This course serves as our starting point for both experienced and new Baristas. Experienced Baristas will re-engage and practice the skills, practices and concepts that are required to produce high quality espresso coffee. For new Baristas, this is a chance to gain the core skills necessary to get started in the specialty coffee industry.
Our Workflow and Troubleshooting course is the perfect follow-on for both experienced and inexperienced shop based baristas who have completed Fundamental Barista Skills. Learners will set-up a grinder to achieve high quality results, troubleshoot the many issues which arise, and produce a range of standard espresso beverages in a high-paced workflow simulation.
Suitable for those who can confidently setup equipment and prepare espresso using methods outlined in Fundamental Barista Skills and Workflow and Troubleshooting, this course delves deeply in to the theory, practical skills and tasting ability required to achieve high levels of quality and consistency with espresso coffee.
This class is dedicated to producing great milk, splitting that milk up accurately and producing a range of free poured latte-art patterns. It serves as a great primer for the inexperienced to practice steaming, and provides those with great steaming skills a chance to hone their pouring skills further.
Courses in Stanmore, NSW
Please contact our NSW trainer David (David.Christie@fivesenses.com.au) to make a booking in one of our upcoming courses.
Sensory skills, analysis and brewing
In this session, we will explore and develop the Sensory Skills required to appreciate high quality coffee outside of an espresso context. We will discuss what’s involved in the growth, production and roasting to achieve outstanding coffee quality and flavour, and taste our way through several examples coffees which have different processing method and origin.
In this course we will explore some easy and repeatable methods for brewing with a pourover and steeped filter coffee methods. This course also explores the fundamental knowledge, theory and tasting skills required to analyse our brewing results and adjust brew parameters for better results.