Espresso Machine Training, Melbourne
Join me for a 1 hour, 1-on-1 training experience at my Melbourne espresso machine showroom. It's a truly fantastic experience - learning, making and tasting.
I have run hundreds of training sessions and have no problem taking anyone from "pod novice" to home barista. It's surprisingly simple and my success rate is 100%. Everyone who leaves my Melbourne showroom training leaves with the skills needed to drive a manual espresso machine to make truly great coffee at home ...and if my 10 year old son can do it, so can you.
Before you touch a manual espresso machine you need to understand espresso. Remember, espresso isn't just for espresso drinkers. Espresso is the backbone of all espresso based drinks and this includes cappuccinos, lattes, flat whites, machs and long blacks.
To pass on this understanding, the first step in my home barista training is to demonstrate the process of espresso extraction using my "Rule of Fourths" technique as detailed below:
- First I pull a shot and break it into 4 equal parts of approx 15 ml.
- Next I get people to taste each one, working from part 4 back through to part 1.
- Then I mix parts 1 and 2 together to demonstrate a ristretto.
- Next I mix parts 1, 2 and 3 together to demonstrate an espresso.
- Of course, tasting part 4 is enough to teach you why you need to avoid the bitter, watery ending.
This is a great way to show people the way extract changes with time, and also, to teach people how and why extraction by colour works. This is always a huge "ah-ha" moment during training and for many, it's the biggest learning of the day.
To lean more about home espresso please see my Understanding Espresso page.
Espresso Machine Workflow
With my 10 step home barista workflow for manual espresso machines it's surprisingly simple to get great results.
- Attach the portafilter (PF) to the machine then switch the machine on.
- Remove the PF, wipe it dry, put it on the scales and set them to zero.
- Grind the coffee into the PF and weigh. For a 20g precision basket add 22g of coffee.
- Distribute the grind then tamp using the K Bean "level then press" technique.
- Attach the PF to the machine and turn on the pump.
- Extract the coffee and start timing from the moment the pump turns on and aim for:
- A double ristretto (30ml) in 25-30 seconds.
- A double espresso (45ml) in 30-35 seconds.
- Remove the PF, knock out the puck, rinse the PF then put it back onto the machine.
- Now tune your grinder so it's ready for your next shot.
- If extraction was too slow - adjust to a higher number (courser)
- If extraction was too fast - adjust to a lower number (finer)
- For a latte, this is where you prepare your art.
- Texture your milk to make it smooth and silky.
- Angle your cup at 45 degrees and pour from up high until 3/4 full.
- Drop the jug down, give a gentle squiggle, lift up and cut through.
- To finish off: flush, wipe and flush again.
Espresso Machine Maintenance
Manual espresso machines are very easy to maintain.
Here is my recommended schedule:
- Weekly - A simple back-flush
- Quarterly - Clean the shower screen, basket and PF
- Annually (Melbourne water) - A simple descaling flush
- Squeaks or leaks - Time for a service
For more tips and FAQs please visit my Support Page
In the video below you will see me running through my daily espresso machine workflow.
My 1-on-1 home barista training is $75, or FREE with any coffee machine purchase