Barista TAFE Course - Professional Coffee Class, Melbourne

Barista TAFE Course - Professional Coffee Class, Melbourne
Item: BA13505RI
Location: Melbourne CBD (Melbourne)
Our Price: $199
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This 5 hour coffee-making Barista masterclass in Melbourne is a professional course that will leave you with leading coffee making skills, ready to impress your friends and even qualified for work as a barista!

During an intensive 5-hour barista masterclass in Mebourne CBD, you'll spend 3 hours learning barista basics covering the key variables that go into espresso-based coffee and get lots of hands-on practice (everyone gets their own section of a commercial coffee machine) with hints and tips from world-leading professional Baristas.

You'll then go on to master milk texturing and coffee art in a second 2hr session - this is the only course of its kind and will leave you with cutting-edge tricks including etching and freepouring techniques.

And this barista training course is more than just a fun experience... Uniquely, this course is TAFE accredited and students will gain much more confidence having completed this course as well as a nationally and internationally recognised qualification.

The perfect gift for a coffee enthusiast, frustrated home coffee maker or would-be barista, this course is regularly run in Melbourne's CBD and conducted by world-leading coffee professionals. The ultimate coffee making course in Melbourne!

Intensity: 2.0
Next Available Dates
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5 reviews
Keep up the good work
Boediman S
I really enjoyed the course. It was and intense couple of sessions, but a lot fun and totally enjoyable. On the downside (on it's only a small downside). I felt that the course/s needed just a bit more time (approx 1/2 hour each - it just felt rushed and not enough time between exercises to catch ones breath) and class size and/or space. With a full class, when everybody was completing their practicals, space was really tight near the machines etc and at times a tad squishy. These comments were also passed onto the provider. These are just small comments to help improve the course going forward. Apart from that, an outstanding course and experience :-)
Alex K
I was really impressed with all we learnt. And loved leaving at the end of the day with certificates to show everyone. Can't wait to get a job and use my new found skills.
Rod E
I had a wonderful day, a fantastic and well taught course. I would highly recommend it for those who would love to make the perfect cup of coffee :D
Emma A
The whole session was amazing overall however I would have loved a second class or longer sessions to perfect the techniques that were demonstrated to us.
Experience Details

Fitness and Experience

  • A love of coffee is the only pre requisite!
  • This is a wheelchair-friendly experience

What to Bring/Wear

  • No need to bring anything special, merely dress comfortably for the weather on the day

What is Supplied

  • 5hr barista course led by professional baristas
  • Barista Certificate and Coffee Art certificate
  • You will earn nationally recognised and VETAB accredited qualifications: SITHFAB012A "Prepare and serve espresso coffee" and SITXOHS002A "Follow workplace hygiene procedures"
  • "How To Make Every Coffee On The Menu" movie
  • eBook: How to Get a Job as a Barista
  • Written coffee menu listing the ingredients of all the major coffee drinks
  • Etching sheet
  • Access to audio podcasts and milk texturing/freepouring movies
  • Upon completion of this course, you qualify for a TAFE Certificate The TAFE qualification is nationally and internationally recognised
  • Low student:instructor ratio

More Information

The key variables that go into making espresso-based coffee are (amongst other things);

  • using fresh coffee
  • using the right amount of coffee
  • using the right particle size (grind of the coffee)
  • using the right grip handle
  • tamping correctly
  • having the right programming on the volumetric keypads on the espresso machine, therefore getting the right volume of espresso
  • using the correct drinking vessel to pour
  • using the correct milk texturing techniques
  • executing the pour properly and promptly after extracting the espresso presenting the finished coffee
  • using a clean espresso machine/grinder with the right temperature and pressure 


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