- Duration
- Part of the Full Course
- Level
- Beginner → Professional
- Format
- Hands-on · Live commercial equipment · Small group
- Certification
- Covered by the ISLII Full Professional Barista Certificate
The core coffee discipline inside our Full Professional Course. You spend your days on live commercial equipment — dialling in grinders, texturing milk and pouring art under ticket pressure — until technique stops being something you think about. This is the part of the programme that makes you employable behind any espresso bar in Nairobi.
What you'll be able to do
Every outcome below is assessed practically before your certificate is issued.
How the programme runs
Machines & Grinders
Machine anatomy across different models, grinder mechanics, dose and yield, and daily maintenance.
Espresso
Extraction theory, puck preparation, recipe building, and your first hundred shots — most of which will be wrong, which is the point.
Milk & Latte Art
Steam wand technique, microfoam physics and temperature discipline, then hearts, rosettas and tulips.
Coffee & Tea Knowledge
Bean processing, roast profile and freshness, plus the tea types every café menu carries.
Pair it with these.
Most students combine two or three programmes. These are the ones that stack best with this course.
Full Professional Barista & Beverage Course
Coffee, cold drinks and boba — the complete bar, in six weeks.
Learn More
Ready to start Barista Course?
Places are capped so every student gets machine time. Send an enquiry and we'll confirm the next available intake.