4-day Barista Masterclass
You can attend as a beginner, or as a practicing barista to polish your skills and get certified!
He works in the coffee industry since 2010, particularly focused on the hospitality sector. He is a trainer since 2012 and an Authorized SCA Trainer since 2017. Multiple National Barista, Brewers & Cup Tasters Champion and runner-up:
– 2017 Polish BrC Champion
– 2020 – Polish WBC 2nd
– 2014/15/16/18/20 – Polish BrC 2nd
AST for the following sectors:
– Barista Skills
– Sensory Skills
– Brewing Skills
– Introduction to Coffee
Maciej works as a trainer and consultant for the HoReCa sector and roasters. Also, as an educator running a youtube channel and hundreds of workshops around Europe throughout the years.



The Foundation course focused on coffee knowledge – history, global market, production, preparation & sensory basics, taxonomy & vocabulary
Origins of coffee
- discovery of coffee
- three waves of coffee
- coffee culture development
Understanding the beans
- Species & varieties
- Arabica & Robusta – comparison
- Coffee fruit anatomy
- Freshness at every step
From seed to the cup – how is the coffee made?
- Terroir – elements & importance
- farming – growing, harvesting & processing
- trade, transportation & logistics
- roasting – art, science & craft
Extraction basics
- brewing & serving – extraction basics
- different brewing methods – immersion & percolation
- importance of water for coffee
Barista Training
The workshop focused on practical skills of coffee preparation with the use of an espresso machine. Contain elements of coffee knowledge, preparation, service & maintenance. Dedicated to students beginning their professional coffee career & home barista enthusiasts.
Workspace management & workflow
- grinder components
- espresso machine components
- safe use of grinder & machine
- clean & organized workspace
Espresso preparation
- building the recipe
- grinder calibration & dosing
- distribution & tamping technique controlling extraction
- Barista routine
Sensory evaluation
- extraction & descriptions
- sensory evaluation attributes – aroma, flavor, acidity, body, sweetness
- modifying recipe for optimal extraction
Milk
- Milk freshness
- Milk foaming technique – texture & temperature
- Milk beverages preparation – cappuccino, latte, flat white, macchiato
- Basics of Latte Art
- Barista menu
Cleaning, health & safety
- safe & hygienic work practices
- equipment cleaning & maintenance
- Water filtration & quality
Customer service & cafe management
- customer-oriented approach
- effective & accurate order preparation
exams
Each student will be examined in the practical part. Written exams to be taken online after the course using SCA Learner ID. After passing exams. Students will be given the Barista Foundation SCA Certificate.