Training

Genovese Coffee has been in coffee for 3 generations, and we have over 60 years of experience. Our courses are led by championship winning, highly experienced, and certified professionals.

Whether you want to be a cafe or home barista, or if you want to broaden your professional skills, our internationally certified training facility offers a range of courses to suit your needs and budget.

All of our courses include hands on activities that give you the opportunity to apply the skills you learn, and our small class sizes ensure you get personalised attention.

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Courses

Barista Basics

Duration: 3.5 hours
Cost per person: FOC for wholesale customers / $175 for general public

Our Barista Basics course will teach you or your staff members the basic skills required for making coffees in a café and is also suitable for anyone wanting to up their skill set for their at-home-coffee experience.

The course includes:

  • Workstation set-up
  • Grinder adjustment
  • Extracting espresso
  • Preparing silky smooth milk
  • Making all the coffees in a typical coffee menu
  • Basic equipment maintenance

There is no need to stress if you have little to no coffee making experience, that’s why we’re here!

This course is suited to:

  • Anyone wanting to work in a café
  • Anyone wanting to make a great coffee at home
  • Anyone wanting to refresh their barista skills with modern techniques and equipment

Espresso at Home

Duration: 3.5 hours
Cost per person: $175

Our Espresso at home course will teach you some valuable tips & tricks on how to make a café quality coffee at home using your own equipment – you can even bring your equipment to the class!

In this class, you will learn how to:

  • Adjust your grinder
  • Extract espresso using techniques to suit your equipment
  • Prepare silky smooth milk
  • Make all the coffees on a typical coffee menu
  • Maintain your equipment

We’re here to help – you don’t need to have any experience making coffees, we got you!

This course is suited to:

  • Anyone wanting to make great coffee at home
  • Anyone that want’s to learn how to use their own* (or similar) equipment.

SCA Diploma Courses

The Specialty Coffee Association (SCA) is the foundation of coffee professionals and enthusiasts all over the world. They have built their association on inclusivity, openness and the power of shared knowledge.

Their SCA Diploma System is a certified system that aims to inspire coffee excellence through education. The system has three levels of certification – Foundation, Intermediate and Professional, in six subject modules.

The six internationally recognised certified modules are in the following areas of the coffee value chain: Introduction to Coffee, Green Coffee, Roasting, Sensory Skills, Brewing, Barista Skills. Successful completion of each course earns points toward the SCA Coffee Skills Diploma (100 points).


Introduction to Coffee (5 Hours)

Learn about coffee’s journey from farm to cup.

In this course you will learn how coffee evolved from its origins in Ethiopia to the major commodity it is today.  This course provides an overview of the coffee value chain and includes basic content from the other modules in the Coffee Skills Program.


Green Coffee (Foundation = 1 day; Intermediate = 2 days; Professional = 3 days)

Learn about the key concepts surrounding green coffee:  Production; processing; grading;  shipping; storage; arrival at destination; as well as coffee contracts and portfolio management.


Roasting (Foundation = 1 day; Intermediate = 2 days; Professional = 3 days)

Learn about the roasting process, including roast cycle; roast levels; identifying roast defects; the physical changes that beans undergo during the roasting process; as well as workspace management and lean production.


Sensory Skills (Foundation = 1 day; Intermediate = 2 days; Professional = 4 days)

Learn about the essentials of sensory evaluation in a practical and interactive manner.

Sensory Skills investigates the way we perceive what we taste; how to evaluate coffee’s natural characteristics; and implementing this knowledge in business.


Brewing (Foundation = 1 day; Intermediate = 2 days; Professional = 3 days)

Learn about the variety of methods for brewing coffee and the brewing variables that affect quality. The Brewing module develops mastery in controlling the quality of brewed coffee when brewing by the cup as well as batch brewing.


Barista Skills (Foundation = 1 day; Intermediate = 2 days; Professional = 3 days)

Learn the practical skills you need behind the espresso bar:  Learn how to calibrate your grinder and espresso machine; milk techniques and latte art; health and safety; customer service; and basic business practices.

SCA Courses - Important Course Information

Our SCA courses are usually scheduled by appointment. I.e. we schedule these courses when a customer requests a course, and courses are usually only scheduled on Weekdays.
Once we accept a request, we add the course to our course calendar so other customers may also book the course, and we will run each course with 1 to 4 students.
All scheduling is subject to dates being available in our calendar, and the lead in time necessary for preparing the coffees for the requested course. Customers need to provide us with a range of dates from 1 to 5 weeks (or later) in advance.
If you see a date available on the course calendar that suits you, please book in using that method. If not, please get in touch to request a date.

