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A light snack will be served as students master the art of “pulling the perfect shot.” From here, they’ll be ready to make a variety of traditional coffee drinks, like creamy cappuccinos, caffe macchiatos, and much more. Giorgio will also share his tips for creating the lovely latte foam art you often find at the best coffee shops.
What you will learn
Say goodbye to high-priced coffeehouse drinks and become your own barista at home. Perfect for amateurs and aficionados alike, this class delves deep into the fascinating world of coffee so you can master the art behind all your favorite coffee drinks.
We’ll discuss a variety of different grinds, machines and preparation techniques for both coffee and espresso drinks. You’ll get hands-on training from Giorgio Milos, Certified Master Barista and winner of the Italian Barista Championship. Students will have several chances to enjoy sampling your delicious creations while discovering the pleasures of making a fine cup of coffee for pennies at home. A light snack will also be served, plus.
*Class Bonus: All participants will receive a gift bag that includes a can of illy ground coffee.
About the Instructor -- Giorgio Milos
For Giorgio Milos, being a barista means more than pulling the perfect espresso shot, or fashioning delicate art from silky foam. For sure, sound mechanics are a must; a full repertoire of bar skills, honed over time. And a little showmanship never hurts.
But for Giorgio—a Specialty Coffee Association of Europe-certified Trainer and Master Barista, Italian Barista Champion and top World Barista Championship contender, and now illy’s North American Barista in Residence—a barista’s work is quite literally rooted in deeper soil. It starts with understanding how coffee grows, then applying a scientist’s curiosity to the complex chain of chemical reactions and variables that conspire to create quality and pleasure in the cup.
So it stands to reason that Giorgio is on faculty at illy’s Università del Caffè, the international coffee education program widely acknowledged as the industry’s most comprehensive, with a student body spanning farmers on four continents through executives from fine hospitality’s highest rungs. Giorgio teaches coffee’s history, agronomy, chemistry, processing and production, alongside intensive, hands-on coffee preparation.