A two day, hands on course on the live bar: espresso, milk, machine, and service. Walk out ready to work a real café.
Here's exactly what you do, phase by phase. Every block runs on the working bar, not at a desk.
How the machine and grinder work, the dial-in lab, milk steaming, then the full six drink café menu: Americano, Espresso, Macchiato, Cappuccino, Latte and Mocha. Every block on the working bar.
2:00–2:20 How the machine works inside: the portafilter, baskets, shower screens, and brew pressure.
2:20–3:10 Dial-in lab: adjust the grinder step by step to fix your shot times. Watch a shot go from too fast to too slow to just right.
3:10–3:30 Cleaning the machine: backflushing and keeping the steam wand clear.
3:30–3:50 The science of milk: fats make it silky, proteins hold the foam. Keep it below the heat that burns off the sweetness.
3:50–4:30 Steam wand technique: where to hold the tip to add air, then to spin and smooth the milk. Aim for a glossy, wet paint finish.
4:30–4:50 Set recipes for Americano, Espresso, Macchiato, Cappuccino, Latte and Mocha.
4:50–5:20 How to pour: build the base, control the flow, and get the heights right.
5:20–5:30 Tidy the station and set up for Day 2.
plus a lunch break, and a clean as you go bar from minute one.
Jump to upcoming classes↓Not a guest lineup. Four working coffee pros lead every BeanWise course, in the room and hands on, from the first cup to the last.
Twenty-five years across Coca-Cola, Costa Coffee and SLN Coffee, driving innovation the whole way. An SCA Evolved Q Grader and ISO 9001 auditor, Dora teaches the quality thinking that keeps a cup consistent.
Years with Carritt Moran, Coca-Cola and Costa Coffee, working every link in the chain, from buying green coffee to the cup in your hand. An SCA Evolved Q Grader who'll tell you good coffee is just good decisions.
A Certified Q Grader with ten years in specialty coffee, Ajay judges sensory at national events from the Barista Championship to the National Brewers Cup, and consults Indian growers on lifting cup quality.
A coffee professional and pastry chef with fourteen years behind her, Jasmeet judges WCC-recognized Barista, Latte Art and Coffee in Good Spirits competitions, and teaches at a leading Bangalore culinary institution.
A working bar, not a classroom. A commercial espresso machine and grinder, plenty of room to practise, and a cupping table at the back.
The small systems that keep a real bar calm and fast, you'll use all three across the weekend.
One only for the steam wand, one only for the inside of the portafilter basket, one only for counter spills. The bar stays clean and every cup stays honest.
You'll pull dozens of shots, so we read them by sight, smell and a quick sip, with dump buckets on hand. Big learning, no jitters.
One of you on the group head while the other tracks scale times and preps the next milk pitcher, then you swap. Everyone stays busy, nobody waits.
One weekend this July in Bangalore. Two full days on the live bar, back to back.
Bringing friends? Book four or more seats together for the same class and date, and we'll help you set it up.
Pair the workshop with one of these to round out your skills
Five cups, find your favourite
Decode the barista championship
Or browse the whole catalogue
