For registration: 

https://www.coffeebusiness.com/page/register

This intensive workshop includes lectures on start-up, operations and management and hands-on training in the espresso lab learning proper beverage and food preparation. This week long full immersion style class is designed for entrepreneurs, prospective business owners, existing coffee bar owners, barista trainers and managers. Our students have a true passion for succeeding in specialty coffee retail, and want to develop a skill set and dedication to perfecting their craft as a barista. 

Business subjects include: A Brief History of the Specialty Coffee Industry, Concept Development, Business Planning, Business Plans, Acquiring Financing, Finding a Location, Negotiating a Lease, Coffee Bar Design, Cafe Ambiance, Selecting Equipment, Menu/Products/Recipes/Prices, Interviewing and Hiring Employees, Employee Training, Operational Systems and Controls, Financial Projections, Marketing Your Business, and Dealing with Employees.

Espresso Lab practicum subjects include: Grinding, Tamping and Extracting Espresso, Pulling the Perfect Shot of Espresso, Grinder and Machine Basics, Steaming and Foaming Milk for Lattes and Cappuccinos, Hot and Cold Drink Recipe Basics, Blended Drinks, Smoothie and Granita Overview, Food in your Operation Discussion, Cleaning and Machine Maintenance, Coffee History, Customer Service, Principles of Latte Art and Pouring Latte Art.

Roasting Lab practicum subjects include:

Introduction to Roaster Types (air, drum) and sizes for your cafe or business. How Roasters work, how they toast the coffee seed, history of roasting. How to select green coffee and how to get it delivered, either through importers or direct. Hands-on roasting on a sample roaster and full size production (18kilo) roasting workshop, roasting three different roast-levels. 

Also conducted is an aroma sensory demo & discussion. Cupping of previous roasts, discussion of difference in profiles. Blending concepts Cupping of regional varietals & process, Discussion of roast profiles per region & process, how they differ & how they are similar, Open forum, Q&A