Balaju Chowk · Kathmandu
Master the craft of coffee.
Build a global career.
Hands-on vocational training on commercial dual-boiler machines. From grinder dial-in and espresso extraction to silky free-pour latte art, alternative manual brewing, and café operations.
Balaju Campus Machine Lab
Authentic practical training on commercial dual-group machines & calibrated burr grinders.
Google Reviews
71 verified student reviews on Google
Boiler Lab
Multi-group commercial machines & calibrated burrs
Per Station
Focused practical repetitions with instructor guidance
Included
Free bubble tea masterclass included with barista course
Training Programs · Balaju Campus
Select your craft path.
From commercial machine extraction and international café workflows to specialized competition free-pour latte art and professional bartending mixology.
Professional Barista Training Course
A comprehensive, hands-on barista program covering espresso extraction, commercial grinder calibration, free-pour latte art, alternative brewing methods, and café opening counseling.
Latte Art Specialization & Competition Track
An intensive skill-building module focused purely on milk texture physics, pitcher control, multi-pattern complexity, and intra-competition speed under pressure.
2-Month Professional Bartending Diploma
Conducted by Caffinity Bartending School at the Balaju campus. Master 100+ classic & contemporary cocktails, theatrical flair bar tricks, bar ergonomics, and international beverage service.
The Machine Laboratory · Balaju Campus
The craft of daily repetition.
Theory without machine time produces hesitant baristas. At Caffinity, daily training centers on commercial dual-group machines, sensory palate calibration, and free-pour muscle memory.
01
Grinder Calibration & Micrometric Dosing
Before touching an espresso cup, students master bean humidity, burr alignment, and daily dial-in. Adjusting grind size for atmospheric changes is the foundation of coffee flavor extraction.
— On-demand flat burr grinder mechanics & micrometric adjustment
— Gram-precision dosing, distribution & 15–20 kg level tamping
02
9-Bar Espresso Extraction & Crema Dynamics
Observing honey-viscosity flow. Students pull dozens of test shots daily to evaluate extraction windows, crema elasticity, channeling prevention, and temperature stability.
— Golden ratio parameters: Ristretto, Espresso, Lungo
— Sensory differentiation of under-extraction vs over-extraction
03
Microfoam Aeration & Vortex Texturing
Creating silky wet-paint microfoam requires mastering pitcher tilt, steam tip depth, and whirlpool vortex velocity. Repetitions continue until bubbles disappear into a glossy canvas.
— 60–65°C tactile temperature control & pitcher ergonomics
— Dense vortex spin for glossy free-pour texture
04
Intra-School Competition & Bar Confidence
Testing speed, contrast, and symmetry under peer adrenaline. Caffinity organizes internal throwdowns with bracket judging to ensure students are calm and fast under real café pressure.
— Contrast, symmetry, central positioning & cut-through cuts
— Real customer presentation etiquette & workplace readiness
Curriculum Analysis · Side-by-Side
Compare your training paths.
Transparent comparison across core vocational dimensions so you can choose the qualification matching your career timeline, overseas plans, or café goals.
Professional Barista Training Course
20 Days · 2 Hours / Day Practical
Inquire on WhatsApp →Latte Art Specialization & Competition Track
10–14 Days · 1.5 Hours / Day Practical
Inquire on WhatsApp →2-Month Professional Bartending Diploma
2 Months · 2 Hours / Day Practical
Inquire on WhatsApp →Selected Program
Professional Barista Training Course
20 Days — 2 Hours / Day Practical
Inquire Fees & Schedule on WhatsApp →Uncertain which path suits your career goal?
Connect directly with our Balaju admissions instructors for personalised counseling.
Student Growth & Reviews
Confidence on the bar.
Real feedback from graduates who trained at our Balaju campus and now work in specialty cafés or prepare for international hospitality careers.
Best barista school in Balaju! The practical machine time and friendly instructors gave me total confidence in espresso dial-in and latte art.
Laxmi Tamang
Barista Graduate · Working in Specialty Café
"Outstanding environment and real commercial equipment. You actually spend your daily hours working on the machine, not just looking at slides."
Sadam Ansari
Barista Alumnus · Hospitality Professional
"The intra latte art competition was amazing! We learned how to pour perfect rosettas and tulips even when under time pressure."
Supriya Shahi
Student & Competition Participant · Intra Latte Art Competitor
"From beans to cup, steaming wand practice to free bubble tea training—everything was clear, practical, and highly professional."
Ashif Khan
Barista & Beverage Graduate · Abroad Visa Ready
Campus Visit · Orientation
Step into our lab at Balaju Chowk.
Nothing compares to seeing our machines in person and tasting a freshly pulled espresso shot. Prospective students and parents are welcome to visit our campus, observe an active class session, and meet our instructors.
Admissions · Balaju Chowk, Kathmandu
Ready to step behind the machine?
Practical training cohorts operate Sunday through Friday across morning, afternoon, and evening shifts. Message our instructors directly to confirm upcoming intake dates, course fees, or arrange a campus walkthrough.