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Red Balloon 3-Hour Practical Barista Course

Red Balloon 3-Hour Practical Barista Course

Description

Discover the secrets to crafting the perfect cup of coffee in a hands-on barista course that guarantees a rich learning experience. Industry-trained instructors will guide participants through the intricacies of milk texturing and espresso preparation, enabling them to master the techniques employed by professionals. Operating a commercial espresso machine and extracting coffee will become second nature as participants familiarize themselves with cutting-edge tricks that are sure to impress both customers and friends.

The three-hour coffee making course encompasses all the essential knowledge and skills needed to excel as a barista. Participants will delve into the nuances of frothing creamy, textured milk, learning the art of adjusting the grind for optimal results. The course also emphasizes the importance of pouring the perfect espresso shot and maintaining equipment cleanliness to preserve the taste of the coffee. With industry-trained instructors and access to high-quality commercial machinery, participants will have the opportunity to practice creating various drinks featured on a café menu and even explore basic coffee art, embarking on a journey towards espresso excellence. This course serves as an ideal gift for coffee enthusiasts or individuals aspiring to become skilled baristas.

Information

Barista Course - Features
Group Course
Barista Course - Contents
Grinding Coffee, Espresso, Milk Frothing, Pour Over, Texturing Milk, Machine Cleaning and Use, Coffee Shot Extraction
Barista Course - Levels
Beginner, Non-Accredited, Paid

Video

Business Hours

Closed
  • Monday
    09:00 am - 06:00 pm
  • Tuesday Today
    09:00 am - 06:00 pm
  • Wednesday
    09:00 am - 06:00 pm
  • Thursday
    09:00 am - 06:00 pm
  • Friday
    09:00 am - 06:00 pm
  • Saturday Closed
  • Sunday Closed

Location

Contact Information

Address
Spring Hill, Brisbane City, Spring Hill, Queensland, 4004, Australia
Phone
Social Info

Author Info

coffeeassist

Member since 3 years ago
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