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Coffee Art Course

What will I learn?

Improve your barista skills with our Coffee Art Course, specifically designed for those working in Zambian bars and restaurants who want to master how to present coffee nicely. You'll learn latte art step-by-step, exploring how to make fancy designs and perfect popular patterns. We'll teach you how to froth milk properly to get it just right, improve your presentation skills with garnishing and photography tips, and give you a good understanding of coffee basics, including how to make good espresso and other brewing methods. You'll get lots of practice and feedback to make sure you're getting it right, so every cup you make is top-notch.

Apoia's Unique Offerings

Online courses with lifetime access
Certificate aligned with educational standards
Printable PDF summaries
24/7 online support
Select and organise the chapters you wish to study
Set your own course workload
Instant feedback on practical activities
Study at your convenience, no internet required

Develop your skills

Enhance your practical skills listed below

Master latte art: Learn how to create complicated designs using advanced techniques.

Perfect milk frothing: Get the best texture for making amazing coffee art.

Enhance presentation: Make your coffee look even better with garnishing skills.

Brew expertly: Learn about different coffee beans and how to brew them properly.

Optimize espresso: Master how to extract espresso properly, grind size, and tamping techniques.

Suggested summary

Workload: between 4 and 360 hours

Before starting, you can change the chapters and workload.

  • Choose which chapter to start with
  • Add or remove chapters
  • Increase or decrease the course workload

Examples of chapters you can add

You will be able to generate more chapters similar to the examples below

This is a free course aimed at personal and professional development. It is not equivalent to a technical, undergraduate, or postgraduate course, but provides practical and relevant knowledge for your professional journey.