Consult & EnrollTraining and café consulting

Ali Yousefi Coffee & Barista Academy

Professional coffee training with Master Yousefi

Specialist coffee training, professional talent development and expert consulting for opening and growing a café; from the fundamentals of coffee to a professional career in the café industry.

Explore our courses About the Academy
Science-based, practical training Expert café consulting Ongoing educational support
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+15years
of experience in coffee education and industry
Thousands
students in the Academy's courses
5fields
of specialist training
4fields
of café consulting
01About the Academy
Portrait of Master Ali Yousefi, master barista and specialist coffee instructor
Ali YousefiMaster barista · Specialist coffee instructor

From the fundamentals of coffee to a professional career in the café industry; with you on the road to learning, launching and growing a coffee business.

The coffee industry is a vast world of knowledge, skill, experience and business opportunity. Succeeding in it, whether as a professional barista or as a café manager or owner, takes more than learning a few drink recipes: scientific knowledge of coffee, mastery of equipment, hands-on skill, an understanding of extraction principles, quality management, market awareness and the ability to make sound economic decisions.

Drawing on more than 15 years of experience in education and professional work in the coffee industry, Ali Yousefi Academy works in barista training, coffee knowledge, roasting and specialist consulting for café-related businesses.

Over the years, thousands of students have taken part in the Academy's courses, and many of them have gone on to build their careers in cafés, catering businesses and other parts of the coffee industry, in Iran and abroad.

Our experience in teaching, roasting, consulting and café launches means the Academy's content is not limited to theory; it also addresses the real challenges of the workplace and the practical needs of people in this industry.

We believe professional training is valuable when students can apply what they learn in a real working environment, analyze problems and make sound technical and logical decisions to reach the result they want.

Experience
15+ years
Students
Thousands
Services
Training & consulting

Our vision and teaching approach

The Academy's goal is to raise the level of knowledge and skill in the coffee industry and to help develop professionals who understand the craft and perform to a standard, responsibly. Our teaching approach rests on a few core principles:

  • Scientific, practical teachingTechnical and scientific principles explained alongside hands-on exercises you can use at work.
  • Sharing experienceStudents learn about the real challenges of cafés, equipment and drink-making processes.
  • A focus on skill-buildingRoom to practice, so theory turns into the ability to execute.
  • Equipment and process knowledgeCorrect use, maintenance and basic troubleshooting of coffee-related equipment.
  • Educational supportSupport for students in clearing up doubts and strengthening the skills they have learned.
  • Keeping knowledge currentAttention to technical and educational changes in the coffee industry, and passing on new, practical material.

Our aim is that after finishing a course, students have a clearer understanding of their chosen profession and can continue their progress with greater awareness.

The Academy's courses
02Courses

Courses at Ali Yousefi Academy

Five specialist learning paths focused on practical knowledge: from barista skills and equipment repair to coffee knowledge, roasting and café management.

Barista CourseRealistic image of preparing coffee and a latte for the barista course
Course 01

Professional Barista Course

One of the Academy's flagship courses, for people who want to enter the café industry professionally and for those who want to upgrade their hands-on skills. Students learn the scientific foundations and practical skills of preparing coffee-based drinks and practice the core workflows of barista equipment hands-on.

Science + hands-on practice7 learning areasBeginner to working barista
Barista course curriculum

Coffee and raw materials

  • The main coffee species, including Arabica and Robusta
  • Coffee origins and the factors that shape the bean's character
  • The principles of coffee processing and their effect on sensory qualities
  • Green coffee and roasted coffee
  • How roast level relates to solubility and extraction behavior
  • Proper coffee storage and the factors that cause quality to decline

Barista equipment and tools

  • The structure and operation of an espresso machine
  • The coffee grinder and why grind setting matters
  • The portafilter, basket, tamper and accessories
  • Daily cleaning and equipment care
  • Factors affecting the consistency of the machine and grinder

Espresso extraction

  • The principles of extraction and the variables that affect it
  • Adjusting grind size and dose
  • Brew ratio: coffee in versus beverage out
  • Extraction time and its relationship to the cup's character
  • Extraction evenness and the importance of correct distribution
  • Channeling and what causes it
  • Tasting espresso and identifying common defects
  • Measuring tools such as the refractometer and using measurement data to analyze extraction

