10 minutes, scored on accuracy, speed and presentation. Warm-up unscored to identify weak points, debrief, then Attempt 1: timed and scored. Debrief again. Attempt 2: aim to beat your first time. Attempt 3: final scored run. Compare all three attempts -- you will see your speed, consistency and confidence jump in real time.
Day 5 | FridayMastery, Final Assessment & Graduation+
Advanced Dialing, Filter Mastery & SCA Exam Prep
Dial in two different beans back-to-back -- blend, then single origin -- simulating a real shift changeover. Move into filter brewing mastery: dial in a pour-over to hit a target extraction %, then repeat it to prove consistency, using the refractometer both times. Structured SCA exam preparation: theory Q&A across the whole week covering strength/extraction, ratios, milk science, service standards and equipment, followed by a written/verbal practice test reviewed as a group. By lunch you will know exactly what you know -- and what still needs polish.
Final Practical Assessment & Graduation
The final practical assessment is three stations, all scored. Station 1: espresso to standard and a milk drink with latte art, solo. Station 2: filter brew to target, solo. Station 3: mini service scenario with simulated ticket rush. After scoring, each student meets individually with a trainer for personalised feedback. Full closing procedure one last time as a team. Walk back through Days 1 - 5 in a week-in-review. Certificate presentation ceremony: each student called up, certificate presented, brief recognition, group photo and open Q&A. You leave with a certificate, a rubric of your scores, and the confidence to walk into any cafe.
Same Curriculum, Two Ways to Pace It
The 5-Day Complete Course is our flagship, full-practical pathway. It covers every module from beginner to advanced in one continuous week. We also offer the same curriculum split into two shorter programs for those who prefer to pace their learning:
Two-Day Fundamentals
Covers BAR-101 to BAR-104. Includes daily machine and grinder maintenance as a bonus. Perfect for beginners exploring coffee.
Skills Accelerator
Covers BAR-201 to BAR-302. Includes advanced machine and grinder maintenance as a bonus. For graduates of the Fundamentals course.
Six Bonuses, Included Free
Every Complete Course student also receives all six of these at no extra cost.
Opening & Closing SOP
The exact checklist real cafes use daily
Machine & Grinder Maintenance
Daily cleaning, troubleshooting, extending equipment life
Speed Benchmarking Drills
Timed exercises to cafe-standard pace
Job-Ready Certification
Graduate with a certificate employers recognise
Cold Brew Module
Full cold brew production training
Matcha Brewing Fundamentals
Introduction to matcha preparation
What You Get
Every module below is included in the Complete Course -- not sold separately to you.
| BAR-101: Espresso Fundamentals | Included | RM450 |
| BAR-102: Latte Art -- The Love Heart | Included | RM450 |
| BAR-103: Cafe Menu + Filter Brewing | Included | RM450 |
| BAR-104: Australian Cafe Level 1 | Included | RM450 |
| BAR-201: Dialing In -- The Blend | Included | RM490 |
| BAR-202: Latte Art -- Tulip & Rosetta | Included | RM490 |
| BAR-203: Dialing In -- Brazil Single Origin | Included | RM490 |
| BAR-204: Australian Cafe Level 2 | Included | RM490 |
| BAR-301: Dialing In -- Ethiopia Single Origin | Included | RM550 |
| BAR-302: Filter Brewing Fundamentals | Included | RM550 |
| BONUS: Opening & Closing SOP | Included | RM250 |
| BONUS: Machine & Grinder Maintenance | Included | RM250 |
| BONUS: Speed & Consistency Benchmarking | Included | RM250 |
| BONUS: Cold Brew Module (BAR-303) | Included | RM450 |
| BONUS: Matcha Brewing Fundamentals | Included | RM250 |
Choose Your Pathway
| Option | Best For | Duration | Price |
|---|---|---|---|
| Two-Day Fundamentals | Beginners exploring coffee | 2 days | MYR999 |
| Five-Day Complete * | Full practical pathway | 5 days | MYR3,490 |
| Accelerator | Fundamentals graduates | 3 days | MYR2,890 |
The Complete Course is the most cost-effective path. It bundles all 10 modules and every bonus at 28% less than booking modules individually -- or taking the Fundamentals + Accelerator separately.
Can't Pour a Flat White with Latte Art by Friday? Full Refund.
We can promise that because there are never more than six students in the room, and you'll spend at least five hours a day on the machine with one of our experts standing beside you. You keep your certificate either way.
