Barista - Espresso Core Fundamentals Hands-on Barista Class

Learn espresso from scratch. Small class, hands-on from minute one. Six seats. City Heights. $160 includes free bag of coffee. Barista Fundamentals: Hands-On Espresso Training You've been making coffee at home for years. Or maybe you just got a new machine and it's producing something that tastes vaguely like espresso but also vaguely like disappointment. Either way, you have questions. We have answers. This is a small-class, hands-on training session at Torque Coffee in City Heights. Six students max. No slideshows. No watching someone else do it while you take notes. You get your hands on the equipment from the first minute. Here's what we'll cover. Choosing your coffee. Not all espresso is the same, and the coffee you pick changes everything downstream. We'll walk through how roast level, processing method, and origin affect what happens in the portafilter. You'll understand why the bag you grab off the shelf matters before the grinder ever touches it. Dialing in your grinder. This is where most people lose the shot before they pull it. Grind size is a moving target. It changes with humidity, temperature, coffee age, and bag-to-bag variation. We'll show you what to look and taste for, how to adjust with intention rather than guessing, and how to know when you're actually dialed in versus when you're just hoping. Tamping. There's more wrong information about tamping on the internet than almost any other part of espresso. We'll cut through it. What pressure actually matters. What doesn't. Why consistency beats perfection every time. You'll leave with a technique that works repeatably, not just once. Pulling the shot. Yield, time, temperature, pressure. We'll show you how these interact, what to watch for in real time, and how to make adjustments without starting over from scratch. You'll pull multiple shots. We'll evaluate them together. Steaming milk and oat milk. Silky microfoam is not magic and it's not luck. It's a skill with a clear mechanism. We'll cover the physics of what's actually happening in the pitcher, why oat milk behaves differently, and how to produce textured milk that pours well and tastes like something. You'll practice until it clicks. Every student leaves with a free bag of Torque coffee, your choice from what's available that day. You also get laminated quick-reference guides for each process you practiced, so you can actually use what you learned when you get home. And some Torque swag, because we like you already. Class is $160. Six seats total. That's the cap, not a sales tactic. Any more than six and you spend more time watching than doing. Reserve your seat before someone else does. 3459 El Cajon Blvd, City Heights, San Diego.