Barista Basics Course — Home Barista

Pablo runs it at our roastery in Alcover (Tarragona), in groups of 8 people maximum. You practise on the bar in turns, with Pablo correcting every extraction. No filler theory and no unnecessary jargon: you learn by doing.

What you'll learn

1 · The journey of the bean. What specialty coffee actually is, varieties, processes (washed, natural, honey) and how each one changes what happens in your cup.

2 · The perfect espresso. Dialling in the grinder, ratios, doses and extraction times. You'll learn to tell at a glance and in one sip whether an espresso is under-extracted, over-extracted or right where it should be.

3 · The science of milk. Steaming for that elastic, glossy microfoam, the basics of pouring to get you started in latte art, and how to emulsify plant-based drinks.

4 · Workflow and maintenance. How to set up the station to move fast without getting tangled, daily machine cleaning (backflush) and looking after your tools.

Who it's for

For anyone with a machine at home who knows they're getting half of what it can give. For anyone thinking about opening a café and wanting the fundamentals before investing. And for anyone looking to work in the trade with a genuinely practical foundation.

Note: this is practical, intensive training in real bar skills. It doesn't include official SCA certification — and that's exactly why we can go at your pace and focus only on what you need to make outstanding coffee.