Academy Classes


Tamp it!


 Experience None Duration  3 - 4hrs Cost MYR350.00

This is the starting course for the majority of learners, regardless of their skill level, however, it is by no means a basic coffee course. In this workshop you will cover some meaty content as well as a building your practical skills in the hands on activities, making it perfect for new baristas, home enthusiasts or experienced baristas looking to develop their theory or keep up-to-date with detailed industry information.

This class covers the following content:

  • Coffee knowledge - comprehensive overview of how coffee is grown, processed and traded
  • Espresso preparation techniques – a skill building session to develop great techniques for dosing, distributing and tamping
  • Quality evaluation training – using a standard dose, we will correlate the visual appearance of an espresso extraction with the resulting tastes
  • Extraction theory – what compounds are extracting, when and why
  • Brew parameter adjustments – dose and grind; how, when and why to adjust
  • Espresso recipes – how to measure dose weights, beverage weights and extraction time to make grind adjustments and achieve optimum taste results
  • Milk steaming and pouring – a short, 45 minute introduction to these concepts
  • Cleaning and maintenance – how and what to clean on your espresso machine and grinder to achieve consistent results.


 Experience Fundamental Barista Skills or equivalent Duration  3hrs Cost MYR400.00

For experienced baristas who can already produce reasonably good milk, or those who have completed our Introduction to Specialty & Barista Skills course, we have the following course. In it, we work exclusively on free-pouring latte art including hearts, rosettas and tulips:

This class contains the following content:

  • Milk focused – three solid hours of just steaming, pouring and comparing milk to develop the skills required to produce great milk repeatedly
  • Pour analysis – we will record and then analyse your pouring method to demonstrate areas of improvement
  • Multiple patterns –  including free poured, layered love hearts, tulips and rosettas
  • Pour presentation – guidance in achieving attractive and consistent coffees, with a focus on contrast over complexity.


 Experience None Duration  2.5hrs Cost MYR350.00

This workshop is the ideal starting point for anyone interested in non-espresso brew methods. We will work with a variety of brewing devices and methods, including AeroPress, Clever Coffee Dripper (CCD) and Kalita Wave. Simple and effective recipes and techniques will be demonstrated to the class and practiced by participants. Through tasting we will examine the basics of proper coffee extraction and how to adjust brewing variables to get the best flavour from your coffee.

This class is recommended for anyone looking to learn more about brewing methods other than espresso, whether that is to run a filter program in a professional setting, or make a more consistently delicious cup of coffee at home.


 Experience Fundamental Barista Skills or equivalent Duration  3.5hrs Cost MYR450.00

Leading the coffee industry challenges specialty baristas to produce perfection. Unravel the science of optimizing espresso extraction, examine the nature of coffee and deconstruct variables that affect quality of flavour. Measure and master the constituents of extraction to determine the tastiest espresso.

This class contains the following content:

  • Extraction - defining strength in coffee and measuring your extraction
  • Optimising - under, over and finding the optimum extraction
  • Evaluation of practical techniques - hone your skills
  • Control your variables - explore the effects of grind, ratio, temperature and pressure profiling
  • Professional equipment - maintenance ad cleaning essentials


 Experience None Duration  2.5hrs Cost MYR350.00

In this class, we cover the basics of applying tasting and olfactory skills to a coffee tasting experience. In addition to tasting high quality coffees from a variety of origins, altitudes and processing styles, we will learn about the supply chain and see what’s involved in producing some of the best coffee on the planet (and how it differs from the rest).

This class contains the following content:

  • Palette training – using chemical solutions and organic acids, and understanding sensory performance
  • Olfactory training – using the Le Nez Du Café aroma kits and the Coffee Tasters Flavour Wheel, we’ll start building our sensory memory in relation to coffee, as well as calibrate as a group
  • Coffee tasting – we’ll show you how to evaluate coffee in a traditional cupping or filter coffee tasting format
  • Coffee knowledge - comprehensive overview of how coffee is grown, processed and traded.