Espresso Module 2 Course


A more in-depth hands-on course that will dig into the principles of espresso extraction, milk chemistry and water chemistry.  
Participants will leave with a complete knowledge on how to dial in coffee using a refractometer as well as more advanced latte art skills.  
Knowledge of basic espresso preparation and milk texturing skills is required.

Espresso Dial-in with Coffee Refractometer

Espresso Evaluation – 
Guided tasting and Exploration
Different Grinders and Their Effect on Extraction
Extraction Spectrum

Advanced Milk Texturing- 
Consistency and Latte Art
Milk Chemistry 101
Water Chemistry 101

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