The Barista course was an exciting and hands-on experience where I learned both the theory and practice of coffee-making. We began with the history of coffee, farming methods, and different types of beans, before moving on to practical training with espresso machines. I practiced grinding, brewing, and even latte art, while also tasting how small changes in grind size or brewing time affected the flavor. The day gave me a deeper appreciation of coffee while also challenging me to build new skills.

LO 1 – Identify own strengths and develop areas for growth
Before the course, I already had some curiosity about coffee and a basic understanding of brewing from experimenting at home. This interest made it easier for me to grasp the concepts quickly. However, I realized that I often overlooked the importance of precision, such as keeping grind size consistent or levelling the coffee properly before tamping. These small technical details make a big difference in the final taste. The course helped me recognize my strength in being eager to learn, but also showed me that I need to improve on accuracy and consistency in order to master the craft.

LO 2 – Demonstrate that challenges have been undertaken, developing new skills
The most challenging part of the course was learning how small adjustments in brewing could completely change the quality of coffee. Using professional espresso machines was also intimidating at first, since each step had to be precise. I had to practice grinding, tamping, and frothing repeatedly to get them right. These challenges taught me new technical skills but also required patience and focus. By pushing through, I gained confidence in handling professional equipment and developed a better understanding of how science and technique come together in coffee-making.