Barista Mtaani 21-Day Mastery Program
Training Goal: Create skilled barista-entrepreneurs with end-to-end coffee knowledge (Farm to Cup) + Bean2Sip–business skills.
Daily Structure
- 8:30 AM – 1:00 PM: Theory/Practical Skills
- 1:00 PM – 2:00 PM: Lunch Break
- 2:00 PM – 4:00 PM: Hands-on Workshops/Business Training
- Weekly Field Trips: Day 7 (Farm), Day 14 (Milling & Roastery), Day 21 (Market Linkage).
Curriculum Breakdown
| Day | Morning (8:30 AM – 1:00 PM) | Afternoon (2:00 PM – 4:00 PM) | Skills Gained |
|---|---|---|---|
| Day 1 | Intro to Coffee Farming (History, Arabica vs. Robusta in Kenya) | Soil Analysis Demo (pH testing, ideal coffee soils) | Identify Kenyan coffee-growing regions. |
| Day 2 | Coffee Processing (Washed/Natural/Honey methods) | Cherry Sorting Practical | Process impact on flavor. |
| Day 3 | Green Coffee Module (Grading, storage, defects) | Cupping Green Beans (Spotting defects) | QA skills for buying beans. |
| Day 4 | Coffee Roasting Basics (Roast levels, Maillard reaction) | Small-Batch Roasting (Using improvised roasters) | Roast profile creation. |
| Day 5 | Coffee Chemistry (Solubility, TDS, extraction principles) | Brewing Science Lab (V60, Aeropress, French press) | Control extraction variables. |
| Day 6 | Barista Skills 1 (Espresso theory, grind size) | Espresso Machine Practice (Dialing in) | Pull balanced shots. |
| Day 7 | Field Trip: Coffee Farm (Nyeri/Kirinyaga) | Farmers’ Q&A (Challenges, organic practices) | Farm-to-cup perspective. |
| Day 8 | Climate Change & Coffee (Adaptation strategies) | Composting Workshop (Sustainable waste reuse) | Eco-friendly farming. |
| Day 9 | Machinery Tech (Grinder/espresso machine maintenance) | DIY Repairs (Cleaning, descaling) | Fix common issues. |
| Day 10 | Sensory Skills 1 (SCAA flavor wheel, basic cupping) | Blind Tasting Challenge | Identify acidity/body. |
| Day 11 | Barista Skills 2 (Milk steaming, latte art basics) | Speed Drill (10 drinks in 15 mins) | Efficiency under pressure. |
| Day 12 | Vertical Value Chains (Export vs. local market pricing) | Role-Play: Selling to Cafés | Negotiation skills. |
| Day 13 | Brewing Module (Cold brew, Turkish coffee) | Signature Drink Competition | Creativity in menus. |
| Day 14 | Field Trip: Roastery (Nairobi) | Roast Profile Customization | Business partnerships. |
| Day 15 | Sensory Skills 2 (Advanced cupping, defect identification) | Coffee Grading Test | SCAA-certified skills. |
| Day 16 | Business Skills 1 (Costing, branding) | Design Your Kibanda Menu | Profit calculations. |
| Day 17 | Business Skills 2 (Social media marketing) | Film Reels/TikToks | Digital hustle. |
| Day 18 | Apprenticeship Prep (Workplace etiquette) | Mock Interviews | Professional readiness. |
| Day 19 | Barista Skills 3 (Competition techniques) | Latte Art Throwdown | Community building. |
| Day 20 | Final Project (Design a micro-business plan) | Pitch Practice (To mock investors) | Funding readiness. |
| Day 21 | Graduation & Market Linkage (Meet suppliers/café owners) | Kahawa Party (Networking) | Job/startup opportunities. |
Our Model :
- Low-Cost Adaptations:
- Use moka pots for espresso, solar dryers for processing demos.
- Partner with local cooperative societies for free farm visits & Specialty Coffee Training.
- Swahili Integration:
- Teach terms like “Dawa ya kahawa” (coffee remedies) for marketing.
- “Kula na Vako Yako!” (Earn from your craft!) as a motto.
- Certification:
- Issue Barista Mtaani Diplomas co-signed by Knowledge of Coffee Skills Certification
- Post-Training Support:
- Apprenticeships: 1-month placements in Nairobi cafés.
- Starter Kits: Crowdfund manual & Automatic grinders for top graduates.
Success Metrics
- Skills: 100+ espressos pulled, 20+ cupping sessions, 1 business plan Impact.
- Economic Impact: Launch 15 youth-led startups in 3 months (e.g., coffee bikes, kiosks).
Call to Action: “Jifunze, roast, biashara – vuka na kahawa!” (Learn, roast, trade – rise with Barista Mtaani!)
