Barista training in Carlton
Carlton bookings skew towards students and share houses who bought one machine between four, so those classes spend longer on grind adjustment and on getting a drinkable shot out of an entry-level grinder before anyone is told to spend money upgrading anything.
What does barista training workshops involve?
Yes — we run three-hour barista workshops in the roastery for a maximum of six people, with one machine between two. The home espresso class covers grind, dose, extraction and milk texturing; the filter class covers V60, AeroPress and batch brew. Staff training for wholesale accounts is separate and included.
The essentials
- Class size
- Six people maximum, one machine between two
- Home espresso class
- Saturdays 4–7pm, three hours
- Filter class
- Sundays 9–11am, two hours
- Included
- 250g bag, recipe card, your own dial-in notes
- Cafe staff training
- Two hours on your bench, free with a wholesale account
- Reschedule
- Free up to 72 hours before the class
How it works
Home espresso, three hours
Saturdays at 4pm, once the floor is clear. Six people, three machines, so you are on the group head for most of the session rather than watching. We start with grind and dose because that is where nearly every bad shot at home begins, pull deliberately bad extractions so you can taste channelling and over-extraction rather than read about them, then work forwards to a repeatable recipe on the gear you actually own.
The second half is milk. Texturing to a wet-paint consistency, when to drop the jug, how to pour a rosetta and — more usefully — how to pour a flat white that does not collapse before it reaches the table. You will go through about two litres each and we would rather you wasted it here.
Filter and brew methods, two hours
Sunday mornings before open. Ratios, grind size, water temperature and agitation across V60, AeroPress and a Clever dripper, brewed side by side from the same coffee so the differences are obvious. We finish on batch brew, because a well-dialled batch at 55g per litre beats a rushed pourover and almost nobody believes that until they taste it.
Cafe and staff training
For wholesale accounts, two hours on your own bench at open is included with the account and repeated free when you turn over staff. Venues that are not buying our coffee can book the same session at an hourly rate — we will still dial your grinder, and we will not spend the time selling you beans.
Booking
Classes are paid at booking and released a month ahead. Reschedule up to 72 hours before with no charge; inside that we will try to fill your place from the waitlist before we keep the fee. Everyone leaves with a 250g bag, a recipe card from their own session, and the dial-in notes we wrote down while they worked.