Extraction espresso sur la machine de l'Académie de café de MontréalExtraction 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
3h30 to 4h00

SKU: N/A Category:


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


Saturday July 21 @3:00pm (in English), Samedi 28 Juillet @15h00, Samedi 4 Août @15h00, Mardi 7 Août @18h00, Saturday August 11 @3:00pm (in English), Wednesday August 22 @6:00pm (in English), Samedi 25 Août @15h00

You may also like…

Espresso | Practice

Espresso | Practice


For those who have previously taken the Espresso | Theory and Techniques class or the Intensive Barista Training, this class offers hands-on practice to reinforce the skills learned in the first class.

4 people max
2h00 to 2h30

Intensive Barista Training

Intensive Barista Training


The Intensive Barista Training combines all of our standard classes into one intensive weekend. Perfect for current or future home or professional baristas, with experience or not! French only. For an option in English contact us by email.

8 people

Latte art | Introduction

Latte art | Introduction


How to properly steam and texture milk, and how to pour two basic designs: the heart and the rosetta.

8 people max
2h30 to 3h00

Tasse de café filtreMachine espresso de l'Académie de café de Montréal