Courses
We train baristas with technique, sound judgment, and real-world practice, guided by experts who have mastered every stage of the process. Develop your skills from day one.
Duration
40 hours
Day
Weekends
2 Saturdays, 2 Sundays
Schedule
8:00 am to 6:00 pm
Place
Rosso Coffee Lab Training Center
City
Tegucigalpa
Trainers
Eng. Eduardo Mejía
Producer, roaster, SCA certified taster
Yoni Murillo
Roaster, taster, SCA certified barista
Training Experts in Coffee
General Theory of Coffee
From seed to cup.
Master the history of international and national coffee, cultivation, and specialty coffee.
Roasting
Learn about all the types and techniques of roasting,
reading the actron scale and interpreting graphs.
Cupping
Taste and smell experience.
Types of acidity, sweetness, body and flavors.
Practical exercises.
Espresso and Equipment
Preparation and calibration.
Barista tools such as espresso machine, grinder, jugs, and churro maker.
Art Latte
Types of milk, components.
Texturing and pouring techniques
Methods
Coffee concentration and extraction. Preparation methods. V60, French press and Aeropress.
Farm Visit
Course completion.
Getting to know the farm and the entire production process.
Our Instructors
Ing. Eduardo Mejía
Producer, roaster, SCA certified taster
Yoni Murillo
Roaster, taster, SCA certified barista
