In this course, you’ll experiment with a range of tools and techniques available to the home barista, to find out what impact they have on the quality of your espresso. Starting with an introduction to strength and extraction, we’ll explore brew ratios and use a refractometer to measure our shots alongside tasting, to set our target recipe for the course. 

Then we’ll focus on improving our espressos, looking at key variables from grinding and puck prep to brewing, working on both professional and one-group espresso machines. Testing one variable at a time, we’ll experiment with distribution, basket design and water, pulling shots, tasting and discussing the impact of each to determine our preferences. 

We’ll conclude the course with our ideal recipes, tools and techniques to improve our home set-up, alongside 350g of the same Square Mile coffee used in the course

Note: This course doesn’t include milk drinks. To improve your steaming and latte art skills, we recommend the Introduction to Latte Art course as a complement. 

Home Barista - Foundation

Are you new to making espresso at home, or are you looking for a course focusing on the fundamentals of barista techniques and milk drinks? Check out our Home Barista Foundation course!