Fundamental Barista Skills - 1 & 2 August 2026

What You’ll be Doing

• The Coffee Cherry – detailing the differences between Arabica and Robusta species and an introduction to Specialty Coffee
• Coffee Producing Regions – highlighting how terroir and processing methods play an important role in the flavour differences of major coffee producing countries
• Roast Profiles – understanding how different roast levels affect flavour and aroma.
• Espresso Preparation Techniques – a skill-building session to develop great techniques for dosing, distributing and tamping
• Quality Evaluation Training – adjustments to brewing parameters based on visual cues and sensory evaluation
• Espresso Beverages – interpreting the coffee menu
• Milk Frothing – identify ideal milk temperature, apply proper positioning and milk frothing techniques and introduction to free-pouring