"Anyone can be a Barista, its not rocket science. Its simply a matter of correct instruction and enough practice. We've been working on those 2 concepts for years and now we can guarantee it."
Frequently Asked Questions
Do I need to complete the Fundamentals first?
No -- the Complete Course includes everything from the Fundamentals and builds on it. You can start here even if you have never touched an espresso machine. Most students join the Complete Course directly because it is the most cost-effective and fastest route to becoming job-ready.
What will I be capable of doing after five days?
You will walk into any cafe and operate a commercial espresso machine with confidence. That means dialing in grinders, extracting balanced shots, texturing milk to microfoam, pouring latte art (heart, tulip, rosetta), building the full cafe menu to Australian standard, handling multi-order workflow under pressure, and performing daily maintenance. You will also understand filter brewing (V60, Aeropress, batch brew) and single-origin profiling. Employers who see our certificate know you have been trained to Australian cafe standards -- the same standards expected in Melbourne and Sydney.
How much machine time will I receive?
A minimum of 5 hours on the machine every single day. With only 6 students per class, you are not watching -- you are doing. Every student gets individual time with the espresso machine, grinder, and steam wand. There is no sharing a machine between three people. This is hands-on training, not a lecture.
Is lunch included?
Absolutely. Lunch is provided every day, as well as snacks and coffee throughout. You will not need to leave campus -- just focus on your training. We cater for most dietary requirements. Let us know when you book.
What should I wear or bring?
Closed shoes (no sandals) and pants (no short shorts or mini skirts). We are going to be using hot milk and other liquids, so it is important you wear clothes that protect your skin from burns if anything spills. It is also a good idea to wear clothes that you are not concerned about if they get coffee stains on -- do not wear your Sunday best. Everything else is provided: aprons, equipment, and course materials.
Is the certificate Cottle or SCA?
Every graduate receives a Cottle Coffee Academy certificate -- recognised by employers across Malaysia, Australia, and Southeast Asia. You can also add SCA Barista Foundation and/or Intermediate certification for +RM500 each when bundled with the Complete Course. The SCA exam is conducted on Day 5. Same exam. Same globally recognised certificate. Massive savings versus booking SCA separately.
What is the difference between this and the two-day course?
The Two-Day Fundamentals covers Days 1 - 2 only -- espresso, milk, basic latte art, and cafe workflow. It is a taste of the profession. The Complete Course is the full pathway: all 10 modules across 5 days, taking you from beginner to job-ready. You also get the complete bonus package -- opening and closing SOP, machine maintenance, speed benchmarking, and the final certification exam. If you are serious about working as a barista or opening a cafe, the Complete Course is the right choice. If you are curious and want to explore first, start with the Fundamentals.
Can I change my dates?
Easy swap dates or enrolment names up to 7 days before the course begins, at no charge. Changes within 7 days of the course start date may attract an admin fee of MYR180. We understand plans change -- just give us as much notice as possible.
Can I add SCA certification?
Yes -- add SCA Barista Foundation or Intermediate for +RM500 each when bundled with the Complete Course. Same exam. Same globally recognised certificate. Massive savings.
What machines do you train on?
Commercial Dalla Corte espresso machines, Mahlkonig grinders, and Fiorenzato equipment. You train on the same professional-grade gear used in specialty cafes.
What if I can't keep up?
With only 6 students per class, our trainer adapts the pace to the group. Nobody gets left behind. If you need extra help, you will get it.
What Our Students Say
"I completed the 5 day Barista Course with Ms Beatrice and it was such a memorable experience. She was so patient and kind with all of us and I learnt so much from her. The course was very well structured for beginners like me, and within those 5 days I manage to progress well and learn so much under Ms Beatrice's guidance. I can't wait to use the skills I've learnt in a cafe environment. Super grateful for this experience!"
"Had a great experience during this 5-day Barista Course. My trainer was very patient, helpful, and made the learning process feel calm and easy. I learned a lot in just five days and gained valuable hands-on experience and confidence in my barista skills. Highly recommended!"
"Great coffee course with a very patient and knowledgeable instructor. They explained everything clearly, answered every question, and made learning enjoyable. I gained valuable skills and would definitely recommend this course!"
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Five Days. Ten Focused Modules.
Maximum Six Students. MYR3,490.
Professional equipment. Individual correction. Join 2,200+ Academy graduates -- real graduates, real certificates, real careers started here.