Barista Training in Delhi NCR
Training · New Delhi roastery & on-site across NCR
Nobody was born knowing how to dial in.
Most bad coffee in India is not bad coffee. It is good coffee, ground wrong, dosed by eye, and pulled by someone nobody ever taught. We fix that in a day.
Three formats
Pick the one that matches who is standing behind the machine.
On your bar
We come to you. Your machine, your grinder, your water, your menu. One full day with the whole team, then a written recipe card for every drink you serve. Included free with a BROOT wholesale partnership across Delhi NCR.
Included with wholesaleAt the roastery
A small-group day at our New Delhi roastery. Green bean to finished cup: how roast profile changes what you taste, then four hours on the machine actually pulling shots and steaming milk until it is right.
Small groups · ask for datesStandardisation programme
Multi-outlet F&B teams where the flat white has to taste the same in every property. Written SOPs, dose and yield standards, a calibration routine, and a trainer-of-trainers session so it survives your staff turnover.
Scoped per groupThe curriculum
Seven modules. All of it hands-on.
What is actually in the bag
Origin, varietal, process and roast level — and how each one changes what lands in the cup. You cannot dial in a coffee you do not understand.
The grinder is the machine
Burr alignment, retention, purging, and why the same setting gives you a different shot at 4pm than at 9am. Most espresso problems are grinder problems.
Dose, yield, time
Ratios that hold up in service. Reading a shot by taste rather than by stopwatch. Building a recipe you can hand to a new hire on their first morning.
Milk
Texture before art. Temperature, stretch, roll, and how to get microfoam out of Indian toned milk — which behaves differently from the full-fat everyone trains on. Then latte art.
Filter, batch brew and the Indian filter
V60, AeroPress, batch brew and the South Indian filter, with ratios and grind for each. If you run a brew bar, this is the module that pays for itself.
Water, cleaning and maintenance
Delhi water is 300–500 ppm TDS and it is quietly destroying your machine and flattening your coffee. Filtration, backflushing, group gaskets, descaling schedule.
Costing and waste
What each drink costs you, where the waste hides, and how to price a menu that holds margin. Bring your menu — we will cost it in the room.
Questions
Before you book.
How much does barista training cost?
For BROOT wholesale partners across Delhi NCR it is included — no separate fee, and we come back when you hire. For everyone else it is quoted per session against group size, location and how many modules you want. Message us on WhatsApp with your outlet and team size and you will get a number the same day.
Do I need my own machine?
For on-site training, yes — that is the point, we train on the equipment you will actually use. For roastery sessions, no. We have the machines and the grinders.
Is this an SCA-certified course?
No, and we will not pretend otherwise. This is practical roaster-led training built around your bar and your menu, not a certification syllabus. If you specifically need an SCA Skills certificate, the SCA India chapter is the right route and we are happy to point you there.
How long is a session?
A full on-site day is roughly six hours including a service run-through. Roastery days run about five hours. Hotel standardisation programmes are usually two to three days across outlets.
Do you train outside Delhi NCR?
On-site training is a Delhi NCR service. Outside NCR we run it over video with your team on your own bar, and send written recipe cards and a dialling-in routine. For larger accounts we will travel — ask.