Tasse Coffeee is the only coffee education center in Hong Kong that can teach CQI Q-Grader Q Arabica and Q Robusta courses. It is not just a course, it is an adventure into the world of coffee. Whether you are an industry professional seeking to enhance your professional skills or a coffee enthusiast with a passion for coffee, this course will take you into the essence of coffee quality assessment.

TQUK Basic Barista Course - Tasse's own course, based on other international courses, is TQUK certified in the UK and covers pour-over, siphon, and more.Latte ArtIt covers five major categories: coffee, Italian coffee, roasting, etc., which are closer to the needs of a typical cafe. It allows you to experience different aspects of coffee all at once, making it very suitable for beginners!

City & Guilds Barista Course (UK) - A traditional and highly regarded course in the UK, focusing on bar operations and preparing drinks primarily for restaurant needs. The assessment does not cover pour-over or other baristas.Latte ArtPerfect for beginners! 🤩

Italian Latte Art Latte ArtCourse - 🇮🇹 Emphasis on AssessmentLatte ArtSkills, forLatte ArtA certification for skills, creativity, and artistic presentation; obtaining this qualification signifies that you possess relevant skills, creativity, and artistic expression.Latte ArtSkills and qualifications.

The European Specialty Coffee Association (SCA) professional coffee course focuses on theory and experimentation, and is one of the most professional coffee qualifications in the world that a specialty barista must obtain. In addition to the guided course Introduction to Coffee, it is divided into five major categories, including Barista Skills, Brewing, Green Coffee, Roasting, and Sensory Skills, which comprehensively improve professional coffee skills. The time and effort required is more than other international certificate courses.

Italian Barista Method Certificate Course - A practical-based Barista course that fills the shortcomings of the SCA course for all the daily work needs of a barista.