BeanWiseFor teams
for hotels, cafés and floors that can't afford a bad cup,
Four working coffee pros, in the room
no off the shelf decks, no theory only days,
01Instructors
Q Graders and national competition judges, the same four who lead every BeanWise course. Industry hours, not slide hours.
02Curriculum
No off the shelf modules. We start with your menu, your machines and your shift patterns, and shape the sessions around them. Not the other way around.
03Equipment
Onsite, we train on the espresso machine, grinder and water you already use, so what they learn on day one is what they pull on day two.
04Delivery
Dates, sessions and what each one covers, agreed with you in writing before anyone steps behind the bar.
These four come with every team we train,
Tell us about your floor and we'll put the plan in writing
five courses, mix and match,
Pick the courses that match the gaps on your floor, one course for the whole crew or a mix across the team. We'll fit them to your hours, your menu and your shift patterns.
Barista · Intermediate → Expert
Competition fundamentals · Technical judging & score sheets · Sensory evaluation & presentation
Tasting · Beginner friendly
Welcome & settle in · The five kinds of coffee · The tasting
Brewing · Intermediate
Welcome & warm-up · What changes the taste · Hands on lab 1: pour-over
Barista · Beginner → Pro
A two day, hands on course on the live bar: espresso, milk, machine, and service.
Sensory · All levels
Coffee science & species · Physiology of perception · Building your sensory vocabulary
Want a mix of these?
Tell us what your team needs and a real person replies within a day.
Not a guest lineup. The same four working coffee pros who lead every BeanWise course, in the room and hands on with your team.
Twenty-five years across Coca-Cola, Costa Coffee and SLN Coffee, driving innovation the whole way. An SCA Evolved Q Grader and ISO 9001 auditor, Dora teaches the quality thinking that keeps a cup consistent.
Years with Carritt Moran, Coca-Cola and Costa Coffee, working every link in the chain, from buying green coffee to the cup in your hand. An SCA Evolved Q Grader who'll tell you good coffee is just good decisions.
A Certified Q Grader with ten years in specialty coffee, Ajay judges sensory at national events from the Barista Championship to the National Brewers Cup, and consults Indian growers on lifting cup quality.
A coffee professional and pastry chef with fourteen years behind her, Jasmeet judges WCC-recognized Barista, Latte Art and Coffee in Good Spirits competitions, and teaches at a leading Bangalore culinary institution.
pick the one that fits your floor,
01Onsite
your bar · your hours,
Your team trains on the floor they work, with your machines, your bar layout and your menu. Nothing to travel to, and it carries straight into the next shift.
02At The Lab
our lab · your immersion,
Our studio in Vasanth Nagar, Bangalore, with the machines and a full kit ready. Best for hands on courses that need quiet focus, away from the floor.
03Hybrid
theory at yours · practice at ours,
The talking parts on your floor, the hands on sessions at The Lab. The quickest way through a full course without taking the whole team off the floor at once.
Not sure which format fits your floor?
Tell us your team size and your kit and we'll suggest one.
not a sales pitch,
A fair look at both options. Build it in-house if it fits. Hire us if it doesn't.
01 · Timing
Setup time
BeanWise
Scoped with you
A first call, a written plan, dates you agree. We fit your calendar, not ours.
In-house
Months
Finding trainers, writing a curriculum, testing it on a pilot group, fixing it. Time the floor doesn't have.
02 · Instructors
Who's in the room
BeanWise
Industry pros
Q Graders and national competition judges, the same people who lead every BeanWise course.
In-house
Your best barista
Whoever is free that week, usually the one you can least afford to take off the bar.
03 · Repeatability
Same standard, batch after batch
BeanWise
One curriculum, every group
The same sessions and the same standard for your first batch and your twelfth.
In-house
Drifts away
The standard leaves when the trainer does. What they knew stays in one head.
04 · Cost
What it actually costs
BeanWise
One line item
One written proposal with everything in it, agreed before we start.
In-house
Hidden everywhere
Trainer overtime, materials, hours off the floor and the manager's time spent designing it.
no pitch deck,
Tell us about your team, its size, your shifts, the kit on the bar and the bits that frustrate you. A real person writes back within a day. No pitch deck, no sales call you didn't ask for.