A detailed class on coffee from all around the world. Where it comes from, how it’s grown, how it’s processed, what farms are like, trade and export. We will cup a range of origins and you will have an opportunity to be involved in designing an espresso blend.
An extremely detailed class on the extraction of an espresso. Grind adjustments, different grinders, the use of scales and weighing dose and yield, water quality and brew time vs ratio. Also troubleshoot extraction problems that can arise.
Two master designs will be taught. Also addressing alternative milks and temperatures of certain milks in order to maintain that silkiness no matter what you are pouring. How to control your height, flow and pour is important. This class is recommended for more experienced baristas with a good understanding of milk texture.
A course designed to give you a clear understanding of the technical side of your coffee machine. What is exactly going on inside that shiny metal case? Understanding how it works, what to do when it doesn’t work and how to maintain your equipment to keep it functioning flawlessly.
Feel like adding drama and flare to your coffee making when you’re not behind an espresso machine at work? A detailed look and play with assorted styles of coffee brewing that aren’t espresso related. Aeropress, Cold Brew, V60 and Chemex. The science behind cold vs hot, grind size and water ratio.
Each course takes place at Crema HQ – Canning Vale. Numbers are limited.
For more info, enquire below.