This Barista Training Course is suited to new Baristas, or those wanting to refresh their skills.

Covers grinder calibration, espresso extraction, basic understanding of the espresso machine, the traditional espresso menu, milk texturing & pouring, and cleaning of the espresso machine & grinder.

View Barista Courses Calendar & Book Online

This Barista Training Course is suited to experienced Baristas.

Learn refined milk texturing & pouring skills, and the fundamentals of free poured latte art.

Participants in this Barista Training Course are guided through techniques that ensure consistently high quality milk texture, and then the skills required to pour Hearts, Rosettas and Tulips.

More advanced students can be guided through more complex patterns and strategies for producing custom patterns.

Classes are limited to 1 – 4 participants.

Bookings by appointment – submit query

Specialty Coffee Association Diploma:  Introduction to Coffee.

$190.00 Per Person

Conducted at the Genovese Training Facility – 2 Nicholson St Coburg.

4 Hour course designed to introduce the novice to the world of Specialty Coffee.

Participants will learn what constitutes Specialty Coffee, as well as coffee history, understanding the beans, the basics of roasting, coffee freshness, and some brewing basics.

Successful completion of the written exam for this course earns points towards the SCA Coffee Diploma.

Recommended reading: Coffee with Tim Wedelboe (Tim Wendelboe);  Espresso Quest (Instaurator);  Coffee (Philippe Boe);  The Devils Cup (Stewart Lee Allen);  The Blue Bottle Craft of Coffee (James Freeman, Caitlin Freeman, Tara Duggan);  Everything but Espresso (Scott Rao);  The Ultimate Coffee Book for Beginners & Professionals (Johanna Weschelberger, Tobias Hierl);  Barista Bible (Christine Cottrell);  Coffee Basics Posters (Kaffe Konsulat).

View Calendar & book online

Specialty Coffee Association Diploma:  Barista Skills – Foundation.

$410.00 Per Person

Course Duration:  1 Day

Conducted at the Genovese Training Facility – 2 Nicholson St Coburg.

Overview:  This Barista training course is designed to introduce core Barista skills to people with no previous Barista experience.  Successful candidates should be able to simply calibrate their grinders and make an espresso and cappuccino to core standards. Introduction to Coffee is a recommended (but not mandatory) pre-requisite module. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments.

Participants will learn fundamental techniques and processes for:

– Workspace management

– Grinding, dosing, and tamping

– Extraction and brewing

– Milk texturing

– Preparing basic espresso beverages

– Hygienic work practices

– Daily grinder and espresso machine cleaning.

Successful completion of the practical and written exams for this course earns points towards the SCA Coffee Diploma.

Recommended reading:

Coffee with Tim Wedelboe (Tim Wendelboe);  Espresso Quest (Instaurator);  Coffee (Philippe Boe);  The Ultimate Coffee Book for Beginners & Professionals (Johanna Weschelberger, Tobias Hierl);  Barista Bible (Christine Cottrell);  Coffee: Beans, barista & latte art (iPad App)

This course can be booked by appointment through our office (03 9383 3300), or you can book one of the scheduled classes in our calendar:  View Barista Courses Calendar & book online

Specialty Coffee Association Diploma:  Barista Skills – Foundation.

$790.00 Per Person for SCA Members, $900 per person for Non-Members (Limit 4 people per class)

Course Duration:  2 Days

Conducted at the Genovese Training Facility – 2 Nicholson St Coburg.

Overview:  This Barista training course is designed to test key core and more advanced skills and understanding, expected from a competent Barista (for example, from someone working as a Barista for 6 months or more).  Successful candidates should be able to dial in a brew recipe, make a full range of drinks with quality and speed, as well as understand the basic requirements for customer service, and maintenance.

Introduction to Coffee and Barista Foundation are recommended (but not mandatory) pre-requisite modules. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments.

Successful completion of the written and practical exams for this course earn points towards the SCA Coffee Diploma.

Recommended reading: The Professional Barista’s Handbook (Scott Rao);  Espresso Quest (Instaurator);  The Espresso Coffee Production System (Franco E Mauro Bazzara);  The Coffee Tasting book (Franco E Mauro Bazzara);  Coffee Basic Posters (Kaffe Konsulat).

This course can be booked by appointment through our office (03 9383 3300), or you can book one of the scheduled classes in our calendar:  View Barista Courses Calendar & book online

Specialty Coffee Association Diploma:  Brewing – Foundation.

$410 Per Person (Limit 6 people per class)

Course Duration:  1 Day

Conducted at the Genovese Training Facility – 2 Nicholson St Coburg. Overview: This Barista training course is designed to introduce the novice into the core skills and equipment required to produce great brewed coffee.  Successful candidates should be able to brew coffee to Gold Cup Standards, and has knowledge of the correct use of Chemex, Aeropress, Syphon, French Press, Mocha Pot, and an espresso machine.  Introduction to Coffee is a recommended (but not mandatory) pre-requisite module. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments. Successful completion of the practical and written exams for this course earns points towards the SCA Coffee Diploma.

