Café Management

1. 1

   Advanced milk techniques

   Duration: Full day

   • Microfoam for complex pours
   • Alternative milks
   • Temperature & texture troubleshooting

   Practical focus: Advanced latte art progressions & multi-pour sets

2. 2

   Advanced pours & assessment

   Duration: Full day

   • Tulip & swan progressions
   • Layering techniques
   • Presentation standards

   Practical focus: Timed art set & final practical assessment

3. 3

   Customer service, assessment & certification

   Duration: 3–4 hrs

   • Order taking, upselling & handling complaints
   • Waste control, costing basics & inventory awareness
   • Written exam: theory, recipes & hygiene
   • Practical exam: espresso, milk drinks & workflow

   Practical focus: Mock service scenarios, final skills test & certificate presentation

4. 4

   Coffee Brew method

   Duration: 3

   • Brewtechnique
5. 5

   Café operations & team leadership

   Duration: Full day

   • Shift planning
   • Opening/closing procedures
   • Team communication

   Practical focus: Operations checklist workshop

6. 6

   Brewing theory & water chemistry

   Duration: Half day

   • Extraction principles
   • Water quality
   • Grind size effects

   Practical focus: Calibration cupping and TDS introduction

7. 7

   Alternative brewing & equipment care

   Duration: 3–4 hrs

   • Pour-over (V60), French press & AeroPress
   • Brew ratios, water temperature & grind size
   • Daily cleaning, backflushing & group head care

   Practical focus: Manual brewing at training stations & maintenance routine on live equipment

8. 8

   Immersion & batch brew

   Duration: Full day

   • French press
   • AeroPress
   • Batch brew systems

   Practical focus: Recipe standardisation across methods

9. 9

   Free-pour foundations

   Duration: Full day

   • Heart & rosetta mechanics
   • Cup positioning
   • Pour speed control

   Practical focus: Guided pours with trainer feedback

10. 10

    Final assessment

    Duration: Full day

    • Theory review
    • Practical standards audit
    • Workflow evaluation

    Practical focus: Comprehensive practical and written examination

11. 11

    Espresso and machine fundamentals

    Duration: 3–4 hrs

    • Grinder calibration, dose, yield & extraction time
    • Reading shots: under-, over- & ideal extraction
    • Distribution, tamping & puck preparation

    Practical focus: Dial-in drills on commercial espresso machine

12. 12

    Customer services

    Duration: 3-4hrs

    • customerservice
13. 13

    Mastering brew technique

    Duration: 6

    • allbrewtechnique
14. 14

    Latte art & bar workflow

    Duration: 3–4 hrs

    • Milk texture for free-pour art
    • Heart, tulip & rosetta progression
    • Bar layout, mise en place & station setup
    • Multi-drink sequencing during rush periods

    Practical focus: Guided latte art sessions & timed service simulations

15. 15

    Inventory, costing & waste control

    Duration: Full day

    • Stock management
    • COGS basics
    • Waste tracking systems

    Practical focus: Costing exercise on live menu items

16. 16

    Introduction to specialty coffee

    Duration: 3–4 hrs

    • Coffee origins, varieties & processing methods
    • Sensory vocabulary: aroma, acidity, body, sweetness
    • Café hygiene, safety & equipment orientation

    Practical focus: Guided cupping session & palate calibration

17. 17

    Interoduction about Coffee and Beans

    Duration: Full day

    • coffee-Benas-Origin/green-beans-process-methods/Bean Varieties/From Seed to Cup

    Practical focus: Competition-style dial-in under time pressure

18. 18

    Speed & consistency at volume

    Duration: Full day

    • Rush workflow design
    • Quality gates without slowing service
    • Team bar communication

    Practical focus: Peak-hour simulation with quality scoring

19. 19

    Pour-over methods

    Duration: Full day

    • V60 technique ,Chemex standards,French press, Siphon , Cold brew.
    • Brew ratios, water temperature & grind size,
    • Recipe development

    Practical focus: V60 & Chemex station drills

20. 20

    Non coffee drinks

    Duration: 3-4

    • makenoncoffeedrinks
21. 21

    Milk texture fundamentals

    Duration: Full day

    • Microfoam science
    • Pitcher technique
    • Base texture for art

    Practical focus: Texture drills and consistency scoring

22. 22

    Milk science & texure fundamentals

    Duration: 3–4 hrs

    • Milk composition & microfoam theory
    • Stretching, texturing & temperature targets
    • Espresso, americano, macchiato & cortado standards
    • Cappuccino, latte & flat white ratios

    Practical focus: Steaming drills & build full menu to spec on professional machine

23. 23

    Menu engineering & costing

    Duration: Half day

    • Drink costing
    • Margin analysis
    • Seasonal menu design

    Practical focus: Build and cost a specialty drinks menu

Course kits included

Students enrolled in this programme receive the following items.

• Moka Pot
• Milk Pitcher

Why choose this Epifin course

• Train on commercial espresso machines and grinders used in real cafes.
• Small batch coaching for meaningful machine time and direct trainer feedback.
• Written and practical assessment with Epifin certification on completion.
• Career guidance for barista, head barista, and cafe management pathways.