Certified Barista Professional Offers Expert Coffee Lessons by Specialty Coffee Association Standards

Details

Course: Barista Basics to Advanced: Unlock the Secrets of Specialty Coffee
Duration: 4 Days, 10 Hours Total
Location: Your Home / Business
Target Audience: Coffee Enthusiasts, New Baristas, Entrepreneurs

Introduction to Specialty Coffee

Coffee Varieties: Overview of different coffee varieties and their unique characteristics.
Coffee Origins: Discussion of key coffee-growing regions and their influence on flavor profiles.
Sieves or Screens: Explanation of the different mesh sizes used in sorting coffee beans.
Green Coffee Defects: Common defects in green coffee beans and how they affect quality.
Roasting Types: Different types of roasting and their impact on flavor.

Understanding Extraction Science

Types of Espresso Machines: Overview of different espresso machines and their features.
Grinding/Grinder Calibration: Importance of grind size and how to calibrate grinders for optimal extraction.
Dosage and Tamping: Correct dosage and tamping techniques for consistent espresso.
Extraction Times: Ideal extraction times and how they affect espresso quality.
Finding the Sweet Spot in Your Espresso: Techniques for perfecting espresso extraction.

Milk Steaming Techniques

Types of Milk: Comparison of different types of milk and their effects on texture and flavor.
Emulsification Techniques: Techniques for properly steaming and emulsifying milk.
Temperature and Pressure Control: How to control temperature and pressure for optimal milk texture.
Free Pouring Techniques: Techniques for free pouring and creating latte art.

Preparation of Espresso-Based Drinks

Espresso: Preparation of espresso, double espresso, ristretto, and lungo.
Americano: Preparation of Americano and Campesino (a Colombian variation).
Latte and Cappuccino
Flat White, Macchiato, Cortado
Mochaccino, Vanilla Cappuccino
Cold Cappuccino, Frappuccino (Cold Coffees)

Maintenance

Espresso Machine: How to perform deep cleaning, including cleaning the portafilter and baskets with detergent, purging and cleaning the steam wand, and backflushing the group head with a blind filter and detergent. They will also be taught how to remove and clean the group shower screen to prevent clogs and ensure optimal extraction.
Grinder: How to properly clean by removing the hopper for cleaning, dismantling and brushing the burrs to remove coffee residues, and using grinder cleaning tablets to eliminate oils.

Additional Notes:
- Printed handouts will be provided
- Time will be allocated each day for questions and discussions to enhance understanding and address individual interests.

Conclusion:
By the end of the course, students will have a thorough understanding of specialty coffee, including its origins, processing, brewing techniques, and the preparation of various espresso-based drinks. The provided handouts will serve as valuable resources for future reference.