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Joe Coffee’s month-long barista course is a comprehensive coffee education experience focused on developing the knowledge and skills to operate as a barista. Over the course of eight sessions, students will have the chance to learn about the origins of coffee, develop their palates, and learn the skills necessary to create delicious, cafe-quality espresso beverages.
The class will begin with a seed to cup presentation, where we explore how specialty coffee is grown and processed, and what makes certain coffees more flavorful and complex than others. Students will learn the cupping process, which is an industry standard method for evaluating coffee. Next, students will learn the proper technique to successfully operate an espresso machine and grinder, as well as the steps to pull a delicious shot of espresso. Through repetition and practice, students will be able to dial in their espresso and make all of the necessary adjustments to make sure their coffee taste sweet and balanced.
Once students are able to dial in, the barista course will cover the science behind steaming milk to achieve the proper latte texture and temperature, and students will learn how to pour latte art using what’s called a “free pour” technique.
Upon completion of the course, students will have the skills to set up their station, dial in, create espresso-based drinks, and clean and maintain espresso equipment. Our barista course students have ranged from budding enthusiasts to future professional baristas, and is the perfect educational opportunity for any coffee lover!
The barista course meets 8 times, on Tuesday and Thursday evenings with each session running 2 hours long from 6:00-8:00pm. All materials are included and students are welcome to take photos and write down notes throughout the class. Attendees will also be able to purchase coffee and equipment from our Pro Shop at a 10% discount at any point during the course. No experience necessary.
Please Note: This course will not meet on Thursday, July 4th. A make-up session will meet on Tuesday, July 30th.