Level 3 - Advanced Barista Course

 

3 hours     Course notes     Certificate included

Are you ready to kick your coffee making skills in to top gear with our Advanced Barista Course? This barista course will focus on extraction theory and its applications in the cafe, and is the perfect extension to our Espresso Basics barista course.

We will make adjustments to your espresso making technique and get you to understand what is going on behind the scenes so that you can consistently deliver the perfect espresso, shot after shot. This class delves in to the science of extraction and the key factors that affect flavour in the cup. Click “What you will learn” to find out more!

Other Barista Courses: Espresso Basics | Latte Art | Home Barista Training

  • How grind setting choices and doses impacts flavour
  • Dosing and distribution techniques for espresso
  • Espresso Brew Formula and Brewing Ratios and how they are used for recipe design
  • Understand Extraction Yield and TDS (strength) in relation to espresso
  • Measurement of espresso TDS (strength) using a coffee refractometer
  • How to age impacts extraction and how to manage “fresh” and “old” coffee
  • Espresso extraction diagnosis

Recommended experience:
Completion of Espresso Basics or you are comfortable in front of the espresso machine and coffee grinder.

We recommend this barista course if:

  • You have completed our Espresso Basics barista course
  • You’d like to take your career to the next level
  • You want to make consistently delicious espresso
  • You would like to learn the science behind espresso extractions
  • You’ll learn to troubleshoot common extraction problems
Advanced barista course notes - understanding the impact of freshness of coffee on extraction
The impact of freshness on coffee extraction
Advanced barista course notes - Extraction yield
Extraction percentage of coffee
Advanced barista course notes - Total dissolved solids
TDS – strength of coffee
Advanced barista course notes - coffee refractometer
Refractometer measures TDS

About this barista course

3 hrs     Course notes
Certificate included

Are you ready to kick your coffee making skills in to top gear with our Advanced Barista Course? This barista course will focus on extraction theory and its application in the cafe, and is the perfect extension to our Espresso Basics barista course.

We will make adjustments to your espresso making technique and get you to understand what is going on behind the scenes so that you can consistently deliver the perfect espresso, shot after shot. This class delves in to the science of extraction and the key factors that affect flavour in the cup. Click “What you will learn” to find out more!

Other Barista Courses: Espresso Basics | Latte Art | Home Barista Training

What you will learn
  • How grind settings and dose impacts flavour
  • Dosing and distribution techniques for espresso
  • Espresso Brew Formula/Ratio
  • Understand Extraction Yield and TDS for espresso
  • Measurement of espresso TDS with a refractometer
  • How to manage “fresh” and “old” coffee
  • Espresso extraction diagnosis
Who is this for?

Recommended experience:
Completion of Espresso Basics or you are comfortable in front of the espresso machine and coffee grinder. We recommend this barista course if:

We recommend this barista course if:

  • You have completed our Espresso Basics barista course
  • You’d like to take your career to the next level
  • You want to make consistently delicious espresso
  • You would like to learn the science behind espresso extractions
  • You’ll learn to troubleshoot common extraction problems
Sample course notes
Advanced barista course notes - understanding the impact of freshness of coffee on extraction
The impact of freshness on coffee extraction
Advanced barista course notes - Extraction yield
Extraction percentage of coffee
Advanced barista course notes - Total dissolved solids
TDS – strength of coffee
Advanced barista course notes - coffee refractometer
Refractometer measures TDS