01
Learn the craft properly
Paid training from day one: extraction, milk, latte art, the machine. Our shots pull in seconds, so technique has to be sharp — and we teach it.
We are opening new spots across Tbilisi and we need people who like a fast pace, real craft and a team that does not waste anyone’s time.
Paid training from day one: extraction, milk, latte art, the machine. Our shots pull in seconds, so technique has to be sharp — and we teach it.
Every new spot needs a lead. We promote from inside first: today the counter, in a year your own point and a team of your own.
Shifts built around your studies or second job. Free coffee on shift, staff price off it, tips split evenly across the team.
Paid training on the floor. You learn the drinks, the machine and the rhythm of the counter.
Your own shifts, your own counter. Full pay, tips and the staff discount.
You run the shift, train newcomers and keep the quality bar. Higher rate, bonus on the point’s results.
A spot of your own: the team, the numbers, the standards. Share of the point’s profit.
You are the whole café in one person: you greet, you brew, you hand it over. Ninety seconds per drink, dozens of people a day, and every cup has to be right.
Never touched a coffee machine? Good. We train from zero on a paid basis — a month on the floor beside an experienced barista, then your own shifts.
We grow by spots, and a spot lives or dies by its address. You find the footfall, negotiate the lease and hand us a place where a Waycup window fits — 6 to 15 m² by metro stations, offices and universities.