Total Barista - Professional Barista Course

Learn professional coffee making from grinders to espresso machines, milk frothing, beverages, and vegan options. Empower cafe owners and managers with service, presentation, stock control, and waste reduction.

Explore the grinder basics, including the hopper, three grind settings, control screen with rpm and temperature, and the shoot delivering grounds to the portafilter. Learn the semi-automatic two-group espresso machine with steam wand, hot water dispenser, group head, shower screen, gasket, gauges, and boiler and line pressure indicators.

Optimize your barista workflow by setting up a dedicated station with a knock box and precise scale to ensure consistent extraction, while keeping surfaces clean with brushes and cloths.

Troubleshoot common espresso equipment issues by mastering grinder performance, clearing clogs, and performing routine steam wand maintenance, while monitoring boiler and pump pressure for consistent extraction.

Grinding turns coffee beans into ground form for espresso, where a finer grind packs tighter. Watch for dull grinders slowing extraction, and use the machine’s grand clumber to prevent clumping.

Learn how to dose coffee into the basket and distribute it evenly using three methods, two manual techniques and a distribution tool, to ensure a consistent, flavorful espresso.

Master tamping to compress the coffee bed evenly, ensuring even water contact and preventing channeling; compare three methods: manual tamp, push tamper, and automated tamping.

Explain espresso extraction as the base of all drinks, focusing on flushing the group, controlling heat, and achieving consistent dose, yield, and time under high pressure.

Learn how dose, yield, and time shape espresso strength, using scales and precise grams to achieve a one-to-two ratio and consistent flavor.

dialing in trains baristas to adjust grind and time for a consistent 25-30 second shot, 22 g dose, and ~48 ml yield, while tailoring recipes to coffee and roast.

Purge the steam wand to remove moisture. Submerge only the tip and keep the wand one third from the pitcher edge, stop near sixty five degrees celsius for flat whites.

Learn milk frothing: hold the jug for control, purge steam, submerge the wand a third away from the side, keep it upright and parallel, feel temperature, and turn off steam.

Discover how to steam the same amount of milk for two coffees by splitting the foam evenly into two jugs before pouring, ensuring identical foam on both cups.

Master pour technique for latte art by keeping steamed milk alive through swirling, pouring at the 90-degree spout while tilting for symmetry, and treating milk as paint on espresso.

Adjust almond and other milk alternatives to balance coffee flavors, texture, and foam. Master steaming and texturing to create a smooth almond milk flat white without overpowering origin notes.

Master latte art by steaming and texturing milk with espresso, building a foundation to control pour and practice techniques like tulip and rosetta.

Pour slowly to achieve a consistent brown, then move to mix the milk with the espresso and form a shape. Cut through to create symmetry and get that hot.

Learn to craft tulip latte art by layering milk to form a solid base and multilayered heart, pull back, then cut through the middle for symmetry.

Craft the Rosetta latte art by pouring milk to form an even base, adjust for espresso type and roast, and guide the milk in a smooth back-to-front motion.

Form a Rosetta-based swan by shaping the wing, cutting it to the side, shaping the neck, and finishing with the head.

Master the standard method for all espresso drinks—double espresso, macchiato, cortado, flat white, cappuccino, latte, and Americano—using a 22 g dose and 44 ml yield with precise grinding and extraction.

Explore the Americano: a diluted espresso with hot water, historically the long black. Use 22 g of coffee and 40 formals of espresso, pouring espresso over water to preserve crema.

Explore two macchiato styles by pulling split espresso shots into two cups, comparing the traditional foam-topped espresso macchiato with a modern micro-textured milk approach using 22 grams of coffee.

The cortado originated in Spain, blending a double espresso with milk to near equal parts, creating a 140–150 ml drink between a flat white and a macchiato.

Explore making a latte, a double espresso with micro textured milk in a glass, emphasizing the espresso-to-milk ratio, one centimeter of foam, and careful milk pour to avoid excessive foam.

Differentiate flat white and cappuccino using micro textured milk, precise foam levels, and espresso ratios; learn simultaneous extraction and milk texture to craft classic espresso-based drinks.

Master the dry cappuccino by texturing milk for foam, pulling a double espresso with 22 grams of coffee and 40 formals, and serving foam-forward drinks while honoring the customer’s request.

Learn to boost cafe sales in summer with three iced coffees: blended vietnamese iced coffee with milk, a latte on ice, and a black iced coffee made behind the bar.

Blend ice with sweetened condensed milk and espresso, then stir in dairy milk to create a smooth Vietnamese iced coffee served in a glass.

Make a simple iced latte with three components—ice blocks, milk, and double espresso. Adjust the milk amount to your vessel size and customize with hazelnut syrup, chocolate, or condensed milk.

Learn to craft an iced americano by combining six to seven blocks of ice, water, and a double espresso for a bold, smooth flavor without milk.

Establish a foundation for iced coffee with a Vietnamese blended ice coffee, a simple ice latte, or a simple iced americano, and customize with soda water, lemon, or sugar syrup.