{"title":"Classes","description":"","products":[{"product_id":"the-slim-professional-training-consultation","title":"The Slim","description":"The Slim professional training consultation package will get your baristas familiar with espresso fundamentals, calibration, milk steaming, and constructing quality beverages.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eCapacity: 4 students\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003eI. Barista Basics\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003eDuration: 3 hours   \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn this session folks will learn the science of espresso extraction, and which variables to manipulate in order to achieve a quality espresso consistently. We will taste an overextracted, underextracted, and a balanced shot in order to grasp how the flavor is affected by changing the grind size. Then every participant will calibrate the espresso to apply the lesson to practical experience. After the espresso lesson we will go over milk steaming fundamentals and how to manipulate the steam to achieve different foam textures. After each participant steams, we will go over latte art fundamentals. Each participant will pull their own espresso shot, steam their own milk, and pour a heart! These are the essentials for anybody approaching an espresso machine. At the end of the session we will all clean and close down the machine and grinders to ensure everyone knows how to properly clean the equipment at the end of every night.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003eII. Beverage Construction\u003c\/b\u003e\u003cem\u003e (Prerequisite: Barista Basics)\u003c\/em\u003e\u003cb\u003e\n\u003cb\u003e\u003ci\u003eDuration: 2 hours \u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis class will answer the age-old question; what \u003ci\u003eis\u003c\/i\u003e a macchiato? We will cover all beverages served in cafes and how to construct them within 3rd wave specialty standards. Each participant will pull their own shot, steam their own milk, and pour each beverage (with a latte art attempt). Each drink will be assessed on the foam consistency and temperature. We will cover macchiatos, cortados, cappuccinos, lattes, and flat whites. This is an excellent class to hone both espresso and milk steaming skills, as well as get extra feedback on latte art and how to pour with different milk textures.","brand":"Joe Coffee Company","offers":[{"title":"Default Title","offer_id":51025553654053,"sku":null,"price":900.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0937\/4338\/2821\/files\/the-slim-1719439.jpg?v=1779755773"},{"product_id":"the-essentials-professional-training-consultation","title":"The Essentials","description":"Train your baristas to calibrate espresso, craft excellent drinks, and move with ease and flow on the espresso bar.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eCapacity: 4 students\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cb\u003eI. Barista Basics\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003eDuration: 3 hours   \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn this session folks will learn the science of espresso extraction, and which variables to manipulate in order to achieve a quality espresso consistently. We will taste an overextracted, underextracted, and a balanced shot in order to grasp how the flavor is affected by changing the grind size. Then every participant will calibrate the espresso to apply the lesson to practical experience. After the espresso lesson we will go over milk steaming fundamentals and how to manipulate the steam to achieve different foam textures. After each participant steams, we will go over latte art fundamentals. Each participant will pull their own espresso shot, steam their own milk, and pour a heart! These are the essentials for anybody approaching an espresso machine. At the end of the session we will all clean and close down the machine and grinders to ensure everyone knows how to properly clean the equipment at the end of every night.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eII. Beverage Construction \u003c\/b\u003e\u003cem\u003e(Prerequisite: Barista Basics)\u003c\/em\u003e\n\u003cbr\u003e\u003cb\u003e\u003ci\u003eDuration: 2 hours \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis class will answer the age-old question; what \u003ci\u003eis\u003c\/i\u003e a macchiato? We will cover all beverages served in cafes and how to construct them within 3rd wave specialty standards. Each participant will pull their own shot, steam their own milk, and pour each beverage (with a latte art attempt). Each drink will be assessed on the foam consistency and temperature. We will cover macchiatos, cortados, cappuccinos, lattes, and flat whites. This is an excellent class to hone both espresso and milk steaming skills, as well as get extra feedback on latte art and how to pour with different milk textures.