Brew Guides

Moka Pot

The Moka Pot has been used for decades. It brews by passing boiling water pressurised by steam through the ground coffee. It’s not quite as strong as espresso, but more concentrated than a drip coffee. All you need for this one is a stove, coffee and water!

Suggested Recipe – Serving size depends on the Moka Pot size you use 

Coffee dose: Fill level to top of the filter
Water dose: Fill level to bottom of safety valve

Step 1. Add water to bottom chamber.
Step 2. Add ground coffee to filter.
Step 3. Place filter into bottom chamber, and firmly screw top chamber onto bottom chamber.
Step 4. Place the device onto the stove.  Use low heat.
Step 5. When most of the liquid has been extracted into the top chamber, and steam starts to gurgle out of the top tube, place the device into a cold water bath to stop the brewing process.
Step 6. Pour the brewed coffee into your cups.

AeroPress

The AeroPress is a wonderful device for brewing coffee. It’s quick, simple and compact enough to tuck in your tote when you’re on the go, handy! You can play around with recipes, but below is ours to get you started.

Suggested Recipe – Serves 1 cup 

Coffee dose: 15 grams
Water dose: 200 grams
Water temperature: 98ºC approx

Step 1. Pre heat the device, and rinse the filter.
Step 2. Reattach the filter to the device, and place the device onto a sturdy pot.
Step 3. Place ground coffee into the device.
Step 4. Start your timer, and pour water onto the ground coffee.
Step 5. Stir the coffee to ensure the grounds are fully wet.
Step 6. Gently insert the piston a few millimetres into the device to keep the heat in.  Remove the device from your scales.
Step 7. When 1 minute and 15 seconds has elapsed, slowly press the piston into the device.  Aim for 30 seconds of piston pushing, so that you have removed all of the liquid by 1 minute 45 seconds.
Step 8. Drink as is, or dilute to taste

V60 Pourover

The v60 pourover is trending in the coffee world, and for good reason. It’s easy enough to use and brews a clean coffee that’s generally flavourful, light and bright. The V60 pourover brewing method requires the Hario V60 02 dripper and server, v60 filter papers for 02 dripper, coffee grinder, scales, clean water and filter coffee beans.
The below brewing guide is our suggested recipe and method, give it a go!

Suggested Recipe – Serves 2 cups or 1 large mug 

Coffee dose: 20 grams
Water dose: 340 grams
Water temperature: 98ºC approx

Step 1. Fold filter along seam.
Step 2. Rinse filter with hot water. This also preheats the device.
Step 3. Place ground coffee in device, and create a well.
Step 4. Start your timer, and add 50 – 60 grams of hot water to the coffee, and swirl to get all of the coffee wet.
Step 5. After 30 seconds, starting in the centre, resume pouring the remaining water in a spiraling motion.

Troubleshooting

The following guide is intended for our “Super Brazil” blend – a very flexible and forgiving blend that tastes great with or without milk.

However, there is no substitute for the comprehensive Barista Training Courses we offer.

How much coffee should I put into the filter?
Tamped coffee should be level with the line in the filter.

How much coffee liquid should be extracted?
Espresso = 25ml – 35ml, Ristretto = 10ml – 15ml (including crema).

How long should it take to extract Espresso
24 – 30 seconds.

How do I speed up or slow down extraction times?
Grind the coffee coarser to make the extraction take less time.
Grind the coffee finer to make the extraction take more time.

The following guide is intended for our “Super Brazil” blend – a very forgiving and flexible blend that produces great results within broad extraction parameters.

This method requires compact scales with 0.1g resolution for measuring ground coffee and also measuring extracted coffee liquid. We also offer comprehensive training that explains this process in detail.

How much coffee should I use?
We recommend 19 – 20 grams in a double filter, and 12.5 – 13.5 grams in a single filter.

How much coffee liquid should be extracted?
For Espresso we recommend 38g – 48g for Double Espresso, and 25g – 31g for Single Espresso.
38g & 25g extractions are best suited for Espresso or milk coffee in 5oz – 7oz cups.
48 & 31g extractions are best suited for milk coffee in 8oz take away cups.
For Ristretto we recommend 25g – 30g for Double Ristretto and 17g – 20g for Single Ristretto.

How long should it take to extract Espresso?
We recommend an ideal extraction time of 27 seconds for Espresso, however 24 – 30 seconds produces great results.

How do I change my extraction time?
Extraction time (flow rate) should be controlled by adjusting your grind setting.
Coarser grind = less extraction time
Finer grind = more extraction time.

Please note: This information is intended as a guide for espresso, and is no substitute for the comprehensive Barista Training Courses we offer.

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