BARISTA PART 1 Introduction to Espresso brewing/ Milk texture
BARISTA PART 1 Introduction to Espresso brewing/ Milk texture
BARISTA PART 1 Introduction to Espresso brewing/ Milk texture
BARISTA PART 1 Introduction to Espresso brewing/ Milk texture

BARISTA PART 1 Introduction to Espresso brewing/ Milk texture

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 BARISTA PART 1 Introduction to Espresso brewing/ Milk texture

Introduction 

  • Mechanics of making espresso 
  • How to create a recipe 
  • Troubleshooting
  • Milk texture 

You can expect to have a fun, informative, hands-on three hours, and to taste a lot of delicious coffee along the way. While this is a mostly practical class, there will be some theory thrown in too....

We’ll start with the basics, learning how to measure our coffee using scales and timers, calibrate our grinder for consistent results, and how to pull a perfect shot. After we’ve nailed coffee production, we’ll move on to milk, focusing on how to steam perfect, glossy milk and pour beautiful-looking drinks.

After this introduction you should be able to make a "good" espresso/ cappuccino.

Latte art is for the next lesson...

  • How Long? 3h 
  • Time 17:00-20:00
  • 2p Max/ Class
  • One free bag of coffee
  • Certificate for Barista Part 1 Introduction to Espresso brewing/ Milk texture
  • Teacher Charlene De Buysere (Barista Champion/ World Aeropress Champion/ Brewerscup Champion) 

 

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I drink
cups a day
We suggest 2 bags of 200 g size coffee every two weeks