Course Objectives

COURSE OBJECTIVES

Introduce and develop basic barista and hand-brewed coffee skills, and to bring across knowledge and understanding of how espresso machines & manual brewing equipment (V60) work.

Trainees will learn to make basic espresso drinks and hand-brewed coffee, across varied coffee preferences.

COURSE CONTENT

• Introduction to main parts of espresso machine and grinder.
• Explain on the general guidelines of espresso extraction and demonstrate the following steps.
• Introduce the fundamental steps of texturing milk and latte art pouring technique.
• Learn about basic espresso calibration with the adjustment on grinder.
• Introduce several basic espresso drinks (Espresso, Americano, Cappuccino & Latte).
• Demonstrate the making process of espresso drinks and differentiate the core flavor characteristics for the drinks.
• Students need to practice on espresso extraction, milk frothing, espresso calibration & making espresso drinks.
• Explain on the brewing procedure of V60 and demonstrate the following steps.
• Interpret the key brewing factors that will affect the coffee flavor: Brewing Time, Temperature & Grind Size
• Students are required to familiar with the brewing process of V60 and brew the coffee based on different variables provided to understand the effect of key brewing factors.
• Introduction to the general technique on cleaning and maintenance of espresso machine, grinder & brewing equipment.

LEARNING OUTCOMES

At the end of the course, trainees are able to:

• Operate the espresso machine and grinder
• Mastery of the basic skills for espresso extraction and milk frothing
• Make Espresso, Americano, Cappuccino & Latte
• Perform basic espresso calibration on espresso machine and grinder
• Demonstrate the brewing procedure of V60
• Understand the key brewing factors to coffee flavours
• Clean and Basic Maintenance the espresso machine & brewing equipment