Advanced Barista Course – Professional Level Three

Advanced Barista Course | Professional Level Three

From: £180.00

Designed for the barista elitist who wishes to refine their skills to enable them to produce the highest standard of coffee beverage through a broad menu and on a consistent basis.

Course Times: Wednesday 10:00 – 17:00
Duration: 6 Hours (Inc. 1 Hr Lunch)

Product Description

Advanced Barista Course Overview

This advanced barista course is designed for the barista elitist who wishes to refine their skills to enable them to produce the highest standard of coffee beverage through a broad menu and on a consistent basis.

It’s now time to use the techniques that world class baristas use to set their coffee apart from the rest.

During your advanced barista course we will first cover some important theory work. We will talk about roast profiles, brew ratios, the science behind coffee extraction, the importance of water and milk chemistry and temperatures.

After theory is finished it’s on to some practical coffee roasting, cupping and then making espresso based drinks. The focus point will be refining all the required techniques and looking at evenness to improve flavour and extraction.

We will also be testing the PH level of our water, the TDS (total dissolved solids) of our coffee and showing you how this can assist in the journey to create the perfect coffee beverage.

Once you have completed your advanced barista course, you will have the opportunity to go on to complete the Winchester Coffee School Diploma.

Key Skills:

  • Coffee – Take part in a sample roasting session, learning about the process from a green bean to the finished product. How to identify coffee flavours using a coffee flavour chart and cupping techniques.
  • Setup – Testing water quality using a PH tester, checking your water temperature and pressure.
  • Grinding – Advanced grinding techniques and how to dial-in to a specific recipe or alternative filter brewing equipment.
  • Brewing – How to create a brew recipe using brew ratios, scales and timers. Using pre-infusion with espresso. How to brew coffee using filter methods such as Aeropress, pour over and chemex.
  • Milk – Steaming milk to perfection with both dairy and soya based milks. How to split milksbetween different jugs, multiple beverages and advanced latte art including etching using a latte art pen.
  • Quality control – Using your palette to identity problems with extraction and using tools such as a TDS tester to control and measure your coffee results.

Additional Information

Max No. Persons

4 Persons

Duration

6 Hours (1Hr Lunch)

Course Times

Friday 10:00 – 17:00

Experience Required

Completion of our intermediate course

More Info

Lunch provided