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Barista Specialist Course
I-angat ang inyong barista skills sa aming Barista Specialist Course, ginawa para sa mga bar at restaurant professionals na naghahanap ng kahusayan. Sumisid sa coffee origins at i-master ang flavor profiles, matuto ng precise documentation at reporting, at pagbutihin ang inyong tasting at sensory analysis. Magkaroon ng expertise sa milk frothing, kasama ang latte art at microfoam creation, at i-perpekto ang inyong espresso extraction techniques. Ang short, high-quality course na ito ay nag-aalok ng practical, asynchronous learning para mapahusay ang inyong craft at mapasaya ang inyong customers.
- I-master ang flavor notes: Tukuyin at pagandahin ang unique coffee taste profiles.
- I-perpekto ang espresso: I-optimize ang grind size, temperature, at extraction time.
- Mag-froth ng milk nang eksperto: Gumawa ng microfoam at harapin ang mga frothing challenges.
- Magsagawa ng tastings: Manguna sa sensory analysis at comparative coffee evaluations.
- Mag-document nang propesyonal: I-record ang parameters at gumawa ng clear, concise reports.

flexible workload of 4 to 360h
certificate recognized by the MEC
What will I learn?
I-angat ang inyong barista skills sa aming Barista Specialist Course, ginawa para sa mga bar at restaurant professionals na naghahanap ng kahusayan. Sumisid sa coffee origins at i-master ang flavor profiles, matuto ng precise documentation at reporting, at pagbutihin ang inyong tasting at sensory analysis. Magkaroon ng expertise sa milk frothing, kasama ang latte art at microfoam creation, at i-perpekto ang inyong espresso extraction techniques. Ang short, high-quality course na ito ay nag-aalok ng practical, asynchronous learning para mapahusay ang inyong craft at mapasaya ang inyong customers.
Elevify advantages
Develop skills
- I-master ang flavor notes: Tukuyin at pagandahin ang unique coffee taste profiles.
- I-perpekto ang espresso: I-optimize ang grind size, temperature, at extraction time.
- Mag-froth ng milk nang eksperto: Gumawa ng microfoam at harapin ang mga frothing challenges.
- Magsagawa ng tastings: Manguna sa sensory analysis at comparative coffee evaluations.
- Mag-document nang propesyonal: I-record ang parameters at gumawa ng clear, concise reports.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workloadWhat our students say
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