Jamaican F&B Training Center CDO

Your espresso machine deserves more than a quick fix. Proper diagnosis and repair help keep it working for the long run.

Inconsistent espresso doesn't always mean it's your technique. Sometimes, your machine simply needs a little attention.

POV: Looking back at the moments that made the training day count.

A few moments from our recent Specialty Barista Training — where learning happens through hands-on practice, focused repetition, and plenty of time behind the espresso machine.

These may be moments from a few days ago, but the skills built during training continue long after the day ends.

Here’s a look back at the training journey and the work put in behind every cup.

Registration is NOW OPEN for KUMBIRA 2026! 🔥🏆

The stage is set for another exciting season of culinary excellence. Whether you’re a professional, student, or independent competitor, this is your chance to showcase your skills and be part of KUMBIRA’s 30-year culinary legacy.

👨‍🍳 Professional Division — Hotels & Working Kitchens
🎓 Student Division — Colleges & Culinary Schools
🏆 Open Division — Independent & Mixed Teams

Register today and get ready to compete!

🔗 REGISTER HERE:
register.cohara.org

📅 October 14–16, 2026
📍 The Atrium, Limketkai Mall, Cagayan de Oro

Three Decades, One Culinary Legacy.

The Need Is Already There

We're not creating a need.

The need is already there.

Cafés are using espresso machines every day. Technicians are receiving more service requests. And café owners are sometimes left waiting because there simply aren't enough trained hands available.

So if you're looking for a technical skill with a place in the coffee industry—

this might be worth learning.

Espresso Machine Repair Training.
Because when the machine stops, somebody needs to know what to do.

BATCH 290 | DAY 7 ☕️

From tasting to understanding. 👃👅☕

Today, Batch 290 went deeper into the foundations of brewing and sensory perception—learning how to identify, calibrate, and describe the subtle details that shape every cup.

🌿 Morning: Sensory perception, basic taste calibration, and olfactory (aroma) training.

☕ Afternoon: Acidity, sweetness, mouthfeel, aftertaste, and brew sensory training.

Because great coffee isn’t just about how it’s brewed—it’s also about how well you can taste, smell, feel, and understand it.

Batch 290, one cup at a time.

Someone Has to Fix It

When the espresso machine breaks, everyone notices.

The owner notices.

The barista notices.

The customer notices.

But only a trained technician can confidently get to the root of the problem.

Someone has to fix it.

Why not become that someone?