Crop-to-cup fundamentals
- Coffee origins, production, processing, and terminology
- Species, varieties, defects, grading, and tasting
- How cultivation, roasting, and brewing affect flavor
Professional barista training in Cleveland
From coffee basics to bar-ready skills.
Build the technique, workflow, and confidence to work behind a professional coffee bar. This six-hour class is practical, personal, and hands-on from start to finish.
View available datesOnly 4 students per session. Commercial equipment provided.
Duration6 hours
Class size4 students
LocationCleveland, in shop
EquipmentProvided
Who this is for
Professional training without the passive classroom experience.
- You want to work as a barista or are preparing for your first café role.
- You own or plan to open a coffee shop and want to become more capable behind the bar.
- You already make espresso but need more consistency, speed, and control.
- You want to understand the full workflow rather than learning disconnected techniques.
What you’ll learn
The foundation of professional bar work.
You will work on the equipment throughout the class, make adjustments in real time, and leave with a study manual you can keep using after training.
Espresso technique
- Grinder adjustment, dose, distribution, and tamping
- Understanding extraction and evaluating taste
- Pulling repeatable single and double shots
Milk & drink building
- Milk stretching, texture, and temperature control
- Balanced proportions for lattes, cappuccinos, and macchiatos
- Hands-on milk and espresso lab practice
Workflow & equipment
- Bar layout, small wares, and machine handling
- Clean, efficient, repeatable working routines
- Equipment cleaning and basic maintenance
What we don’t cover
This class does not cover latte art, flavored drink building, blender beverages, food or sandwich preparation, or coffee-shop business operations. We use the available time for espresso, milk, workflow, and the core skills you need behind the bar.
Why train with Troubadour?
Real café equipment
Train on the machines and grinders used in professional workflow.
Direct feedback
Make corrections while you work, not after the practice is over.
Only four students
A small-group format with direct feedback and plenty of hands-on practice.
What customers notice
Learn from people who take coffee seriously.
★★★★★“It is abundantly evident that the staff and owner care about coffee at a borderline molecular level.”
Derek LenehanGoogle review
★★★★★“He will definitely take the time to chat if you have questions about the menu or coffee in general. He’s very passionate about what he does.”
Noelle C.Google review
★★★★★“Tony was so knowledgeable about all the different beans and very obviously cares about coffee and his customers.”
Mallory TaylorGoogle review
Your instructors
Experience behind the bar and beyond it.
Tony DiCorpo
Founder & coffee professional
Tony brings more than 20 years of experience as a barista, roaster, green-coffee sourcer and importer, and coffee-shop owner.
Wayne Nagy
Instructor & equipment technician
Wayne began working as a barista in 2019 and is a coffee and espresso professional, tea enthusiast, and certified coffee-equipment technician.
Instructors may share or alternate portions of the class depending on the session.
Limited schedule
Ready to step behind the bar?
Available sessions are listed below as dates are added. Reservations are required, and each class is limited to four students.
Please use the booking area above to reserve a session. Do not call the shop to make a reservation. Classes and class content are subject to change.
Need business guidance or customized training?
This scheduled class focuses on barista skills. For coffee-shop planning, operations, an existing-business review, or private training built around your team, tell Tony about your project through the consultation page.
Frequently asked questions
Do I need prior experience?
No. The class starts with the fundamentals. If you already have experience, the instructors will help refine your technique and consistency.
Will I practice or mostly watch?
This is hands-on training. You will dial in espresso, pull shots, steam milk, build drinks, and practice workflow yourself.
Is this enough to start working as a barista?
The class gives you a practical foundation in the core skills and workflow used behind a bar. Like any hands-on skill, confidence and speed continue to improve with practice.
Is this a coffee-shop business class?
No. Business planning and shop operations are intentionally kept separate so class time stays focused on barista skills. Use the consultation page if you need business guidance.
Troubadour Coffee Roasters is not a college or career school as defined in the Ohio Revised Code. We provide private coffee training and consultation.