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Course / Course Details

BARISTA FOUNDATION ACADEMY

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Course Curriculum

  • 15 chapters
  • 90 lectures
  • 0 quizzes
  • N/A total length
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1 Lesson 1.1 – Welcome to the Café63 Coffee Culture
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2 Lesson 1.2 – The Role of a Professional Barista
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3 Lesson 1.3 – Understanding Café63 Standards
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4 Lesson 1.4 – Coffee Around the World
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5 Lesson 1.5 – Professional Behaviour Behind the Coffee Bar
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6 Module Introduction
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1 Module Introduction
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2 Lesson 2.1 – Coffee Plant to Cup
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3 Lesson 2.2 – Coffee Growing Regions
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4 Lesson 2.3 – Arabica vs Robusta
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5 Lesson 2.4 – Coffee Processing Methods
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6 Lesson 2.5 – Coffee Roasting & Flavour Profiles
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1 Lesson 3.3 – Espresso Recipe Fundamentals
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2 Module Introduction
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3 Lesson 3.1 – What is Espresso?
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4 Lesson 3.2 – Espresso Machine Components
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5 Lesson 3.4 – Preparing the Perfect Espresso
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6 Lesson 3.5 – Evaluating Espresso Quality
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1 Module Introduction
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2 Lesson 4.1 – Understanding Extraction
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3 Lesson 4.2 – Grind Size & Dose
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4 Lesson 4.3 – Brew Ratio & Extraction Time
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5 Lesson 4.4 – Identifying Extraction Problems
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6 Lesson 4.5 – Dialling In Espresso
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1 Module Introduction
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2 Lesson 5.1 – Understanding Milk
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3 Lesson 5.2 – Milk Steaming Principles
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4 Lesson 5.3 – Creating Perfect Microfoam
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5 Lesson 5.4 – Milk Temperature & Texture
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6 Lesson 5.5 – Common Milk Steaming Mistakes
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1 Module Introduction
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2 Lesson 6.1 – Espresso-Based Drinks
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3 Lesson 6.2 – Cappuccino
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4 Lesson 6.3 – Flat White
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5 Lesson 6.4 – Latte
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6 Lesson 6.5 – Long Black, Macchiato & Specialty Drinks
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1 Module Introduction
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2 Lesson 7.1 – Tea Preparation Standards
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3 Lesson 7.2 – Chai Latte
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4 Lesson 7.3 – Matcha
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5 Lesson 7.4 – Hot Chocolate
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6 Lesson 7.5 – Specialty Hot Beverages
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1 Lesson 8.3 – Frappes
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2 Module Introduction
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3 Lesson 8.1 – Iced Coffee
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4 Lesson 8.2 – Iced Latte
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5 Lesson 8.4 – Cold Brew
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6 Lesson 8.5 – Signature Cold Drinks
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1 Module Introduction
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2 Lesson 9.1 – Espresso Machine Care
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3 Lesson 9.2 – Coffee Grinder Operation
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4 Lesson 9.3 – Water Filtration Systems
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5 Lesson 9.4 – Milk Jugs & Accessories
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6 Lesson 9.5 – Equipment Troubleshooting
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1 Module Introduction
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2 Lesson 10.1 – Personal Hygiene
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3 Lesson 10.5 – Daily Opening & Closing Cleaning
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4 Lesson 10.2 – Cleaning Procedures
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5 Lesson 10.3 – Machine Cleaning
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6 Lesson 10.4 – Food Safety for Beverage Preparation
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1 Module Introduction
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2 Lesson 11.1 – Beverage Presentation Standards
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3 Lesson 11.2 – Cup Selection & Serving
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4 Lesson 11.5 – Delivering Café63 Consistency
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5 Lesson 11.4 – Quality Control
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6 Lesson 11.3 – Garnishing Standards
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1 Module Introduction
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2 Lesson 12.1 – Hospitality Mindset
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3 Lesson 12.2 – Taking Beverage Orders
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4 Lesson 12.3 – Managing Customer Expectations
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5 Lesson 12.4 – Handling Complaints Professionally
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6 Lesson 12.5 – Creating Memorable Coffee Experiences
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1 Module Introduction
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2 Lesson 13.1 – Opening Procedures
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3 Lesson 13.2 – Managing Busy Service
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4 Lesson 13.3 – Team Communication
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5 Lesson 13.4 – Stock Management
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6 Lesson 13.5 – Closing Procedures
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1 Module Introduction
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2 Lesson 14.1 – Developing Barista Skills
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3 Lesson 14.5 – Leadership Behind the Coffee Bar
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4 Lesson 14.4 – Career Pathways in Specialty Coffee
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5 Lesson 14.3 – Taking Ownership
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6 Lesson 14.2 – Speed vs Quality
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1 Module Introduction
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2 Lesson 15.1 – Barista Knowledge Review
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3 Lesson 15.2 – Practical Coffee Assessment
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4 Lesson 15.3 – Final Written Assessment
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5 Lesson 15.4 – Course Completion
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6 Lesson 15.5 – Next Learning Path
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PSR PRO Coach

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  • Lectures 90 lessons

  • Enrolled 0 students

  • Category: Foundation Academy

  • 0 Quizzes

  • Language: English

  • Skill Level Beginner

  • Certificate of Completion

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