Home Barista Course
10am – 1pm
A three hour practical course designed with home baristas and coffee enthusiasts in mind - suitable for those wishing to learn more about how to create great espresso and milk-based drinks from their very own kitchen.
This session requires no previous experience at all and is adapted to meet the specific needs of the student, ensuring the content covered is relevant to their own equipment.
Please arrive ten minutes early to ensure a prompt 10am start and make time for a welcoming brew!
About this product
Once you have placed your order, you will receive an email to confirm it is being processed and then another one to let you know when it has been dispatched. We are currently operating with 3 working day lead time to process your order once you have placed it.
Royal Mail 2nd class tracked postage is included for orders over £25. Orders under £25 will add £4.10 for 2nd class tracked postage. Alternatively, you have the option to include 1st class tracked postage for £5.
Operating times are 9am-5pm Mon-Friday. Orders placed after 12pm on Friday will not be processed until 9am Monday morning.
Local Pick Ups
Local pickups take place from the Roastery on Tong Road. Please note our shutter doors will be down for security and temperature reasons but we are always in Monday-Friday between 9 and 5pm – just ring the doorbell on arrival
I received a place on this course for Christmas and it proved to be a great present. John provided useful background information on the production of coffee and excellent instruction on how to create great coffee from bean to cup. We were also very hands-on with plenty of opportunities for us to savour different coffees and improve our coffee making skills.
My husband awaits his course at the end of this month and very much looking forward to it….his Christmas present!!!!!
I was so pleased to be one of the Home Barista course takers. It was such a great immersion in just a portion of the amazing world of coffee. John was an excellent trainer who conveyed very useful information covering coffee sourcing, and processing, and we had hands-on setting a proper cupping table, and espresso brewing,, although time was a bit tight, we managed to get through steaming milk. I now feel more confident to take this more seriously and value the importance of coffee beans from unique terroirs and processes. Thank you!