Espresso | Theory and technique


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

8 people

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Course Schedule

  • An in-depth look at coffee extraction
  • What parameters affect the rate and quality of extraction, and how
  • What water to use for brewing
  • Calibrating equipment
  • The steps to prepare 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


Mercredi 30 août @18h, Thursday September 7 @6:00pm (in English), Samedi 9 septembre @14h30, Samedi 16 septembre @14h30, Jeudi 28 septembre @18h, Saturday September 23 @2:30pm (in English), Samedi 7 octobre @14h30, Saturday October 14 @2:30 pm (in English), Wednesday October 18 @6:00 pm (in Ensligh), Samedi 21 octobre @14h30, Mardi 24 octobre @18h00, Mercredi 1 novembre @ 18h, Saturday November 4 @ 2:30 pm (in English), Samedi 11 novembre @14h30, Tuesday November 14 @ 6:00 pm (in English), Samedi 18 novembre @14h30

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  1. One person found this helpful

    Very Cool!

    Marco (verified owner)

    This was a very interesting class, it definitely added to my knowledge of coffee and the making of an espresso. Chris was a great teacher. I will definitely take other classes.

    (1) (0)

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