Professional Barista & Coffee Brewing
Professional Barista & Coffee Brewing
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Description
This Barista course is designed for Home Barista, Professional Barista, Waiters, or anyone interested in coffee and is keen to gain the knowledge and skills of a Barista.
In this Professional Barista course, you will get a comprehensive introduction to the Coffee tree, the history of coffee, coffee varieties, coffee grading, how coffee is grown, harvested, and processed and the waves of coffee. After that, you will explore Espresso Machines, including all three Manual, Semi-Auto and Full auto, the Espresso Machines Boiler types, Espresso Grinders, Grinder Burrs, and how to adjust the grinder to make Espresso.
Besides, you will also learn about Espresso in detail, Espresso Mechanics, the importance of water, the time concepts, the channelling, the under and over-extraction of Espresso, how to select the milk, how to froth milk, how to perform Latte art and the difference between Cappuccino and Latte Foam. The final modules of this course will provide you with different menu ideas and teach you why hygiene is essential, the clothing & apparel the employees have to wear, and how to ensure the Espresso Machine is cleaned and maintained correctly.
Sneak Peek
Who Should Take the Course
Anyone with a knack for learning new skills can take this Professional Barista & Coffee Brewing
Certification
Once you’ve successfully completed your course, you will immediately be sent a digital certificate.
Accreditation
All of our courses, including this Professional Barista & Coffee Brewing, are fully accredited.
Course Curriculum
This section provides an in-depth breakdown of the course structure, topics covered, and what students can expect from each module.
- Tree and Brief History of Coffee
- Coffee Varieties
- Coffee Growing and Harvest
- Coffee Processing Methods
- Coffee Grading
- First, Second and Third Wave of Coffee
- Coffee Defects and Sorting
- Introduction to Espresso Machine
- Manual, Semi-Auto and Full Auto (Volumetric) Espresso Machines
- Working Principles of Volumetric Machines
- Espresso Machines Boiler Types
- Espresso Grinder
- Grinder Burrs
- How to Adjust the Grinder?
- Dosing
- Distribution
- Tamping and Tampers
- Inserting the Portafilter
- Starting the Pump
- Flushing the Group and Cleaning the Portafilter
- What is Naked Portafilter? Why is it used?
- The Importance of Water
- Understanding Time Concept and Practices
- Under and Over Extraction
- Chanelling
- Steam Boiler and Steam Wand
- Milk Selection
- Milk Frothing and Heat Targets
- Milk Splitting
- The Difference Between Cappuccino and Latte Foam
- First Half
- Second Half
- Maneuvers
- Heart – Positioning and Cutting
- Pouring Workouts
- Espresso Variations
- Espresso with Water
- Espresso with Milk
- Espresso with Ice
- Coffee Bar Layout
- Work Flow
- Clothing & Apparel
- Hygiene
- Real Life Scenarios and Simulation
- Espresso Machine Cleaning and Maintenance
Course Rating
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