This is a 2 day, highly intensive, hands-on course specifically designed for baristas and coffee professionals. The class is capped at 8 people maximum to ensure individualized, one-on-one training.
The focus of this course is on espresso and all of its intricacies including the impact and differences of varietals and single origin coffees, espresso extraction, and equipment knowledge. Additional training will be focused on cupping and the creation and execution of espresso and specialty coffee drinks. Espresso theory and practice are discussed in the classroom, with extensive hands-on instruction in the lab on two, 2 group espresso machines with individualized grinders. The emphasis throughout is on equipping students with the fundamental principles of quality and service.
Instructor: Maxwell Duquette