Coffee, liquid sustenance, brewed perfection, no matter what you call it, there's always one person behind the perfect cup: the barista.
With more than 400 billion cups of coffee consumed each year across the globe, it's no wonder cafes, restaurants and bars need a well-trained barista to make their coffee perfectly.
But mastering the craft of making coffee isn't easy, it consists of many components, key techniques, and some espresso coffee fundamentals.
Being a barista isn't easy. Providing eager customers with a cup of coffee they will love means going through a process of up to 10 steps! Think along the lines of storing coffee beans, grinding coffee beans, tamping, extracting, splitting milk, and, finally, pouring milk to make an espresso drink. It may seem daunting, but barista champion and coffee leader Hugh Kelly is here to simplify things.
Hugh has more than 10 years' of coffee experience. He has worked as Head Barista at ONA Coffee House, ran the coffee bar at The Cupping Room, developed the training department for ONA Coffee and now runs the research and development side of ONA Coffee.
He has also competed in numerous barista competitions and won key accolades including Australian Barista Champion 2016, Australian Barista Champion 2017 and was a finalist in the World Barista Championships 2017.
In this course, he will look into the machinery behind the barista: the espresso machine. If you're a budding barista or want to improve your skills and knowledge, Hugh's expert tips will help you learn the essentials to become a star.
Watch the course:
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