Welcome To The
Next Level Barista Course
Learn to chart Strength & Extraction to become a Head Barista
When you can brew espresso consistently following the correct routine, steam milk with consistently glossy texture, and pour basic Latte Art (which is taught in the TWO DAY BARISTA COURSE) your ready to progress to the next level.
Ready to take your coffee skills and knowledge to the next level?
This class is designed to further your understanding of espresso extraction and ensure you have the skills to calibrate a coffee grinder effectively with different doses of coffee, to empower you with ability to pour more advanced Latte Art patterns, to give you the foresight to create beverage orders efficiently through effective workflow procedures and to further develop your sensory comprehension - your ability to identify and describe the taste, textures and flavours of coffee.
Introducing the Espresso Brew RATIO
We will be exploring coffee refractometry and coffee algebra in this class so you can start to identify under / over extraction using precise scientific procedures, which will enable you to navigate through the calibration process with a more in depth understanding of the intricacies of extraction and how to optimize your espresso.
Learn to identify extraction levels and calibrate well balanced espresso
You will also learn how to work in a team at high paced work environments and how to prepare multiple beverages with efficient workflow practices, as well as customer service techniques that enable you to create exceptional experiences for your guests and promote specialty coffees effectively.
Milk science and more advanced Latte Art patterns
We’ll also be entering into milk science so you can understand exactly whats happening while your steaming the milk. We will also cover how to heat 1 pitcher of milk and manage pouring foam evenly into multiple drinks. And we will be building on your foundational Latte Art skills and learning the specific pouring technique for the more advanced pattern - the Tulip.
SCA terminology of the Flavour Wheel
In this lesson we will build your communication skills and develop your sensory comprehension through use of the terminology from the SCA flavour wheel so you can identify and describe specific subtle volatile characteristics of specialty coffee.
Specialty Coffee Association
internationally recognised Certificate
CSP Barista INTERMEDIATE Certification
The Coffee Skills Program (CSP) was built by the Specialty Coffee Association (SCA) to create a structured learning pathway with specific qualification levels. Specialty coffee is a diverse industry with loads of opportunity. The CSP allows you to choose the education path that suits your interests and needs.
This class is ideal for;
A Barista that has been working for 1-2 months or more and wants to know more about coffee extraction
Someone interested in sensory development (for espresso based drinks)
A Barista that wants the SCA Cafe Manager Diploma
A Barista that can already pour basic love heart patterns and wants to start doing more advanced patterns
Someone that wants to know how to program coffee equipment
Anyone that wants to know how to use a refractometer and the SCA extraction standards
An aspiring barista trainer that wants to know a tried and tested delivery method for teaching
Training outcomes
lesson goals
by the end of this lesson you will be able to calibrate / dial in espresso extraction to SCA standards, program coffee equipment, identify under-extraction and over-extraction by tasting it, be able to prepare multiple beverage orders efficiently, and pour a Tulip Latte Art pattern.
Prerequisites (mandatory): you must be able to pour 2 different types of Latte Art patterns before you can join this course (if your unable to pour 2 patterns you should join our LATTE ART CLASSES).
Course Structure
ONLINE PRE-COURSE;
Intro Video’s - (45 mins) to watch from your smart phone anytime before day one
First Day;
Practical - 10am to 4pm (lunch break around 12:30pm)
Second Day;
Practical - 10am to 4pm (lunch break around 12:30pm)
Third Day;
Practical - 10am to 4pm (lunch break around 12:30pm)
Why train with us?
You will be taught by a coffee expert (not a class room teacher) that teaches real world practices (not just theory)
We’ve served over 70,000,000 cups of our coffee to more than 1,400,000 happy customers at our Melbourne Cafe & Roastery
We’ve trained over 3000 Barista’s and have developed our own course material over 12+ years (most teachers just copy other teachers)
Our course material is up to date and current (not traditional “Italian” or “European” out of date practices)
The classes are designed to allow maximum interaction with the trainer so you can get personal attention (2 per grinder, group & steam wand)
Next Level Barista Course
3rd degree of espresso
What you’ll get;
2+ hour of online videos: worth MYR 149
3 FULL DAYS PRACTICE (with personalised coaching): worth MYR 2400
Unlimited Coffee & Milk in the class: worth MYR 250++
100 page PDF with all course slides: worth MYR 95
Cottle Academy Certificate: complimentary
Lifetime support for your Barista career: invaluable
TOTAL COURSE FEE: MYR 2,894
Our Best Price = MYR 2,490.00
Frequently Asked Questions
Q: When does registration close?
A: Course dates remain available until 1 day before they begin so learners have adequate time to watch the pre-course content.
Q: Is this an SCA course?
A: SCA does not actually create courses - they merely create the course modules, levels, and the exams. This course is will technically take you into the SCA Barista Professional Level with content, but you must hold the Intermediate level certificate before you can join the Professional level class, so this course includes the option to pay the additional fee (MYR500) to include the SCA Barista Intermediate certificate upon completion.
Q: Is this a face-to-face course?
A: Yes it is. There are some videos you need to watch before joining, but you will have 3 full days of entirely face-to-face training and practice at our venue.
Q: How many pax are in the class?
A: Our min pax is 1 and our maximum is 4, that way we’re able to spend quality time with each individual to develop their individual skills.
Q: Do I need to bring anything to the class?
A: You are welcome to a bring pen and paper if you like to write your own notes but everything you need for the course will be provided, including a PDF handout and lifetime digital access to all the course content.
Q: What languages are available?
A: All the courses are delivered in English (though the trainers may be able to chit chat in Chinese or Bahasa with you).
Q: Can I arrive and pay on the date?
A: Unfortunately not, we need to plan accurately for each class and require pre-payment.
Q: I have a question that’s not listed here, how do I get in touch with you?
A: You can reach our team on WhatsApp HERE →
Here’s our location at Sunway Damansara (PJ)
SEE YOU AT THE cottle coffee ACADEMY!
Cottle Coffee Academy Booking Policy
All sales are final, course fees are non-refundable. Last minute changes (with 48 hours) are NOT POSSIBLE. To change the date of your booking we require a minimum of 2 days notice via email ( academy@cottlecoffee.com.my ) otherwise your payment will for be forfeited.
