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Level 3 - Advanced Coffee Extraction - Canberra


Next Available: Thu, 21 Nov 1:30PM
2.0 hours
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Description


The ONA Coffee Advanced Barista course is designed to mimic the start of the day for a head barista. With a focus precise on dosing, espresso weight & grind size - by the completion of the course you will have greater confidence with analysing and dialling in delicious espresso.

  • The finer details of achieving the correct grind-particle size.
  • Learn how to make an espresso recipe using coffee dose, extraction weight & time
  • Ideal dose for certain coffees
  • Brew ratios, and measuring strength/concentration of espresso
  • Cleaning your grinder burrs

All classes are limited to 4 participants & you will receive a Certificate of Achievement at the completion of the class.

Requirements:

This course will involve tasting predominantly black coffee. Coffee drinkers will get the most out of this course.

It is recommended you complete our Beginner Barista Course first.

Additional Needs:

We will happily cater for vegans & milk-based allergies. Please leave a comment when you book your course if you require almond or soy milk & feel welcome to bring your own preferred milk substitute.

International students - our courses are performed in English. We can make arrangements if you need to bring an interpreter with you. Please let us know how we can assist you.

ONA Coffee Trainers:

All the trainers at the ONA Canberra Barista School are baristas from the café, trained under the ONA Coffee team, headed by Hugh Kelly, Australian Barista Champion 2016 & 2017; Devin Loong, Australian Brewer’s Cup Champion 2014 & 2016; Sam Corra, Australian Brewer’s Cup Champion 2017; guided by our Director & World Barista Champion 2015, Sasa Sestic.



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What you will learn
  • The variables and the way they interact to produce flavour and extraction outcomes in espresso
  • Protocols for measuring strength in espresso, and understanding of how to control strength and the extraction of the 'compounds' that affect espresso taste
  • The coffee dial in matrix and taste analysis techniques used to successfully produce some of the best espressos at the World Barista Championships
What you will get
  • You will receive a Certificate of Achievement at the completion of the class.
  • An electronic copy of course information for later reference.

What to bring
  • A positive attitude to drink and learn to analyse espresso given this course is built mostly around theory, taste and analysis, the fun part ;)
What to wear

Casual and closed shoes.

Appropriate for

Baristas wanting to advance their understanding of extraction theory and espresso analysis, coffee enthusiasts wanting to learn more about what makes good espresso.


Cancellation & Refund Policy

Please allow a minimum of 48 hours' prior to course commencement to transfer or cancel your course attendance, or you will forfeit your full course and booking fee. Thank you!!

If you wish to transfer to another course or cancel your booking, you must contact ONA Coffee via email admin@onacoffee.com.au or call 02 6162 3321 more than 48 hours' prior to course commencement, for a course refund (please note you will forfeit the $5.80 booking fee!!)

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Terms & Conditions

Please allow a minimum of 48 hours' prior to course commencement to transfer or cancel your course attendance, or you will forfeit your full course and booking fee. Thank you!!

If you wish to transfer to another course or cancel your booking, you must contact ONA Coffee via email admin@onacoffee.com.au or call 02 6162 3321 more than 48 hours' prior to course commencement, for a course refund (please note you will forfeit the $5.80 booking fee!!)

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1 Review
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Peter

06 August 2019 • Level 3 - Advanced Coffee Extraction - Canberra

None stop waterfall of information for 2 hours. No doubt you get value for money in this course. Presenter was extremely knowledgeable, energetic and approachable. Adapted the session according to the knowledge of the participants. Zero arrogance or talking down, just a passion to share. Highly recommend to people who have been making espresso for 12 months to 12 years.