Description
The course is intended for all coffee professionals with at least six months of experience in a café who want to develop theoretical and practical knowledge.
In the theoretical part, participants will learn more about the factors affecting coffee quality, its cultivation, processing, storage and roasting.
In the practical part, we will first build on the theory using the basic tasting technique - cupping. This will be followed by an introduction to professional café equipment, a description of terminology, settings, common service tasks and daily maintenance.
The main focus of the course is the preparation of coffee itself. During it, participants will learn how the extraction ratio and yield affect the taste of the drink and how to analyze the results. We will also focus on latte art, where we try to make the patterns as symmetrical and precise as possible. Finally, we will also show you how to make work behind the coffee machine more efficient. In all cases, we follow the standards recognized by the SCA and WBC.
The total course duration is approximately 12 hours over two days. The first day is 9:00 AM – 6:00 PM (including a lunch break, which is included in the course price), the second day is 9:00 AM – 12:00 PM.
Frequently Asked Questions
In the theoretical part, participants will learn more about the factors affecting coffee quality, its cultivation, processing, storage and roasting.
In the practical part, we will first build on the theory using the basic tasting technique - cupping. This will be followed by an introduction to professional café equipment, a description of terminology, settings, common service tasks and daily maintenance.
The main focus of the course is the preparation of coffee itself. During it, participants will learn how the extraction ratio and yield affect the taste of the drink and how to analyze the results. We will also focus on latte art, where we try to make the patterns as symmetrical and precise as possible. Finally, we will also show you how to make work behind the coffee machine more efficient. In all cases, we follow the standards recognized by the SCA and WBC.
The total course duration is approximately 12 hours over two days. The first day is 9:00 AM – 6:00 PM (including a lunch break, which is included in the course price), the second day is 9:00 AM – 12:00 PM.
Frequently Asked Questions
SCA Certification
The certification is recognized worldwide and demonstrates basic theoretical and practical skills in the field. It is a great help in finding a job not only in our country, but also abroad. The SCA course curriculum is based on several years of research and collaborations with academic institutions and experts in fine coffee.
Learn more about SCA Education
Learn more about SCA Education
doubleshot Coffee School
Lecturer
Our main lecturer at the doubleshot coffee school, Nikola Divincová, will guide you through the entire course. Nikola has been in the world of specialty coffee for more than ten years. During that time, she has gained a wealth of experience not only behind the coffee machine, but also by visiting farms and participating in global coffee fairs. She is also well-versed in the world of competitions - whether as a competitor, judge or coach. Coffee and the community around it have always interested her as a whole, so you may also know her from panel discussions or as a moderator. In addition to leading our coffee school and fully utilizing her pedagogical roots, she also co-creates the doubleshot podcast with Ondřej.
Course as a Gift
Give a gift certificate for any date. We send it electronically in PDF or by post.
Purchase gift certificate
Purchase gift certificate
