The Roast

For those who might not know, the Australasian Golden Bean competition is like the Olympics of coffee roasting. It brings together the most passionate roasters from Australia, New Zealand, the Pacific Islands, and Southeast Asia to showcase their craft. This year marked the special 20th anniversary of the competition, held in Melbourne – one of the world’s most vibrant coffee capitals. Having our beans recognised among Australia’s best roasters was an incredible honour! Our Medal Winning Brews In this year’s edition, our dedication to quality shone through across multiple categories. Here’s what the Brew Crew brought home: Espresso Our Ethiopian Guji Dikitu and beloved Mondo blend both secured Bronze medals, standing tall in one of the comp’s most competitive categories. Milk-Based Three of our signature blends – Mondo, OMG, and Alto – earned Bronze medals in the illustrious milk-based category. Filter Our Guatemala Finca Vizcaya earned a Bronze medal in the Filter category, demonstrating versatility across brewing methods. Alt-Milk Our OMG blend also secured a Bronze medal in the Alternative Milk category, finding its way into the most categories of all our beans! Chain Store Our presence in the chain store categories was particularly strong this year! Our OMG blend earned a Silver medal in the Large Chain Milk Based category – our highest accolade of the competition. Meanwhile, our Voodoo blend brought home Bronze medals in both Small Chain categories – Espresso and Milk Based – proving that quality can scale without compromise! What’s Next for Brew? These medals are a reflection of our ongoing commitment to quality – from bean selection through to the final cup. We’re proud to have our beans recognised among Australia’s best, but even prouder to share them with you daily! This competition reminded us what we already knew – that great coffee is about more than just medals. It’s about the daily ritual, the morning brew you get out of bed for, and the passionate people behind every cup. While we celebrate these wins, we’re already back at the roastery, doing what we love most – crafting great coffee for our community. Keen to try our award-winning brews? All of these blends are available in-store and online.

The Science Behind a Great Espresso Shot First things first – let’s talk espresso. This concentrated coffee goodness is the foundation of most café drinks, so nailing it is crucial.  Get your ratios right: We love experimenting with water ratios between 1:1.5 and 1:2.5. For a punchy espresso, aim for 1:1.5. Want a more delicate flavour? Go for 1:2.5. Play around with these ratios to find your perfect balance. Basket Size: Don’t overlook your basket size! A 20-gram portafilter is the go-to for most cafes, perfect for 20-22 grams of coffee. Stick to this range to achieve optimal infusion, where water and grounds interact seamlessly for the best extraction. Grind and shine: Your grind size can make or break your espresso. Too coarse? You’ll get a sour, under-extracted shot. Too fine? Chances are, it’ll taste bitter. Adjust your grinder until you hit that sweet spot where flavours sing in harmony. It might take a few tries, but it’s worth it!  Our Secrets To Perfecting Milk Let’s talk about the unsung hero for a perfect latte; well-steamed milk! Here’s how to nail it.  Start Cold: Always use cold milk for the best foam. It gives you more time to work your magic before hitting that perfect temperature. Listen Up: The perfect steam sounds like tearing paper – not too loud, not too quiet. It’s your milk’s way of telling you it’s happy! Feel The Heat: As you steam, keep your hand on the bottom of the milk jug. When it feels too hot to touch comfortably (around 65°C or 150°F), you’re in the sweet spot. Trust your instincts – your hand is a reliable thermometer! Swirl & Tap: After steaming, give your jug a swirl and a tap to break any large bubbles. This creates that silky smooth microfoam that’ll keep your customers coming back for more. Practice Makes Perfect: Latte art isn’t just pretty. For coffee enthusiasts, latte art signifies well-steamed milk. Keep at it, and soon you’ll be creating designs that are visually inviting and delicious! Troubleshooting Like a Pro Even the best baristas have off days. Being able to spot and fix common issues is just as important as crafting a good brew! Here’s a few things to keep an eye on: Sour Shots: If your espresso tastes sour, lacks sweetness, or finishes too quickly, it’s probably under-extracted. Try increasing the yield or grinding finer. You’re giving those grounds a little more time to share all their delicious flavours. Bitter Brews: Overly bitter coffee often means over-extraction. Coarsen your grind or shorten the extraction time. This adjustment gives the coffee more time to extract, bringing out a fuller range of flavours from the grounds. Uneven Tamps: Check your tamping technique and make sure you’re distributing the grounds evenly in the portafilter. Consistency is key – you want to create a nice, even bed for the water to flow through. Beyond the Brew: Essential Barista Skills Know Your Beans: Understanding different roasts is key. Remember, lighter roasts are less soluble, so they might need a bit more brewing time to unlock their full potential. Think of it as getting to know the different coffee personalities. Keep It Clean: A clean machine is a happy machine. Regular cleaning and maintenance of your equipment is crucial for consistent, great-tasting coffee. Your machine works hard, so treat it right! Taste, Taste, Taste: The best baristas are always tasting their coffee. A well-extracted espresso should hit all the right notes – sweetness, refreshing acidity, cleanliness, and a lasting finish. Train your palate, and be able to identify an average brew before your customers do! Connect With Your Customers: Being a great barista involves more than making amazing coffee – you’re in charge of the entire vibe of a café. Smile, remember names, and share your passion for coffee! A friendly face can turn a good cup of coffee into a great one – and keep customers coming back for another. Ready to take your barista skills to the next level? At Brew Coffee Roasters, we’re passionate about nurturing the next generation of Perth coffee professionals. Our comprehensive Barista Training Courses in Perth cover everything from perfecting your shots, to complex latte art patterns. Whether you’re just starting out or looking to refine your craft, our expert trainers are here to guide you every step of the way. Ready to put your skills to the test? Contact us. 

