This class introduces students to the most common coffee drinks found in cafés and explains how they are built. Students will learn the differences between espresso, drip coffee, lattes, cappuccinos, macchiatos, cortados, Americanos, mochas, cold brew drinks, flavored drinks, and specialty café beverages. The focus is on helping students understand drink names, drink structure, milk ratios, strength, sweetness, texture, and how to order with confidence.
By the end of this class, students should be able to explain the difference between brewed coffee and espresso, identify the basic structure of common espresso drinks, understand how milk changes the texture and strength of a drink, and confidently describe the difference between drinks such as a latte, cappuccino, macchiato, cortado, mocha, and Americano.
0:00–0:05 — Welcome and Introduction
Welcome students, explain the purpose of the series, and ask what drinks they usually order. This helps make the class conversational and gives the instructor a chance to connect the lesson to drinks students already know.
0:05–0:15 — Coffee vs. Espresso
Explain the difference between brewed coffee and espresso. Cover the differences in grind size, pressure, concentration, serving size, flavor intensity, and how each is used as the base for different drinks.
0:15–0:30 — Common Espresso-Based Drinks
Walk through the major espresso drinks and explain how each one is built. Include espresso, Americano, macchiato, cortado, cappuccino, latte, flat white, mocha, flavored latte, and breve. Use sample cups or visual examples to show how milk volume and foam change the drink.
0:30–0:40 — Brewed Coffee and Cold Coffee Drinks
Explain drip coffee, pour over, French press, cold brew, iced coffee, and café-style cold drinks. Discuss how brewed coffee drinks differ from espresso drinks in flavor, body, caffeine perception, and serving style.
0:40–0:50 — Flavor, Sweetness, Milk, and Customization
Explain syrups, sauces, alternative milks, half and half, heavy cream, whipped cream, iced versus hot preparation, and how sweetness levels affect the final drink. This is a good place to explain how coffee shops create signature drinks.
0:50–1:00 — Tasting, Questions, and Ordering Practice
Let students taste small samples if possible, then walk through a few example orders. Have students practice describing what they like and choosing a drink based on strength, sweetness, milkiness, and flavor.
No dates scheduled yet.
This class introduces students to the major coffee brewing methods and explains how each method changes flavor, texture, body, aroma, and strength. Students will learn the differences between drip coffee, espresso, cold brew, pour over, and French press. The class will also introduce basic brewing variables such as grind size, water temperature, brew time, coffee-to-water ratio, and filtration.
By the end of this class, students should be able to describe the major differences between common brewing methods, explain why the same coffee can taste different depending on how it is brewed, understand basic brewing variables, and choose a brewing method based on the type of cup they want.
0:00–0:05 — Welcome and Class Framing
Introduce the idea that brewing method changes the final cup. Explain that the same coffee bean can taste bright and clean in one method, heavier and richer in another, and smoother or less acidic in another.
0:05–0:15 — The Main Brewing Variables
Explain grind size, water temperature, brew time, agitation, pressure, filtration, and coffee-to-water ratio. Keep this practical and avoid becoming overly technical. The goal is to help students understand why brewing choices matter.
0:15–0:25 — Drip Coffee
Explain automatic drip brewing and why it is common in cafés and homes. Talk about consistency, batch size, paper filtration, clean flavor, medium body, and the importance of proper grind and freshness.
0:25–0:35 — Pour Over and French Press
Compare pour over and French press. Explain that pour over often produces a cleaner, brighter, more delicate cup because of paper filtration and controlled pouring. Explain that French press usually produces a heavier body and richer texture because the coffee steeps in water and uses a metal filter.
0:35–0:45 — Espresso and Cold Brew
Explain espresso as a pressure-based method that creates a concentrated, intense, syrupy coffee. Explain cold brew as a long, low-temperature extraction that tends to be smoother, less sharp, and full-bodied. Discuss how each method creates a very different experience.
0:45–0:55 — Guided Tasting Comparison
Have students taste small samples of two or more brewing methods using the same or similar coffee. Ask them to describe body, acidity, bitterness, sweetness, aroma, and aftertaste.
0:55–1:00 — Wrap-Up and Home Brewing Tips
Review the main takeaway: brewing method changes the cup. Give students practical home tips about fresh coffee, proper grind size, clean equipment, filtered water, and adjusting one variable at a time.
No dates scheduled yet.
This hands-on class introduces students to the basics of espresso preparation. Students will learn how espresso extraction works, how to dial in a grinder, how to dose and tamp properly, how to time a shot, how to identify under-extraction and over-extraction, how to steam milk, and how to build basic drinks. This class is designed as an introduction, not a professional barista certification, but it gives students a real behind-the-bar experience.
By the end of this class, students should understand the basic espresso workflow, know what it means to dial in a shot, understand the importance of grind size, dose, yield, time, and tamping, recognize basic extraction problems, steam milk with proper technique, and build simple drinks such as an Americano, latte, cappuccino, and mocha.
0:00–0:05 — Welcome and Safety Overview
Introduce the espresso machine, grinder, steam wand, hot surfaces, and basic safety rules. Explain that espresso is a process of controlling variables, not simply pushing a button.
0:05–0:15 — How Espresso Extraction Works
Explain dose, grind size, tamping, pressure, water flow, yield, and shot time. Keep the explanation practical by connecting each variable to flavor. A shot that runs too fast may taste weak, sour, or thin. A shot that runs too slowly may taste harsh, bitter, or overly intense.
0:15–0:30 — Dialing In the Espresso Machine
Demonstrate how to grind, dose, distribute, tamp, lock in the portafilter, pull a shot, and time the extraction. Show students how to make small grind adjustments and explain what changes when the grind is too coarse or too fine.
0:30–0:40 — Tamping and Shot Timing Practice
Let students practice tamping on a dry puck or practice basket if available. Demonstrate consistent pressure, level tamping, and clean puck preparation. Pull another shot and discuss the timing, appearance, crema, and taste.
0:40–0:50 — Basic Milk Steaming
Demonstrate steaming milk for a latte and cappuccino. Explain stretching, texturing, whirlpool motion, temperature, and foam. Show the difference between thin milk, properly textured milk, and overly foamy or overheated milk.
0:50–0:58 — Drink Building
Build a few basic drinks using the espresso and milk. Demonstrate an Americano, latte, cappuccino, and mocha or flavored latte. Explain the order of ingredients, milk texture, cup size, and how drink ratios affect taste.
0:58–1:00 — Final Questions and Wrap-Up
Review the espresso workflow and remind students that espresso improves with practice. Encourage students to focus first on consistency before trying to perfect latte art or advanced recipes.
No dates scheduled yet.