The Academy Atelier
B2B Coffee & Matcha
Training Programs
We partner with hotels, restaurants, and cafés across the UAE to elevate coffee quality through structured training, sensory development, and operational consulting.
Master Trainers
Two divisions, one standard
Our academy is led by specialist trainers across coffee and matcha. Reach out to either — all enquiries are routed through Kaventra until your programme is complete.
Samson Kibunja
Coffee Education & Consulting
Mark Mwangi
Matcha Education & Beverage Development
The Academy Atelier · Matcha
Your matcha sells.
It just doesn't hold up.
It is on almost every menu in the UAE now, and it is the drink most often served badly — clumped, scorched, a different green every shift. One day on your bar fixes the technique, writes the standard down so it survives your next hire, and leaves you with three signature matcha drinks built for your menu.
Matcha & Specialty Drinks
What Mark covers
"The most thorough matcha masterclass"
Naveed Syed · The Need For Coffee
Syed singled out the structured tasting methodology — and the scorecard calibration in particular — as the part that reset how he judges matcha, noting the session read as education rather than a sales pitch.
Read the full review at The Need For CoffeeThe One-Day Programme
Three modules, one working day, on your own bar
Origin & Fundamentals
What actually separates matcha from ground green tea: shade-growing, de-stemming and de-veining, stone milling, and drinking the whole leaf in suspension. Growing regions from Uji and Nishio to Yame, Kagoshima and Shizuoka, and how cultivar changes the cup. Then water chemistry, temperature, sifting, dosing and whisking to a stable, lump-free suspension across hot, iced and milk-based builds.
Grading & Quality Control
A working grading toolkit — the paper swipe, the float and foam test, and the twenty-minute settle test — plus a ten-attribute scorecard modelled on coffee cupping, including how a powder holds up in dairy, coconut and sweetened milk. Your house standard written down: dose weights, ratios, temperature windows, whisk time, storage and an opening-shift calibration routine.
Three Signature Drinks
Three original matcha drinks developed live with your team, around your equipment, your supply chain and your price point. Each one delivered with a costed recipe, build sequence, batching notes for volume service, glassware and garnish spec, and a menu description ready to set.
The Day
Origin
History, regions, cultivars and grading; tasting across the grade range.
Hands-on
Sifting, dosing, whisking; hot, iced and latte builds. Everyone prepares to standard.
Calibration
The grading toolkit, the scorecard, milk compatibility, storage and cost control.
Development
Building, tasting and refining the three signature drinks with the team.
Sign-off
Individual assessment, recipe handover, questions.
Follow-up
Direct line for questions while the drinks bed into service.
You keep the system, not just the session
A written matcha standard — dose, ratio, temperature and timing, specific to your bar.
Three costed signature recipes you own outright and can put on the menu that week.
A scorecard for buying so you can grade a supplier's sample before you commit to a case.
Bar-side reference cards a new starter can work from on their first shift.
Individual sign-off for every trainee, so you know who is cleared to make it.
Thirty days of follow-up while the team settles into the new standard.
Programmes
Start with the day. Extend where it pays.
Matcha Programme Intensive
The full build: origin and technique, a grading and quality-control standard written for your bar, and three signature drinks developed on site with your own team. The programme most venues start and finish with.
Sensory & Grading Calibration
The tasting protocol on its own — the grading toolkit and the ten-attribute scorecard — for teams who already make matcha well but buy it blind.
Signature Menu Development
Seasonal matcha drinks developed ahead of each menu change, costed and specified, with batching built for the volume you actually do.
Multi-Outlet Rollout
One standard across a group: every outlet trained to the same spec, one set of recipe cards, and a lead trainer developed in-house to hold the line.
Barista Foundations
Comprehensive barista training covering espresso extraction, milk texturing, latte art fundamentals, and equipment maintenance.
Sensory & Cupping
Develop your palate through professional cupping protocols, flavor identification, and quality grading systems.
Roast Profiling
Master the science of roasting—from first crack theory to developing custom roast profiles for your brand.
Menu & Blend Consulting
Custom blend development, menu engineering, and seasonal offering strategies tailored to your venue.
Precision in
Every Pour
Our training is hands-on, data-driven, and tailored to your operation's scale—from boutique cafés to five-star hotel chains.
Get Started
Ready to Elevate
Your Coffee Program?
Book a free consultation. We'll assess your needs and design a custom training program for your team.