Barista Foundations & Café Operations

Your career in the growing café industry in Bangladesh starts here. This course blends global best practices with local insights to make you job-ready for the café world in Bangladesh.

50+

practice exercises 

60+

Hours Pratical Training
Price: 15,000 Taka
Get Started
Certificate of completion

What you'll learn

Coffee Fundamentals & Brewing Techniques

Master the essential coffee knowledge, from sourcing to brewing. Understand the origins, species, and processing methods of coffee, and learn the various brewing techniques for espresso, manual brews, & milk-based drinks.

Café Operations & Equipment Mastery

Gain hands-on experience with espresso machines, grinders, and manual brewing equipment. Learn how to maintain and clean equipment, ensuring your café runs smoothly, and discover the importance of water quality,

Customer Service & Café Workflow

Develop excellent customer service skills, including queue management, order accuracy, and communication in both Bangla and English. Learn how to handle complaints, upsell effectively, and maintain a fast-paced café environment.
This course includes:
60+ hours physical Training
Hand to Hand Teaching
Certificate of completion

Course Introduction

Bangladesh’s café scene is expanding quickly in Dhaka, Sylhet, Chattogram and other cities, while small-scale coffee cultivation in the hill tracts is emerging. A modern barista needs hands-on drink skills plus local compliance and business know-how. 

Course Description

A practical 50–60 hour program aligned with global barista best practices (SCA) and adapted to Bangladesh. Trainees learn espresso, milk and manual brewing; equipment care; service and café workflow; food-safety basics under BFSA; costing and menu design for local tastes; plus an overview of the Bangladesh coffee supply landscape and career paths.

Course content

Origins, species, processing, roast levels, freshness, and storage.

Tie to local and imported supply realities, including cultivation status in Bandarban/Chattogram hills, volumes, quality potential, and pricing.

Grind, dose, yield, time, pressure, and recipe building.

Tasting, adjusting, puck prep, and managing workflow during rush hours

Steaming for various textures and latte art basics.

Understanding dairy and common local milk alternatives (e.g., UHT, powdered, alt-milks). Drink standards for cappuccinos, lattes, and flat whites.

V60, Clever, French press, and Aeropress.

Brew variables, café-scale batch brewing, and water basics linked to SCA guidelines.

Daily and weekly cleaning routines, grinder burr care, and scale/filtration choices. Preventing downtime with proper machine upkeep.

Core BFSA roles and practices for safe handling, cross-contamination prevention, storage, and labeling. Personal hygiene, cleaning logs, and introductory grading/inspection resources.

Queue management, order accuracy, complaint handling, and bilingual upsell scripts (Bangla/English). Allergen and sugar-level communication aligned with industry service norms.

Balancing espresso, cold coffee, and manual brews. Incorporating seasonal flavors like date molasses, cardamom, and chocolate. Pricing for Bangladesh’s café market and target segments (students/offices).

Drink costing, waste tracking, prep lists, par levels, and vendor management. Basic POS workflow and understanding of daily P&L for small cafés.

Reducing milk waste, puck reuse options, and water/energy conservation. Local sourcing from micro-lots in hill-tracts. Career progression, SCA certification, and portfolio prep.

Delivery & Assessment (quick)

• Format: 70% practical, 30% theory; shop-floor simulations.

• Assessments: espresso dial-in practical, milk test, manual brew practical, hygiene checklist audit, short MCQ.

• Prereqs: None; basic English/Bangla communication helpful.

• Outcome: Job-ready barista able to meet café standards in Bangladesh and prepared to pursue SCA certification. (SCA Education)