Without proper training, “real-world experience” can easily turn into years of confusion, repetition, and wasted effort. At CBI, we teach the science and discipline of coffee — how to measure, taste, and evaluate every step of the process. Students learn to dial in espresso using quantifiable results, design efficient bar ergonomics, calibrate taste as a team, and analyze the cause and effect of each variable in brewing. These skills transform guesswork into mastery and form the foundation of proper training.

Our goal is to give you a framework to think critically and communicate precisely, so when you step into a café or roastery, you can apply your knowledge with intention — not just follow instructions blindly. Real experience becomes valuable when you can connect what you observe to what you understand, building skill with clarity instead of confusion. In the culinary world, this kind of mentored, hands-on learning is called a stahj (or stage). It’s essentially volunteering with purpose: a structured, intentional exchange. You bring enthusiasm, curiosity, and a willingness to work hard — without getting in the way — and in return, your mentor shares their craft and experience without charging for their teaching.

If you can’t find a suitable volunteer placement, we also offer an Assistant Program, where students can pay to gain guided, practical experience by helping in our classes.

What a Stahj Could Be

1. Education Beyond the Classroom: A stahj is about structured learning, not free labour. You should be observing, practicing, and developing real-world skills that build on what you’ve learned in class.
2. Mutual Growth: Your enthusiasm should energize the café, while the mentor’s guidance helps you grow in skill and confidence. It’s a shared investment in raising standards
3. Earn by Merit, Not Promise: A stahj isn’t a guaranteed job — it’s an opportunity to prove yourself. When you demonstrate initiative and professionalism, it can naturally lead to employment.
4. Learning Comes First: Never forget: your mentor is offering their time freely to teach you. Teaching is hard work — it requires patience, communication, and the ability to explain why, not just how. Even though it may feel like you’re giving your labour for free, training often slows down production and costs the business time and money. The mentor gains little materially but invests deeply in your growth. Respect that generosity — it’s the foundation of the stahj tradition
5. Clarity and Agreement: Both parties must understand that a stahj is voluntary, educational, and (often) unpaid. It’s an intentional exchange of time for experience, not income.

Legal Disclaimer: These standards are educational guidelines only. They are not legal advice and do not replace local, provincial, or federal labour laws. Participation in a stahj is voluntary and arranged directly between the student and the host business. The Canadian Barista Institute does not broker, assign, or supervise any stahj placements and assumes no legal responsibility for any agreements or outcomes between parties.