Espresso | Theory and technique 1Espresso | Theory and technique 1

Espresso | Theory and Technique


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

8 people max

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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


Mardi 13 mars @18h30, Saturday March 24 @3:00 pm (in English), Samedi 31 mars @15h00, Mercredi 4 avril @18h00, Samedi 7 avril @15h00, Samedi 14 avril @15h00, Mardi 17 avril @18h00, Saturday April 28 @3:00pm (in English), Lundi 30 avril @18h00, Samedi 5 mai @15h00, Mercredi 9 mai @18h00, Saturday May 12 @3:00pm (in English), Samedi 26 mai @15h00, Lundi 28 mai @18h00, Tuesday May 29 @6:00pm (in English)

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