Barista Online Course
Master barista skills from home with Espresso Academy’s barista online course.
Learn espresso techniques (even with home machines) milk frothing and latte art with professional trainers, all at your own pace! Robert Brinck, head trainer of Espresso Academy, will lead you through the barista magic world.
With him you will learn:
- How to choose the best espresso machine for your shop or your kitchen
- How to set your grinder
- How to use (and if use) levelers and other barista tools
- How to froth the milk perfectly
- How to handle the basis of Latte art
- How to prepare traditional and brand new coffee recipes
- How to clean and maintain your espresso machine.
The Barista online course includes:
-
6 hours of course
-
10 chapters
-
Watch it with no limits, when you want, how you want, forever!
-
Manuals and slides used during the course
- Espresso extraction chart
- Coffee flavour wheel
- IBC recognized final certificate
- Possibility of free classroom training
- Free calls with the trainer
Your course with Espresso Academy quality at 129€
Are you interested in the course?
Your trainer - Robert Brinck
- Resident trainer at Espresso Academy, Robert is an AST SCA and authorized IBC trainer.
- Expert in all coffee areas, from green coffee selection to roasting, brewing, and latte art.
- Consultant for international projects and coffee companies like La San Marco.
Is one of your loved ones a coffee enthusiast?
Gift them an Espresso Academy Online Course!
You’ll make them happy, and they’ll probably talk about coffee even more (but thank you with lots of amazing brews)!
We’ll also send you a beautiful gift card, because a gift should look like on
Why Espresso Academy?
Request a free Chapter
Still doubts about an online course? We send you a chapter, so you can better evaluate it! Send us an email with your request!
- 1500+ students from all over the world at our Italian headquarters
- All courses taught in English by certified trainers
- 30+ branches around the world
- #1 school in the world on Tripadvisor and Google
- The highest number of SCA, LAGS and IBC certified students
- And… we are in Florence, a city worth visiting
Basic Barista Online Course program:
Chapter 1. The world of coffee from plantation to the roastery
Every good espresso has a secret: the coffee! In this chapter we explore the world of the magic bean. Arabica and Robusta,the different varietals. The natural, washed and honey coffee. The new fermentation processes. How the bean is selected. The concept of specialty and commodity coffee.
Chapter 2. Coffee roasting, visit of the roastery
Coffee is a strange product, it has to be cooked two times, by the roaster and the barista. In this chapter we discover the first of this cooking processes: how the coffee roasting happens, The roasting profile and how the roasting process influences the taste of the espresso.
Chapter 3 Espresso, history, parameters and sensory evaluation
Espresso, a unique extraction method. In This chapter we explore how the espresso machine has been invented and its further developments.
In this long chapter also we see how to perfectly prepare the espresso in tamping, grinding and the other steps. It is not finished yet! Still in this chapter a deep lesson about how to professionally taste the espreso with the SCA parameters.
Chapter 4. Refractometer, strength and extraction
A dip in the science of espresso. How is the extraction measured with the refractometer? What is the TDS?
Chapter 5. Frothing milk for a perfect cappuccino
Cappuccino, what are the parameters and techniques for milk frothing, both with domestic or professional machines
Chapter 6. The basics of latte art: Heart, Rosetta, Tulip
What’s a cappuccino without latte art? In this chapter, you'll learn the basics and tricks to master this magical skill. A little spoiler: get ready to practice a lot!
Chapter 7. The classic drinks of the Italian and international coffee shop
The menu of the Italian café, from latte macchiato to marocchino and shakerato as well as the international drinks such as Flat White.
Chapter 8 Cleaning and maintenance of espresso equipment
Quick quiz: Who is the espresso machine's worst enemy? Answer: The barista, especially if they don't clean and maintain it properly. In this chapter, you'll learn everything you need to know to take care of your machine.
Chapters 9 Other Extraction Methods
Coffee is not just Espresso. In this chapter we discover the world of the “alternative extractions” as cold brew, V60, Chemex and so on!
Extra chapter #1 How to choose the right espresso machine for you
How many groupheads does your coffee shop need? How big has to be the steam boiler? Which is the best technology for me? Heat exchanger. dual boiler or even multiboiler? How does a machine where it is pssible to set pressure and temperature work?
Extra chapter #1 How to choose the perfect grinder for you
Definitely not a doser, but that said, coffee grinders are also evolving rapidly. From cooling systems to conical or flat burrs, timed or weight-based grinding, and zero retention...
Do you prefer the course in class?
No subscription
Are you looking for a job?
Sca course and exam online
Are you interested in the SCA course and exam online mode?
This course and the related exam can be held online, live with the authorized trainer.
Contact us to find out the modalities of the course.
Are you interested in the course?
Do you want a complete training?
This course is also included in the "Barista" online course package which includes the online courses:
Coffee Brewing Course
Basic Barista Course
Coffee Shop Management Course
All three courses in one package, with unlimited viewing and a discount of 30% from 337 to 236€!
BASIC BARISTA ONLINE COURSES
Directly from home, no needing journeys, bureaucracy, and costs. Even in this way is possible to learn solid foundations for your barista skills and improve your coffee knowledge with the online barista course of Espresso Academy.
This course follows the classroom course program, of course, it has a less important practical part, but it allows you to acquire, in one day all the knowledge necessary to work on the coffee machine.
The course starts with a solid knowledge of the raw material: the coffee.
After a virtual (but real) visit to the coffee roaster, we begin to enter the coffee shop. What actually is the espresso? We learn the secrets of extraction, grinding and pressing, and even more advanced concepts such as TDS and the refractometer use.
Then milk: what is the role of fats, sugars, and proteins? What is the best position for the steamer? How do you get a shiny, bubble-free cream? We now combine coffee and milk in the cappuccino.
Let's learn how to do the classic Italian one, but also the basic rules for latte art, with the patterns of heart, rosetta, and tulip.
Still, we work on espresso macchiato, shakerato, and other typical Italian preparations. At the end, very important, the cleaning and maintenance of the espresso coffee machine.
Student says...
Sign up for this course
