OUR BARISTA TRAINING SERVICE

Are you keen on learning the art of making premium quality coffee? Our barista training service provides you with the practical skills needed to become a certified barista. Soon, you will be creating exceptionally good lattes, cappuccinos and macchiatos and developing a passion for the art of espresso with the help of our team.  We guarantee that with our training course, you will learn expert barista skills including the knowledge to create highly exceptional coffee under pressure, how to operate a commercial coffee machine and the key ingredients needed for quality customer service in the coffee industry.

Latte art being poured and serving of ground coffee

OUR BARISTA TRAINING COURSES

Barista making coffee and a latte

Whether you are a professional barista seeking additional help and support to riseto the next level in your career or a passionate amateur, at a beginner’s level, our advanced training course will provide you with all the knowledge, skills and expertise needed to take the next steps in the coffee making business.

The purpose of our training is to ensure that you can gain a full understanding of coffee and its origins, how to operate an espresso machine and use other essential items of equipment including a coffee grinder, to deliver excellent coffee. Soon, you will be equipped with the skills necessary to produce exceptional coffee in a fast-paced environment, while also appreciating the importance of speciality coffee and keeping all equipment clean and tidy.

You will learn of the history of coffee culture, the journey of coffee from bean to cup, the functions of a grinder, knowing your espresso machine, how to grind, dose, tamp and extract and the art of making espresso-based drinks including lattes and cappuccinos with steamed and foamed milk.

PRICING

Barista Training

For 1 – x people  | Duration: 3hrs

Free to Liquidline customers or £82+vat per person
  • Understanding your chosen blend
  • Calibrating grinders and getting your espresso extraction right
  • Drink builds
  • Milk steaming techniques
  • Pouring
  • Machine maintenance and cleaning

Barista Training + Latte Art (1-on-1)

For 1 person  | Duration: 1 day

£250+vat

All of the above plus:

  • Advanced milk steaming techniques to pour latte art

Barista Training + Latte Art (2-on-1)

For 2 people  | Duration: 1 day

£350+vat

All of the above for two people plus:

  • Advanced milk steaming techniques to pour latte art

Enquire and find out more

Call Liquidline on 0800 849 9110 or Fill out your details below and we’ll contact you shortley

    Metal jug and group handle filled with ground coffee

    WHAT IS A BARISTA?

    A barista is a highly skilled individual who serves espresso-based drinks in restaurants, coffee shops and cafe bars, with the use of a commercial coffee machine. Good espresso making is essential for the success of any coffee-related business.

    HOW TO SET A GRINDER

    Barista grinding coffee into grouphead

    This section of the course will cover how a coffee grinder works, extraction times, how to get the best flavour from your coffee beans and how factors such as coarseness can alter the quality of your espresso. The brewing time of your espresso has a controlling effect on the flavours you extract from your coffee and is just one of several factors we will explore in this section of the course.

    As the temperature and humidity levels change throughout the day you will need to adjust your grind size, as factors such as these affect the quality of your coffee. On a humid day the coffee grounds will absorb water from the air more quickly than on a dry day. Make sure you calibrate the grind first thing in the morning and if the weather changes throughout the day, to consider adjusting your grind settings. You can calibrate your grinder by loading and tamping a double dose of coffee into a double group handle on your espresso machine and locking it into the grouphead. Push the programmed button for a Doppio coffee. If the grind is correct the flow will start at about 4 seconds and will be smooth and constant, producing a crema of a golden-brown colour. If the grind is too coarse the flow will be noticeably fast and the crema will be pale. If the grind is too slow the crema will be dark and the extraction rate will continue past 30 seconds.

    It takes approximately 25 seconds to make an espresso and the key to getting this right is to ensure a consistent grind every time. To alter the settings of your grinder you will firstly need to work out whether the grind needs to be made finer or coarser. To do this, you will find a pair of blades called burrs on your grinder. The top burr can be adjusted to chance how coarse or fine your ground coffee becomes. Move the ring, one notch at a time in the appropriate direction to determine your grind. Make a note of the settings you use as you go along and remember that the smallest of movements can change your shot extraction time by up to five seconds.

