Upendo Tamu Takes a Barista Course

Good coffee sells better!

Six members of the “Upendo Tamu” student-run company—students from the 10th grade at the Waldorf School Rosenheim—completed a barista course at “Merchants & Friends” in the Herrmannsdorfer Landwerkstätten.

Not only did they have a great time, but they also learned a lot about the fine art of coffee preparation. They look forward to selling even more cups of coffee at future events.

Salomon Sandmann from Upendo Tamu reports in detail:

“It was explained in detail why the grind size of the coffee beans is so important, the ideal speed for pressing the coffee through the portafilter, and how to avoid excessive acidity or bitterness.”

Image: Six espressos prepared using three different grind sizes.

“Once we had mastered the basics, we were allowed to try working with milk and even practice creating patterns while pouring it into the cappuccino.”

Congratulations

Upendo Tamu has already learned a great deal about running a business: both further training and shared activities are essential for long-term success.