The Professional Barista - Rubra Discount

Regular price $87.50
Tax included.

Aimed at working baristas who want to learn the theory and science of espresso coffee and milk.

3 hours

  • We explore the chemistry of roasted coffee and how we can use this knowledge to optimise our espresso extraction and fine tune our grinders to get a better tasting espresso
  • We expand on the variables that affect espresso extraction by revising dose and grind, and then we explore further variables such as roast freshness, water temperature and how different types of espresso machines will affect your espresso
  • An up close look at coffee beans and grind, and why your coffee grinder is so important
  • A detailed explanation of the different types of Espresso Machines and Grinders on the market, and how to get the most out of them.
  • How to look after your espresso machine and grinder and troubleshoot problems as they occur, before they become big problems
  • An in depth look at the chemical make up of milk and how the proteins, lipids and carbohydrates in milk change when you apply heat to them.
  • We look at how milk is processed and what at substances that are added to milk, such as extra protein, extra fat and permeate, and discuss how this affects your milk texturing
  • Why you need a good dairy alternative that compliments your coffee and how to best choose and texture them