Foundation Espresso & Milk

1619 Reed Street,Lakewood CO 80214

22 February, 2022

Description

Here are the first steps to building the skills to become a rockstar Barista. Foundation Espresso & Milk: This module introduces proper procedures for extracting and texturizing milk for cafe beverages. Introducing foundation concepts in grinding, dosing, distributing, tamping, and extraction of espresso. Introducing foundation concepts of milk steaming, texturizing, and pouring basic latte art design. Hands on practice with drink building and starting concepts of bar flow and basic machine maintenance.  Activities: Procedures for tasting and extracting espresso, steaming & texturizing milk, pouring espresso based beverages, cleaning/maintenance of machines. Instructor: Migue Vicuña, the Coffee Educator and Quality Specialist for Sweet Bloom Coffee Roasters in Denver Colorado. He has held many positions and volunteers quite a bit with in the Specialty Coffee Association (SCA). He has served on the Barista Guild of America (BGA) as an Executive Council member, the chair of both the BGA Education and Membership committees. Miguel is also heavily involved with coffee competitions, regionally, nationally, and internationally. He is a World Barista Championship (WBC) Head Judge, and a World Coffee Events (WCE) Representative. He holds SCA Professional Certificates in Green, Brewing, and Barista, and is a contet creator for the SCA Barista Skills Program and is a Specialized Instructor and AST for the SCA. Time Frame: 3 hours