This Advanced Espresso training course approaches espresso recipes with tasting exercises and guided manipulation.

Students will approach and obtain a deeper understanding of espresso recipes than what was covered in the Introduction to Espresso training. In Introduction to Espresso, we learned how to pull a shot, the basics of espresso recipes, and began to approach “dialing-in” and troubleshooting our espresso. In Advanced Espresso we begin to consider what exactly we are extracting from our coffee, how that contributes to the taste, and how to utilize this information for dial-ins. An understanding of how to comprehend and communicate what you are tasting in espresso and how to use your palette to dial-in shots will be present the entirety of the class. Popular topics about espresso brewing will be explained such as Preinfusion, Pressure and Flow Rate, Total Dissolved Solids (TDS), etc.

Students should leave Advanced Espresso with a growing confidence level regarding understanding why espresso tastes the way it does because of how it extracts, why it extracts the way it does by a multitude of factors.

Required prerequisite courses:

Intro to espresso