Anyone who has travelled internationally in the last 14 days must not visit our campuses. If you are in this category of students, please defer all enrolments into CBD College classes. Anyone with a fever or history of fever and acute respiratory infection with at least one of the following symptoms: shortness of breath, cough or sore throat should also defer enrolment until they are well.
To book for other cities click here: Brisbane , Melbourne , Newcastle. Available dates are below - please allow time for them to load - call if you cannot see the dates. Mon compte. Espresso Latte Art Customized. Professional barista training Are you an experienced barista, a restaurant owner or a beginner looking to become an expert? P — Professional Latte Art This intensive workshop is designed for restaurant professionals, more specifically coffee shop baristas who already have solid experience at the espresso machine.
Customized training We can develop a course to meet any training needs of professional restaurant baristas. Our facilities. Espresso Bar Roasting Training room. Espresso Bar. Please enable JavaScript in your browser for better use of the website. Most of the functions on our website such as shopping will not work without JavaScript enabled. The barista training course You will learn in a relaxed way how to produce the finest coffees possible. Barista course: ideal for anyone The barista course is ideal for people who are just starting in coffee and know nothing about coffee except how to drink it.
Perfect your milk steaming skills We spend a lot of time steaming milk and pouring cappuccinos and caffe lattes. After all, most of the drinks you will sell are cappuccinos and caffe lattes. And we will even introduce you to latte art. We have built a barista training centre that is comfortable, interesting and fun to be in. Our barista training centre The barista training is held at our dedicated training facility and roastery in Yorkshire.
Barista training is hands-on The course is very much hands-on, designed to make sure that you are comfortable with the equipment and the coffee. You often make over 50 drinks per course! Fantastic training manuals We have an up-to-date comprehensive barista training manual online that all our students have unlimited access to. Fun, relaxed and to the highest standards - we have been teaching every day for over ten years! Barista training is run as a private course We can cater for larger groups and even special events.
What does 1-on-1 and 2-on-1 mean? We only run private courses. Our courses are with you and your party. For example, a 2-on-1 course means the two of you and our barista trainer. Extracting: Description of measure volume or brew weight as well as time. Leave the specific quality standards open for different interpretation crema, volume, time etc.
There are two phases to steaming milk. Phase 1 "Stretching" - Air is introduced to texture the milk. Phase 2 "Steaming" - Milk is then heated up to bring out its caramelized sugars.
Properly textured and steamed milk will enhance the flavor, bringing out the sweetness in the espresso, and will deliver an almost desert like quality. Heating with steam alters the milk's chemical composition and creates a different flavor that blends with the espresso perfectly. Always start with cold milk, keeping in mind that milk with a lower fat content is usually easier to texture. Learn to pour only the amount of milk needed for the drink you are making in the most appropriately sized steaming pitcher.
Keep in mind when pouring your milk that the amount you pour can expand to as much as double the original volume with steaming. Purge the steam wand.
Start introducing air up to degrees. Begin to "roll" the milk by plunging the steam wand entirely into the pitcher creating a rapid, swirling circulation. Bring the temperature up to degrees or when pitcher is too hot to touch.
Bang out any bubbles by hitting the pitcher on the counter, swirl the steamed milk to prevent separation from beginning to occur. Your espresso machine may have a built in cleaning program, if so, please follow those instructions. A trained service technician should service your machine every 6 months. Clean with Grindz weekly.
Periodically, open up your grinder and fully clean with a shop vac cleaning tool to ensure that the burrs are free of all coffee oils. It is important to wash the hopper with hot soapy water to prevent espresso bean oils from building up and becoming rancid. Brush out all excess grounds from inside of doser and wipe inside and outside with a dry paper towel nightly. With nearly 30 years in the industry, Espresso Parts supplies cafe owners, baristas, and home brewers with the best products and real-world experience available.
We are a dynamic team with the sole purpose of providing the best customer service experience.
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