7 hours


Previous tasting knowledge.


Learn how to prepare an espresso, a cappuccino and a latte using the espresso machine properly.


* In-Person (Barcelona)

This course is for people who want to get started as baristas. Participants will learn the basic definition of espresso, cappuccino and latte, and will master the basics of extraction, subextraction and overextraction. You will learn about the different types of machinery used to prepare espresso coffee, the basic fundamentals of grinding, how to calibrate a grinder, and how to operate cleanly and hygienically, avoiding contamination as much as possible when preparing beverages.

Participants will learn how to dose, distribute and compact coffee to prepare espresso and cappuccino, the importance of milk, how it should be emulsified to make latte or cappuccino, and how to serve it with the correct “monk's head”.

We will review the most common mistakes in preparation and operation, the cleaning and maintenance operations of the equipment, as well as basic safety rules.
  • Brief history of espresso machines
  • Main types of espresso machines
  • The grinder
  • Types of grinders: advantages and disadvantages
  • Correct use of a grinder
  • Cleaning and basic maintenance of the machine and the grinder
  • Safety and hygiene basics
  • The espresso: definition
  • Basic extraction theory
  • Sub-extraction
  • Over-extraction
  • Calibration of a grinder
  • Correct grinder dosage
  • Correct distribution of coffee in the portafilter
  • Correct compaction of coffee
  • Group cleaning
  • Hygienic handling of rags and machinery in general
  • Correct extraction
  • Milk: composition
  • Correct basic emulsification
  • Effect of temperature on the characteristics and taste of milk
  • Spill
  • Creation of the basic monk head
  • Lattes: differences with cappuccino
  • Basic preparation
  • Test