I have always enjoyed honing and developing certain skills, and the art of brewing coffee is something I’d always wanted to learn. When I learnt about the Barista course, I was immediately enamoured by the idea of finally understanding the science and precision that goes behind the bean. For this course, I especially looked forward to understanding how small steps in the preparation of a coffee drink affect taste and texture, and perfect a coffee prep routine.

LO2 – Demonstrate that challenges have been undertaken, developing new skills.

As far as coffee brewing went, prior to the workshop I had a set way of working with coffee, restricting myself to coarsely ground coffee and french presses. However, during the workshop I learnt so much about the different grounds and kinds of coffee- and the different flavour they bring. I took the challenge of understanding the different properties of each brew, and expanding my knowledge of thee preparation. I learnt the different ways of brewing the grounds as well, and having observed baristas perform the same set of actions countless times at coffee shops, I did not expect it to be much of a fuss. However, once I attempted to operate the machine, I realized there were countless nuances and tiny movements involved, from the very angle you hold tools at to the pressure you apply to the grounds. I meticulously observed and practised to get the movements exactly right, and successfully brewed an espresso shot.

 LO5 – Demonstrate skills and benefits of working collaboratively.

There was a batch of students at the barista course, and we benefited enormously from working and learning collaboratively, and helping each other each step of the way. Within our batch, each student had different prior knowledge, preference and style with coffee. Once we understood the basics of coffee brewing, we began to exchange techniques, flavours and additional condiments. This further enhanced our learning experience, as we experimented and explored the different potentials a simple cup of coffee has.

LO6 – Engagement with issues of global significance.

I strongly believe in education and awareness of the environmental and social impact of our consumption, and we devoted the first half of the session to understanding where different coffee beans are grown, the different resources that go into farming and which beans are natives of what geographical regions. I learnt that arabica and robusta beans, are each grown differently since they require different amounts of investment- and I understood the importance of supporting different kinds of farmers.