    You can calibrate your grinder by loading and tamping a double dose of coffee into a double group handle on your espresso machine and locking it into the grouphead. Push the programmed button for a Doppio coffee. If the grind is correct the flow will start at about 4 seconds and will be smooth and constant, producing a crema of a golden-brown colour. If the grind is too coarse the flow will be noticeably fast and the crema will be pale. If the grind is too slow the crema will be dark and the extraction rate will continue past 30 seconds.  It takes approximately 25 seconds to make an espresso and the key to getting this right is to ensure a consistent grind every time. To alter the settings of your grinder you will firstly need to work out whether the grind needs to be made finer or coarser. To do this, you will find a pair of blades called burrs on your grinder. The top burr can be adjusted to chance how coarse or fine your ground coffee becomes. Move the ring, one notch at a time in the appropriate direction to determine your grind. Make a note of the settings you use as you go along and remember that the smallest of movements can change your shot extraction time by up to five seconds.

    EXTRACTION TIME

    Coffee being extracted from coffee machine
    • Start by grinding the required coffee dose into a coffee basket and measure
      using a set of scales. Use a spoon to add or remove any coffee.
    • Prepare and tamp your coffee ready for extraction.
    • Pour the espresso to the required amount in grams and make a note of the extraction time.
    • If the coffee is extraction quicker than desired then you will need to adjust the grind settings for a finer grind. If the coffee is extracting slower, then you will need to adjust for a coarser grind.
    •  In order to adjust the grind, you must manually adjust the settings on your grinder. You will find the adjustment notch at the bottom of the  coffee hopper and labelled so you know which direction to turn  it to make your grind finer/coarser.
    • If using a doser grinder, make sure you empty all dosing chambers before preparing a test shot.
    •  Repeat these steps until the grinder setting produces the required extraction time and program  the grinder’s dose and weight using scales.
    When a grind is too coarse the grounds will not pack tightly together and the water will pass through them too quickly. The extraction will be too fast and the drinks will be weak. If the extraction takes longer than 30 seconds then you will have a very bitter tasting coffee. When a grind however, is too fine the grounds will pack too tightly together and it will be harder for the water to penetrate the coffee puck resulting in an extraction that is too slow.
    espresso

    HOW TO MAKE AN ESPRESSO

    The optimal extraction time for an espresso is 30 seconds for a 1 ounce espresso, including using a single dose of coffee and a single group handle on an espresso machine.
    • Clear the group handle of any leftover coffee grounds on the espresso machine.
    • Refill the group handle with freshly ground coffee
    • Dose and tamp 1 ounce of coffee and place in the group head for 30 seconds

    HOW TO MAKE A CAPPUCCINO

    A cappuccino is three quarters espresso and one quarter foamed and steamed milk.
    • Brew a single or double espresso shot into serving cup.
    • Fill a milk jug with fresh milk and turn on the steam wand.
    • Give the steam wand a quick purge and place the tip underneath the surface of the milk.

    • Turn the steam wand on listen out for a chirping noise as the hot air gets drawn into the milk. As it begins to heat up gradually lower the wand and position it close to the side of the jug.

    • Once you begin to spin the milk turn the steam wand off and place the milk to one side
    • Gently swirl the milk to release any  air bubbles.
    • For a smooth, glossy finish give the milk jug a    final spin before pouring it from a low height  into your cup with espresso in. As the foam begins to form move the jug slightly higher  and begin to pour through for a frothy topping.
    •Sprinkle with chocolate powder.
    Cappuccino
    Latte

    HOW TO MAKE A LATTE

    A latte is two thirds milk and a single or double shot of espresso for a smooth textured finish.
    • Prepare a single or double shot of espresso into a latte glass.
    • Fill a milk jug with fresh milk.
    • Clean and purge your steam arm before use. Place the arm underneath the surface of the milk to allow the milk to expand.
    • Raise the milk jug about an inch and position the steam arm to the side to initiate a swirling motion.
    • Turn the steam arm off once the milk is hot to touch and pour the milk into your latte glass.
    • Pour from a high position working your way down until the jug is resting on the glass, steepening the angle of the jug as you go.
    • Refill the group handle with freshly ground coffee.
    • Dose and tamp 1 ounce of coffee and  place in the group head for 30 seconds.

    THE COURSE OUTCOME

    At the end of our training course you will be able to demonstrate clear and concise knowledge of how to operate an espresso machine, the equipment needed to produce quality espresso-based beverages, how to clean and maintain your equipment and how to deliver exceptional customer service.

    range of coffee based drinks

    CAN’T WAIT TO GET STARTED?

    Check out these videos on how to pour the perfect espresso, cappucino, latte…

    HOW TO A MAKE ESPRESSO
    HOW TO MAKE A CAPPUCCINO
    HOW TO STEAM MILK
    HOW TO MAKE LATTE ART
    HOW TO FREE POUR