Coffee that earns its place on the menu.
On-site barista training designed by working operators. We turn your bar into a consistent, fast, brand-defining coffee programme.
A 4-week barista course for secondary school students.
4 × 2-hour sessions at Rye River Cafe. Ages 14–18. From €180 per student.
Week 1, Espresso fundamentals
Hygiene, machine basics, grind, dose, tamp and pulling your first shots.
Week 2, Milk & menu drinks
Steaming silky microfoam and building flat whites, cappuccinos and lattes.
Week 3, Latte art & dialling in
Free pour hearts and tulips, plus how to dial in a grinder for new beans.
Week 4, Service & graduation
Speed-of-service simulation, final assessment and your Junior Barista certificate.
June cohort fully booked
Thanks for the huge response, all places on the next 4-week course are now taken. More dates to follow, register your interest below and we'll be in touch as soon as the next cohort opens.
Places on the next cohort will be offered to waitlist registrations first.
Brilliant coffee, built around your cafe and your customers.
We focus on sourcing SCA-graded beans and can build you a rotating guest coffee programme featuring top roasters from Ireland and further afield, perfect for cafes that want to keep things exciting for regulars. If your space or equipment is more limited, we'll help you land on one really solid house coffee that your team can pour with confidence every single day.
We also take care of the kit. From espresso machines and grinders to water filters and everything else that makes an espresso bar tick, we'll source it, spec it and set it up so your team can focus on looking after the customer in front of them.
Our hands-on training meets your team where they are. We start by onboarding everyone on the basics of espresso, the grind, dose, tamp and extraction that every great drink is built on, then progress into the finer detail of dialling in different coffees as they rotate through the hopper. From there we focus on holding that quality together when the bar is under pressure, so a Saturday morning rush tastes exactly like a quiet Tuesday.
- SCA-graded beans and rotating guest roasters
- A simple, single-house option if equipment is tight
- Full equipment sourcing, espresso machines to water filters
- Onboarding from espresso basics to dialling in new coffees
- Consistency drills for peak service, not just quiet mornings
What we cover.
Mix and match the modules your team needs, or run the full programme as a structured upskill.
Espresso fundamentals
Grind, dose, distribution, tamp, extraction. The non-negotiables that make every drink that follows possible.
Milk texturing & latte art
Steam, stretch, swirl, pour. Silky microfoam and clean, consistent latte art the customer can see across the room.
Drinks menu & specs
Build a tight menu, lock down recipe specs and ensure every flat white tastes the same on Tuesday morning as Saturday afternoon.
Speed of service
Workflow, station design and pairing protocols so your bar moves at peak without losing quality.
Train your team on your bar.
Get in touch to scope a training day or programme tailored to your cafe's equipment, menu and team.