Give the gift of delicious, seasonal, ethical coffee - even when you don't know what type of coffee the lucky recipient drinks!

Redeemable on any and all products/services from our online store. No expiry date or per customer limits.

Perfect for the coffee lover or geek in your life <3

Date to be decided upon as a group once all places are filled OR book as a group of 3 and choose a date that suits you!

Duration 3 hours
Venue Argo on the Parade

In this course participants will delve into the science of espresso extraction and filter coffee brewing. We will cover the mechanisms and variables of extraction, explore the finer points of dialling-in coffees (including equipment adjustment), taste and learn to recognise examples of under and over extraction, discuss the effects of water chemistry and roast degree on extraction, and use a refractometer to apply objective measurements when attempting to realise the flavour potential of any coffee (with any brewing method). Along with theory discussion there will be practical demonstrations and hand-on experience using state of the art equipment.

This course is well suited to both coffee professionals wanting to more deeply understand their craft and home baristas wanting to build on their coffee knowledge - to make better espresso and filter coffee either behind the bar or in the kitchen! The course will be conducted on a Victoria Arduino Black Eagle Gravimetric with VA Mythos One and Mahlkönig EK43 grinders.

If you have any questions regarding the course or are interested in one-on-one tuition or coaching for competition please email Adam at adam@monasterycoffee.com.au :)

Happy learning!

This class is only available intermittently and upon request. Date to be determined jointly after purchase. The price of the class is set - however feel free to bring up to 2 more people (3 in total) to learn together :)

Duration 3 hours
Venue Argo on the Parade

In this class participants will be taught the fundamentals of the skills professional coffee roasters employ day-to-day. They will be introduced to the physical and chemical changes that occur during the roasting of coffee, including the basics of how to read and analyse a roast profile (or 'curve') and what effects on flavour energy input variations allow (and don't allow). We will 'cup' (professionally taste) different roasts in the exact manner roasters, growers and traders do each day all over the world and discuss how coffee roasters decide on which coffees to purchase and what impact those decisions have on players both further back and further down the supply chain (growers and consumers respectively).

The class will be taught by our Head Roaster Adam Marley and conducted on an IKAWA Pro sample roaster. Participants will all be given a chance to control the roaster themselves and take home the coffee they roast for further assessment (and enjoyment)!

If you have any questions regarding the course or are interested in one-on-one tuition or coaching for competition please email Adam at adam@monasterycoffee.com.au :)

Happy learning!

Date to be decided upon as a group once all places are filled OR book as a group of 3 and choose a date that suits you!

Duration 3 hours
Venue Argo on the Parade

A beautiful rosetta or tulip adorning your latte can make the entire coffee drinking experience that much more special. As a professional barista, being able to produce impressive latte art can help you and your coffee stand out. As a home barista, being able to reproduce the designs you see in cafes will give you a wonderful sense of accomplishment (and is a good party piece for your coffee-snob friends!).

This course will give participants the opportunity to learn the finer points of texturing (steaming) milk for espresso based drinks and consistently producing beautiful latte art. You will be learning on state of the art equipment and from an industry professional who has been teaching latte art for seven years - receiving individual attention with plenty of hands-on practice. Both basic and complex latte art patterns will be covered, along with a brief discussion of considerations to be made when using alternative milks (non-dairy).

Due to our unique training methodology this course is suited to both beginners (including those with no barista experience) and current baristas looking to refresh or improve their skill set.

If you have any questions regarding the course or are interested in one-on-one tuition or coaching for competition - please email Adam at adam@monasterycoffee.com.au :)

Happy learning!