Advanced Barista - Gettin' tricky!

What to Wear

  • Casual, comfortable closed toe shoes

Advanced Barista - Gettin' tricky!

About This Class

What You Will Learn

  • Impact of grind and dose on flavour, dosing and distribution techniques
  • Brewing ratios, extraction yield and strength
  • Troubleshoot common extraction related problems

What You Get

  • Certificate of completion
  • Course notes


Do you have what it takes to become a top barista? Take your career to the next level!

What you will learn

  •  Impact of grind and dose on flavour
  •  Dosing and distribution techniques
  •  Espresso Brewing Formula and Ratios
  •  Extraction Yield and Strength
  •  Refractometry for espresso
  •  Managing "fresh" and "old" coffee
  •  Espresso extraction diagnosis

Included: Certificate of completion and course notes 

Pre-requisites: Espresso Basics or sound knowledge of espresso preparation.

Duration: 3 hours

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Jun 2017
Advanced Barista - Gettin' tricky! - 03 Jun 2017 2:00 PM

Differences between different strengths and how to achieve them.

Apr 2017
Advanced Barista - Gettin' tricky! - 22 Apr 2017 2:00 PM

I have a Rancilio Sylvia and decent stepless grinder at home, and have used commercial machines in thr workplace (for personal consumption, not sales). I make a drinkable cup , but after this course, my coffee has improved by an order of magnitude. This class gives you the framework and understanding to make exceptional coffee. A good mix of practical and theory makes it an enjoyable experience. I'd recommend it to anyone interested in good coffee, and that's most of Melbourne! My wife gave me this class as a birthday present, and she's very happy with the improved coffee.

Apr 2017
Advanced Barista - Gettin' tricky! - 22 Apr 2017 2:00 PM

I did courses 1-3 here as my introduction into coffee making and definitely learned a lot. My goal is to open up a small cafe back home after exploring Melbourne's coffee industry, and the courses here really do give you the necessary technical skills to explore further on your own. However, I did think that for Course 1, it would have been nice to make more types of coffee than just "theory", as I was hoping for. Also, for course 2, It was a good intro into art, but I felt this time that it would have been more successful if the trainer had identified my "tipping" problem a bit earlier, since I hadn't been able to really practice the art part, until that was solved, seems like a lot of wasted time. Recommend the courses here for more advanced people, or people who want to "understand" more than practical. Course 3 is just great for understanding coffee. Solid overall.

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