Barista workshop grounds learning in real-world practice

As café culture continues to grow within the hospitality industry, hands-on training plays an important role in preparing future tourism and hospitality professionals. At the Far Eastern University Institute of Tourism and Hotel Management (ITHM), practical workshops complement classroom learning by equipping students with industry-relevant skills and experience. 

With this in mind, ITHM students took their learning beyond the classroom during the Barista 101 Workshop. The hands-on session was led by ITHM Associate Dean Chef John Lester Tuason, who guided students through the fundamentals of specialty coffee preparation. 

The workshop immersed participants in the art and science of coffee-making. From dialing in the perfect espresso shot to steaming silky milk and crafting latte art, students experienced the precision and creativity required behind every café counter. The session also introduced participants to the distinct characteristics of different coffee beans, highlighting how origin, roast profile, and technique influence flavor and quality. 

Chef Tuason emphasized that mastering coffee goes beyond operating machines. He underscored the importance of understanding the bean’s journey—from farm to cup—and recognizing the craftsmanship involved in every brew. Students learned that consistency, timing, and attention to detail are essential skills in delivering a high-quality coffee experience. 

For many participants, the workshop offered a deeper appreciation of the beverage they often enjoy daily.  

“I didn’t realize how technical making espresso could be. Adjusting the grind size and timing the shot properly made me appreciate the skill behind every cup,” one ITHM student said. 

“Learning how to steam milk correctly was challenging but fun. Trying to create latte art showed me that being a barista is both technical and artistic,” said another student. 

Beyond skill building, the workshop fostered passion and professionalism among aspiring hospitality leaders.  

“Workshops like this prepare us for real industry standards,” a student said. “It’s exciting to gain practical experience that we can apply in cafés, hotels, or even our own businesses someday.” 

The workshop ended with students proudly presenting their espresso shots and latte art creations, some imperfect, but all earned through practice and patience. As cups were cleared and machines powered down, participants left not just caffeinated, but more confident in their craft, bringing them one step closer to mastering the art of coffee service in the hospitality industry.