A complimentary, preparatory course to upskill our junior-level peers on the frontline through knowledge sharing, hands-on practice, and comparative cupping.

It is an opportunity to gauge junior baristas’ readiness for industry-recognized SCA Foundation courses in Barista Skills, Brewing, and Sensory Skills.

Together with dedicated colleagues and guided by Archers Customer Relations Lead, Licensed Q Grader, and Q Processing Generalist, Wilden Pretorius, our café partners will:

- Enhance their general coffee knowledge 
- Establish a standard for proper extraction of Archers coffees
- Troubleshoot issues that may lead to unsatisfactory espresso 
- Better appreciate their role in creating a true specialty coffee experience for customers
- Gauge their readiness for SCA courses

Café partners will receive a Certificate of Completion upon passing the exam at the end of the course.

Our wholesale clients — cafe baristas, cafe managers, & coffee shop owners. Partners may book up to two seats (per schedule, per company) for free.

Bookings are subject to Archers' management approval.

NEXT SCHEDULE: 13 & 26 November 2024

An Overview
- Specialty coffee value chain
- Brief history of coffee
- Processing methods & effect on taste & cup quality

Extracting Espresso
- Grinder manipulation & calibration
- Ratios & recipe structure

Hands-on Activities
- Comparative cupping
- Pulling shots

Best Practices & Tips

Ian Naria is a career barista in the Customer Relations team at Archers, involved in QC, & co-teaches the Partners Workshop. Having built expertise in coffee as well as client engagement over 12 years of progressing across the F&B industry, he brings extensive real-world & well-rounded perspective to his interactions with customers & the community. Ian holds SCA certifications in brewing & sensory, & in coffee tasting from CQI.

Wilden Pretorius is team leader of Customers Relations at Archers & is also part of Quality Control. He is a Licensed Q Grader and Q Processing Generalist.Five years in coffee and counting, he started as a barista, worked his way up to managing a cafe, & gained processing experience at origin before joining Archers. He is an avid coffee processing enthusiast passionate about uplifting the profession through his work.