Understanding the balance between numbers and taste when it comes to dialing in will help baristas find a balance that ultimately produces a delicious and consistent espresso. Students will explore the effects of different input and output ratios, evaluate various coffees as espresso, and use their palates to determine the best ratio for a specific coffee. In Espresso: Tasting and Technique, students are expected to know how to use commercial espresso machines and grinders to their full advantage when dialing in.
This course is an advanced part of the Professional Development program we offer exclusively to our wholesale partners. If you are a wholesale partner and are unsure how to register, please reach out to your local rep. Baristas must have passed the Practical Advancement Test in order to register for this course.
If you are not a wholesale partner but would like to learn more about espresso, please join us for our next Espresso at Home course!