The experience I had during the barista course was truly unique, as I discovered that coffee is much more than just a drink.

Barista course was a unique learning experience. My journey began with a theory session about origins of coffee, methods of growing and harvesting it. This fundamental knowledge helped me dig deeper into understanding the complexity behind each cup of coffee. The training covered various necessary aspects including knowing and understanding different brewing methods with different equipments, complexities of numerous roasting levels, and the significance of grind size. Practical session was another part of the Barista training. As we experienced difference sizes of grind coffee and brewing methods, knowledge of the theory session started making more sense. By the end of the session, I gained a deeper understanding of how the size of the coffee grind and brewing method used can remarkably affect the flavour and quality of cup.

LO1- Identify own strengths and develop areas for growth.

Through this experience, I recognised my areas of strength in understanding complex concepts such as origins of coffee, several brewing methods, and importance of grind size. I was able to successfully follow the process during practical demonstrations with the help of the knowledge gained in the theory session. However, I identified areas where I can improve, which particularly means my understanding of how to precisely adjust the grind sizes along with appropriate brewing methods. Since we observed practical sessions, I realised that applying these concepts in real-life scenarios would require more focus and attention to detail, and I polished these skills throughout the course.

LO2- Demonstrate that challenges have been undertaken, developing new skills in the process.

The CAS experience in the Barista course allowed me to observe the demonstrations done by the professionals on how to adjust the grind size and match an efficient brewing method. As we watched the demonstrations done by professionals, I gained a deeper understanding on how to refine my own approach for when and how should I apply the techniques in real-life. I developed new skills such as how to evaluate different grind textures and their effect on the final brew, creating art by milk frothing, and preparing myself for future hands-on experience.