5 Day Master Barista Course

 

5 days     Comprehensive notes     5 students maximum

This barista course is the most challenging and comprehensive course we have on offer and is ideal for people looking to gain skills to work as a barista in the coffee industry as well as future/current cafe owners wanting to know more about the barista craft.

This course is designed to give you a well-rounded coffee education so you may 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.

Schedule

This barista course runs for five consecutive days starting on the Monday of the prescribed enrolment date. All days commence at 9 am, and conclude at approximately 4 to 4:30 PM everyday.

Optional Exams

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. Make no mistake, this course is no walk in the park and you will need to study and prove your technical skills are up to scratch.

Recommended reading and texts

You do not need to purchase these books but we recommend you read them. We have them available at The Espresso School. You may borrow them overnight and read during your lunch breaks.

  • The Professional Barista’s Handbook – Scott Rao
  • Everything But Espresso – Scott Rao
  • Espresso Extraction and Measurement – Scott Rao
  • Barista Techniques – John Doyle

There is 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

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

Lunch break

Afternoon session

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

Clean the school

Work flow, latte art and filter coffee brewing

Morning session

One hour of free practise

Bar Workflow
– Dialing in grinders and programming machine volumetrics
– Setting up the bar for service
– Work flow 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

Lunch break

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 practise

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

Lunch break

Afternoon session

One hour of free practise

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

Lunch break

Afternoon session

Free practise

Exam preparation

Clean the school

Espresso equipment maintenance

Morning session

One hour of free practise

Grinder maintenance
– Identifying dull burrs by flavour
– 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

Lunch break

Afternoon session

Examination: practical and theory

Clean the school

Comprehensive and challenging

Perfect the pour

Discover the language

About this barista course

5 days     Course notes
5 students max

This barista course is the most challenging and comprehensive course we have on offer and is ideal for people looking to gain skills to work as a barista in the coffee industry as well as future/current cafe owners wanting to know more about the barista craft.

This course is designed to give you a well-rounded coffee education so you may 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.

Schedule

This barista course runs for five consecutive days starting on the Monday of the prescribed enrolment date. All days commence at 9 am, and conclude at approximately 4 to 4:30 PM everyday.

Optional Exams

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. Make no mistake, this course is no walk in the park and you will need to study and prove your technical skills are up to scratch.

Recommended reading and texts

You do not need to purchase these books but we recommend you read them. We have them available at The Espresso School. You may borrow them overnight and read during your lunch breaks.

  • The Professional Barista’s Handbook – Scott Rao
  • Everything But Espresso – Scott Rao
  • Espresso Extraction and Measurement – Scott Rao
  • Barista Techniques – John Doyle
Who is this for?

There is 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
Monday

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

Lunch break

Afternoon session

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

Clean the school

Tuesday

Work flow, latte art and filter coffee brewing

Morning session

One hour of free practice

Bar Workflow
– Dialing in grinders and programming machine volumetrics
– Setting up the bar for service
– Work flow 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

Lunch break

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

Wednesday

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

Lunch break

Afternoon session

One hour of free practice

– Quick clean of espresso stations

Cupping session
– regional
– varietal
– processing methods
– triangular

Clean the school

Thursday

Advanced extraction and analysis of coffee

Morning session

One hour of free practice

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

Lunch break

Afternoon session

Free practice

Exam preparation

Clean the school

Friday

Espresso equipment maintenance

Morning session

One hour of free practice

Grinder maintenance
– Identifying dull burrs by flavour
– 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

Lunch break

Afternoon session

Examination: practical and theory

Clean the school