Beginners Courses
Barista Zero
This course was created for new baristas and coffee enthusiasts who are looking for a quick in-road for making great tasting espresso. You will be able to complete this seven-lesson course in less than one afternoon. It contains lots of videos, and visuals and it is loaded with all the tips and tricks you need to learn to dose, distribute, and tamp your coffee correctly. Barista Zero will show you the best technique and workflow so that when you arrive behind an espresso machine, you will look, and feel professional.
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Baseline Courses
Barista One
A barista course and certification which covers theory and practice of everything to do with modern espresso.
Certificate: AvailableTry For FreePercolation
An exploration of the art and science of filter coffee. This course is devoted to pour-over and batch brewed coffee in all its many forms.
Certificate: AvailableTry For FreeImmersion
Immersion is an online coffee course that explores the best techniques and recipes for immersion brew methods. We look at everything, from French press, Aeropress, syphon coffee, cold brew, and Ibrik — just to name a few. We explore how time and grind setting affect the rate of extraction. We also look at the best recipes are for both the commercial environments as well as for home baristas.
Certificate: AvailableTry For FreeLatte Art
This course coaches you in how to steam milk and how to pour latte art, from the most basic standard up to the level of latte art champions. Learn from Dozens of instructional videos featuring the Australian Latte Art Champion, Shinsaku ‘Shin’ Fukayama
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Coffee Roasting
How to Roast Coffee
Scott Rao is the world’s preeminent coffee-roasting consultant. In this new online course, Scott teams up with Barista Hustle to teach you a complete methodology for roasting coffee and starting a roastery.
Certificate: AvailableTry For FreeRoasting Science
Roasting Science is a guide to the chemistry, physics, and engineering of coffee roasting. This online course explains what happens inside the bean during roasting and explores the latest research on various roasting methods. It describes how you can use your roaster’s characteristics to best advantage and how to apply scientific theory to your roasting practice.
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The Coffee Buyer's Guide to
Guatemala
Welcome to the first in our series of Buyer’s Guides. This first course in this series focuses on Guatemala. Guatemala is one of the most populous countries in Central America and the second-largest coffee producer in the region. This course will explain what you can expect from growing regions, and plant varieties; from typical flavour profiles and seasonality to grading standards and roasting characteristics. This course will be published in biweekly updates over the next two months.
Certificate: AvailableTry For FreeBrazil
Welcome to the second instalment in our series of Buyer’s Guides. This second course in this series focuses on Brazil. It explains what you can expect from growing regions and plant varieties, from typical flavour profiles and seasonality to grading standards and roasting characteristics. This course will be published in biweekly updates over the next two months.
Certificate: AvailableTry For FreeColombia
In this online course about coffee production in Colombia, we explore the flavours and seasonality of the country’s growing regions. We describe all the important varieties and explain how Colombian coffee is graded, exported, and roasted.
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Advanced Courses
Advanced Coffee Making
This Course & Certification will equip you with the necessary tools and information to gain a deeper understanding of extraction and evenness. By the end of the course, you’ll be able to dial in your sensory awareness, and understand the implications behind what we’re tasting and how to taste it.
Certificate: AvailableTry For FreeThe Water Course
The Water Course is a first of its kind, designed to give baristas and cafe owners everything they need to take charge of their water chemistry. Learn how to diagnose and prevent limescale and corrosion damage in coffee your equipment. And learn how to dial in your water to produce higher, tastier extractions.
Certificate: AvailableTry For FreeAdvanced Espresso
This is the our most advanced espresso course to date. In this online course we look at the science, engineering and barista techniques that go into making the best possible espresso coffee.
Certificate: AvailableTry For FreeCoffee Quality Control
This course teaches you how to monitor the quality of roasted beans and how to assess beverage quality across a work shift, facilitating a healthy feedback loop between roaster and barista.
Certificate: AvailableTry For FreeThe Espresso Machine
This course will give you a complete understanding of how the espresso machine works. You will learn about all the components that make up a modern machine work. We cover the turning points that improved temperature stability and ergonomics in coffee making. We talk to the industry's best designers, electrical engineers and historians to get the full picture on what makes the espresso machine so great.
Certificate: AvailableTry For FreeMilk Science
This advanced course explores the science and mechanics of perfect milk foams. We examine the physics of milk steaming and how milk foams hold together. We also find out how dairy farming practices, processing and the cow’s diet affect milk quality. Finally, we assess the ways in which your barista technique can help you produce ultra glossy foams, suitable for the finest latte art displays.
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Specialized Courses
Terroir
This online course is about the environmental factors that affect coffee flavour and sustainability. In this course we take baristas and coffee lovers through a broad range of interviews with scientists, agronomists, and green coffee traders.
Certificate: AvailableTry For FreeProcessing
Processing is the second in a series of courses from Barista Hustle about coffee origin. Processing picks up where the Terroir course left off — at the precise moment that ripe coffee cherry is harvested. In this course, we learn about how coffee is looked after from the moment it ripens until it is dried and is ready to be roasted. We take an in depth look at washed, natural, and pulped natural processes, as well as looking into the most innovative new approaches to coffee fermentations around the globe.
Certificate: AvailableTry For FreeThe Decision Tree
This free course gives everyone access to the technology you need to run your own life cycle analysis. It summarises the most up-to-date research on what needs to be done to mitigate carbon emissions in the coffee industry. We reach out to the most well informed industry leaders who are helping sign post the way to running coffee businesses that don't pollute the planet.
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Novelty Courses
Bambinoccino
In this short-course, we’re talking babyccinos. How to make them; what to charge for them — if anything — and the foam-science behind texturing a rich velvety foam that will satisfy even the most discerning of toddlers. When you see a good one — a babyccino that has been so well textured, it wouldn’t pour out of a demitasse cup, even if you turned it upsidedown — that's when you know a great barista has been there behind the machine, working their steamwand-magic.
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