Advanced Barista Course

The Advanced Barista course is available upon request, it is aimed at those who already have a strong foundation of coffee knowledge and want to take their practice to the next level. You will be tasting lots of coffee - be warned, high levels of caffeine consumption are highly likely. Some previous experience in tasting is desirable (e.g. coffee, wine, tea, chocolates and cheeses)

You will learn about:

The origins of coffee and the effects of botany, growing conditions, altitude, harvest, processing and roasting
We will sample roast green beans and learn about the stages of roasting, looking at first and second crack and developing roasting profiles for coffee
Taste Arabica and Robusta coffee from a variety of origins side by side, discussing and recording flavour profiles
Roast profiles for dry (natural) process, pulp natural and washed coffees
Examination of the engineering behind different espresso machines, heat exchangers, boilers, group heads and pressure statistics
Progressing into pre-infusion, temperature control, flushing cycles, PID control and pressure profiling
Grinder analysis, speed, quality and consistency of grinds are looked at, along with burr replacement and maintenance
Water quality, PH levels, TDS metering, filtration methods and testing results
Refine flavour by adjusting grind, dose, temperature, shot volume
Milk chemistry and the analysis of the parameters that make perfect milk

This is an extensive course with lots of technical details, make sure you pack your notebook and pens. The course will run from 10am to 4pm with a light lunch provided. This course is highly recommended to those working at the high end of the coffee industry, be it purchasing green coffee, roasting and tasting or a senior barista looking to go towards competitions or training themselves.