Courses & Community

Espresso Academic’s 14 October announcement recognizes Chakkapat Piwphong (P’Tae), tracing his path from student to Authorized Espresso Academic Instructor.

Anaya’s posts trace one learner’s coffee education from a 2018 experience at Anaya into competitions and further barista training the following year. The December 2018 source is a participant’s own post recalling learning at Anaya; it does not give the class date or course title.

On 16 December 2018, Anaya Espresso Society posted about a learner coming to collect an SCA Barista Skills Intermediate diploma and an Espresso Academy diploma. The caption also referred to a duo connected with the World Es-Yenn Championship 2018.

A 2018 Anaya post captures a coffee-learning moment focused on coffee beans and roasting technique in Bangkok.

Congratulations to Anaya’s Professional Barista Skill Class of May 2018. In our June message, we wished everyone all the best as they continued their journey in coffee. The original photograph brings together barista certificates and iced coffees—a small memory of this chapter in Anaya’s education history. Revisit the original post below. The class took place in May; this archive preserves the date of our congratulatory post, 7 June 2018. View the original post on Facebook Ph

Anaya’s posts trace a competitor’s World Es-Yenn Championship 2018 journey from preparation to a reported podium result. The dates below are the social post dates, except where the organizer’s event listing is identified separately.

Anaya’s December 2017 post shares a practical coffee-learning moment focused on roasting profiles, beans and handwritten notes.

Anaya’s November 2017 posts documented preparation for a Lin Sugar Sweet Creation audition, including an iced-coffee challenge brief and a competing-menu reveal.

Two October 2017 Anaya posts document early coffee learning: a cupping captioned “first cupping with first batch” and a separate roasting post framed as Chapter 2.

The days leading up to The Maestro Barista Challenge were filled with practice: timed espresso work, repeated milk pours and another chance to get the details right. Anaya shared the build-up as it happened, then reported that Natt had reached the final twelve.

Anaya’s 2017 posts and competition records trace Piyaphong Sihawong from Thailand’s Espresso Italiano Champion selection to the international final at Host Milano.

In a post published on 20 June 2017, Anaya Espresso Society congratulated a Thai barista for the determination behind a world-championship pursuit. The post linked to contemporary coverage of Arnon Thitiprasert of Ristr8to.

A look back at Anaya Espresso Society and MiVana's June 2017 filter coffee workshop, with same-day posts showing live home-brewing activity.

Filter Friday brings different brewers and coffees to the table at Anaya. The idea is simple: make, taste and compare, then talk about what each person enjoys. The photos show the working setup—drippers, kettles, scales, cups and servers—ready for a shared session.

Anaya Espresso Society and MiVana held a December 2016 slow-bar coffee workshop covering coffee basics, bean choice, tasting and drip techniques.

Before Anaya opened, the planning started with practical questions: how should the coffee bar work, where should equipment and storage go, and how could the space support making coffee well? In a design album shared on 4 November 2016, Natt wrote that thoughtful design supports workflow and production. The annotated layouts show the plan taking shape; they do not prove that every feature was built exactly as drawn.

Day Uno begins with attention: noticing aroma and flavour before reaching for the right words. The Anaya album shared on 2 November 2016 describes sensory learning in Florence, including Brazilian cupping and the challenge of explaining a personal impression objectively.