The class is very hands on, getting you familiar with the machinery and fast and neat with your presentation of espresso based drinks.
In the morning, you’ll learn the basics of consistent dosing and tamping, grind adjustment, and tasting, using the modern techniques that we use in the cafe every day to produce great-tasting espresso.
In the afternoon, you’ll go on to learn how to steam and pour milk to produce attractive and creamy-textured drinks. There is very little theory involved with great milk texturing. It is all in the practice and repetition. We get you developing muscle memory that has you ‘plating in the cup’ to professional standards in a day.
There is a formal exam component to the day that will contribute 5 points to your SCAE Coffee Diploma if you choose to have your result certified.