Barista course
This year we were given an opportunity to participate in a ten week barista course which took place every Saturday from 3-4pm in the 9th degree cafe on Westmoreland street. The course offered a full barista certificate and a three hour work placement in the cafe which are taking place between the 3rd of February and the 7th of April. The course could also be used as a new personal skill for Gaisce.
The course started with some general understanding of the different types of coffee and where they come from. We learned how coffee is actually a fruit and not a nut and what countries we import the fruit from. The next week we began the practical part of how coffee is made and we spent the next few weeks practicing and perfecting the base of the coffee. We learned the steps involved when making an espresso and the key factors to remember when operating the machine. The last few weeks were based on perfecting the milk in order to make latte art. We practiced on perfecting the temperature and frothiness of the milk and then learned how to make a heart using the milk. The last week ran for three hours instead of one in which we learned about the different flavours and we looked at the measurements of different coffees and what makes them unique.
Overall the course was well worth doing and everyone really enjoyed it. Eighteen students took part in the course and are now have the abilities and experience to work in a cafe.
This year we were given an opportunity to participate in a ten week barista course which took place every Saturday from 3-4pm in the 9th degree cafe on Westmoreland street. The course offered a full barista certificate and a three hour work placement in the cafe which are taking place between the 3rd of February and the 7th of April. The course could also be used as a new personal skill for Gaisce.
The course started with some general understanding of the different types of coffee and where they come from. We learned how coffee is actually a fruit and not a nut and what countries we import the fruit from. The next week we began the practical part of how coffee is made and we spent the next few weeks practicing and perfecting the base of the coffee. We learned the steps involved when making an espresso and the key factors to remember when operating the machine. The last few weeks were based on perfecting the milk in order to make latte art. We practiced on perfecting the temperature and frothiness of the milk and then learned how to make a heart using the milk. The last week ran for three hours instead of one in which we learned about the different flavours and we looked at the measurements of different coffees and what makes them unique.
Overall the course was well worth doing and everyone really enjoyed it. Eighteen students took part in the course and are now have the abilities and experience to work in a cafe.