Make great coffee with SCA Certified Barista trainer and 3-time Barista World Championship competitor, Winston Thomas
InstructorDale Robinson
Free
Covers fundamental espresso preparation including grinding, dosing, distribution, and extraction parameters like yield and time.
Editorial course preview
These 4 complementary views highlight concrete, legible examples from the course presentation.
A barista wearing professional attire operates an espresso machine to extract coffee shots, demonstrating the use of a digital scale for precise measurement.
This close-up shot demonstrates the precise pouring technique required to form a complex rosetta pattern in latte art, showcasing the advanced aesthetic skills taught in the course.
The instructor demonstrates proper handling of a manual coffee tamper, providing visual context for barista equipment usage within the professional training course.
This close-up shot demonstrates the milk texturing process, showing how a steam wand is used to aerate liquid in a metal pitcher to create smooth microfoam.
Includes essential shop operations such as customer service, multitasking, and the coffee roasting process.
Instruction on milk frothing may lack the depth required to explain micro-foaming differences for specific drinks like flat whites.
The instructional experience could benefit from more diagrams, graphs, or top-down camera angles for technical clarity.
The curriculum aligns well with the goal of becoming a barista or improving coffee skills.