Barista Training. Serving the perfect cup of coffee.|

Training to Become a Barista

Serving coffee has become an art! And to get a job in a trendy café or a large hotel, barista training or training in latté art can be an asset. Here are three places for training with great reputation, for amateurs or professionals, individuals or merchants, experts or beginners!

Saint-Henri Microtorréfacteur

Jean-François Leduc, founder of Saint-Henri Microtorréfacteur and the popular Café Saint-Henri, says it from the outset, “As an employer, reading ‘Barista training’ on an applicant’s resume gives me confidence. It says that this person is not only motivated and passionate, but has a significant body of knowledge about coffee.” And there is a lot of knowledge to acquire, because the world of coffee is as rich as that of wine! The wealth is well demonstrated through the course offerings: coffee theory, techniques for making espresso, latté art and tasting (including criteria such as the terroir, harvesting method, fragrance and roasting).

Montreal Coffee Academy

In addition to being an asset on a resume, barista training is an asset in practice! Indeed, according to Chris Capell, founder of the Montreal Coffee Academy, “the depth of knowledge and skills acquired in training allow the barista to serve an excellent coffee, under any conditions. As well, customers can be advised better… That’s why he takes the role of an educator with humility and seriousness by offering courses on both the history, theory and techniques of coffee (espresso and filter) as well as on the art of the latté and the art of tasting.

National Barista Institute

Know-how and knowledge, certainly, but passion as well! This is also important to convey for Audrey Silva, head barista at the National Barista Institute, because a good coffee depends on the grain, the mill, the machine and the hand! And while a skilled hand is useful, a passionate hand will make all the difference with employers (cafés, restaurants and hotels) and with their clientele. “The days when ‘busboys’ prepared the coffee are gone! Today, we want professionals who niether drown the taste of the coffee in milk nor camouflage it in sweet syrups!”

So these three experts agree that the profession of barista has its best years ahead, and its value is only beginning to be recognized. Training now is therefore an excellent investment for your career.

Latest articles by