5 day

Master Barista Course

5 days Comprehensive notes 5 students maximum

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Comprehensive and Challenging
Perfect the Pour
Discover a New World

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Our 5 Day Master Barista Course is the most comprehensive and challenging barista course we have on offer.


It is ideal for people looking to gain skills to work in the coffee industry as well as future/current cafe owners wanting to know more about the barista craft.


You do not need to have any prior experience with coffee to do this course as we will teach you from the ground up.


This 5 day barista course is designed to give you a well-rounded coffee education so you can enter the coffee industry with confidence knowing you have the skills and knowledge to brew delicious tasting coffee and troubleshoot/diagnose any extraction related problems.

There are no requirements to join our 5 day Master Barista Course, in fact, we encourage you not to take any of our other classes if you intend to do this class.


We recommend this barista course if:

  • You’re looking to find a job as a barista
  • You want to open a cafe or currently own one
  • You want to challenge yourself with the most comprehensive barista course in Melbourne

The 5 Day Master Barista Course is conducted bi-monthly and runs for five consecutive days starting on the Monday of the selected enrolment date.


All days commence at 9:30 am and conclude at approximately 4:30 pm every day.


For a full break-down of the week, please scroll down.

To become an endorsed and certified barista graduate of The Espresso School, you must demonstrate your knowledge and practical skills in the two optional exams on the final day.


To pass you must achieve no less than 90% on both practical and theoretical examinations. Any failed exams will incur a $100 re-examination fee.


This course is challenging, but far from impossible. You will need to prove your knowledge and technical skills are up to scratch.

Introduction to coffee and espresso fundamentals


Morning session


– Housekeeping and introductions


Introduction to coffee
– Origins and growing regions
– Species and cultivars
– Comparative tasting of coffee species
– Processing methods and impact on flavour
– Comparative tasting of processing methods


Espresso fundamentals
– setting the dose
– distribution methods
– tamping
– adjustment of grind and impact on flavour
– extraction ratios for espresso


Afternoon session


Milk fundamentals
– Milk texturing for different drinks on the espresso menu
– Milk pouring techniques


Clean the school

Workflow, latte art and filter coffee brewing


Morning session


One hour of free practice


Bar Workflow
– Dialling in grinders and programming machine volumetrics
– Setting up the bar for service
– Workflow and order processing for efficient coffee service


Latte Art
– Milk mechanics for latte art; position, speed and distance
– Pouring techniques for latte art; wiggling, pushing and dragging
– Heart
– Rosetta*
– Tulip*

* Rosetta taught on Wednesday and Tulip taught on Thursday alongside the day's curriculum


Afternoon session


Filter coffee brewing
– Total immersion methods
– Pour over methods
– Filter coffee brewing ratios
– Extraction percentage and strength
– Batch brew design


Clean the school


Coffee roastery tour


Roast coffee for cuppings the next day

Sensory analysis of coffee and coffee cupping


Morning session


One hour of free practice


Sensory analysis of coffee
– Exploring the language of coffee
– Solutions tasting
– Assessing aromas found in coffee using aroma scent kit


Cupping (coffee tasting) theory
– what is cupping and why we do it
– cupping protocol
– cupping score sheets


Afternoon session


One hour of free practice


Quick clean of espresso stations


Cupping session
– regional
– varietal
– processing methods
– triangular


Clean the school

Advanced extraction and analysis of coffee


Morning session


One hour of free practise


Advanced extraction theory
– Impact of grind and dose on flavour
– Dosing and distribution techniques
– Espresso Brew Formula/Ratio
– Extraction Yield and Strength
– Refractometry for espresso
– Managing “fresh” and “old” coffee
– Espresso extraction diagnosis


Afternoon session


Free practise


Exam preparation


Clean the school

Espresso equipment maintenance


Morning session


One hour of free practice


Grinder maintenance
– Identifying dull burrs
– Disassemble espresso grinder for full clean
– Changing burr sets for conical and flat burr grinders
– Reassemble grinder and dial in for espresso extraction


Espresso machine maintenance
– Changing group seals and shower screens
– Diagnosis of basic faults
– Steam wand care


Afternoon session


Examinations: practical and theory


Clean the school

You do not need to purchase these books but we recommend you read them at some stage.


We have them available to read at The Espresso School.


  • The Professional Barista’s Handbook – Scott Rao
  • Everything But Espresso – Scott Rao
  • Espresso Extraction and Measurement – Scott Rao (e-book)
  • What I Know About Running Coffee Shops – Colin Harmon
  • The World Atlas of Coffee – James Hoffmann