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Advanced Coffee Extraction

Extraction theory and Coffee Matrix


Over 20 people have attended this class
Book Now (http://weteachme.com/l/8mUdoL4r)

Description

The ONA Coffee Advanced Barista course is designed to mimic the start of the day for a head barista. With a focus precise on dosing, espresso weight & grind size - by the completion of the course you will have greater confidence with analysing and dialling in delicious espresso.

  • The finer details of achieving the correct grind-particle size.
  • Learn how to make an espresso recipe using coffee dose, extraction weight & time
  • Ideal dose for certain coffees
  • Brew ratios, and measuring strength.
  • Cleaning your grinder burrs

All classes are limited to 4 participants & you will receive a Certificate of Achievement at the completion of the class.

Requirements:

This course will involve tasting predominantly black coffee. Coffee drinkers will get the most out of this course.

It is recommended you complete our Beginner Barista Course first.

Additional Needs:

We will happily cater for vegans & milk-based allergies. Please leave a comment when you book your course if you require almond or soy milk & feel welcome to bring your own preferred milk substitute.

International students - our courses are performed in English. We can make arrangements if you need to bring an interpreter with you. Please let us know how we can assist you.

ONA Coffee Trainers:

All the trainers at the ONA Marrickville Barista School are baristas from the café, trained under the ONA Coffee team, headed by Hugh Kelly, Australian Barista Champion 2016 & 2017; Devin Loong, Australian Brewer’s Cup Champion 2014 & 2016; Sam Corra, Australian Brewer’s Cup Champion 2017; guided by our Director & World Barista Champion 2015, Sasa Sestic.

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What you will learn
  • The variables and the way they interact to produce flavour and extraction outcomes in espresso
  • Protocols for measuring strength in espresso, and understanding of how to control strength and the extraction of the 'compounds' that affect espresso taste
  • The coffee dial in matrix and taste analysis techniques used to successfully produce some of the best espressos at the World Barista Championships
What you will get
  • You will receive a Certificate of Achievement at the completion of the class.
  • An electronic copy of course information for later reference.
Parking Info

All SYDNEY based Barista Courses are held in our new Barista Training Facility at ONA Marrickville 140 Marrickville Road, Marrickville NSW 2204. Please arrive five minutes prior to your scheduled class time.


What to bring
  • A positive attitude to drink and learn to analyse espresso given this course is built mostly around theory, taste and analysis, the fun part ;)
What to wear

Casual

Appropriate for

Baristas wanting to advance their understanding of extraction theory and espresso analysis, coffee enthusiasts wanting to learn more about what makes good espresso.


Refund & Cancellation Policy

Please allow a minimum of 48 hours' prior to course commencement to transfer or cancel your course attendance, or you will forfeit your full course and booking fee. Thank you!!

If you wish to transfer to another course or cancel your booking, you must contact ONA Coffee via email admin@onacoffee.com.au or call 02 6162 3321 more than 48 hours' prior to course commencement, for a course refund (please note you will forfeit the $7 booking fee!!)

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Terms & Conditions

Please allow a minimum of 48 hours' prior to course commencement to transfer or cancel your course attendance, or you will forfeit your full course and booking fee. Thank you!!

If you wish to transfer to another course or cancel your booking, you must contact ONA Coffee via email admin@onacoffee.com.au or call 02 6162 3321 more than 48 hours' prior to course commencement, for a course refund (please note you will forfeit the $7 booking fee!!)

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1 Review
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Ken

20 October 2019 • Advanced Coffee Extraction

Short, sharp and to the point. An excellent couple of hours to make sure you're on point as a barista and develop those essential extraction techniques. Highly recommended