In Hands-On Espresso, students apply their knowledge from Espresso Theory and Equipment Maintenance in our lab. Students are taught the step-by-step process of pulling a shot of espresso, and then how evaluate and adjust their extractions as needed. Students are allowed plenty of time to practice dosing & distribution, tamping, and adjusting the grinder, all with constructive feedback from TampTamp instructors. In addition, students are given exercises and tips they can use to train others in their cafe or coffee business. Students receive a complimentary copy of Scott Rao’s The Professional Barista’s Handbook and an instructional handout to provide ongoing support after students leave the course and return to their cafes.

By the end of this class, students can:

• Identify key factors involved in preparing a proper espresso
• Prepare espresso to SCAA standards
• Use visual cues and taste evaluation methods to observe and taste for quality control
• Demonstrate ergonomic, functional, and repeatable postures while preparing espresso