Got teens at home these school holidays? Our Espresso Fundamentals class is the perfect introduction to barista skills for young people. Designed for teens keen to land their first café job - or simply to level up their coffee game at home - this hands-on course builds confidence and practical know-how behind the machine.
Upcoming Group Class: Thursday 9 October, 10am–1pm
Location: Sprocket Roasters HQ, Lambton
Students will learn:
· How to extract espresso
· How to texture and pour milk
· Tamping and workflow basics
· Different coffee recipes
· Amongst a myriad of other things
Private lessons also available by request
Give your teen a valuable, real-world skill set!
What sets our coffee school apart from the rest? Why learn in a sterile training room when you can have an immersive coffee experience based in a sustainability-focused roastery where all the action is happening! Learn from professionals in the coffee industry.
We keep our classes small to ensure that there is plenty of one-on-one time with your instructor. Every student is guaranteed their own group head to train on so there will be no standing around waiting for your turn. Get hands on experience in a relaxed environment.
What materials are included?
- Commercial coffee machine and grinder to practice on in an air-conditioned space
- Milk (regular and alternative milk options available)
- Unlimited, freshly roasted coffee (trial as many of your practice coffees as you’d like)
- Coffee training guidebook to take home
Please call (02) 4957 3344 or email teachme@newcastlecoffeeschool.com.au if you have any additional questions. Class sizes are kept intimate to ensure adequate mentoring and training time on the machine.
Cost:The $120 (group class) fee includes all equipment, milk and training associated costs.
Location: 24 Wyong Road, Lambton, NSW 2299 (free onsite and street parking available)
Cancellation Policy: Changes to class bookings are allowed up to 48 hours before the course commences – however, we are unable to refund monies for students who choose not to turn up on the day without any notice (our classes are kept very small so someone else could have booked into your spot instead).
Students With Special Needs: Please give us a call or send us an email before booking to ensure that we can make any adjustments needed to the training area prior to attending. Our classes are normally held upstairs at our coffee roastery, but modifications to the course can be made to accommodate downstairs classes / lowered benches for wheelchair access. We just request additional notice please so we can move and set up machines downstairs. Please call the roastery any time to discuss further on (02) 4957 3344.
Please advise any health issues with our instructor prior to attending to ensure we provide you with the support needed. We look forward to welcoming you here at Sprocket and getting you barista ready!
Accreditation Queries: Please note that this is a non-accredited coffee class. Level 1 Barista Certificate issued by Sprocket Roasters, indicating that you have done a course for job seeking purposes but it is not Nationally Accredited. Our training instructor is fully qualified and works teaching in conjunction with other national training providers.
These guides serve as a good place to start
Brew Guide
The grinder you use, coffee you choose, and yes, even the water from your sink, can alter the taste in the cup. Every machine is different, so you'll want to think of these parameters more as guidelines than law.
READ MOREImagine a world where biowaste is turned into energy to fuel your coffee fix - at Sprocket Roasters, that's what we do!
CARBON CONSCIOUS ROASTING
Creating a roaster that is fuelled on bioenergy is a world first in the coffee roasting industry, and is something we are very proud of here at Sprocket. This advancement in roasting technology means end of life products like spent coffee grinds, along with a wide range of other organic material that usually ends up in landfill, are turned into fuel to power the roaster. Coffee magic?! Most certainly ... coupled with sound engineering and a whole lot of TLC in every small batch we roast.