This course can be booked by appointment through our office (03 9383 3300), or you can book one of the scheduled classes in our calendar below.

View Barista Courses Calendar and book online.

Specialty Coffee Association Diploma:  Brewing – Intermediate.

$790.00 Per Person for SCA Members, $900 per person for Non_Members(Limit 4 people per class)

Conducted at the Genovese Training Facility – 2 Nicholson St Coburg.

Overview:  This Barista training course is designed to introduce the “Intermediate” into the core skills and equipment required to produce great brewed coffee and understand how to chart different brew styles.

“Introduction to Coffee” and “Brewing – Foundation” are recommended (but not mandatory) pre-requisite modules. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments. Successful completion of the written and practical exams for this course earn points towards the SCAE Coffee Diploma. Recommended reading:  The Basics of Brewing Coffee, by Ted Lingle

The following guide is intended for our “Super Brazil” blend –  a very flexible blend that produces great results within broad extraction parameters.

However, there is no substitute for the comprehensive Barista Training Courses we offer.

How much coffee should I dose into the basket?
Tamped coffee should be level with the line in the basket.

How much coffee liquid should be extracted?
Espresso = 25ml -35ml, Ristretto = 10ml – 15ml (including crema).

How long should it take to extract Espresso
24 – 30 seconds.

How do I speed up or slow down extraction times?
Grind the coffee coarser to make the extraction take less time.
Grind the coffee finer to make the extraction take more time.

The following guide is intended for our “Super Brazil” blend –  a very flexible blend that produces great results within broad extraction parameters.

This method requires compact scales with 0.1g resolution for measuring ground coffee and also measuring extracted coffee liquid.  We also offer comprehensive training that explains this process in detail.

How much coffee should I use?
We recommend 19 – 20 grams in a double basket, and 12.5 – 13.5 grams in a single basket.

How much coffee liquid should be extracted?
For Espresso we recommend 38g – 48g for Double Espresso, and 25g – 31g for Single Espresso.
38g & 25g extractions are best suited for Espresso or milk coffee in 5oz – 7oz cups.
48 & 31g extractions are best suited for milk coffee in 8oz take away cups.
For Ristretto we recommend 25g – 30g for Double Ristretto and 17g – 20g for Single Ristretto.

How long should it take to extract Espresso?
We recommend an ideal extraction time of 27 seconds for Espresso, however 24 – 30 seconds produces great results.

How do I change my extraction time?
Extraction time (flow rate) should be controlled by adjusting your grind setting.
Coarser grind = Increases flow rate.
Finer grind = Decreases flow rate.

Please note:  This information is intended as a guide for espresso, and is no substitute for the comprehensive Barista Training Courses we offer.

Here are some likely causes of unsatisfactory espresso.

Extraction parameters are incorrect.
Go to our Extraction Guide page.

Grinder dosing chamber needs cleaning.
Remove build up of coffee from all surfaces in dosing chamber.

Grinder blades are worn.
Call for service.

Group Head is dirty (shower screens).
Correct chemical backflushing is required more regularly. Severely dirty screens may need replacing.

Damaged shower screens.
Buckled or perforated shower screens will affect the flow of water through your espresso.  Call for Service.

Handles & baskets are dirty/damaged.
Replace filter baskets that have cracks in the filter or rim.
If handles & baskets are dirty, they require more regular soaking in boiling water & espresso cleaning powder.

Slow water flow through Group Head.
Blocked water filters will restrict water flow through your espresso.  Replace water filter cartridges at recommended intervals, or sooner if necessary.

Please note:  Our barista training courses give Baristas the skills to produce consistently great coffee.

Water is leaking over edge of basket during extraction.
Filter basket rim is damaged. Replace filter basket.
Group seals are worn or damaged. Replace seals.

Brew pressure is incorrect.
Pump pressure should be 9 bar during extraction. Call for service if necessary.

Water filter is clogged.
Restricted water flow through a clogged filter will affect the taste of espresso. Replace your water filter at the recommended interval.

Extraction temperature is incorrect.
The boiler pressure should be 1.0 – 1.2 bar. Higher or lower boiler pressure can affect the taste of espresso.
Clogged water filters can also affect extraction temperature. Replace your water filter at the recommended interval.

Please note:  Our barista training courses give Baristas the skills to produce consistently great coffee.

Consistency is paramount. Customers expect the same great tasting coffee every time. Here are some likely causes of inconsistency.

Dump weight from grinder varies from dose to dose.
Dosing chamber needs thorough cleaning.
Dosing chamber has insufficient coffee.
Incorrect use of dosing lever.

Extraction volume varies from Group to Group.
Volumetrics require reprogramming.

Crema volume varies with each extraction.
Dump weight is inconsistent.

Flow rate varies with each extraction.
Dump weight is inconsistent.

Please note:  Our barista training courses give Baristas the skills to produce consistently great coffee.