Barista Basic Entry into the world of espresso
Learn the basics of espresso, milk foam & co.
The course in detail Contents and overview
In the Barista Basic seminar, you will learn step by step how to use a portafilter machine optimally. You will practise the correct grinder and machine settings, the right grind and the relevant extraction techniques.
Another focus is on the preparation of milk and milk foam - as the basis for cappuccino, latte macchiato and other coffee specialties. At the end of the seminar, you will have mastered the most important steps and processes that ensure consistently high quality in every cup.
- Target group: Baristas, specialist staff from the catering/hotel industry and ambitious beginners
- Duration: 1 day (7 hours incl. lunch break)
- Format: Face-to-face training at our academy locations
- Level: Beginners with an interest in professional espresso preparation
Target group Who is the course suitable for?
The course is aimed at anyone who wants to work professionally with espresso. Whether prospective baristas, service and specialist staff from the catering industry or passionate coffee lovers:
The seminar provides practical knowledge that can be applied immediately in everyday life.
Your benefit
More success through
Espresso competence
After completing the seminar, you will have a sound basic knowledge of espresso preparation and will be able to work independently with professional portafilter machines.
You will develop an understanding of the parameters that influence taste and quality and gain confidence in handling the grinder, machine and milk frother.
This will provide you with the basis for consistent results, satisfied guests and the next step in your barista development.
Visual impressions
Your professional Joachim Kühne
SCA certified barista, innovation manager and trainer
Why did you become a trainer?
"It's quite simple: I really enjoy working with course participants to achieve the steepest possible learning curve in dealing with coffee. Coffee is often just a routine and convenience product for us. My overriding learning objective is always to emphasize the value of coffee and to make it clear that coffee is an absolute nice-to-have and that we should not take it for granted. If we succeed in this, then a very broad spectrum of extraordinary flavors opens up that we can find in coffee."
