Did you know that coffee is the second biggest commodity in the world?!

There are some amazing facts about coffee that you will learn in this component.

Join us on a coffee journey from “farm to cup” giving you an understanding of different varietals grown on the farms, to the various processing methods both done traditionally to the innovative methods used creating different flavour profiles playing with the scientific structure of the humble green bean.

Along with the challenge farmers have regarding weather and governments rules (or lack of), the steps it takes for the coffee to get to your cup is an intriguing story to learn.

In part 2 we will break down everything you need to know in a easy to understand step by step process.

From understanding the Brew Recipe, coffee terminology and types, to getting to know your machinery and equipment.

This section will equip you with the knowledge you need to familiarise yourself with professional Barista made coffee in a café environment.

PART 1 - Take me on a journey
Module 1
- Supply Chain
- Free Trade
- Varietals
- Single Origin, Estate Coffee, Microlots & Bends
Module 2
- Processing Types
- Natural / Sundried
- Pulped Natural / Semi Washed
- Fully Washed Process
- Fermentation, Aerobic & Anaerobic
- Rum Barrels
Module 3
- Coffee Region Flavour Profiles
- Coffee Flavour Wheel
- Coffee Culture
Module 4
- Roasting
- Cupping
- Part 1 Completion

Part 2 - Becoming a Barista
- Background of the section
- Getting to know your Grinder
- How to calibrate for different grind textures
- Cleaning your grinder
Module 2
- Getting to know your coffee machine and set up
- Daily Cleaning Routine
Module 3
- Espresso Theory
- Weight, time and ratios
- The Art of Tampering
- The Perfect Espresso
Module 4
- Milk Types
- Milk texturing
- Coffee Definitions
- Part 2 Completion

*Please note;

After booking for yourself or multiple people, you will be sent a welcome email with a personal code and link. This is an online course only.