Milk and espresso-based drinks

  • The physical and chemical properties of milk
  • Correct steaming and producing microfoam with the right texture
  • Controlling milk temperature and texture
  • Basic latte art techniques
  • Preparing drinks such as cappuccino, latte and mocha
  • Ingredient ratios and their effect on a drink's balance

Manual brewing methods

  • The principles of brewing coffee
  • Working with tools such as the V60, French press, Chemex and other common methods
  • The variables that affect brewing, including grind size, temperature, time and water-to-coffee ratio
  • How water properties affect extraction and final flavor
  • Comparing different brewing methods by sensory profile

Sensory evaluation and flavor

  • The principles of coffee sensory evaluation
  • Aroma, flavor and texture characteristics
  • Practice identifying sensory characteristics of coffee
  • The basics of cupping
  • The relationship between bean characteristics, roasting and the final result in the cup

Hot and cold drinks

  • Preparing the most popular café drinks
  • Smoothies, milkshakes and coffee-based cold drinks
  • Combining ingredients and balancing flavor
  • Professional garnishing and presentation

This course is not just about memorizing drink recipes; students should understand the logic behind each process so they can make better decisions when conditions change.

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Repair & Service
Course 02

Espresso Machine Repair and Servicing Course

Properly functioning equipment plays a major role in drink quality, café productivity and lower operating costs. This course offers hands-on exposure to the technical structure of coffee equipment, for people who plan to work specialistically in this field or who want to build technical knowledge alongside their barista skills.

Technical trainingStep-by-step troubleshootingPreventive maintenance
Learning areas
  • The main components of an espresso machine
  • The water circuit and water paths
  • The pump and the pressure-generating system
  • The boiler, heat exchanger and heating system
  • Solenoid valves and control components
  • Descaling principles and periodic servicing
  • Common machine faults and step-by-step troubleshooting
  • Principles of coffee grinder servicing
  • The basics of electrical and electronic repair related to the equipment
  • Preventive maintenance to extend the machine's service life

Repair training must match the level of the course, the type of equipment and safety requirements. Specialist repairs also require sufficient technical knowledge, the right tools and adherence to safety principles.

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Coffee KnowledgeRealistic image of a specialty coffee cup and coffee beans for coffee knowledge training
Course 03

Coffee Knowledge and Sensory Evaluation

Knowing coffee is the foundation of professional decision-making across much of the coffee industry; from choosing green beans and designing a roast profile to dialing in extraction and controlling the quality of the finished product. Students learn how to connect information about the bean and its production to the quality of the final cup.

CuppingSensory evaluationQuality control
Topics covered
  • Coffee varieties and origins
  • Processing methods
  • Common defects in green and roasted coffee
  • The principles of cupping and sensory evaluation
  • Aroma, flavor and texture characteristics
  • The relationship between roasting and extraction
  • Factors affecting coffee's shelf life and quality decline

This knowledge helps baristas, café managers, specialty coffee enthusiasts and people who buy and sell coffee make better-informed decisions.

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RoastingRealistic image of a coffee roaster and fresh beans for roasting training
Course 04

Professional Coffee Roasting Training

Roasting is one of the decisive stages in shaping coffee's sensory qualities. Controlling it well requires understanding heat transfer, chemical reactions, the physical properties of the bean and how the roaster behaves; the Academy's training focuses on a scientific understanding of the process and on how operating variables relate to the final quality of the coffee.

Scientific understanding of the processRoast profile analysisQuality control
Specialist roasting topics
  • The structure and characteristics of green coffee
  • How moisture, density and bean properties affect roasting behavior
  • The different stages of the roast process
  • Thermal and physical changes in the bean
  • Events such as first crack
  • Temperature curves and rate of rise
  • Variables that affect roast development
  • How roast profile relates to sensory qualities
  • Principles of evaluating roast quality
  • Storing roasted coffee
  • Common errors in the roasting process

The goal is to strengthen the ability to analyze the roasting process, so that instead of relying on fixed settings or copying ready-made profiles, students study the bean's behavior and make the right technical decision for real conditions.

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Café ManagementRealistic image of a café interior for café management and operations training
Course 05

Café Management and Operations Training

A café's success does not depend on coffee quality or barista skill alone. Cost management, menu design, inventory control, workforce planning, consistent quality and an understanding of customer behavior all play an important part in the business's financial performance, and all are covered in this training.

