Class 11: Coffee Shop Starter Class for Future Coffee Shop Owner

Service Description

This private, business-focused crash course gives aspiring coffee-shop owners a guided introduction to the products, equipment, workflows, standards, and decisions behind a specialty café. It combines explanation, tasting, instructor demonstration, and hands-on practice so participants can understand both what goes into making drinks and what is required to manage quality in a future shop. Participants learn the foundations of espresso, milk texturing, basic latte art, and the preparation of common specialty coffee-shop menu items. The class also touches on menu planning, recipe development, equipment, workflow, cleaning, staff training, and supplier relationships. Where relevant, I am happy to connect participants with useful industry resources, including suppliers and equipment technicians. This is a broad orientation rather than a mastery class. Participants who want deeper technical development can continue into my subject-specific classes, send future staff members for focused training, or arrange customized on-site training at their café. Who should take this class - Aspiring café owners in the planning or early setup stage. - Business partners who want a shared understanding of café products and operations. - Owners who expect to hire baristas but still want to set, evaluate, and maintain quality standards. - Entrepreneurs comparing equipment, suppliers, menus, staffing needs, and training options. Attendance - Attend individually or bring one additional person. - Maximum of two participants per booking. - The second participant is included in the class price. Learning outcomes - Explain the basic difference between brewed coffee and espresso. - Understand the role of coffee, water, grind, dose, yield, time, temperature, and extraction. - Identify and describe common specialty café drinks and their basic construction. - Prepare selected espresso-based drinks with instructor guidance. - Understand the foundations of milk texturing and latte-art. - Recognize the importance of cup size, recipe, milk quantity, and texture. - Outline a practical starter menu - Understand the basic roles of an espresso machine, grinder, water treatment, and cleaning tools. - Recognize essential café workflow, hygiene, maintenance, and staff-training requirements. - Identify suitable next steps for equipment sourcing, supplier conversations, technical support, and specialized training. Time commitment - 3–4 hours, depending on the participants’ goals and pace.