Here’s a 21-Day Barista Mtaani Mastery Program structured with daily sessions focused on espresso, grinding, latte art, and cupping, including breaks and progressive skill-building :
Barista Mtaani 21-Day Intensive Program
Focus: Espresso Mastery • Precision Grinding • Latte Art Excellence • Professional Cupping
Daily Schedule: 8:30 AM – 4:00 PM
Weekly Structure
- Week 1: Foundations (Espresso & Grinding)
- Week 2: Milk Mastery & Latte Art
- Week 3: Advanced Techniques & Cupping Certification
Daily Schedule Template
(Example: Days 1–3 detailed. Repeat with skill progression.)
| Day | Time | Session | Activities |
|---|---|---|---|
| Day 1 | 8:30 AM – 10:00 AM | Coffee Science & Equipment | – Bean origins, roast levels. – Machine/grinder anatomy. |
| 10:00 AM – 10:15 AM | Tea Break | ||
| 10:15 AM – 12:00 PM | Grinding Principles | – Particle size impact, calibration. – Hands-on: Adjusting grinders. | |
| 12:00 PM – 1:00 PM | Lunch Break | ||
| 1:00 PM – 3:00 PM | Espresso Extraction Basics | – Pulling shots, tracking time/yield. – Tasting sour/bitter imbalances. | |
| 3:00 PM – 4:00 PM | Workshop: Kenyan Coffee Spotlight | – Cupping 2 local coffees. |
| Day 2 | 8:30 AM – 10:30 AM | Dialing-In Espresso | – “Perfect shot” parameters (18g in, 36g out, 25–30 sec).
| | 10:30 AM – 10:45 AM | Tea Break |
| | 10:45 AM – 12:30 PM | Troubleshooting Espresso | – Fixing channeling, uneven extraction.
| | 12:30 PM – 1:30 PM | Lunch Break |
| | 1:30 PM – 3:30 PM | Milk Steaming Basics | – Stretching vs. texturing.
– Temperature drills.
| | 3:30 PM – 4:00 PM | Q&A |
| Day 3 | 8:30 AM – 10:30 AM | Latte Art: Hearts | – Pouring fundamentals, milk consistency.
| | 10:30 AM – 10:45 AM | Tea Break |
| | 10:45 AM – 12:30 PM | Espresso + Milk Integration | – Building cappuccinos/lattes.
| | 12:30 PM – 1:30 PM | Lunch Break |
| | 1:30 PM – 3:30 PM | Cupping Lab | – SCAA protocols, flavor notes.
| | 3:30 PM – 4:00 PM | Feedback Session |
(Days 4–21 follow similar structure with advancing skills:)
Weekly Focus Breakdown
Week 1:
- Days 1–7: Espresso mastery, grinding calibration, basic cupping.
- Drills: 200+ shots pulled, grind size experiments.
Week 2:
- Days 8–14: Latte art (hearts → rosettas → tulips), milk alternatives, speed training.
- Drills: 50+ milk pitchers daily, “art battles.”
Week 3:
- Days 15–21: Advanced cupping (defects, blends), competition-style espresso, business skills.
- Final Challenge: Serve 30 customers in a pop-up café.
Key Notes
- Local Adaptations:
- Use both manual grinders (e.g., Hario) & electric grinders.
- Swahili coffee hood terms: “Kunata vizuri” (steam well), “Shot Fiti” (perfect shot).
- Cupping Focus:
- Day 7, 14, 21: Professional-grade cupping with Kenyan AA/AB grades.
- Affordable Tools:
- Day 18: “Street Barista Hacks” (e.g., frothing with a French press).
Graduation: Day 21 includes a certification exam (practical + written) and a kahawa party with locals.
Motto: “3 weeks, from zero to kahawa hero!”
