Hi Philip, me and my partner David attended to the advanced barista last friday in Miami. Thanks for a greate and proffessional course, it gave us more ideas and helped us to increase our quality even more.

FIKA Espresso Bar, New York, NY

Philip & Lorrie,
Thanks a lot for your teachings. I really enjoyed learning more about coffee. The segment you are dealing with is a great one. I will keep in mind your offer of training. I will keep you posted on possible days for you to visit Panama. I am passing on what I learned there.
Greetings,
Maria"

As a new drive thru coffee shop owner, I knew I needed some quality training so I searched the web and found the Seattle Barista Academy. I attended the Weekend “Espresso fundamentals and latte Art course” September 15th and 16th. The one on one premium training I received was awesome and beyond my expectations. I am now confident that I can deliver a higher standard, consistent product to my customers. I also received consultation on my menu, sourcing suppliers, cash management, operational flow and much more. I would highly recommend the Seattle Barista Academy for consulting services and barista training to any new startup’s and coffee shop owners.

Teresa Harrie owner of “A Better Bean” , Port Orchard, WA, September 16th, 2007

Espresso Americano

Marguerite Yoshino, Java Fusion, October 05, 2006

"It was our distinct pleasure to train from Seattle Barista Academy and Philip. The entire staff at Java Fusion walked away from our training with so much confidence and understanding of this industry. Not knowing what to expect when enrolling in your class but we were pleasantly surprised. We received the most informative and update knowledge anyone could get anywhere. We are so proud to be a part of Seattle Barista Academy and it's extended staff. Our partnership with you is invaluable to us and we would highly recommend to anyone taking the big step into the Coffee business to take this class. You will be head and shoulders not to mention dollars ahead of all when trained through Seattle Barista Academy. I forgot to mention how much fun we had and the atmosphere the team made for us was superb. When you visit us at Java Fusion you will know that we had the BEST."
 
Pam Say, Java Fusion, October 05, 2006

“I learned more in 3 days at the Seattle Barista Academy than at SCAA. My training was very informative. The presenter Philip Search really knows coffee and how to present the total package. Seattle Barista Academy is excellent, I learned how to develop a beverage program and how to prepare espresso and check grind like a pro. Bob Burgess is eager to teach and show you how to build a success coffee shop.” 

Kenneth Weaver, Spokane, WA, September 25th, 2006

Hi Bob,
 
We had a very successful opening week and now I can catch my breath! I want to thank you for your attention to this account and your support in getting the equipment, getting our crew trained, and reinforcing the importance of this purchase with our crew and our client.
 
In Addition, Phillip Search was a phenomenal instructor and really impressed our crew! Angie pressed me all week to get the tools that Phillip had recommended and they have all come in and are being used daily....the Pallo tool and a tamp!
 
Ken Weaver
ARAMARK Business Services
West Region

"We took both sessions, beginning and advanced. As far as knowledge and content, it was very, very good. It helped us coming back. We were able to use what we learned immediately in training our staff on pulling shots, steaming milk, and much more."

Kevin Playforth, PlayLan Café, Danville, KY - Wednesday, September 06, 2006

"I benefited a lot from the training. It taught me what I was doing wrong and made the coffee taste a lot better".

 Rachael Becker, Mon Café, San Leandro, CA

"The trainings were wonderful. We both found them wildly helpful, and feel we have the beginnings of the intricacies of being baristas.  We both benefited tremendously."

Jennifer and Phillip Cohen, Manlius, NY - Wednesday, September 06, 2006

"The barista training was tremendous. Those guys were great. They each had different styles and perspectives, which for us was invaluable. We were already experienced restaurant guys, but we are now also confident baristas after just 5 hours. We also gained insight on equipment and design issues that were cloudy before." 

Tom and Dino Bezanes, Chicago, IL