A BARISTA IS A PROFESSIONAL IN THE ART, SKILLS AND TECHNIQUES OF ESPRESSO MAKING...
....and whose knowledge and experience encompasses the history and art of making coffee on a variety of commercial espresso machines and grinders.
“Heat clean, fresh water to 194°F, pass it through 7 grams of freshly roasted, accurately ground Arabica coffee, (hand tamped at 30 lbs), at a pressure of 9 atmospheres to extract 1oz of espresso over 25 seconds using a professionally maintained espresso machine and grinder.”
This is core of the process required for all espresso drinks and is at the heart of the training we provide at our dedicated Kitten Coffee Barista School. It is also at the heart of how we sell our coffee. Our customers receive free training for their staff and we gain quality control over how our product is presented to consumers. Kitten Coffee wants to sell you our coffee after we have trained your Baristas at our dedicated Barista training center...for free.
The Kitten Coffee Barista School is located 20 minutes traveling time from Union Square, two blocks from the Bedford-
In Espresso 100, students receive step by step theory and hands on experience in espresso based beverage production, proper coffee handling practices, milk texturing, all important machine maintenance procedures and occupation health and safety.
In Advanced Espresso we provide students with advanced espresso skills including advanced tamping, expanded espresso menu preparation, grinder calibration and maintenance, espresso machine programing and pressure adjustment/management.
We recommend that all staff preparing espresso attend Espresso 100 and a supervisor/senior staff member attend Advanced Espresso.
All students receive course materials that assist students in learning the basics of espresso and serve as valuable reference guides for when they are on the job.
Click here to book your training.
“Cigarettes and coffee man. That’s a combination.” “Can’t beat it.”
Iggy Pop and Tom Waites in Jim Jarmusch' "Coffee and Cigarettes"