A core skill for the barista is the ability to explain where coffee comes from, what it taste likes, and how it is prepared. In TampTamp’s Brewing and Origins, instructors cover coffee’s history, growing regions, processing methods, transport, roasting, and preparation. Baristas will have a chance to taste and discuss coffees from different growing regions and processing methods side-by-side, which builds the foundation of vocabulary and association necessary to quickly recommend coffees to customers. Finally, baristas will work in small groups to produce well-extracted coffees using TDS meters, extraction charts, and palette exercises. This course will provide baristas with the tools to effectively describe, promote, and sell coffee in any retail coffee setting. Baristas will receive an instructional handout to provide ongoing support after students leave the course and return to their cafes.

By the end of this course, students can:

• Identify the major growing regions and discuss how agricultural factors influence taste
• Describe how roasting, seasonality, and variety characteristics influence taste
• Taste coffees processed differently and evaluate their differences
• Apply extraction methodology to prepare coffees using the pour-over, french press, and vacuum pot techniques

Course is limited to 5 students per session, and is a course component of TampCamp’s Barista Fundamentals package.