Barista Training Gift Voucher

Barista and coffee guru, Amy, was very throrough and helpful in answering all our questions and making sure we had a great understanding of speciality coffee. Then she assisted us in putting into practive how to become a barista with some basic training. I wish we had more time !

Had a great time and learnt a lot! There was a lot of knowledge but it wasn’t overwhelming

We spent a wonderful morning learning about coffee, making espressos and learning how to do some coffee art. Highly recommend to anyone interested in coffee and wanting to get better at it.

I recently attended a barista training session and while the technical content was valuable, I left deeply concerned by the careless and unsustainable practices demonstrated — especially from a trainer who clearly understands the effort behind each ingredient used. Throughout the session, the trainer consistently discarded excess coffee powder — clean, dry grounds — straight into the bin. In an effort to keep the espresso dose at exactly 18g (which is industry standard and understandable), she would throw out 0.1 to 0.4 grams every single time from the portafilter. This unused coffee was freshly ground, hadn’t touched water, and could have easily been collected and reused for another shot, teaching example, or calibration. Instead, it was simply treated as waste. Even more troubling was the trainer’s handling of milk. After steaming, she routinely poured excess full-fat milk down the drain. Sometimes as much as 10ml or more per cup was wasted without a second thought. In a world where people are literally dying from hunger and malnutrition, watching someone casually discard perfectly good milk felt completely irresponsible — and frankly, upsetting. What’s especially disheartening is that the trainer herself mentioned the company sources its own green beans and roasts them in-house. She understands better than most the time, energy, and resources that go into every gram of coffee — and yet this awareness didn’t translate into her practice. As a security researcher who values efficiency and systems thinking, it’s hard to reconcile such obvious and unnecessary waste, especially in a training environment where good habits should be modeled. I’m seriously questioning whether I or any of my peers would return for another course with this company purely on the basis of ecological and ethical concerns. In 2025, sustainability cannot be an afterthought. It must be a core value in every part of the coffee journey—from farm to cup to training lab. That's the reason I have given a 2-star rating to an otherwise well-thought-out and led training session. I hope this feedback prompts some thought and action toward better practices. Sustainability is not just a trend; it’s a responsibility.

Had such great morning Barista Training! The team were so friendly and knowledgeable and I learnt so much about the theory of coffee making. The practical elements of making a coffee from start to finish and how to pour the milk to start creating coffee art were really fun! Went straight out to look at buying myself an at home barista coffee machine! Would highly recommended!

I didn't realise there was so much to learn about coffee! I found the course very informative and the baristas running the course were very knowledgeable. They made us feel welcome and happy to answer any questions the group had. They went at a pace suitable for the group and I came away feeling I had learnt a lot. Would definitely recommend to anyone wanting to learn more about their daily brew!

The training session I attended in Osney Mead was really informative, helpful and great fun in my own journey in understanding the art of coffee brewing better. The trainers were both really friendly, helpful and enthusiastic. It was great that as well as watching and learning, that we were able to participate too. Would recommend to friends and family.

Really enjoyable - John was an excellent trainer!