When you can brew espresso consistently following the correct routine, steam milk with consistently glossy texture, and pour basic Latte Art (which we teach in the foundation class here - 2 Day Barista Course) your ready to progress to the next level.

Ready to take your coffee skills and knowledge to the next level?

This class is designed to further your understanding of espresso extraction and ensure you have the skills to calibrate a coffee grinder effectively with different doses of coffee, to empower you with ability to pour more advanced Latte Art patterns, to give you the foresight to create beverage orders efficiently through effective workflow procedures and to further develop your sensory comprehension - your ability to identify and describe the taste, textures and flavours of coffee.

Introducing the Espresso Brew Formula

We will be exploring coffee refractometry and coffee algebra in this class so you can start to identify under / over extraction using precise scientific procedures, which will enable you to navigate through the calibration process with a more in depth understanding of the intricacies of extraction and how to optimize your espresso.

Learn to identify extraction levels and calibrate well balanced espresso

You will also learn how to work in a team at high paced work environments and how to prepare multiple beverages with efficient workflow practices, as well as customer service techniques that enable you to create exceptional experiences for your guests and promote specialty coffees effectively.

Milk science and more advanced Latte Art patterns

We’ll also be entering into milk science so you can understand exactly whats happening while your steaming the milk. We will also cover how to heat 1 pitcher of milk and manage pouring foam evenly into multiple drinks. And we will be building on your foundational Latte Art skills and learning the specific pouring technique for the more advanced pattern - the Tulip.

SCA terminology of the Flavour Wheel

In this lesson we will build your communication skills and develop your sensory comprehension through use of the terminology from the SCA flavour wheel so you can identify and describe specific subtle volatile characteristics of specialty coffee.