Economics and cost of goodsInventory and wasteQuality control
Café management topics
  • The principles of managing day-to-day café operations
  • Designing a menu to fit the target market
  • Calculating the cost of goods for each drink
  • Profit margins and controlling raw-material costs
  • Inventory management and waste reduction
  • FIFO principles and correct stock rotation
  • Planning purchasing and storage of raw materials
  • Writing standard drink-preparation procedures
  • Controlling the quality of products and service
  • Workforce productivity
  • The factors that shape the customer experience
  • Analyzing menu performance and identifying best- and worst-selling items

This training helps café owners and managers take a closer look at the operational and financial processes of their business.

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03Café Consulting

Expert Consulting for Launching and Growing a Café

From the first idea to professional operation; and for existing cafés, better quality, tighter cost control and higher productivity.

Opening a café is a decision that calls for careful study of the market, capital, location, equipment, menu, staffing and operating costs.

Many of the problems new businesses face take shape before opening, at the planning stage: from poorly chosen equipment and an ill-conceived workspace to wrong cost estimates, poor pricing and a lack of standard procedures for preparing products.

Café launch consulting at Ali Yousefi Academy is offered to help you make better-informed decisions and reduce execution errors at every stage of the project. Depending on your project, we aim to provide specialist, practical solutions, from reviewing the idea and assessing needs to designing workflows and preparing for opening.

What do café launch consulting services include?

1Initial project review and needs assessment

Before choosing equipment or designing a menu, it needs to be clear which group of customers the café will serve, at what price level, and in what format.

At this stage we review the type of café, the target market, operating capacity, the level of investment and the main needs of the project.

2Space review and layout design

The right layout of equipment and workstations plays a major role in service speed, safety, hygiene and staff productivity. Services in this area can include:

  • Reviewing the dimensions and limitations of the existing space
  • Choosing the right location for the espresso station
  • Designing the cold-drink preparation area
  • Positioning grinders, ice machine, refrigerators and other equipment
  • Reviewing staff movement paths
  • Allowing for the access needed for cleaning and servicing equipment
  • Reviewing water, electrical, drainage and technical infrastructure needs

The goal is a layout that suits the type of operation and the café's expected capacity.

3Equipment selection and purchasing advice

Equipment should be chosen according to the business's real needs, not just price, appearance or a brand's reputation.

In equipment consulting we weigh factors such as order volume, the number of machine groups, grinder capacity, technical features, after-sales service, maintenance costs and the availability of parts. Equipment under review can include:

  • Espresso machines
  • Coffee grinders
  • Manual brewing equipment
  • Brew grinders
  • Hot-water boilers
  • Ice machines
  • Refrigerators and freezers
  • Cold-drink preparation equipment
  • Blenders and drink-mixing tools
  • Water treatment equipment
  • Quality control and measuring tools

The aim is to choose equipment that fits the venue's capacity, budget and operating model, and to avoid unnecessary purchases or choices that don't suit the project.

4Hot and cold menu design

A professional menu balances product quality, customer taste, preparation speed, the venue's capabilities and the economics of the business. At this stage, the product mix and preparation procedures are reviewed against the needs of the project:

  • Designing the hot drinks menu
  • Designing the cold drinks menu
  • Choosing espresso-based products
  • Designing brew-based products
  • Developing signature drinks
  • Reviewing raw materials and whether they can be supplied consistently
  • Writing standard recipes
  • Defining serving sizes and raw-material usage
  • Reviewing preparation time and execution complexity
  • Maintaining consistent quality during peak hours

The purpose of menu design is a set of products that can be executed well, fit the café's identity, and are defensible both operationally and financially.

5Cost of goods and pricing

Correct pricing is one of the foundations of a café's financial management. Setting a price based only on competitors' prices or by multiplying the cost of coffee is not a complete way to calculate profitability. This area can cover:

  • Calculating raw-material usage per product
  • Calculating the cost of goods for each drink
  • Reviewing packaging and consumables costs
  • Analyzing product profit margins
  • Reviewing fixed and variable costs
  • Setting selling prices to suit market conditions
  • Comparing the financial performance of menu items
  • Identifying the causes of waste and hidden costs

This analysis gives café owners a clearer picture of their cost structure and the financial performance of their menu.

6Process standardization and quality control

To maintain quality over time, products must be prepared using clear, repeatable procedures. At this stage the café's main workflows are reviewed to reduce how much product quality depends on individual, moment-to-moment decisions.

