SABA offers an Espresso Technique Class or Coffee Brewing Technique Class for the individual that seeks more knowledge in coffee preparation for home or for those working in the industry who want to enhance their skills .
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San Antonio Barista Academy is your personalized source for Barista Training. We offer Espresso Method courses taught by Sylvia Miller, Master Barista, who has been an entrepreneur in the coffee industry for over ten years.
You will receive hands-on experience in espresso extraction, grinding, calibrating, milk steaming, drink mixing, and latte art. We are dedicated to inspiring excellence in espresso method and coffee brewing methods, and pallet taste training.
Why attend a class at SABA? We take our training seriously. Class sizes are kept to a minimum in order to ensure each participant receives proper attention and maximum
instruction.
SABA offers it's students an opportunity to intern in the Espresso Bar to serve customers coffee, cold brew, Espresso beverages like Latte, Americano, Cappuccino, Macchiato, and Cortado.
If you planning to owning your own coffee business, right from Business consulting, to lease negotiations, training, designing, construction till the day you open, we offer business consulting to aspiring entrepreneurs.
We're proud to introduce a new series of free, accessible coffee educational opportunities at the Lab at Undercurrent Coffee. Several times a month, we'll be opening the doors of our Coffee Education Lab to our community to taste through and learn about the coffees we're serving behind our bar.
This training certification was created for individuals who wish to start a career in specialty coffee either as a Barista or Coffee Shop owner, as well as individuals who love coffee and wish to learn how to become better at-home Baristas!
SAN ANTONIO BARISTA ACADEMY offers intensive hands-on training to develop the skills needed to become a professional barista. You will be given individualized training in a conducive learning environment.
You’ll walk away with new skills and a greater understanding of the complexity of coffee!
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