Level 3 - Advanced Barista Course

3 hours     Detailed course notes     Certificate included

Kick your coffee making skills in to top gear with our Advanced Barista Course!

This barista course will focus on advanced extraction theory, its applications in the modern specialty cafe, and is the perfect extension to our Espresso Basics course. Together, we will explore the science of coffee extraction and the key factors that affect flavour balance in the cup.

By the end of the class you will have the analytical tools and practical skills required to make better informed decisions when brewing espresso coffee whether at home or in the cafe.

Click “What you will learn” for a complete break down of the topics covered in this barista course!

  • How grind setting choices and doses impacts flavour
  • How Espresso Brew Formula and Brewing Ratios 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 coffee age impacts extraction and age manipulation techniques
  • 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

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

About this barista course

3 hrs     Course notes
Certificate included

Kick your coffee making skills in to top gear with our Advanced Barista Course!

This barista course will focus on advanced extraction theory, its applications in the modern specialty cafe, and is the perfect extension to our Espresso Basics course. Together, we will explore the science of coffee extraction and the key factors that affect flavour balance in the cup.

By the end of the class you will have the analytical tools and practical skills required to make better informed decisions when brewing espresso coffee whether at home or in the cafe.

Click “What you will learn” for a complete break down of the topics covered in this barista course!

What you will learn
  • How grind settings and dose impacts flavour
  • 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:

  • 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