About | The Espresso School was born in early 2009 by David Seng to teach students to become technically and theoretically proficient baristas. David currently plies his trade at Veneziano Coffee’s espresso bar - the First Pour in Abbotsford, Cafenatics espresso bars in the CBD and teaches Monash University’s “Coffee Making for Hospitality” and "Latte Art" courses. David has been a professional barista for over 5 years and has competed in coffee competitions at state, interstate and national level. His experience and expertise in the craft of the barista makes him well placed to teach and share the secrets of the professionals. The Espresso School chooses to use La Marzocco handcrafted espresso machines and Mazzer grinders. The La Marzocco and Mazzer combination are recognised leaders for quality in the cup, and are used by the best professional baristas in the world. Competition Awards2010 Australian Coffee in Good Spirits - 3rd place [read about 1] [read about 2] 2009 Victorian Latte Art Championships - 2nd place [read about] 2008 Victorian Barista Championships - 3rd place |
| Hailing from Tasmania, Will Priestley has left an indelible mark on the specialty coffee scene in 2010 by taking out the Victorian Latte Art Championships and then being crowned Australia's best Latte Artist in the AustralAsian Specialty Coffee Association's National Foods/Dairy Farmers Latte Art Championship. Will won the right to represent Australia at the World Latte Art Championships in London later this year.
In 2010, Will Priestley will teach a series of Latte Art courses with The Espresso School. His command of the jug and velvet milk is second to none, pushing the boundaries and blowing us away with his amazing original designs. You can catch this latte art champion in action at Cafenatics as well as Eclipse Specialty Coffee in the Melbourne CBD. Competition Awards2010 AASCA Australian Latte Art Championship - Winner [read about 1] [read about 2] [watch] 2009 Australian Latte Art Championships - 3rd place [read about] |
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