In this practical, hands-on class, you’ll learn how to prepare espresso using a commercial espresso machine and grinder. Designed for both aspiring baristas and coffee enthusiasts, this session focuses on giving you real experience with the tools and techniques used in cafes every day.

We begin with a conversation about what espresso is—how it’s defined, what people expect from it, and why those expectations can vary across different coffee cultures or just cafe to cafe. Then, we’ll cover the basics of how espresso machines and grinders function, giving you the foundation to understand what’s happening when we work with them or make adjustments with them.

You’ll actively practice pulling shots using recipes, scales, and timers. You’ll also learn how to evaluate and adjust your shots by relying on your pallet to make decisions in the moment, just like a working barista might in a morning dial in. you’ll taste many of the shots you pull, with guided discussions on what you’re tasting and why.

We’ll introduce key concepts like strength and extraction—breaking down how they influence flavor and how to spot when something’s off. Along the way, with the help of a few activities surrounding the goal of this, you’ll gain the skills to start adjusting espresso recipes with intention, and the confidence to troubleshoot and improve your shots as they change specifically in the act of identifying and correcting under and over-extracted shots.

Whether you’re a new barista in a cafe looking to sharpen your skills and gain a beginners level understanding to build on or a coffee lover eager to learn more on how to hone in to a delicious shot at home, this course will give you a clearer understanding of what needs to happen to making great espresso and how to get there.

CLICK HERE TO REGISTER FOR THE CLASS