Barista Skills — Training

This course covers a comprehensive coffee journey, sensory evaluation and essential barista skills. Learn about cultivation, processing, roasting and fundamental sensory skills before diving into espresso preparation, milk texturing, and latte art. Perfect for building a strong barista foundation.

Session details

• Dates: Monday 23, Tuesday 24 & Wednesday 25 November 2026
• Time: 09:00 AM – 01:00 PM (3 half days)
• Location: NPS Jordan – Paris Complex, Princess Taghreed Mohammad St 74, Amman
• Certificate: Najjar Training Academy certificate

Who can join?

This course welcomes anyone interested in exploring the world of coffee. This includes:

• New Baristas
• Coffee Enthusiasts
• Coffee Drinkers
• Coffee Shop Owners
• Food and Beverage Workers

What's in the course?

Day 1

Offers a comprehensive journey through coffee, from seed to cup. It covers key stages such as cultivation, harvesting, processing, storage, and shipping, with a focus on the main differences between coffee species and processing methods. Participants will gain insights into the roasting process and how it impacts taste, while also exploring factors that influence coffee quality and freshness. Tasting sessions are integrated throughout, allowing participants to directly experience the effects of different parameters on flavor profile.

Day 2

Day 2 offers a practical, interactive introduction to the essentials of sensory evaluation. It explores how the human senses affect perception and how to use this understanding to assess coffee characteristics such as body, acidity, bitterness and more.

The course also covers identifying aromas and basic tastes using references, with a focus on how to conduct an espresso sensory evaluation and how to link sensory characteristics to what happens during extraction.

The practical part covers the work environment and setting up the espresso station, handling coffee machines and grinders correctly, and understanding the espresso workflow step by step. Participants practise preparing the portafilter, dosing, distribution, tamping, locking in the portafilter and starting the extraction, as well as monitoring the extraction and evaluating the result in the cup.

Day 3

Focuses on mastering essential barista skills, focusing on station management, grinder adjustment, espresso preparation, and milk foaming and texturing milky drinks. Build a solid understanding of coffee basics while developing practical techniques for milk handling and latte art. The course also emphasizes health and safety practices and the importance of delivering excellent customer service, providing a well-rounded introduction for aspiring baristas.