Coffee Brewing & Appreciation Workshops
Barista training academy
Pricing Guide
Sensory Cupping & Flavor Pairing
Calibration & Standards
- Olfactory Training: Isolation of aromas using the proprietary BTA Regional Flavour Wheel.
- Cupping Protocol: Execution of international standards including grinding, dry aroma assessment, breaking the crust, and slurping.
Comparative Tasting
- Origin & Process: Side-by-side sampling of African acidity vs. South American nuttiness. Tasting differences between Washed, Natural, and Honey processed coffees.
- Roast Profiles: Sampling light, medium, and dark roasts to identify bitterness versus acidity.
Pairing Experiments
- Food Science: Guided pairing of black and milk coffees with Indian sweets (Jalebi, Barfi) to analyze contrasting flavor compounds.
Manual Brewing & Extraction Science
Brewing Methods
- Pour-Over: Training on the V60 dripper using the Simple Three-Pour technique and gooseneck kettle control.
- Immersion & Vacuum: Practical demonstrations of Aeropress versatility and Syphon coffee alchemy.
- Traditional Phin: Instruction on Vietnamese filtration using Robusta beans and condensed milk.
Extraction Theory
- Variable Control: Adjusting the four pillars of brewing: Grind Size (Finer vs. Coarse), Water Temperature (90-96°C), Ratio, and Agitation.
- Water Chemistry: Analysis of TDS and mineral content impact on extraction quality.
Station & Materials
- Practice Beans: Unlimited use of 85+ scoring Specialty Arabica beans.
- Equipment: Individual station with precision scales, burr grinders, and temperature-controlled kettles.
- Takeaways: Printed recipe cards and brewing guides.
Latte Art & Milk Texturing Masterclass
Milk Mechanics
- Micro-foam: Mastering the Whirlpool effect to create wet paint consistency foam.
- Temperature: Tactile training to identify the 60-65°C sweet spot without thermometers.
- Chemistry: Breakdown of protein and fat interactions for optimal texture.
Pouring Techniques
- Patterns: Wrist movement drills for foundational designs: The Monk's Head, The Heart, and The Tulip.
- Canvas Management: Pulling crema-rich espresso shots on commercial 2-group machines for high-contrast art.
- Etching: Basics of creating animal shapes using etching tools.
Usage & Gear
- High Volume Practice: Allowance of 3-4 liters of milk per participant for repetitive drills.
- Equipment: Access to commercial espresso machines and various pitcher spout types (sharp vs. round).
About Coffee Brewing & Appreciation Workshops
Why I Do This
Everyone talks about how cool it is to run a coffee shop. For me, it's about whether your coffee is good enough that you’ll actually want a second cup. That’s what drives these workshops - cutting out the drama, focusing on what really matters in your mug.
What Happens in the Workshop
- You’ll actually brew, not just watch. I’ll show you manual brewing techniques like V60, Aeropress, Syphon, and the Vietnamese Phin. You’ll get your hands in it, mess up, try again, and actually taste the difference.
- We break down the science bit - grind size, water temp, brew time. No need for fancy jargon, just stuff you can use at home.
- Tasting isn’t for snobs. We use the coffee flavor wheel to put words to what you’re tasting. Sometimes we even pair coffee with jalebi ya phir koi mithai (or some Indian sweet) - just for fun.
Latte Art & Creativity
- I’ll walk you through latte art basics, from steaming milk to pouring out simple designs. It’s less about being perfect, more about having fun with what you make.
What Makes This Different
- I really believe knowing the bean’s story - from seed to cup - makes every sip better.
- Doesn’t matter if you’re brand new or already obsessed with home barista skills, you’ll find your spot here.
Who’s Teaching?
- I’m Aryaman. Used to code, got into coffee during JEE prep because honestly, mujhe code na likhna pade (didn’t want to write code). That’s the energy I bring - real talk, real coffee.
Meet your Expert
Barista Training Academy
61 connects in last 3 months
My Story
Hey, Binny here. Motorcycles and coffee - that’s my jam, yaar. This academy popped up from those two loves colliding. Rode all over, saw folks dreaming of cozy coffee shops but missing the hard business bits. So I started Barista Training Academy to keep it real, no fancy-shmancy stuff, just honest skills and confidence. We care more about making a cup you’d want to pay for again than memorizing random flavour notes. Simple, no drama.
My Work
Barista Hustle Certified Courses - We teach barista skills and cafe entrepreneurship, plus fun manual brewing classes and Latte Art workshops.
Honest Cafe Business Advice - We tell it straight - running a cafe is tough, not just a hill station dream. Real talk, no sugar-coating.
From Homebrewers to Pros - Doesn’t matter if you’re a newbie or aiming for a coffee career, we’ve got trainers who’ve walked the walk.
Indian Coffee Flavour Wheel - We connect coffee taste to local flavours, forget blueberries, think jamun - relatable and in Indian languages.
Inclusive Barista Training - We work with organizations to train people with disabilities, making coffee more inclusive and purposeful.