The essential barista course
that stays with you.
Basic barista course for staff behind the bar: we set the theory and standard at our premises, and the practice at the venue's actual workstation, with the menu that the venue actually serves. The diploma is issued in the trainee's name — so that quality does not depend on who is on shift today.
€200 per attendee. Certificate in the individual's name — earned once, it remains theirs.
Theory at our Academy,
practice at your station.
The automatic machine preserves texture and temperature. The guest experience still depends on the person who understands the recipe, espresso, presentation, and hygiene — that is the human factor. That is why we cover the basics and standards at our premises, and then practice at the establishment's workstation, with the menu that the establishment actually serves.
- Our theory
- On-site practice
- Diploma in an individual's name
Price, terms and diploma.
The Academy belongs to the individual, not the establishment. What the attendee gains remains theirs — once.
- €200 per attendee. The certificate is issued in their name.
- Requirement: three months of cooperation with Golden Standard before enrollment.
- The certificate belongs to the individual, once — not the establishment; it remains with them even if they change jobs.
- The human factor. The machine maintains texture and temperature; the drink and the guest experience are delivered by the person behind the bar.
Four training modules.
The goal is not to complicate service. The goal is for good practice to become the easiest way to work — even for a new team member.
- 01
The standard in the cup
The team learns about the texture, temperature and visual cues of hot and cold microfoam and their relationship with espresso: why hot microfoam lives in the 55 to 65 °C window and how to recognise milk that has exceeded 70 °C.
- 02
Working with the system
Program selection, dosing, milk flow and correct use of FoaMaster, MilkPal or Lattiz according to the facility configuration.
- 03
Menu and service
We translate parameters into an actual venue menu: recipes, workflow, and station organisation during peak shifts.
- 04
Care and control
Daily hygiene, quality checks, and machine care as a clear part of opening, service, and closing the bar.
Shift after training.
What the team does during a shift after training — from opening to closing.
Preparation
Check of machine, milk, water, and hygiene before the first order.
Rhythm
Preset recipes maintain speed without losing texture during the busiest part of the day.
Shift change
A new hand takes over the same recipes and parameters, not improvisation.
Closing
Cleaning tablets and the hygiene routine prepare the machine to perform just as well tomorrow.
The path to
Certified status.
Five steps from meeting the venue to the sign at the entrance.
- 01
Introduction
We get to know the menu, team and workspace.
- 02
Calibration
We set up the machine, textures, temperatures, and doses.
- 03
Training
The team prepares their own menu at their workstation.
- 04
Application
Recipes, control and maintenance are integrated into daily service.
- 05
Certified
The venue receives the mark of an adopted and supported standard.
After training: Certified status.
Certified status shows that knowledge, equipment and products are no longer separate parts — but the actual practice of the venue.
What Certified meansGolden Standard · Academy
Index · 01–06
Indexpage
Training is part of the partnership model.
With the machine for use, our own formulas and the Certified mark. Register your venue — the conversation and assessment come before any commitment.
Partner programme application
The project is supported through the EmBRACE Small Project Fund within the Interreg VI-A IPA programme Croatia – Bosnia and Herzegovina – Montenegro 2021–2027 and co-financed by the European Union.
Programme platform