SAN ANTONIO 
BARISTA ACADEMY

Espresso Preparation Technique – Developing great techniques for dosing, distributing and tamping

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Quality Evaluation – We correlate the visual appearance of an espresso extraction with its taste

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Extraction Theory – Brewing parameter adjustments

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Espresso Recipes – We measure dose weights, beverage weights and extraction parameter adjustments. How, when, and why to adjust.

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Milk Steaming – Introduction to these vital concepts

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Cleaning and Maintenance – How and what to clean on your espresso machine and grinder

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Recommendation on home espresso equipment is offered to enhance your class experience.

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