Barista Course - Advanced – TARABA

This course is designed for those who already work with coffee — or take it seriously enough to want to understand every variable that shapes taste in the cup. Over the course of a day, we go beyond the basics of espresso preparation and dive into the deeper mechanics of extraction, water chemistry, sensory analysis, and workflow efficiency.

This isn’t about latte art. It’s about understanding why an espresso tastes the way it does — and how to change it with purpose.

Who it’s for

Experienced home baristas, café professionals, and anyone with a solid foundation in espresso preparation. You should already feel comfortable working with a grinder and espresso machine — this course is about refinement, not repetition.

What we cover

1. Water & Extraction Science

Understanding water composition (hardness, alkalinity, pH)
How water affects flavor and extraction
Customizing water profiles using mineral concentrates
Tools: TDS meters, water calculators, and real-world application

2. Extraction Theory (Deep Dive)

Brew ratio, contact time, pressure, and temperature — how they interact
Measuring TDS and extraction yield
Building a structured approach to dialing in
How solubility curves shape flavor

3. Sensory Calibration

Structured tasting: identifying extraction defects
Comparing over-/under-extraction with cupping and espresso
Recognizing clarity, sweetness, and balance in the cup
Creating tasting references for your team or home routine

4. Advanced Grinder & Machine Work

Managing variables in high-volume or multi-origin contexts
Espresso profiling: using pressure and temperature in advanced machines
Working with variable flow rates or preinfusion (if applicable)
Flat vs. conical burrs — practical differences

5. Workflow & Consistency

Bar efficiency: from puck prep to service flow
Dose distribution, tamping pressure, and channeling control
Troubleshooting consistency issues across shifts or baristas

6. Cleaning & Machine Health (Pro Level)

What daily cleaning doesn’t cover
Deep-cleaning protocols for longevity and cup quality
Diagnosing machine and grinder faults early

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