Introduction:
The Barista course was a deeply enriching and hands-on learning experience. I began by exploring the history and origins of coffee, gaining insight into where it comes from and how its story has evolved over time. We then learned about the farming process, including how coffee is grown, harvested, and processed. Through engaging visuals and discussions, I was introduced to different types of coffee beans and various brewing methods, expanding my theoretical understanding. We also explored the cultural significance of coffee in different regions, which added a global perspective to my learning. After this foundational knowledge, we moved on to the practical aspects. I worked with professional espresso machines, learned about their components and uses, and gained hands-on experience with grinding techniques, brew ratios, and latte art. I even tasted different coffees and reflected on how flavor profiles change with grind size, brewing time, and bean origin.
- Date: 14th September 2024
LO1 – Identify own strengths and develop areas for growth
Before starting the barista course, I already had some prior knowledge about coffee and was familiar with a few brewing techniques, which gave me a strong foundation. I’ve always enjoyed experimenting with different coffee styles at home, and this curiosity helped me understand the concepts in the course more quickly. However, through the structured training and expert guidance, I realized there were still many technical aspects I had been missing. One key area of growth was understanding the importance of precision in every step, from grinding the beans to tamping the coffee correctly. For instance, I learned that levelling the ground coffee evenly in the portafilter before brewing is crucial, something I had previously overlooked. This small detail significantly affects the extraction and taste of the espresso. I also realized I was using inconsistent grind sizes at home, which made my coffee taste different each time. Recognizing these small but critical mistakes helped me improve not just my technique, but also my attention to detail. I’ve become more mindful, methodical, and intentional in how I make coffee now. This experience made me more aware of both my strengths, like being eager to learn and experiment and the areas I need to continue refining, such as consistency and technical accuracy
LO2 – Demonstrate that challenges have been undertaken, developing new skills
The barista course pushed me to take on several new challenges that I had not encountered before. Although I had some prior experience with basic coffee-making at home, this course required a much higher level of technical skill. One of the biggest challenges was learning how to operate different espresso machines and understanding how small adjustments like grind size, tamp pressure, or brewing time can drastically affect the quality of the coffee. I also developed new skills in grinding techniques, brew ratios, and understanding the flavor profiles of various beans. These weren’t just hands-on skills, but also involved a lot of sensory awareness, patience, and the ability to troubleshoot problems when the coffee didn’t taste right. By pushing through these challenges and staying committed, I built both my technical abilities and my confidence. I now feel more capable of making high-quality coffee and better understand the science behind the process.
LO4 – Show perseverance and commitment in CAS experience
Although the Barista course was only one day long, it was intensive and required consistent focus and effort throughout. From the beginning, I stayed fully engaged, whether it was during the theory sessions, learning about the history and farming of coffee, or during the hands-on practice with different coffee machines and brewing methods. Some parts were challenging to grasp immediately, such as understanding the correct grind size for different brewing styles or the detailed process of using an espresso machine. I also realised how even a small mistake, like frothing the milk for just one extra second, could change the type of coffee being made entirely. These fine details required close attention and accuracy. Instead of feeling overwhelmed, I made sure to ask questions, take notes, and repeat the steps until I understood them properly. Despite the short duration, I treated the experience seriously and remained attentive the entire time, making sure I got the most out of it. This commitment helped me gain meaningful knowledge and skills that I can now apply whenever I make coffee.
LO5 – Demonstrate the skills and benefits of working collaboratively
practicing brewing methods. This setup required clear communication, patience, and the ability to support each other’s learning. We often discussed our mistakes and shared tips, like how much pressure to apply while tamping or how to adjust the grind size based on the coffee type and how everyone traditionally makes and likes their coffee. These peer interactions helped me see how others approached the same task differently, which gave me new perspectives and improved my technique. Working in a shared space also meant we had to manage time and equipment efficiently, taking turns while making sure everyone had a chance to practice. This taught me the value of being both cooperative and considerate, especially in a time-limited, hands-on learning environment. Overall, the collaborative environment made the course more engaging and helped me build skills beyond just coffee-making, like communication and teamwork.
Conclusion:
The Barista course was a highly enriching experience that allowed me to explore a personal passion while developing a range of new skills. I deepened my knowledge of coffee, from its history and cultivation to the technicalities of brewing and using professional equipment. I became more aware of how even small details, like grind size or milk frothing time, can significantly impact the outcome. This taught me the importance of precision, observation, and consistency. Through this experience, I identified my strengths, such as curiosity and a willingness to learn, while also recognising areas I could improve, especially my attention to fine technique. I took on challenges, remained committed throughout the intensive day, and engaged actively in both the theory and practical aspects. One of the most eye-opening parts of the course was learning about the coffee farming process. Understanding how much hard work and care goes into growing, harvesting, and processing coffee beans gave me a new sense of appreciation for the people who make it all possible, especially farmers. It helped me reflect on the value of ethical sourcing and respect for the labor behind a cup of coffee, something I hadn’t truly considered before.
Evidence:
