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Barista – Intermediate Level – SCA Course – postponed
Whether you are a Barista, Lead Barista, Trainer or Café Manager this class should help take your on bar skills to the next level. In this course not only will you delve into the science behind pulling a perfect shot and recipe creation, you will learn how to make more informed decisions when behind the bar, as well as how to set up your café to run smoother than ever.
- More in depth Seed to Cup journey as it applies to dialing in an espresso or coffee
- How Origin, Processing Method, Variety, Roast and Age of Coffee effects the dial in process
- Mastering one’s milk texture and latte art with more than just whole milk
- Working Efficiently as a team both in café layout as well as during operations
- Basic Preventative Maintenance
- Espresso Mechanics – Each Motion Matters, let’s taste how and be mindful about every motion we do
- What it takes for good Service
- Extraction Theory and dialing in as it applies to Espresso as well as Filter Coffee.
- Drink Building and Recipe Setting
This course is designed for participants that have either taken the foundation barista or have experience as a barista in the industry.
For SCA certificate credit you must choose one of the certificate options when purchasing this class, as well as the class itself.
If you are a Business Owner (currently or soon to be) or a Manager, our Retail Operations course, which is offered the day before is a perfect pairing with Barista Intermediate! Choose the add-on option prior to checkout to bundle these two courses together for 30% in savings on the retail course!
Barista – Intermediate Level – SCA Course – postponed
When:
Fri, Apr 17, 9:00 AM — Sat, Apr 18, 4:00 PM
Whether you are a Barista, Lead Barista, Trainer or Café Manager this class should help take your on bar skills to the next level. In this course not only will you delve into the science behind pulling a perfect shot and recipe creation, you will learn how to make more informed decisions when behind the bar, as well as how to set up your café to run smoother than ever.
- More in depth Seed to Cup journey as it applies to dialing in an espresso or coffee
- How Origin, Processing Method, Variety, Roast and Age of Coffee effects the dial in process
- Mastering one’s milk texture and latte art with more than just whole milk
- Working Efficiently as a team both in café layout as well as during operations
- Basic Preventative Maintenance
- Espresso Mechanics – Each Motion Matters, let’s taste how and be mindful about every motion we do
- What it takes for good Service
- Extraction Theory and dialing in as it applies to Espresso as well as Filter Coffee.
- Drink Building and Recipe Setting
This course is designed for participants that have either taken the foundation barista or have experience as a barista in the industry.
For SCA certificate credit you must choose one of the certificate options when purchasing this class, as well as the class itself.
If you are a Business Owner (currently or soon to be) or a Manager, our Retail Operations course, which is offered the day before is a perfect pairing with Barista Intermediate! Choose the add-on option prior to checkout to bundle these two courses together for 30% in savings on the retail course!
Cancellation Policy:
Whether you are a Barista, Lead Barista, Trainer or Café Manager this class should help take your on bar skills to the next level. In this course not only will you delve into the science behind pulling a perfect shot and recipe creation, you will learn how to make more informed decisions when behind the bar, as well as how to set up your café to run smoother than ever.
- More in depth Seed to Cup journey as it applies to dialing in an espresso or coffee
- How Origin, Processing Method, Variety, Roast and Age of Coffee effects the dial in process
- Mastering one’s milk texture and latte art with more than just whole milk
- Working Efficiently as a team both in café layout as well as during operations
- Basic Preventative Maintenance
- Espresso Mechanics – Each Motion Matters, let’s taste how and be mindful about every motion we do
- What it takes for good Service
- Extraction Theory and dialing in as it applies to Espresso as well as Filter Coffee.
- Drink Building and Recipe Setting
This course is designed for participants that have either taken the foundation barista or have experience as a barista in the industry.
For SCA certificate credit you must choose one of the certificate options when purchasing this class, as well as the class itself.
If you are a Business Owner (currently or soon to be) or a Manager, our Retail Operations course, which is offered the day before is a perfect pairing with Barista Intermediate! Choose the add-on option prior to checkout to bundle these two courses together for 30% in savings on the retail course!
Cancellation Policy:
Whether you are a Barista, Lead Barista, Trainer or Café Manager this class should help take your on bar skills to the next level. In this course not only will you delve into the science behind pulling a perfect shot and recipe creation, you will learn how to make more informed decisions when behind the bar, as well as how to set up your café to run smoother than ever.
- More in depth Seed to Cup journey as it applies to dialing in an espresso or coffee
- How Origin, Processing Method, Variety, Roast and Age of Coffee effects the dial in process
- Mastering one’s milk texture and latte art with more than just whole milk
- Working Efficiently as a team both in café layout as well as during operations
- Basic Preventative Maintenance
- Espresso Mechanics – Each Motion Matters, let’s taste how and be mindful about every motion we do
- What it takes for good Service
- Extraction Theory and dialing in as it applies to Espresso as well as Filter Coffee.
- Drink Building and Recipe Setting
This course is designed for participants that have either taken the foundation barista or have experience as a barista in the industry.
For SCA certificate credit you must choose one of the certificate options when purchasing this class, as well as the class itself.
If you are a Business Owner (currently or soon to be) or a Manager, our Retail Operations course, which is offered the day before is a perfect pairing with Barista Intermediate! Choose the add-on option prior to checkout to bundle these two courses together for 30% in savings on the retail course!
Cancellation Policy:
Whether you are a Barista, Lead Barista, Trainer or Café Manager this class should help take your on bar skills to the next level. In this course not only will you delve into the science behind pulling a perfect shot and recipe creation, you will learn how to make more informed decisions when behind the bar, as well as how to set up your café to run smoother than ever.
- More in depth Seed to Cup journey as it applies to dialing in an espresso or coffee
- How Origin, Processing Method, Variety, Roast and Age of Coffee effects the dial in process
- Mastering one’s milk texture and latte art with more than just whole milk
- Working Efficiently as a team both in café layout as well as during operations
- Basic Preventative Maintenance
- Espresso Mechanics – Each Motion Matters, let’s taste how and be mindful about every motion we do
- What it takes for good Service
- Extraction Theory and dialing in as it applies to Espresso as well as Filter Coffee.
- Drink Building and Recipe Setting
This course is designed for participants that have either taken the foundation barista or have experience as a barista in the industry.
For SCA certificate credit you must choose one of the certificate options when purchasing this class, as well as the class itself.
If you are a Business Owner (currently or soon to be) or a Manager, our Retail Operations course, which is offered the day before is a perfect pairing with Barista Intermediate! Choose the add-on option prior to checkout to bundle these two courses together for 30% in savings on the retail course!
Cancellation Policy:
—We know that this is a difficult time for many. With changes and updates from hour to hour regarding the spread of and concerns about the CoVid-19 Virus, there is much uncertainty amongst us. We here at Royal New York would like to assure you that we are doing all that we can to support our community and keep our spaces safe for RNY staff, family and visitors. At the RNY Lab specifically, we are taking the following actions: • All classes and events are limited to 6 people. This will allow for not only a safer environment, but also a better learner experience with more hands on time available to each student. • For classes that involve cupping, participants will be given their own private set of cups or the activity will be replaced with a brewed coffee tasting when possible. • Every participant will have their own designated and clearly marked drinking vessel for all tasting activities and at no times will cups be shared. • There is now a designated handwashing sink within the room, as well as sanitizer available. • The lab is fully sanitized in between classes and after each event. • We ask that the if a participant is not feeling well or experiencing symptoms such as a sore throat, fever and/or dry cough that they do not attend lab events/classes. Our cancellation policy has been updated to support this: all participants can now receive a full-refund for all courses taking place for the next 2 months, as long as they notify education@royalny.com prior to the course.
—We know that this is a difficult time for many. With changes and updates from hour to hour regarding the spread of and concerns about the CoVid-19 Virus, there is much uncertainty amongst us. We here at Royal New York would like to assure you that we are doing all that we can to support our community and keep our spaces safe for RNY staff, family and visitors. At the RNY Lab specifically, we are taking the following actions: • All classes and events are limited to 6 people. This will allow for not only a safer environment, but also a better learner experience with more hands on time available to each student. • For classes that involve cupping, participants will be given their own private set of cups or the activity will be replaced with a brewed coffee tasting when possible. • Every participant will have their own designated and clearly marked drinking vessel for all tasting activities and at no times will cups be shared. • There is now a designated handwashing sink within the room, as well as sanitizer available. • The lab is fully sanitized in between classes and after each event. • We ask that the if a participant is not feeling well or experiencing symptoms such as a sore throat, fever and/or dry cough that they do not attend lab events/classes. Our cancellation policy has been updated to support this: all participants can now receive a full-refund for all courses taking place for the next 2 months, as long as they notify education@royalny.com prior to the course.
Instructor: Zoey Thorson
Coffee Pro/Veteran Educator. Over 10+ years of teaching a wide variety of coffee disciplines to a diverse student base around the world. Q-Grader and SCA Authorized Specialty Trainer. In 2019 Zoey became the Director of Education for The Lab by Royal NY. Zoey is friendly, approachable and informative with a vast knowledge base...come take a class at The Lab and see for yourself.
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South Plainfield, NJ 07080
COFFEE & THE LAB
(888) ROYAL-NY
(908) 756-6400
TEA
(855) 769-8327
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