The Foundation of most beverages in a café is espresso. You can have a great bean, but if the shot is not extracted correctly and in a repeatable way the beverage it is in will suffer in taste overall and consistency from cup to cup. Espresso 101 is a 3-hour course combining theory and practical exercises to understand and extract great espresso shots.

Course Includes:

• Understanding the Grinder
• Proper Tamping
• General Grinder Use
• Dialling in the Grind Setting
• Timing, Measuring, Weighing
• General Taste concepts
• Reading and measuring the shot
• Single Origin and Blend concepts
• Learning multiple grinders
• Manual shots & Programming Volumetric shots
• Access to the BDR training space to practice