The course is run over three days. Booking this, rather than the individual levels, ensures you receive a 15% discount, pricing this course at.
This is the start of your wonderful journey into becoming a true coffee guru!
Level 1 – a comprehensive introduction into the life of a Barista, developing your knowledge of how coffee is grown, processed, selected, roasted and brewed. After the theory, it’s time to get hands on and have some fun!
- Coffee Origins– a brief overview of growing, harvesting, processing and roasting
- Workspace– developing an efficient workspace, health and hygiene rules, storage and lifespan of the coffee
- Grinding– an overview of how grind size affects your coffee, covering grinding basics including dosing and tamping
- Coffee Machine– overview of the coffee machine, basic setup and daily routine checks
- Brewing– focuses on espresso extraction: understanding and recognizing over/under extraction with changes in appearance and taste; developing your coffee palette; making adjustments and working towards developing consistency
- Milk– an introduction to texturing milk and creating micro-foam with basic pouring skills to incorporate milk and coffee correctly.
Break for Lunch
Level 2 – a little more theory, where we expand on the morning’s information learning more about: the roasting process, different varieties of coffee, identifying flavours/textures and the science behind the brewing process.
Moving back into practical work, we focus on expanding and refining techniques in dosing, distribution and tamping; moving on to milk technique and picking up speed with multiple orders without compromising quality of the product.
- Coffee Beans– single origin coffees and the different methods of processing and roasting
- Grinding– maintaining, dismantling and cleaning your grinder; using correct settings and how to fine tune your personal grind
- Milk– understanding the chemistry of milk; steaming to perfection with whole, skimmed and non-dairy milks
- Barista Workflow– using different sized jugs, handling multiple orders and working with confidence
- Etching– developing basicpatterns further by etching with a pen.
Level 3 – moving into the advanced areas designed for the Barista to grow and refine their skills, enabling them to produce the highest standard of coffee from a broad menu with consistency and confidence.
This is the time to use the techniques that world class Baristas use to set their coffee apart from the rest.
During this level three day, we cover some important theory work, talking about roasting profiles, brew ratios, the science behind coffee extraction and the importance of water and milk chemistry and temperatures.
Once the theory is completed, it’s on to observing some 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.
- Coffee– watching the roasting process at work; identifying coffee flavours using a flavour chart and the cupping technique
- Grinding– advanced grinding techniques and how to dial-in to a specific recipe or alternative filter brewing equipment
- Brewing– creating a brew recipe using brew ratios, scales and timers; using pre-infusion with espresso; brewing coffee using filter methods, such as Aeropress, pour-over and Chemex
- Milk– steaming milk with confidence, both dairy and non-dairy milks; splitting milks between different jugs and multiple beverages; advanced latte art with etching using a latte art pen
- Quality Control– using your palette to identify problems with extraction and using tools such as a TDS (total dissolved solids) tester to control and measure your coffee results
- Customer Service– an introduction to front-of- house service, focusing on self-presentation and awareness of the customer; awareness of what the customer wants and what the customer needs.
Level 4: Morning: Latte Art – this day’s focus is lots of practice! Take your latte art to the next level and produce art with every pour.
Afternoon: Customer Service Levels – develop a consistent work flow with orders on demand, giving great coffee matched with great customer service, whether front-of-house or table service.
- Pouring– velocity and direction of the pour; creating a good canvas to pour art
- Art of free pour– creating the heart or the leaf with your pouring skills
- Front-of-house– meeting and greeting customers correctly, making sure a customer is never left unnoticed
- Table service– serving the correct way
- Body language and attitude– what you feel, the customer feels
- Dealing with customer complaints
- Dealing with complex customers– using a little role playing technique which is great for Baristas who tend to lack in confidence when dealing with people
- Practice, practice, practice – presentation of your Diploma Certificate.