Barista Theory
The first part of the lesson will focus on the theory that ensures that any coffee you work with is of a high quality and flavour. The theory will focus on the origins of coffee, the difference between speciality beans and the affect of different roasts. You will then learn how to correctly store coffee to preserve quality and identify incorrectly stored coffee.
The next part of the lesson focuses on the theory of preparing your coffee for extraction, ensuring the grind is correct for your desired use and the different methods for extracting coffee. This includes the theory behind the perfect Espresso and the common pitfalls when extracting espresso. Then you will learn about alternative methods of extraction, including v60, Brew, Aeropress, Chemex and the Clever Dripper.
Barista Practicals
The practical parts of the lesson will see you 'cupping' like a pro. You will taste and smell a number of coffees and pick out the accents like an experienced sommelier. This will cement the knowledge from the theory section and highlight the differences that can come from different temperatures, roasts and methods.
Everything comes together in the Espresso extraction practical, seeing you produce perfect espressos and getting the perfect balance between temperature and brew time. Next you will explore in depth two hand brew methods of your choice, producing coffees from v60, Aeropress, Chemex or Clever Drippers and producing the best coffee from these methods with pro tips.
Finally, to put the icing on the cake, you will perfect your latte art skills, learning how to properly texture milk to produce microfoam and exploring the different methods to create latte art that you can then take with you and perfect.
