Barista Fullday Workshop : 1 Day Intensive class
This class is designed to give you a full understanding of Barista work & the espresso machine itself. No previous experience is required for this class. The day begins with a drinks demonstration and a breakdown of the differences. It then becomes a completely practical class under the supervision of highly experienced professionals.
If you are seeking employment in coffee, or just want to learn more about the process, this class will put you ahead of the rest.
- The espresso machine – a breakdown of the espresso machine used by the trainer on the day, and how it might relate to your own equipment if you are using a home espresso machine for this course.
- Espresso – the drink & roast: What is an espresso roast? How to create a recipe with your chosen coffee. Tamping pressure and form to avoid strain. Workflow guide so you can beat the rush on bar, or the best setup for home equipment.
- Extraction – what is happening as the espresso pours (reading the shot), what water temperature to use and temperature surfing, brew ratio (an introduction to creating espresso recipes) and the colour of crema.
- Milk – fat content and sweetness, protein and foam development. Texturing for each drink cappuccino, latte, flat white. The art of stillness, focusing on perfect texture.
- Workflow- optimizing your movements to combat fatigue and maximize efficiency on bar for the better customer experience.
- Customer Service – how to talk about coffee and how to enhance the customer experience or even your own just by looking at the way you drink coffee. How to drink coffee. Also we look at breaking down the the word “Bitter” and what it means in relation to each customer experience.
- Latte Art Introduction – base level intro to the process of art on coffee and how to become consistent; designs covered: Heart and Rosetta
- Machine Maintenance – Treat your machine the right way for the best results – how to clean espresso based equipment
There is both physical practice and elements of coffee theory to this class, notes can be taken all through the class and a glossary of terms used will also be sent out to each participant.
Barista Crash Course – 2.5 hours
A short intensive class recommended for people with an interest in barista work, those who just want to make better espresso at home, or as a refresher for anyone already working in the field.
In this class:
- Espresso Extraction: do’s & dont’s, tamping, extraction times, taste guide, dose guide for recipes.
- Traditional drinks preparation: Americano, Cappuccino, Macchiato
- Traditional milk texturing for drinks
This class is a crash course in Barista Techniques; as such there is no cert with this class.
Sensory Training: 3 hours
A class all about breaking down the flavours of coffee: looking at origin characteristics & types of acidity.
In this class we look at:
- Flavour Memory: opening the taste buds by understanding what we consume
- The Slurp: how to activate your taste buds beginning with a cupping of several different coffees
- Coffee Variety: a second cupping of 3 different origins of coffee with the same roast level
- Roast: how roast level affects coffee character/ flavour. This is one coffee roasted with 3 different roast levels
This class requires no previous experience. There are a maximum of 6 students per class. Times available on request.
Latte Art Throwdown – 3 hours
A class all about milk based design on coffee. In this class we cover the pours for:
You will learn how to create perfect Latte Art milk consistently – after the demo you choose the design you wish to perfect.
This class does require espresso machine experience, the barista crash course is suitable.
Home Brewing – 2 hours
You have the equipment, you went out and sourced your favourite coffee…..what do you do!?
This class is all about getting the best from home non-espresso based equipment.
The class covers;
- Chemex, V60 – pour methods and what each brings to the coffee
- Plunger (French Press, Cafetiere) – how to get the best from your press and what it brings to the cup
- how brew method affect coffee choice
- how grind affects flavour & recipe
- water – how temperature and source affect final cup
You need no experience for this class.