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIII. Barflow \u003c\/b\u003e\u003cem\u003e(Prerequisite: Barista Basics \u0026amp; Beverage Construction)\u003c\/em\u003e\n\u003cbr\u003e\u003cb\u003e\u003ci\u003eDuration: 2 hours\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWe will begin this class by defining \u003ci\u003eefficiency\u003c\/i\u003e; many times we think efficiency is synonymous with speed, when in truth quality is just as important for a fast-paced environment. In this class we will lay down the groundwork of how to use the bar space effectively, only introducing speed once those movements are second nature. We will simulate a cafe environment “rush” and each drink will be judged on the espresso shot, temperature, texture, and fill line. We will be timing each “rush” to assess the current speed of each participant, with the goal to cut the amount of time it takes to create quality drinks. Latte art is encouraged but not required, as it is the cherry on top, and what we’re after in this class is a well-constructed beverage and speedy service.","brand":"Joe Coffee Company","offers":[{"title":"Default Title","offer_id":51025556767013,"sku":null,"price":1300.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0937\/4338\/2821\/files\/the-essentials-9368395.jpg?v=1779755772"},{"product_id":"the-well-rounded-barista-professional-training-consultation","title":"The Well-Rounded Barista","description":"The Well-Rounded Barista package will help baristas understand espresso calibration, milk steaming, constructing drinks with intention, and pouring beautiful latte art.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eCapacity: 4 students\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cb\u003eI. Barista Basics\u003c\/b\u003e\n\u003cbr\u003e\u003cb\u003e\u003ci\u003eDuration: 3 hours   \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn this session folks will learn the science of espresso extraction, and which variables to manipulate in order to achieve a quality espresso consistently. We will taste an overextracted, underextracted, and a balanced shot in order to grasp how the flavor is affected by changing the grind size. Then every participant will calibrate the espresso to apply the lesson to practical experience. After the espresso lesson we will go over milk steaming fundamentals and how to manipulate the steam to achieve different foam textures. After each participant steams, we will go over latte art fundamentals. Each participant will pull their own espresso shot, steam their own milk, and pour a heart! These are the essentials for anybody approaching an espresso machine. At the end of the session we will all clean and close down the machine and grinders to ensure everyone knows how to properly clean the equipment at the end of every night.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eII. Intermediate Latte Art \u003c\/b\u003e\u003cem\u003e(Prerequisite: Barista Basics)\u003c\/em\u003e\n\u003cbr\u003e\u003cb\u003e\u003ci\u003eDuration: 2 hours\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn this latte art session we will learn the next two skills after the ability to achieve a solid heart. The first skill is what we call \u003ci\u003estacking\u003c\/i\u003e - this refers to pushing multiple solid layers filling the cup from the bottom to the top with the design, and cutting through the entire stack to achieve a stacked tulip. Participants will be able to attempt the design multiple times in a row with feedback between each pour to solidify the technique. The second technique we will teach is \u003ci\u003erippling\u003c\/i\u003e where we rock the pitcher to create waves with the milk inside the pitcher. As the milk rocks and flows out of the spout, brown color is caught in between each wave. We will use this technique to practice rosettas, which is a ripple from the bottom to the top of the cup with a cut through the entire design at the finish. Participants will be able to attempt the design multiple times in a row with feedback between each pour to solidify the technique.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIII. Beverage Construction \u003c\/b\u003e\u003cem\u003e(Prerequisite: Barista Basics)\u003c\/em\u003e\n\u003cbr\u003e\u003cb\u003e\u003ci\u003eDuration: 2 hours \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis class will answer the age-old question; what \u003ci\u003eis\u003c\/i\u003e a macchiato? We will cover all beverages served in cafes and how to construct them within third wave specialty standards. Each participant will pull their own shot, steam their own milk, and pour each beverage (with a latte art attempt). Each drink will be assessed on the foam consistency and temperature. We will cover macchiatos, cortados, cappuccinos, lattes, and flat whites. This is an excellent class to hone both espresso and milk steaming skills, as well as get extra feedback on latte art and how to pour with different milk textures.