Course Option: Coffee 102 - Barista Intermediate Learner Course

our commitment for this course

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.

What to expect during the training course?

I. Introduction to Espresso

A. Historical background and evolution of espresso.

II. Espresso Dialing-in Techniques with TDS Measurements

A. Understanding the nuances of grind size, dose, and extraction time.
B. Using TDS (Total Dissolved Solids) measurements for precision.

III. Espresso Machine Operation and Maintenance

A. Espresso machine components and functionalities.
B. Routine maintenance practices to ensure machine longevity.

IV. Milk Steaming and the Science Behind It

A. Techniques for achieving various milk textures.
B. The science of proteins and fats in milk and their impact on texture.

V. Brewed Coffee and Sensory Experiences

A. Brewing methods beyond espresso: French press, pour-over, etc.
B. Developing sensory skills to evaluate coffee characteristics.

VI. Exploring Coffee Origins

A. Regional characteristics and flavor profiles.
B. The influence of geography on coffee taste.

VII. Understanding Coffee Species

A. In-depth study of Arabica and Robusta species.
B. Recognizing unique attributes of each species.

VIII. Diverse Coffee Varieties

A. Varietals within Arabica and Robusta.
B. How varietals impact flavor profiles.

IX. Terminology and Utilizing the Flavor Wheel for Descriptions

A. SCA (Specialty Coffee Association) terminology for quality assessment.
B. Practical use of the Flavor Wheel to articulate coffee flavors.

X. Mastering Good Brewing Essentials

A. Essential elements for consistently good coffee.
B. Factors influencing extraction and flavor.

XI. Unpacking Factors Affecting Coffee Freshness

A. Impact of roast date and storage conditions on freshness.
B. Identifying stale coffee characteristics.

XII. The Role of Water in Brewing

A. Water composition and its effect on coffee flavor.
B. Optimal water quality for brewing.

XIII. Grinders and Espresso Machine Dynamics

A. Types of coffee grinders and their impact on flavor.
B. Espresso machine features affecting extraction.

XIV. Navigating Espresso Machine Features

A. Understanding pressure, temperature, and pre-infusion settings.
B. Adjusting machine variables for desired outcomes.

XV. Grinders with Dosing Chambers and On-Demand Grinders

A. Dosing chamber functionality and advantages.
B. On-demand grinding and its impact on freshness.

XVI. Delving into Conical Burr and Flat Burr Systems

A. Differences in grinding mechanisms.
B. Selecting the right burr system for specific applications.

XVII. Understanding Extraction Flowrate

A. Factors influencing the rate of extraction.
B. Controlling flowrate for optimal flavor.

XVIII. Utilizing Extraction Measurement Tools and Techniques in Espresso Assessment

A. Tools such as refractometers for precise measurement.
B. Techniques to assess and adjust extraction quality.

XIX. Recognizing Channelling in Espresso Preparation

A. Identifying and rectifying channeling issues.
B. Ensuring even and consistent extraction.

XX. Exploring the Science of Milk

A. The composition of milk and its role in coffee.
B. Achieving different textures through milk steaming.

XXI. Techniques and Artistry in Milk Steaming

A. Hands-on practice in steaming milk to various textures.
B. Creating latte art and perfecting pouring techniques.

XXII. The Crucial Role of Protein and Fat in Milk

A. Understanding how protein and fat content influence milk texture.
B. Adjusting milk options for different coffee styles.

XXIII. Comprehensive Insights into Coffee Brewing

A. Advanced brewing methods and equipment.
B. Customizing brewing techniques based on coffee characteristics.

Check how coffee business owners calculate their business profitability.
This calculator helps you analyze your monetary investment before spending any centavo on the business that you want to start.

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