Details
Barista - Part One: 3 Days
This 3 day course will teach you to make delicious coffee every time. It is designed to give you the practical knowledge to prepare espresso coffees in a café environment.
The course will cover espresso recipes, terms and techniques. You will learn about the different coffee roasts, grinds, storage of coffee and how to clean an espresso machine. Our tutors are experienced barista professionals who have worked in the industry for many years, gaining tricks and tips to help you make excellent coffee. Our course includes a theory module which introduces you to different varieties of coffee beans, their different growing locations and how these influence the taste of our coffee.
A certificate of attendance will be awarded on completion of this course.
ENTRY REQUIREMENTS
Aged 17 or over
WHAT QUALIFICATIONS WILL I GAIN?
NZSFW Certificate in Barista Skills
This 3 day course will teach you to make delicious coffee every time. It is designed to give you the practical knowledge to prepare espresso coffees in a café environment.
The course will cover espresso recipes, terms and techniques. You will learn about the different coffee roasts, grinds, storage of coffee and how to clean an espresso machine. Our tutors are experienced barista professionals who have worked in the industry for many years, gaining tricks and tips to help you make excellent coffee. Our course includes a theory module which introduces you to different varieties of coffee beans, their different growing locations and how these influence the taste of our coffee.
A certificate of attendance will be awarded on completion of this course.
ENTRY REQUIREMENTS
Aged 17 or over
WHAT QUALIFICATIONS WILL I GAIN?
NZSFW Certificate in Barista Skills
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Founded by Celia Hay, the New Zealand School of Food & Wine has been educating the next generation of chefs, restaurant & café owners, wine professionals and food lovers since 1995. Located in Auckland's Viaduct, NZSFW offers small classes with an emphasis on hands-on practical experience.
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