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIV. Barflow \u003c\/b\u003e\u003cem\u003e(Prerequisite: Barista Basics \u0026amp; Beverage Construction)\u003c\/em\u003e\n\u003cbr\u003e\u003cb\u003e\u003ci\u003eDuration: 2 hours\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWe will begin this class by defining \u003ci\u003eefficiency\u003c\/i\u003e; many times we think efficiency is synonymous with speed, when in truth quality is just as important for a fast-paced environment. In this class we will lay down the groundwork of how to use the bar space effectively, only introducing speed once those movements are second nature. We will simulate a cafe environment “rush” and each drink will be judged on the espresso shot, temperature, texture, and fill line. We will be timing each “rush” to assess the current speed of each participant, with the goal to cut the amount of time it takes to create quality drinks. Latte art is encouraged but not required, as it is the cherry on top, and what we’re after in this class is a well-constructed beverage and speedy service.","brand":"Joe Coffee Company","offers":[{"title":"Default Title","offer_id":51025560076581,"sku":null,"price":1700.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0937\/4338\/2821\/files\/the-well-rounded-barista-1560825.jpg?v=1779755772"},{"product_id":"train-the-trainer","title":"Train the Trainer","description":"\u003cdiv\u003e\n\u003cdiv\u003eTo ensure coffee quality persists at your cafe, we will teach a seasoned barista how to impart their skills to new baristas and monitor coffee quality with an empathetic and gentle approach.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003ePrerequisite: Third wave barista experience (2+ years)\u003c\/span\u003e\u003c\/em\u003e\n\u003cbr\u003e\u003cb\u003e\u003ci\u003eDuration: 3 hours \u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eSo you’re a superstar coffee professional, and you know how to make incredible beverages and crush the rush. But can you show others how to achieve the same status? This class is for folks who are taking on a leadership or training role in a cafe, and want to gain some tools for how to break down the basics in an understandable way. We will cover how to QC drinks and coach baristas who are new in their craft, highlighting effective and positive language that breeds a safe learning environment. Each participant will get the opportunity to coach and teach in their own way, and will receive feedback from our experienced educators. \u003c\/span\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Joe Coffee Company","offers":[{"title":"Default Title","offer_id":51025563844901,"sku":null,"price":500.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0937\/4338\/2821\/files\/train-the-trainer-8420644.jpg?v=1779755772"},{"product_id":"the-intensive-professional-training-consultation","title":"The Intensive","description":"\u003cdiv\u003eThis 16-hour, 3-day intensive is designed to prepare anyone to come out of the session a confident barista with knowledge of espresso, milk, latte art, along with plenty of cafe simulations under their belt to get them ready to crush the rush.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003e3-Day Barista Certification\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003eCapacity: 4 students\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis is an all-encompassing course to prime anybody to be able to step behind the bar, regardless of previous experience. \u003c\/span\u003e\n\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eDay 1:\u003c\/strong\u003e We will start with a Seed to Cup presentation which gives excellent background information on what it takes to produce a cup of coffee, as well as all the elements providing each coffee its unique taste. We will then spend the rest of the first day learning milk science, steaming milk and how to manipulate the steam to achieve different textures, and how to pour latte art. \u003c\/span\u003e\n\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eDay 2:\u003c\/strong\u003e The second day will focus on espresso calibration in the morning, complete with espresso tastings and practical calibration application. The second part of the day will consist of beverage construction including ratios, textures, and temperatures. \u003c\/span\u003e\n\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eDay 3:\u003c\/strong\u003e On the third day we will put all the lessons together into bar training, where we will simulate cafe “rushes” and assess the quality of each drink produced during the simulations. We will break down the machine each day to ensure all participants are comfortable with properly cleaning the equipment. After this course each participant will be able to step behind any barista bar and feel comfortable and in full control of the equipment. \u003c\/span\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Joe Coffee Company","offers":[{"title":"Default Title","offer_id":51025567580453,"sku":null,"price":2800.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0937\/4338\/2821\/files\/the-intensive-3518430.jpg?v=1779755771"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0937\/4338\/2821\/collections\/classes-5848312.png?v=1779755488","url":"https:\/\/joecoffeecompany.mom\/collections\/class-education.oembed","provider":"Joe Coffee Company","version":"1.0","type":"link"}