5 day

Master Barista Course

5 days Comprehensive notes 5 students maximum

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Please read our response to Coronavirus and our COVID-19 Coronavirus Policy here

 

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