A great cup of coffee is not luck – it is precise science combined with practice. Every drink on a café menu, from a cappuccino to a flat white, starts with a well-made espresso. Here are the fundamentals our barista trainers teach.

The Key Variables of Espresso

• Dose – use a consistent, weighed amount of freshly ground coffee every time
• Grind size – too coarse and the shot runs fast and sour; too fine and it runs slow and bitter
• Tamping – press evenly and level so water flows through the coffee bed uniformly
• Extraction time – watch the flow and time each shot so you can adjust and repeat good results
• Clean equipment – flush the group head and keep the portafilter clean between shots

Consistency Is What Employers Want

Coffee shops, hotels and resorts hire baristas who can produce the same high-quality espresso hundreds of times a day. That consistency comes from understanding the variables and practising on professional machines.

Learn Espresso Hands-On

Our Barista Course in Yangon and Barista Course in Chiang Mai give you hours of practical machine time with experienced trainers. Contact us to join the next class.