Related topics include standardizing drink recipes, baseline equipment settings, controlling raw-material usage, cleaning principles, equipment maintenance and defining quality control criteria.

7Staff training and preparation

The right equipment and a professional menu cannot reach their real potential without trained staff.

Depending on the project, training can be planned for baristas, menu familiarization, equipment use, following procedures and the basics of quality control. This helps the team work together better and prepares the venue for opening.

8Post-launch support

Launching a café does not end with installing the equipment and opening the doors. Many operational issues come to light in the first days and weeks.

Based on the project agreement, consulting support can cover refining operating processes, reviewing drink quality, optimizing procedures and resolving technical and operational questions. The scope, duration and form of support are set by each project's contract.

If you are planning to open a café, review your project with us before buying equipment and committing major costs. The right decisions at the planning stage can prevent many later expenses and corrections.

Consulting for developing and optimizing existing cafés

The Academy's services are not limited to new businesses. Active cafés also need ongoing evaluation to maintain quality, control costs, improve their menu and increase productivity.

Sometimes a café's problem is not the quality of its raw materials but a poorly dialed grinder, an unstable extraction process, a badly designed menu, weak inventory management or a lack of standard procedures. A careful review of existing processes can help identify what can be improved.

Consulting areas for active cafés
  • Reviewing extraction and espresso dialing
  • Evaluating the quality of hot and cold drinks
  • Standardizing product recipes
  • Revising the menu and removing or fixing underperforming products
  • Recalculating cost of goods and selling prices
  • Reviewing raw-material usage and waste
  • Advice on buying or replacing equipment
  • Reviewing equipment maintenance and servicing
  • Optimizing workflow behind the bar
  • Supplementary staff training
  • Helping write operating procedures

The goal is to identify the venue's real issues and offer solutions that fit its operating conditions.

Specialist coffee and quality-control consulting

Coffee quality is the result of a set of interconnected factors. Bean selection, storage conditions, grind size, water quality, machine settings and extraction method all affect the final result.

Drawing on specialist coffee knowledge, the Academy also offers consulting on reviewing and improving processes related to product quality. Depending on the project, this can include reviewing the characteristics of the coffee you use, dialing in extraction, sensory evaluation, reviewing brewing variables and developing quality control procedures.

For roasting-related projects, we can also look at the coffee's behavior during the roast, analyze profiles and relate bean characteristics to cup quality.

Café equipment buying advice

Buying equipment is one of the most important investment decisions in launching or growing a café. A wrong choice can raise initial costs or later cause problems such as slower service, difficult maintenance and higher repair costs.

In equipment buying consulting, we try to separate the project's real needs from product specifications, so decisions are made on capacity, use, budget and after-sales service.

Required capacity, technical capabilities, compatibility between pieces of equipment, energy consumption, access to parts and maintenance costs are all considered. This consulting can be used to choose equipment for a new café, upgrade the equipment of an existing business or review alternatives.

Training and advice for entering the job market

For many people, entering the coffee industry is the start of a new career. Choosing the right course and having a realistic understanding of the workplace matter a great deal. The Academy aims to make the learning path clearer for enthusiasts through sound training and a focus on practical skills.

Who are the courses suitable for?
  • People with no previous experience in coffee
  • Those interested in working professionally as a barista
  • Café staff who need to upgrade their skills
  • Café owners who want to increase their technical knowledge
  • Coffee roasting enthusiasts
  • People interested in equipment repair and servicing
  • Those planning to work in more specialized areas of the coffee industry

Professional training does not mean guaranteed employment or financial success, but it can strengthen your foundational knowledge, practical skills and readiness to enter the job market in a more informed way.

04Why Choose Us

Why Ali Yousefi Academy?

Choosing the right training center is one of the most important steps in starting a professional path in coffee. Course content, the instructor's experience, the quality of hands-on practice and the chance to get problems resolved all shape how effective a course is.

Professional experience in coffee

More than 15 years in coffee education and the industry give us a solid understanding of learners' needs and the real challenges of the workplace.

Experience teaching thousands of students

Thousands of students have taken the Academy's courses, and many have gone on to build their professional careers in different parts of the coffee industry.

An emphasis on hands-on learning

Professional skill is built through practice, observation, analysis and deliberate repetition, which is why hands-on training and understanding the processes matter so much.

A scientific, analytical approach

Memorizing settings or recipes is not enough. Knowing the variables and understanding the cause and effect between them makes more precise decisions possible.

