002 / Program
Four to six seats per cohort. One workstation per student.
Every cohort runs on working bar equipment: a two group espresso machine, two grinders, a scale at each station, and a rinser within arm's reach. You pull shots in the first hour, not the second week.
Six modules, each built on drills you repeat until the numbers hold: dose within 0.2 g, extraction between 25 and 32 seconds, and a level bed after distribution. Instructors assess at the bench, tag by tag, never on a written quiz.
Suited to career changers entering specialty coffee, bar staff moving from batch brew to espresso, and cafe owners standardising a new bar. No prior experience needed. Closed toe shoes required.
Fees, deposit amounts and entry requirements sit in fees and prerequisites.
03 / Curriculum
Four to six seats per cohort. Each module states the drills, shot counts, and equipment you handle, so you can compare it against your own bar setup.
Drills Dial-in across three grind steps, 18 g dose held within ±0.2 g, extraction between 25 and 30 s, tasting every fourth shot.
Equipment 0.1 g scale, 58 mm tamper, distribution tool, bottomless portafilter.
Drills Steam 24 pitchers to 55 to 62 °C, free-pour two designs, diagnose thin or split foam on the bench.
Equipment 350 ml and 600 ml pitchers, thermometer, whole milk.
Drills Six timed rushes at four orders each, station sequencing, spoken order handoff between two baristas.
Equipment Two-group machine, paired grinders, order rail.
Drills Six cupping tables, defect calibration, extraction log review against the Workflow Standard tolerances.
Equipment Cupping bowls, cupping spoons, refractometer.
Drills Full daily cleaning cycle, burr inspection, water hardness reading, calibration log handover.
Equipment Backflush disc, cleaning powder, water test kit.
003
You rotate across three machine families and three grinder types. Every station is assessed against the same five-row Workflow Standard, with numeric tolerances you can check yourself.
| Family | Class of machine | What it trains |
|---|---|---|
| Single boiler, PID | Silvia-class home machine | Temperature surfing, single-drink pacing |
| Heat exchanger | Appia-class one-group | Recovery between shots, small-cafe menu |
| Dual boiler, multi-group | Linea-class two-group | Parallel shots, steam pressure under load |
| Type | Burr set | Dial-in focus |
|---|---|---|
| On-demand espresso | Conical, 60 to 64 mm | Hopper weight, retention drift |
| Flat burr espresso | Flat, 64 to 83 mm | Particle spread, shot time window |
| Single-dose | Flat, low retention | Repeatability across beans |
| Step | Tolerance |
|---|---|
| Dose | 18.0 g, plus or minus 0.2 g on a 0.1 g scale |
| Grind | Dial in to 36 g out in 25 to 30 s |
| Distribution | Level bed, WDT 5 to 8 s, level tamp |
| Extraction | 9 bar plus or minus 0.5, 25 to 30 s total |
| Cleaning | Backflush at shift end, brush burrs each session |
Exact models depend on cohort equipment availability. We confirm the machine and grinder list in writing before the first session.
004 Fees and prerequisites
| Course | Fee | Deposit | Seats |
|---|---|---|---|
| Barista Foundations | 18 500 UAH | 3 000 UAH | 4-6 |
| Espresso Intensive | 24 000 UAH | 4 000 UAH | 4-6 |
| Café Workflow Residency | 32 000 UAH | 5 000 UAH | 4-6 |
Flat amounts, no from-pricing and no strikethrough rates. The deposit is deducted from the total on the first day.
Certificates are issued by pfixeflart.com LLC and list the assessed competencies with the date and the assessor's name. They are not a state-recognised qualification. External certification exams are booked and paid separately.