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
For more information, please visit: http://www.espressoschool.com.au/advanced-barista
- Impact of grind and dose on flavour, dosing and distribution techniques
- Brewing ratios, extraction yield and strength
- Troubleshoot common extraction related problems
- Certificate of completion
- Course notes
We have off-street parking available in our carpark. Please drive through the gate. You will see an A-frame with our logo on it.
Casual, comfortable closed toe shoes
Vendor since 2013
We are a specialty coffee training school located in Melbourne, Australia and have coffee classes suited to home enthusiasts through to aspiring baristas and business owners.
In our barista course, you will learn the latest coffee making techniques that are being utilised in the modern day cafe.
Our barista school is fully equipped with the latest equipment and machinery to ensure a quality training environment.
1.0 ADMINISTERING OF BARISTA COURSES
The following policy relates to the extremely rare case that we do not have sufficient student numbers to run a course. Please note this is extremely rare and has only been invoked three times in the last 5 years.
1.1 Sometimes we (The Espresso School) are unable to run advertised barista courses due to unusually low enrolment numbers. We will advise you the day before and/or on the day of any such cancellation of a barista course via telephone and/or email. You may reschedule to another course date or simply be refunded in full.
1.2 Late comers who are more than 20 minutes late will be denied entry to the class as it is impossible to catch you up on the information presented. Students will be treated as absentees and required to reschedule as per section 4.0 of this document.
Extreme weather policy
1.3.0 If the maximum temperature for the day is expected to be 35 degrees Celsius or more by the Bureau of Meteorology, afternoon (Level 2 and Level 3) classes may be deferred to the next scheduled session.
Whilst we do have air-conditioning inside, the combined heat load from outside and the heat generated internally from 5 commercial espresso machines and a commercial dishwasher can still make conditions very warm inside.
Morning classes (Level 1) will be unaffected and run as scheduled. Students will be notified via email of any such deferment via WeTeachMe.
1.3.1 Students may elect to opt out of an afternoon class at no penalty to another date due to extreme heat. Section 3.0 of this document does not apply.
2.0 CANCELLATIONS AND REFUNDS
Due to the small numbers of students per course:
2.1.0 You can cancel this order within 24 hours after we have received it - no questions asked. All cancellation requests must be emailed to us via our contact page located at http://www.espressoschool.com.au/contact and quote your order/reference number.
2.1.1 If a refund is approved, the refund shall be returned to you via the method used to process the original transaction.
2.1.2 Any refunds via WeTeachMe will be less any transaction fees incurred by the vendor (The Espresso School).
2.2.0 No refunds for barista courses will be allowed within five (5) days or 120 hours of the scheduled start time of the barista course or event. This clause does not affect clause 2.1.0.
2.2.1 If you have chosen to complete multiple barista courses, once your first barista course has begun, no refunds will be issued. There is no time limit in which your remaining levels must be completed. We remain committed to delivering the courses you have enrolled in.
3.0 RESCHEDULING POLICY
Please ensure you are available on the day and time you have enrolled in.
3.1 Rescheduling is defined as changing a course date before the course commencement date and time.
3.2.0 No rescheduling of barista courses will be allowed within five (5) days or 120 hours of the scheduled barista course start time or event unless a $55 rescheduling fee is paid, including bookings made within the 120-hour window.
3.2.1 The rescheduling fee does not apply when you have booked and paid for the course within 24 hours of the start time.
3.2.2 The $55 rescheduling fee is payable for each time a reschedule is requested.
3.2.3 To reschedule your class, please fill out the rescheduling form on our website.
The following section relates to students who have failed to attend their booked barista course. Students who arrive 20 minutes past the start schedule time of a course will be denied entry and also considered an absentee.
4.1 Students who fail to attend their booked barista course, including those denied entry for being late must pay a $75 fee to reschedule a new class date within 1 week (7 days) of the original booked barista course date.
4.2 All rescheduling requests must be received via email through the form on our website. This allows us to create a clear timeline of events.
4.3 Failure to rebook a new barista course date within 7 days of the original booked barista course date via email will result in forfeiture of the entire course fee. It is your responsibility to rebook a new session within 1 week of the original date.
5.0 GIFT VOUCHER POLICY
The following policies relate to Barista Course vouchers and Home Barista vouchers.
5.1 Gift vouchers are valid for a period of six (6) months from the date of purchase and must be redeemed within this six (6) month period. Every gift voucher will state its expiry.
5.2 Failure to redeem the voucher before the expiry date will result in forfeiture of the entire gift voucher fee.
5.3 Gift vouchers are not transferable for money or any other goods/merchandise.
5.4 No refunds on gift vouchers will be given.
5.5 Gift vouchers are transferable to other people.