Learn the craft, dial in your bar
A focused 15-day barista programme — hands-on training on real bar gear, taught in small batches at our Hyderabad academy.
SCA-aligned curriculum
Built around Specialty Coffee Association modules — extraction, sensory, brewing, milk.
Trained on real bar gear
La Marzocco, Victoria Arduino, Mahlkönig and Eureka — the same machines and grinders you'd run in a café.
Small batch, big attention
Class sizes capped at 6. You get hands-on time on every station, not a queue behind a demo.
Certificate of completion
Walk out with a signed certificate every employer asks for, plus our standing offer for refresher sessions.
Moments from the bar
Life at the academy
Batch moment
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Our curriculum
One course, one craft
A focused fifteen-day programme — every session hands-on, every day building on the last.
Flagship courseBeginner — Intermediate
15-Day Barista Training Course
A complete in-person barista programme — espresso and milk steaming, coffee origins and brewing methods, café workflow, latte art and small-batch cupping. Can be customised for online theory if required.
Duration
15 days
Daily
3 hrs/day
Modules
15 days
Mode
In-person
Day by day
Three phases. Fifteen days.
Every phase builds on the last — the bar you leave with on Day 15 is the sum of Days 1 through 14.
Phase One
Foundations
Learn coffee itself — the plant, the bean, the gear — before you pull a single shot.
- 01
Introduction to Coffee
history, Arabica vs Robusta, specialty coffee
- 02
Coffee Beans & Processing
washed, natural, honey; roast levels; reading labels
- 03
Equipment Overview
machines, grinders, tampers, scales; maintenance & hygiene
- 04
Grinder Calibration & Dosing
grind size, dialing in shots
- 05
Espresso Extraction
recipes, ratios, troubleshooting, tasting notes
Phase Two
The Craft
Milk, latte art, manual brews and cupping — the skills that separate a barista from a button-pusher.
- 06
Milk Science & Steaming
stretching, texturing, pouring basics
- 07
Intro to Latte Art
flow, control, heart and rosetta
- 08
Manual Brewing
V60, French Press, AeroPress; ratios and variables
- 09
Cupping & Sensory
SCA-style cupping, flavour wheel, acidity/body/sweetness
- 10
Espresso-Based Beverages
Americano, Flat White, Mocha, Macchiato
Phase Three
Service & Mastery
Speed, cleanliness, real-service simulation and the assessment that earns you the certificate.
- 11
Cleaning & Maintenance
deep clean routines, daily/weekly/monthly schedules
- 12
Café Workflow Simulation
order taking, station setup, peak hours
- 13
Advanced Latte Art
tulip, swan, stacked hearts; pour control
- 14
Mock Service Day
real café simulation across barista, cashier, runner roles
- 15
Final Assessment & Certification
practical test, written quiz, feedback
What's included
Everything you need to practice
- Coffee beans, milk and consumables for practice
- Printed training manual
- Certificate upon completion
- Access to café-style equipment and mentorship
Who should join
Built for anyone serious about coffee
- Aspiring baristas or café staff
- Coffee enthusiasts and home brewers
- Entrepreneurs starting a café
Who's teaching
Meet your trainers
Aman Khanna
Head Trainer • SCA Certified
Eight years on the bar across Hyderabad and Mumbai, World AeroPress India finalist 2024. Runs our Barista Foundations and Latte Art tracks.
Riya Menon
Q-Grader • Sensory Lead
Q-Grader since 2021, ran sensory labs at two specialty roasters before Trends. Owns Cupping & Sensory and curates our origin selection.
Dev Sharma
Roastmaster
Ten years roasting, the hand behind every Trends bag. Teaches Roasting Basics and the green-coffee deep dive in Espresso Mastery.
Ready to dial in?
One conversation away from a sharper bar.
Tell us where you are in the craft — we'll match you to the right course (and the right seat).
Chat with our team