Barista Roots 3-Day Professional Barista Training

Welcome to Barista Roots

Turn a willing pair of hands into a barista who can think, taste, roast-aware and serve with pride. Barista Roots trains from the origin of the bean to the last wipe of the bar. We do not certify attendance. We certify competence.

Who this course is for

• Complete beginners starting in hospitality or café work.
• Working baristas resetting their fundamentals and palate.
• Café owners and managers training staff to a consistent house standard.
• Home enthusiasts ready to work at commercial pace and standard.

What you walk away with

• Theory of coffee from cherry to cup.
• Espresso dial-in and sensory skills.
• Repeatable milk texture and the core South African café menu.
• Roasting stages, first crack, development and roast level knowledge.
• Safe, clean bar habits and guest-facing service.
• A Barista Roots Certificate of Competence after Day 3 if both assessments are passed.

Course at a glance

• Schedule: Book one complete Tuesday, Wednesday and Thursday course block.
• Duration: 3 consecutive days, 08:30–16:30. Once you book Tuesday, the other days are automatically booked.
• Course content: Day 1 theory; Day 2 practical and roasting; Day 3 open-book theory exam, practical exam and barista competition.
• Assessment: 40% theory and 60% practical. 70% overall pass mark, with at least 70% required on the practical.
• Investment: R5,995 per candidate, this month's special.
• Includes: Manual, tasting, green and roasted coffee, milk, exams, Day 3 lunch and certificate.
• Class size: Recommended 4–16 candidates for genuine bar time, with an absolute maximum of 20 students per course.
• Location: Barista Roots Roastery, Klapmuts, between Paarl and Stellenbosch.
• Language: English, with Afrikaans support available on request.
• Dress: Closed shoes, neat dark clothing, hair tied back and no heavy perfume.

What the fee covers

• Full 3-day tuition with a lead trainer.
• Printed course pack and roast and shot log sheets.
• All coffee, milk, cups and consumables.
• Supervised roasting demonstration and student roast observation.
• Open-book theory paper, practical exam, competition and marking.
• Light lunch on Day 3 and the Barista Roots Certificate of Competence.

Three-day timetable

Day 1, Theory: Coffee plant and species, origin and processing, green coffee and freshness, espresso science, milk science, café drink construction, hygiene, safety, service and costing.

Day 2, Practical and Roasting: Green and roasted coffee, live roasting demonstration, roast logs and cupping, bar anatomy, station setup, dial-in lab, milk station, drink building, latte art and workflow drills.

Day 3, Exam and Competition: Warm-up shots, exam rules, open-book theory paper, timed practical exam, hosted lunch, results and feedback, certificate ceremony for candidates who pass, barista competition and optional extra bar time.

Retake policy: Practical-only or theory-only retakes may be arranged at a reduced fee set by the academy and must be completed within 60 days.

Book once and attend the complete Tuesday-to-Thursday course. Ignited by Fire. Trained with Purpose.