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From solid fundamentals to a champion-level workflow — one complete path.
No magic — only protocols and practice. If it’s not practical, it’s not in the course.
From first shifts to pro-level workflow — one path that makes flavour consistent, service faster, and results measurable.
Key result: your first espresso & milk drinks that taste intentional.
Key result: stable flavour and cleaner bar in peak hours.
Key result: a bar standard you can brief, train, and audit.
A clear progression: build fundamentals first, then lock in consistency and speed.
8 lessons — taste, espresso, milk, workflow, hygiene.
Run a clean, basic bar with consistent espresso and milk.
9 lessons — advanced espresso, sensory, workflow, comps, troubleshooting.
Dial in faster, stabilize flavour in rush, and handle complex service.
33 lessons • ~3 hours • Lifetime access — short, dense lessons. Each module ends with an actionable protocol.
Build a botanical foundation to explain why coffee tastes the way it does.
Connect farm practices to the cup so you can choose and dial-in coffee with confidence.
Pick beans and time your brews for sweet, balanced extraction—without under- or over-extraction.
Set up an ergonomic station and run a smooth routine for faster, cleaner, more consistent service.
Understand all the parameters that affect profiling and how to choose a roast/brew profile that fits your needs.
Create fine, glossy microfoam consistently and set the stage for better milk drinks and latte art.
Clean gear and habits = safer service and clearer, sweeter coffee.
Consolidate your foundation, set a focused practice plan, and get ready to level up in the Intermediate course.
Know your machine and grinder inside out for consistent extraction and fast fixes.
Use the right accessories with a hospitality mindset to deliver consistent quality and a memorable guest experience.
Train your palate and translate taste into precise brewing adjustments and clear communication.
Make precise, single-variable adjustments to hit balanced flavor consistently across coffees and conditions.
Pair exact microfoam control with deliberate pouring to produce consistent heart, tulip, and rosetta.
Design your station and sequence to minimize movement and keep quality high—even at peak times.
Stay composed under pressure — solve technical problems fast and turn difficult moments into good guest experiences.
Prove consistency, speed, and presentation — use your notes to set next-step goals.
Stable flavor, faster workflow, confident service team—and a scalable principles system.
Lessons ≠ result. Result = practice with protocols. Downloadable templates included where shown.
video → protocols → practice
Result: you understand the logic and see the benchmark execution.
Result: you go from "I know" to "I do it the same right way every time."
Result: you record improvements and hold quality under pressure.
Trust line: No magic — only protocols and practice.
12+ years in coffee
Winner of World Barista Championship 2024
Chief of Coffee Innovation at Fore Coffee
Founder of So So Good Coffee Co.
Mikael is one of the most influential figures in the global specialty coffee community. His journey runs from washing dishes in Melbourne to winning the WBC title in Korea. With over a decade of experience, he has developed a practical system for stable flavour and sustainable growth in the coffee industry.
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