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ISLIIBarista School
The espresso bar our students train on at ISLII Barista School
Nairobi, Kenya · Coffee Academy

Master coffee. Master hospitality. Build your future.

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Professional Barista SkillsEspresso PreparationLatte ArtMilk SteamingCoffee BrewingCoffee Bean KnowledgeMocktails & MojitosFresh Juice PreparationSmoothiesMilkshakesBubble TeaTea PreparationCafé Customer ServiceCoffee Shop ManagementHospitality Skills
Our Graduates

Real students, real certificates,real jobs behind the bar.

  • An ISLII Barista School graduate in school uniform at the certification backdrop
  • An ISLII Barista School graduate in school uniform at the certification backdrop
  • An ISLII Barista School graduate in school uniform at the certification backdrop
  • An ISLII Barista School graduate in school uniform at the certification backdrop
  • An ISLII Barista School graduate in school uniform at the certification backdrop
  • An ISLII Barista School graduate in school uniform at the certification backdrop
  • An ISLII Barista School graduate in school uniform at the certification backdrop
  • An ISLII Barista School graduate in school uniform at the certification backdrop
  • An ISLII Barista School graduate in school uniform at the certification backdrop
  • An ISLII Barista School graduate in school uniform at the certification backdrop
About ISLII

We don't teach coffee. We build careers in it.

Nairobi's coffee scene has grown faster than the talent to staff it. We train the way the trade actually works: on live commercial equipment, in small groups, with repetition until technique becomes instinct, so our students can hold a station from their first shift.

An ISLII Barista School class photographed together with their trainer at the school
6 Weeks

Full Professional Barista & Beverage Course

Coffee, cold drinks and boba — the complete bar, in six weeks.

Learn More
Why ISLII

Seven reasons students choose us over everywhere else.

Anyone can rent a machine and call it a school. These are the things that decide whether you actually leave employable.

Trainers From The Trade

Every trainer has run a bar commercially — through real rushes, real complaints and real margins. You learn how it is actually done, not how a manual says it should be.

Hands On The Machine, Daily

You are on live equipment from day one. No lecture theatres, no waiting your turn behind a crowd. Skill in this trade is built by repetition, so we build in the repetitions.

International Standards

Our syllabus follows the extraction science, milk technique and hygiene protocols used in specialty cafés worldwide — so your skills travel as far as your ambition does.

Commercial Equipment

Multi-group espresso machines, on-demand grinders, precision scales and full brew-bar kit. The equipment you train on is the equipment you will be hired to operate.

Job-Ready On Day One

We train for employability: speed, consistency, workflow and composure under pressure. Graduates walk into trials able to hold a station, not just make one nice drink.

Certification That Counts

Every programme ends in a practical assessment — not an attendance sheet. Your certificate says you were tested, which is the only reason an employer should care about it.

Small Classes, Always

Intakes are capped so every student gets machine time and direct correction. You cannot learn this craft from the back of a room, so we do not build rooms with a back.

Reserve Your Place
Inside The School

This is what the trainingactually looks like.

Three ISLII students in school aprons presenting the cappuccinos they have just made
A barista pouring steamed milk to finish a latte-art rosetta
An ISLII Barista School class photographed together with their trainer at the school
A tall cup of milk bubble tea with tapioca pearls settled at the base
ISLII students seated at desks during a theory session beneath the school crest
A row of fresh juices and smoothies in glass jars with paper straws
A cappuccino poured with a rosetta latte-art pattern, seen from above
A chocolate milkshake topped with whipped cream and a cookie
Programmes

Coffee, beverage, pastry and bakery.

  • 6 Weeks

    Full Professional Barista & Beverage Course

    Coffee, cold drinks and boba — the complete bar, in six weeks.

    Learn More
  • Part of the Full Course

    Barista Course

    Espresso, milk and latte art — the craft at the heart of the café.

    Learn More
  • Part of the Full Course

    Mixology Course

    The cold menu that carries your afternoon trade.

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  • Part of the Full Course

    Boba Course

    Kenya's fastest-growing drinks category, done properly.

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  • 1 Month

    Pastry & Bakery — Class One

    Twenty-four bakes, from cinnamon rolls to red velvet.

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  • 2 Weeks

    Pastry & Bakery — Class Two

    Sixteen advanced bakes — macarons, tiramisu, wedding cakes.

    Learn More

No. The Full Barista Course and the Barista Course both assume you have never touched a commercial machine — we start at coffee fundamentals and machine anatomy. If you already work behind a bar and want to add to your range, the Mixology and Boba courses stand on their own. Tell us your level when you enquire and we will place you correctly.

See all questions

Your first shot is waiting.

Intakes are small and they fill early. Tell us where you are starting from and we will send you fees, dates and the right programme for your level.

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