Extraction d'un espresso sur la machine de l'Académie de café de MontréalExtraction d'un espresso sur la machine de l'Académie de café de Montréal

Espresso | Theory and Technique


Theory and professional barista techniques for espresso extraction and milk steaming.

8 people max
Duration: 3.5 to 4 hours

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Course contents

  • An in-depth look at coffee extraction
  • What parameters affect the rate and quality of extraction, and how
  • Best practices for preparing an espresso
  • Tasting espresso and diagnosing brewing flaws
  • Adjusting parameters to improve your coffee
  • Steaming and texturing milk

Please note that classes will be given in the specified language, but in keeping with the bilingual reality of Montréal, we’re happy to translate certain terms and phrases so that everyone can enjoy the experience.

Additional information


Samedi 23 Mars @15h00, Mercredi 27 Mars @18h00, Saturday March 30 @3:00pm (in English), Samedi 6 Avril @15h00, Tuesday April 9 @6:00 pm (in English), Mercredi 10 Avril @18h00, Samedi 13 Avril @15h00, Mercredi 24 Avril @18h00, Saturday April 27 @3:00 pm (in English), Mardi 30 Avril @18h00, Samedi 4 Mai @15h00, Saturday May 11 @3:00 pm (in English), Mardi 14 Mai @18h00, Mardi 21 Mai @18h00, Samedi 25 Mai @15h00, Tuesday May 28 @6:00 pm (in English), Samedi 1er Juin @15h00, Mercredi 5 Juin @18h00, Samedi 8 Juin @15h00, Monday June 10 @6:00pm (in English), Mercredi 19 Juin @18h00, Saturday June 22 @3:00pm (in English), Samedi 29 Juin @15h00

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Gros plan d'une tasse de café filtre avec des grains de café, infusé avec le Chemex, V60 ou BodumExtraction d'un espresso sur la machine de l'Académie de café de Montréal