Regular price $135.00

Only -14 items in stock!

Our barista class is run on Wednesday evenings from 5pm to


The cost per person is $135.00.


We structure each class for those who are taking part, by asking each participant briefly what they expect and what  sort  of  equipment  they  are  already  using. In  this  way we  try  and  address  the  individual  needs  of participants as best we can in the short time allocated for this course.


These classes are structured to give a well rounded espresso making base to people that have never had formal training. Many who participate are unsure about their ability, or lack knowledge about the proper technique, and many are wondering whether their equipment is actually working properly or if it is their technique that needs work. By the time they leave they've been shown and practiced what to do, know what to expect, and don’t need to be unsure anymore!


We have  for  sale  copies  of John Doyle's excellent book  "Barista Techniques"  which  is an approved Tafe

Hospitality Course text book (and was edited by our Managing Director).These are valued at $49.95.


To book a place the class must be paid for. We will be happy to take your credit card authority over the phone and that will secure your booking.

*If cancellation is not done within 48 hours of the class you will be required to re -pay in full the price of

another class $135.00.


For your information CosmoreX Coffee is a member of AASCA (Australasian Specialty Coffee Association), and our Managing Director is on the Panel of Coffee Judges for the Royal Agricultural Society of NSW (Fine Food section / Royal Easter Show). He is also an accredited barista judge in the Australian Barista Championships and participated as both a Technical and Sensory judge at this year's ACT state finals.


Module 1.               Introduction – Self, participants & general overview of evening topics.


Module 2.               Overview of equipment to be used.


Module 3.                Coffee grinder – setting dosage, setting grind & using grinder correctly.


Module 4.                Tamping & use of group handles.


Module 5.               Pouring coffee – correct dosage & demonstration of over/under dosage.


Module 6.               Heating & stretching milk (hands on for participants after demonstration).


Module 7.               Demonstrate milk pour (hands on for participants after demonstration).


Module 8.               Cleaning machine and equipment with Questions and feedback.