This class is designed for novices and enthusiasts.
DurationTare, Tamp, Pull, Pour, Repeat.
The Barista Intensive workshop is designed for novices, enthusiasts, and beginners who don’t know how to use an espresso machine.
Curriculum
How to properly pull espresso shots
Milk steaming and pouring basic latte art
Fundamentals of extraction and how to dial in espresso
Proper maintenance practices for espresso bar equipment
Our mission as a coffee business is to improve the quality of life for every person in the coffee supply chain, from producers to consumers.
Training Lab
Coffee Project New York’s Long Island City location includes New York’s only Specialty Coffee Association (SCA) Premier Training Campus, created to serve coffee professionals and enthusiasts alike.
Equipment includes the Ground Control Cyclops batch brewer, a Tone Touch 3 pour-over brewer, a variety of grinders and manual brewing devices, and five espresso machines: a Faema E71E, a Sanremo Cafe Racer, a La Marzocco Linea PB AV, and a Victoria Arduino Eagle 1.
We're proud to introduce a new series of free, accessible coffee educational opportunities at the Lab at Undercurrent Coffee. Several times a month, we'll be opening the doors of our Coffee Education Lab to our community to taste through and learn about the coffees we're serving behind our bar.
Our training is free to all participants and is based on barista standards set by the Specialty Coffee Association.Â
Crafting delicious coffee and excellent espresso requires training, practice, and patience. Our Training & Education team offers a variety of courses designed to keep your baristas focused on quality and efficiency, while showcasing the efforts of our coffee producers. Such is the power of promise ...
The goal of this class is to use our first hand experience to educate, as well as provide tangible and/or delicious examples of the complex journey coffee takes from seed to cup!
The program will show how to use an espresso/cappuccino machine at a commercial level and will make you confident around coffee and equipment.Â
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