You are here

Barista Certification
 

Our Counter Intelligence program provides baristas with the skills and knowledge necessary to share better coffee with their communities and colleagues.

The barista is the chef of the coffee world, and skilled baristas make a career of creating delicious coffee beverages for consumers. The Counter Culture Certified Barista Program focuses especially on espresso education and preparation. The individual who achieves this certification has attended classes in espresso and milk science, has passed a written test on the course content, and has performed successfully in a practical test before a panel of three professional taste and technical judges. The Certified Barista has therefore demonstrated their knowledge of espresso preparation and their ability to prepare drinks to exacting standards in an examination environment; understands the classic espresso menu; and is well qualified to create and serve high-quality espresso drinks in a coffee bar.
 

  • All Certified Baristas will receive a personalized tamper courtesy of Counter Culture Coffee.
  • Counter Culture Coffee employees who pass certification may have membership in the Barista Guild of America subsidized by the company.


Certified Barista Qualifications:
 


* The practical exam is formatted to emulate a modified United States Barista Championship. The barista will have both technical and sensory judges (1 technical, 2 sensory), and will follow rules and guidelines and partial format specified by the USBC, with the following exceptions: number of drinks served; the barista will present two espresso shots, two cappuccinos, and two signatures beverages to standards. Scoring criteria will be available for in advance of the exam. If a candidate does not pass either the written or the practical portion of the certification, they may reschedule a makeup exam for a later time.

Related Updates:
In this post, I'm going to shift away from talking about sustainability where we buy coffee and focus on our own operations as a roaster. A coffee grown sustainably shouldn't necessarily retain that "sustainable" designation if others involved further along the supply chain aren't also acting...
In this post, I'd like to dive in to what I mentioned in the first post as a good indicator of a coffee's sustainability: certifications. Wouldn't it be great if there were a certification and corresponding label that could simply tell us whether a coffee is sustainable or not? The good news is...
Click here to see this photo set on Flickr. Our annual Origin Field lab trip is an opportunity for  Counter Culture wholesale customers to learn about coffee cultivation in an immersive environment. We host this lab, in part, because we recognize that the dedicated professionals...
Theme This week, we'll familiarize ourselves with the current versions of three of our year-round products: Big Trouble, Fast Forward, and Slow Motion. Style of Tasting: Freestyle! Cup them, pourover compare them, or choose three different brewing methods to emphasize different flavors...
Theme This week’s tasting offers a us tour of Nariño, Colombia, which is arguably the coffee giant’s best region for the production of high-quality coffee, in three coffees: La Florida, Rosales, and Jorge Avilio Cabrera. Style of Tasting: Set up a cupping of the three coffees and brew...