A broad range of training areas

From barista skills and brewing to coffee knowledge, roasting and equipment repair, covering the varied needs of people interested in the coffee industry.

Consulting alongside training

In addition to individual training, the Academy works on café launches, equipment selection, menu design and improving operating processes.

Attention to educational support

Learning doesn't stop when class ends. Following up on questions, clearing up doubts and reinforcing what you've learned are an important part of professional growth; the type and scope of support are set by each course's conditions.

Attention to credentials

For courses that meet the required conditions, a certificate or credential may be issued in line with the relevant licenses and training structure. The type of credential, the issuing authority and the conditions for receiving it should be confirmed before registration.

05Analytical Thinking

Coffee training that goes beyond a few recipes

In the coffee industry, the difference between someone who has been trained and a true specialist often lies in how they analyze problems.

01

The professional barista

Doesn't just time the shot; knows how a change in grind size, dose, brew ratio or water conditions can affect the end result.

02

The professional roaster

Doesn't just look at the color of the bean; analyzes its thermal behavior and how process variables relate to sensory qualities.

03

The café manager

Doesn't just measure daily sales; looks at cost of goods, waste, workforce productivity and the menu's financial performance alongside product quality.

This analytical way of thinking is one of the main foundations of professional training at Ali Yousefi Academy.

We encourage students and business clients to approach problems by understanding principles and knowing the variables, because a skill built on understanding is more useful in a wide range of situations.

06Who It's For

Who Ali Yousefi Academy's services are for

The Academy's training and consulting services are designed for a range of people and businesses.

  • Anyone who wants to learn coffee from the beginning
  • Students of the specialist barista courses
  • Working baristas and café industry staff
  • Café owners and managers
  • Investors and people planning to open a café
  • Roasters and coffee sellers
  • People interested in repairing and servicing coffee equipment
  • Businesses that need staff training or better product quality

The type of training or consulting is chosen based on each person's or business's level of knowledge, professional goals and needs.

07How We Work

Working with the Academy

To use Ali Yousefi Academy's services, choose the path below that fits your goal.

If you want to learn

Choose the right course for your current level and professional goal.

We aim to provide training and consulting that fit your real needs, not a one-size-fits-all version for every person and business.

08Student Reviews

What students say about the Academy

After the barista course I went straight into work; what helped most was the hands-on practice on the machine and the instructor's corrections in the moment.

Latte art was always hard for me. With step-by-step exercises and precise feedback, I was pouring the patterns within a few sessions.

In the café launch course I learned how to calculate cost of goods and design a menu; that saved me a lot of money before opening.

09Frequently Asked

Frequently asked questions

In education: professional barista training, espresso machine repair and servicing, coffee knowledge and sensory evaluation, roasting, and café management. In consulting: café launch, development and optimization of existing cafés, coffee and quality control, and café equipment purchasing.

From enthusiasts with no coffee experience to working baristas, café owners and managers, and roasting professionals. The type of training or consulting is chosen based on each person's or business's level of knowledge, professional goals and needs.

No. Professional training does not mean guaranteed employment or financial success, but it can strengthen your foundational knowledge, practical skills and readiness to enter the job market in a more informed way.

For courses that meet the required conditions, a certificate or credential may be issued in line with the relevant licenses and training structure. The type of credential, the issuing authority and the conditions for receiving it should be confirmed before registration.

With an initial project review and needs assessment, before any equipment is bought or major costs are incurred. Depending on the project, we then look at space layout, equipment selection, menu design, cost-of-goods calculation, process standardization, staff training and post-launch support.

Yes. Consulting areas for active cafés include reviewing extraction and drink quality, menu revision, recalculating costs, controlling waste and ingredient use, equipment advice and supplementary staff training.

Following up on questions, clearing up doubts and reinforcing what you have learned are part of a student's professional growth. The type and scope of support are defined by the conditions of each course.

10Start your journey

Get in touch to get started.

Sound learning, deliberate practice and informed decisions are three important foundations for progress in the coffee industry. Contact the Academy for course information and enrollment conditions, or send us the basics of your café project to get a consultation.

Enroll & course information Request café consulting
11Contact & Enrollment

Enrollment and consultation request

When you submit the form, the Academy's WhatsApp (+98 912 264 5247) opens so you can send your request.

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Academy address

Vanak Square, Tehran, Iran