Kaldi Institute's training programmes combine rigorous theory with real machine hours — so every graduate leaves with skills that hold up in any specialty café on the planet.
Each module is a focused, skill-specific intensive. Stack them to build a complete professional profile.
Investment
On Request
Tailored 1-on-1 coaching for national and international barista competitions. Includes signature drink development and presentation drills.
Investment
NPR 35,000
From menu engineering to staff scheduling — equip yourself to open or manage a specialty café with confidence.
Investment
NPR 70,000
Work hands-on with our Probat drum roaster. Learn charge temps, rate-of-rise, first crack identification, and profile archiving.
Investment
NPR 20,000
Develop your palate using SCA cupping protocols. Learn to identify tasting notes, defects, and grade coffee by sensory score.
Investment
NPR 18,000
Push your milk science further — understand fat content, temperature curves, and develop symmetrical latte art patterns.
Investment
NPR 25,000
Calibrate your first espresso shot. Master dose-yield ratios, pre-infusion, and dialing in across variable conditions.
Four structured phases that transform a curious beginner into a technically confident coffee professional.
Every module opens with structured classroom learning covering the science, chemistry, and principles underpinning each practical skill.
Students move immediately to the training floor for supervised hands-on sessions with commercial espresso machines, grinders, and roasters.
Daily cupping exercises build palate memory. Students taste blind, calibrate scores, and map flavors using the SCA flavor wheel.
Instructors evaluate technique in real time. Detailed written feedback after each session guides you toward measurable improvement.
“Train on the same machines used in the world's finest specialty cafés.”
— Kaldi Training Team
Two commercial La Marzocco machines used for all espresso calibration, milk training, and latte art sessions.
EK43 and Peak grinders for filter and espresso grinding — students learn precision dialling across equipment types.
A 5kg Probat drum roaster used exclusively for roasting module sessions — students roast, log, and cup their own profiles.
A dedicated 12-station cupping lab with Acaia scales, calibrated water, and SCA-standard sample trays for daily sensory drills.
Seats are limited to keep every cohort small and focused. Reserve yours before they fill up.
Cohort sizes are capped at 10 students. Once a batch is full, the next opening may be weeks away. Secure your place today.
