From the Coffee House in the heart of London’s Coffee Culture, this is the complete coffee course from bean to cup and beyond taught by two coffee experts and former Judges of the UK Barista Championship!
Would you like to learn more about coffee? Understand its origins, understand roasting & grinding? Would you like to find out how to make a better cup of coffee? Do you want to stop drinking bad coffee? If so, this is the course for you.
In this 30 lecture course Richard Hardwick, founder of Bespoke Beverages and HALO Coffee – With the help of one of London’s top Barista trainers, Henry Ayers of the already legendary Gentlemen Baristas, will give you all you need to be a coffee expert in a series of in depth, up close videos filmed in the historic Coffee House.
We will cover origins, beans, how beans are ground and why different grinds taste different.
We then move on to brewing and the different techniques employed. Richard covers the Syphon method, Aeropress method, Chemex method & V60 method, and then demonstrates the equipment needed to employ them.
He then moves to the world of Espresso, showing how to spot good and bad espresso, how to make Americanos, a good Flat White, Lattes and Cappuccinos. And he even shows how to put a modern twist on the Cappuccino.
Richard also gives you tips and tricks and helps you avoid common mistakes. So what are you waiting for?
Come join Richard and Henry become a coffee expert in one of the most comprehensive online courses ever created.
Origins
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1Introduction
Here Richard Hardwick founder of Bespoke Beverages and now HALO coffee gives some detail on his background including his time as judge of the UK Barista Championship. It was during his time in South America that he fell in love with coffee and became the expert he is today.
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2What will you learn on this course?
From the Coffee House in the heart of London Coffee Culture, Richard is going to take you on a journey through coffee with this course. Learn the incredible stories about the origins of coffee, coffee’s history as a traded commodity and the variety of beans.
With the help of Henry Ayers from the Gentlemen Baristas (UK's Coolest Baristas) he then explains how beans are ground and why different grinds taste different.
We then move on to brewing and the different techniques employed. Richard covers the Syphon method, Aeropress method, Chemex method & V60 method, and then demonstrates the equipment needed to employ them.
He then moves to the world of Espresso, showing how to spot good and bad espresso, how to make Americanos, a good Flat White, Lattes and Cappuccinos. And he even shows how to put a modern twist on the Cappuccino.
Richard will also give you tips and tricks and helps you avoid common mistakes.
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3How to get the most from this course
In this lecture Richard gives you some tips on how to get the most out of the course
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4Activities
Richard explains how the activities work, and how he's going to work with Henry Ayers from the Gentlemen Baristas to give you challenges throughout the course
Beans
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5Introduction
The fascinating history of coffee...
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6History of coffee
Coffee is one of the largest commodities in the world yet its origins began with a simple goat herder.
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7Coffee stories
Richard shares one of his favourite stories of how a single seedling created nearly all the coffee in South America...
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8Coffee as a commodity
It's important to understand that the coffee most of the world drinks is not the delicious type we cover on the course!
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9Activities
1) Research the Cup of Excellence, it is fascinating!
2) Compare your beans!
Grinding
Brewing
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12Types of grind
It's critical to understand the grind and making sure you get the right one for each drink you create.
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13Methods of Grinding
Richard & Henry cover the different grinding methods available to you and how to get the most consistent grind!
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14Activities
Feel the grind, touch and feel are very important.
Espresso
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15Introduction
So what's your favourite method?
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16Syphon Method
One of the greatest ways to make coffee is the siphon. You can create a stunning coffee with great depth of flavour in quite a dramatic fashion. Here Henry and Richard have 2 different approaches.
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17Aeropress Method
Very popular but are you doing it properly? Learn the tricks of the trade from Henry .
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18Chemex Method
Simple, elegant and so easy to do well but with a few extra tips you can get some fantastic flavours from your coffee.
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19V60 method
Often done badly, here you can learn just a few simple techniques that will ensure you enjoy a quality cup every time.
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20Activities
Brew! Brew! Brew! Practice the tips and tricks you have learned
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21Conclusion
You are now ready to brew.
Final Tips & Tricks
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22Introduction
So much to cover. Learn why espresso is so import and and how to make a great one.
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23Correct Method - Tips & Tricks
Henry shares some of his years of experience in creating the perfect espresso. What to look for and what not to do.
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24The Good, the Bad and the Ugly
Unless you know what not to do you wont appreciate a great espresso.
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25Americano
You have probably ordered plenty but did you know it dated back to the Second World War? Which is first? Coffee or Water?
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26Flat White
Textured milk! Thanks to NZ and Australia.
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27Latte
How much foam? 1cm or more? Or Less...?
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28Cappuccino
So easy to do well, so easy to do badly! Let's get the foam going.
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29Modern twist on the cappuccino
Twists from the Barista Judges...!
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30Activites
So many things to practice from this section with Richard and Henry.