The Coffee 102: Barista Intermediate Learner Course is a specialized training program tailored for aspiring entrepreneurs entering the cafe business and individuals aspiring to become adept baristas. This comprehensive course covers a spectrum of topics crucial for coffee mastery.
Starting with Espresso Theory and practical applications like Dialing-in Espresso with TDS measurements, the course delves into Machine and Maintenance intricacies. Milk Steaming & Science is explored, unraveling the roles of protein and fat in creating the perfect milk texture. Brewed Coffee and Sensory experiences are addressed, providing insights into brewing methods and flavor profiling.
Coffee Origins, Species, and Variety are covered, along with SCA terminology and the Flavor wheel to articulate diverse coffee profiles. Good Brewing Essentials and factors affecting coffee freshness are explored. The role of water in brewing, the significance of grinders and espresso machines, and the nuances of extraction flowrate and channeling are detailed.
Milk Science and Steaming are key focuses, illuminating the importance of protein and fat in achieving the desired milk texture. Coffee Brewing Methods are taught comprehensively. The program also covers the intricacies of grinders with dosing chambers and on-demand grinders, distinguishing between conical burr and flat burr systems.
This specialized course emphasizes practical applications, providing hands-on experiences with extraction measurement tools and techniques. Participants learn to utilize the Flavor wheel for describing coffee origins and master the art of menu building. With a strong focus on quality and freshness, the training equips entrepreneurs to make informed decisions about sourcing and serving coffee in their cafes. For aspiring baristas, the course establishes a robust foundation, enabling them to deliver exceptional coffee experiences and pursue successful careers in the coffee industry.