Beginner4 weeks
Barista Foundation
Espresso extraction, milk texturing, and the science behind a balanced shot.
- Dial in a grinder and hold a recipe
- Steam milk to a stable microfoam
- Run a clean, fast espresso bar
Hetauda, Nepal
Master the craft
of specialty coffee
A working training bar in Hetauda. Small cohorts, real equipment, and instructors who have trained across Asia and Europe. Start where you are and leave ready for a bar.
- Graduates
- 500+
- Instructors
- 12
- Placement
- 98%
- In Hetauda
- 5 yrs
Training bar, Hetauda
Programs
Three tracks, one standard
Each track runs in the same training bar, on the same machines you will meet in service. Pick the depth you need.
Most enrolledIntermediate6 weeks
Latte Art Mastery
Build a steady pour and a repeatable pattern, from a clean heart to a full rosetta.
- Control flow rate and pitcher height
- Pour hearts, tulips, and rosettas
- Keep symmetry under service pressure
Advanced8 weeks
Coffee Shop Management
Costing, supply, menu design, and the operating rhythm of a small cafe.
- Build a menu with real margins
- Plan stock and supplier terms
- Write a launch plan you can fund
The academy
Good coffee starts
with good people
The academy sits inside a working cafe, so every session runs against real orders and real time pressure. Class sizes stay small enough that an instructor can watch every pour and correct it on the spot.
You do not need experience to start. You need a willingness to repeat a motion until it is consistent, and to taste the result honestly.
- Morning
- Practical blocks run before service, when the bar is calm.
- Evening
- Cupping and theory sessions for the management track.
- Class size
- Eight students maximum, so each bar station stays hands-on.
Student stories
What graduates say
I arrived able to make a decent coffee at home. I left able to run a bar on my own. The difference was the repetition and the honesty of the feedback.
Srijana Thapa
Owner, Kathmandu cafe
The latte art block is taught properly. Every pour is filmed and reviewed, so you can see exactly what your hand did wrong.
Bikash Rai
Head barista, Pokhara
I took the management track as a hobby learner and came out with a costed menu and a plan. That was more than I expected.
Anita Shrestha
Coffee enthusiast
Next cohort starts soon
Visit the academy in Hetauda, or write to us for dates and fees.