When it comes to preparing great coffee, we want your staff to feel confident in their knowledge and abilities. Our training program is designed to give baristas an in-depth, hands-on experience to help them get the most out of our coffee. The New Harvest Training Center, located at our roastery at Hope Artiste Village in Pawtucket, RI, is the perfect place to learn the skills and techniques necessary to create truly wonderful coffee every time. To see scheduled class times and register, click here.
This four-hour intensive class introduces the essential principles and industry best practices for preparing quality espresso and espresso-based beverages. Barista Fundamentals is an introductory course, so no prior experience is necessary! Students should expect to leave with an understanding of:
- The journey of coffee from seed to cup and the role of the barista as coffee steward
- Proper technique for espresso preparation
- How to steam milk for microfoam
- Building a variety of espresso-based drinks
- Basic workflow on bar
- Daily cleaning procedures for espresso equipment
This class is a prerequisite for Espresso Fundamentals.
Building on the skills and knowledge established in our Barista Fundamentals course, this class explores the concepts of strength and extraction in espresso preparation and teaches students to implement new techniques for optimizing workflow while preparing espresso with precision and accuracy. Students should come prepared to taste and evaluate multiple espressos.
Prerequisites: Barista Fundamentals
BREW METHODS I: The Basics of Brewing
This class introduces the basics of brewing and explains how recipe, grind size, and brew time all influence the quality of final cup. Students will brew, taste, and discuss as they are lead through the essential techniques and best practices for pourover brewing. Students also take home a half pound bag of New Harvest Coffee and their own Bee House ceramic coffee dripper.
This class is a prerequisite for Brew Methods II
BREW METHODS II: The Science of Brewing
Building on the foundation of Brew Methods I, this class introduces students to the six essential elements of brewing, the basics of strength and extraction, and the three phases of the brewing process. Working primarily with the Kalita Wave dripper, students will apply these principles to brewing while exploring the finer points of pour over method and technique.
Prerequisites: Brew Methods I
CUSTOMER SERVICE AND WORKFLOW
This class introduces the essentials and industry best practices for improving and providing great customer service while working efficiently. Customer Service and Workflow Fundamentals is an introductory course geared toward professionals in a cafe setting. While this class pairs well with Barista Fundamentals, no experience is necessary.
Exclusive wholesale customers can send staff for training classes for free and can register directly on our website. We can also schedule classes outside of regularly scheduled times for groups of three or more.
To see scheduled class times and register, click here.