Professional Barista Training- Espresso and Milk Skills

Class Description:

Crop to Cup Fundamentals

Dedicated to learning where coffee comes from with a crop to cup discussion, complete with visuals where the student will learn the history of coffee, origins, production, harvesting, processing, acids, defects, green coffee grading, terminology, tasting and much more. These fundamentals will give each student a chance to understand coffee cultivation, where it is grown, plant species, varietals, seed processing, roasting, brewing and how it all relates to flavor in the final cup. We will later apply these principals to Espresso and Milk Skills with a hands-on approach. This is literally a seed to cup interaction that will immerse the student into the coffee culture. Each student will receive a study manual to use in the class, to take notes in and to keep.

Espresso and Milk Skills

This is a hands-on approach to learning the fundamentals of espresso and milk science. Students will learn how to properly dose, tamp and pull shots of espresso and understand what they should taste like. We will also learn the basics of blending for espresso, milk texturing and stretching, proper milk temperature for beverages, proper beverage sizes and proportions, and basic latte art. Each student will receive a study manual to use in the class, take notes in and to keep. Each student will receive a study manual to use in the class, to take notes in and to keep. Included in this class are:

• Machines, Grinders and Small Wares You’ll Need & Use

• Bar Layout

• Proper grind settings and dosing for single and double shots

• Pulling the Perfect Shot: Demo and Hands On

• Steaming and Frothing for Perfection: Demo and Hands On

• Steaming, Frothing pouring for a Latte, Cappuccino & Macchiato

• Efficiency and consistency

• Milk & Espresso Lab

• Equipment Maintenance and Cleaning

PLEASE NOTE: WE DO NOT COVER LATTE ART IN THIS CLASS.

Whether you are just getting into the industry or need to become more hands-on in your shop, our training is for you. It teaches barista skills paired with personal instruction and consultation to give you the tools you need to feel confident about working as a professional barista whether in your own shop or in another.

We do not offer drink building with flavors, blender beverages, food or sandwich prep as part of our program. We feel that extra time in our milk and espresso lab is more efficient use of your limited & valuable time with us, so we make the best use of it. We utilize lab time for these techniques so you can leave our program feeling confident about honing your barista and coffee business skills.

**Please note this class is not a business class so questions and discussions related to coffee shop operations are not covered. We don't want to take time away from our goal of helping students learn valuable skills to work behind a coffee bar as a barista. If you are interested in learning about the coffee shop business, we do offer a periodic class on opening a coffee shop as well as private consultation. Please let us know and we can set up a time to talk about it!

My name is Tony DiCorpo. I have 20 years’ experience as a coffee professional, barista, green importer, green sourcing, roaster and shop owner. The staff at Troubadour Coffee are also instructors so sometimes we switch some elements of the class to other instructors however your learning is important to us. We will work with you until you feel confident about your new skills on training day. We are always available for questions and trouble-shooting after you complete your training.

*Please note we are not a college or career school as defined in the O.R.C. We are private consultants.

*Reservations are required through Eventbrite link below. Please do not call the shop to make reservations.

*We offer this class on a limited schedule as listed on Eventbrite. Follow the link below to check dates or book your class. Dates are added as they become available.

*All classes and workshops have limited capacity. We only take two students per class due to lab time needed per student.

*Classes & class content subject to change without notice.