Barista

This course provides a comprehensive introduction to the science, craft, and business of specialty coffee. The initial phase of the curriculum focuses heavily on coffee fundamentals, exploring the origins of coffee beans, roast profiles, and the distinct differences between plant species like Arabica and Robusta. Students transition quickly into technical hands-on training, where they master grinder calibration, dose settings, and the precise variables of espresso extraction. By understanding brew ratios and the chemical nature of water temperature, participants learn how to diagnose and correct under- or over-extracted flavors to pull a balanced espresso shot