This course covers the fundamentals and basics of pulling excellent espresso shots.

Improve your skill set and learn how to get the best quality espresso from your espresso machine and grinder with instruction on: bean grinding, grind adjustment, dosing and distribution, leveling, tamping, extraction and profiling, espresso theory, and the troubleshooting of common mistakes and problems that can occur when making espresso.

If you’ve ever wondered why your espresso shots are beautiful one minute and then the next minute are pulling slow and tasting bitter, or come out fast and watery with no flavor, or doesn’t even extract at all, then this is the class that will help you gain command of all of the variables that effect espresso extraction - allowing you to pull a consistent shot each and every time you use your machine.

Time: 2 hours
Days:  Saturday, Monday, Tuesday
Call or Email for Appointment (Seattlebaristaacademy@gmail.com)