A one day intensive on the National Barista Championship. Score sheets, a mock competition on the clock, calibration exercises, and national judges telling you what actually wins points.
Here's exactly how the day runs, block by block. Theory in the morning, a live mock competition after lunch, and a preparation roadmap before you leave.
Most competitors lose points they never knew were on the table. This session opens the technical sheet and reads it the way a judge does.
Station & setup What the technical judge checks before you've said a word.
Workflow Movement, sequencing and the habits that read as control.
Cleanliness Cloths, dump routines and the small things scored every single round.
Efficiency Where wasted seconds show up on the sheet, and how to buy them back.
Score a short recorded routine as a group using the real sheet, then compare numbers and argue it out. You'll see fast how differently the same 15 seconds can be read.
plus lunch, your own set of score sheets, and a competition roadmap to take home.
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, a competition station set up for the mock round, and a judging table at the front.
A room of seven, national judges, and the real paperwork. The three things that make this day different from reading the rule book at home.
Technical and sensory sheets, the same ones used on the day, marked up by you across the workshop. You leave with your own annotated set, not a summary of one.
Compete or judge, your call, but nobody just watches. The round runs to real timekeeping and gets scored in front of you, then read back line by line.
Lunch is included in the ₹6,500 and built into the day, so the afternoon mock competition doesn't run on an empty stomach or a palate wrecked by whatever was nearby.
One Sunday this August in Bangalore. A full day intensive, capped at 7, taught with working competition judges in the room.
Bringing friends? Book four or more seats together for the same class and date, and we'll help you set it up.
Sharpen the fundamentals your routine will be scored on
Two days on the live bar
Pour-over, immersion, fix-my-brew
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