RAW is a boutique Roastery in the UAE supplying cafes, restaurants, businesses and homes with premium 100% organic, 100% Ethically Traded Arabic coffee.
At RAW we see barista training as one of the main ingredients in making quality coffee in the home and in the cafe. As a result we have invested heavily in certifications, state of the art equipment and training facilities to make our training fun and engaging.
Being the home of four UAE National Barista Championships, two UAE National Cezve Ibrik Champions and two third place at the World Cezve Ibrik Competion 2014 and 2016, we are always striving to be better at what we do.
We are a certified training center for the Specialty Coffee Association of Europe (SCAE), having three in-house Authorised SCAE Trainers (ASTs). We are certified to train in Barista Skills, Brewing and Sensory Skills.
Warehouse 10, Crn 7a & 4a Street – Al Quoz 1 – Dubai
Fun with Coffee
The Domestic Fun with Coffee course is for those looking for something educational and fun. Spending two hours with us, you will learn the basics of coffee from seed to cup and spend some time making and tasting filter/brewed coffee. You also get the chance to pick your trainers brain about anything coffee. Whether it’s why your coffee doesn’t taste good at home, why coffee tastes bitter, what’s a single origin, or the best way to store coffee, no question is a bad one.
Our Domestic Home Barista Program aims to give budding home baristas the tools to make better coffee at home and the Domestic – Home Barista course is here to do that. We’ll give you all the tips and tricks to make your coffee at home taste as good as it does in the café. You will learn:
• What specialty coffee is and why it’s different
• The basics of coffee from its seed to your cup
• Correct barista techniques to make espresso
• How to adjust your grinder to get the most from your coffee
• How to steam milk like a pro
SCAE – Introduction to Coffee
Introduction to Coffee is an ideal module for anyone who is new to the coffee industry or just has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. From farming the cherries through drying, roasting, brewing and finally drinking, this module looks at the processes coffee goes through. This half day course also includes a “coffee cupping” which allows you to taste the various flavours coffee has to offer.
SCAE – Barista Skills Foundation
This hands on course is all about getting the basics right. With a big focus on dose distribution, tamping and grinder adjustment it aims to set up each trainee with a foundation from which to progress and build their career as a barista.
You will learn:
• The basics of coffee from seed to cup
• Basic barista techniques
• Basic espresso science
• Basic taste profiling of espresso
• How to calibrate a grinder to ensure maximum flavour profile is achieved
• Basic milk science
• How to stretch milk to an appropriate texture and temperature
• Espresso menu and how to deliver high quality espresso based beverages
• How to ensure efficient workflow
• How to clean an espresso machine
SCAE – Brewing Foundation
This brewing course is designed to introduce the core skills and equipment required to produce great brewed coffee at home and in the cafe setting. It outlines the variables that can affect your extractions and how to use them to manipulate taste.
You will learn:
• The basics of coffee from seed to cup
• Basic brewing techniques
• Basics of water quality
• Basic extraction variables and their effect
• The correct use of equipment and their effects on extraction
• Steps to producing a quality brewed coffee
SCAE – Sensory Skills Foundation
This course covers the fundamentals of sensory evaluation of roasted coffee, an essential skill for many positions within the coffee industry.
Our Sensory Skills – Foundation course teaches trainees:
• How the human body perceives taste and flavour
• How to communicate a sensory experience in a useful way
• How to set up a professional cupping table
• To understand the reasons why we cup
• To describe the optimum conditions for a cupping lab
Barista Skills Intermediate
Barista Skills – Intermediate explores taste and flavour and how we can manipulate these using Temperature, Dose, Extraction Time and Grind Size. This course provides a deeper understanding of the coffee itself and builds on the practical skills learnt at Foundation level. Milk techniques, including latte art, are introduced as well as customer service and basic business.
Prerequisite for this course is Barista Skills – Foundation
SCAE – Brewing Intermediate
The SCAE Brewing Intermediate Course is designed to introduce the essential skills and equipment needed to produce great brewed coffee, and to understand how to chart different brew styles. This is very much a hands-on workshop where you will learn to analyse your grind profile, match your grind to your brewing method and to scientifically measure coffee strength and chart a coffee’s extraction.
Prerequisite for this course is Brewing – Foundation
SCAE – Sensory Skills Intermediate
Sensory Skills – Intermediate is ideal for someone already working in the area who wants to develop their knowledge of sensory skills. It is broken down into three areas: How we taste, perceive and interpret; Running a cupping session and tasting the diversity of coffee; How to set up sensory skills in your business.
Prerequisite for this course is Sensory Skills – Foundation.
SCAE – Barista Skills Professional
This advanced course explores the idea of taste balance, flavours and texture through a practical application of espresso theory. Using refractometry, we explore the science of espresso preparation, water chemistry and their commercial application in an espresso bar. You will learn how to score your espresso to competition standard for the best taste balance, flavour and texture. This course also covers workflow management and beverage cost analysis.
Prerequisites for this course are Barista Skills – Foundation and Intermediate.
SCAE – Brewing Professional
The Brewing – Professional course tests trainees ability to navigate the coffee brewing control chart and understand how to plot in required points. You will explore the effects of temperature, water quality, roast level, and grind size on taste, flavour and extraction in brewed coffee.
Prerequisites for this course are Brewing – Foundation and Intermediate.
SCAE – Sensory Skills Professional
Sensory Skills – Professional is aimed at people with experience in the industry who wish to develop their knowledge to become sensory skills leaders in a coffee business.
Prerequisites for this course are Sensory Skills – Foundation and Intermediate.