Barista training workshops
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.
From $130 — per person, three-hour home espresso class
At a glance
- 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
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.
Barista training workshops — common questions
- Do I need any experience to come along?
None. Roughly half of each class has owned a machine for a week and half have owned one for years and never got a shot they liked. We ask what gear you have at booking and group the bench accordingly, so nobody spends three hours on a problem that does not apply to their setup.
- What should I bring, and what do I take home?
Bring photos of your grinder, machine and portafilter basket, and your beans if you are fighting a specific problem. You leave with a 250g bag, a written recipe from your own session — dose, yield, time and grind setting — and notes on what to change first if your water at home behaves differently from ours.
- Can you train our cafe staff on site?
Yes, and on your own machine rather than ours, which is the only version worth doing. Wholesale accounts get two hours at open included, repeated free after staff turnover. Other venues can book the same session hourly; we dial the grinder while we are there and leave recipe cards for the bench.