A Taste You Can Feel Good About We all know that the best coffee gives more than just a caffeine kick. Café Femenino is proof of that. This blend is Fairtrade, Organic, and crafted entirely by women, as part of the incredible Café Femenino program. Start your day with a cup of coffee that’s rich in flavors of peach, orange, malt, and walnuts—perfect for those who love their espresso with a story. Why It’s More Than Just a Brew The Café Femenino initiative started in 2004 when 464 courageous female coffee producers in Peru chose to change their narrative from the ground up – literally. Stepping into roles traditionally held by men, these women began a journey toward economic and social independence. Now, this movement includes thousands of women across nine countries, each using coffee as a stepping stone to greater empowerment. With every pound of coffee sold, we donate 5 cents to the Café Femenino Foundation, thanks to our partnership with HA Bennetts. This money funds vital community projects – from building schools to improving healthcare – which these heroic women decide on themselves. How It All Works Café Femenino insists that participating cooperatives give women farmers control over revenues and land ownership. This economic empowerment translates into visible social change. The women of Café Femenino use their earnings to fund projects that create sustainable growth for their communities, improve health standards, and promote education among girls and boys alike. Grounds For Change By choosing Café Femenino, you’re not just buying coffee – you’re becoming part of a larger story. A story where every cup helps to foster equality, improve living conditions, and uplift communities. It’s a narrative woven by women who are reshaping their futures and inspiring change in our world. Try It For Yourself Visit Brew Coffee Roasters in-house or online to try Café Femenino for yourself. Every sip is a reminder of hard work and dedication of the women who made it. So, next time you’re near, swing by and let’s share a cup of Café Femenino together!

Why The AeroPress Reigns Supreme There’s an incredible variety of methods to brew coffee, especially when you’re outdoors. Yet, the AeroPress has proved to be our favourite travel companion, and here’s why: Durability: You might remember the innovative, indestructible “superdisc”, made by Aerobie. Believe it or not, that’s the same genius behind the AeroPress kit! Made of polypropylene, and stainless steel, the AeroPress is designed to withstand knocks and drops without a scratch. Lightweight: We know the struggle of having to choose between the essentials when loading the car up for a road trip! Fortunately, the AeroPress Kit cements coffee as indispensable when having this conversation. Weighing just 175g, It’s the ideal travel buddy for almost all adventures. Grounds Management: Once you’ve finished brewing, the coffee grounds compress into a neat puck, which can be easily discarded, prepping the AeroPress for another round. Who said cleaning had to be a chore? Consistent Quality: Every cup made with the AeroPress kit is not just good, but great. Its consistency has garnered a cult following, leading to national AeroPress coffee-making contests! Accessorise Your Brew While the AeroPress kit is a marvel on its own, here at Brew, we offer additional bits and pieces to elevate your next outdoor brewing experience. Cold coffee is nearly as bad as no coffee! It’s essential to keep that brew hot and steamy (or icey cold if that’s more your speed) when kicking back in the outdoors. The Fressko coffee cup interlinks style and sustainability, keeping your brew hot (or cold) for up to 3 hours! Understanding The AeroPress Kit Comprising of: Brew Chamber Plunger Filter Filter Cap Brewing with the AeroPress Two techniques dominate the AeroPress world – the Traditional and Inverted methods. Both have their merits, so it’s all about personal preference. Traditional Method: This involves placing the brew chamber directly atop your mug and allowing gravity to play its part in brewing. This method may lead to some under-extraction but is great for larger mugs. 1.  Preparation Place a filter inside the filter cap. Attach the filter cap to the brew chamber. 2.  Setup Position the brew chamber on top of your coffee cup. Ensure the filter cap is facing down. 3. Coffee Addition Grind approximately 11 g of coffee beans to a fine consistency. Add the grounds into the brew chamber. 4. Bloom Pour 200g of off-boiling water into the brew chamber. Place plunger on top of the brew chamber creating a seal. Start the timer and let it sit for 2 minutes. 5. Brew Continue pouring water into the brew chamber until almost full. Let it sit for 90 seconds. 6. Plunge After waiting, give the Aeropress brew chamber and plunger a “swirl”. Slowly and steadily press down, taking about 30 seconds. Once you’ve reached the bottom, you’re done! Inverted Method: By turning the AeroPress upside down, you create a sealed chamber, ensuring no premature seepage and more control. Suitable for an 8 oz brew. 1.  Preparation Insert the plunger into the brew chamber’s back, pushing it in just about one centimetre Turn it upside down so the plunger is at the bottom. 2. Coffee Addition Grind 16 grams (roughly 5 tablespoons) of coffee to a semi-fine texture. Add the grounds to the brew chamber. 3. Bloom Boil water and then remove from heat. Pour a bit of water into the chamber just enough to wet all the grounds. Wait for 10 seconds to let the coffee “bloom”. 4. Brew Pour in the rest of the water, filling up the brew chamber. Let it steep for 60 seconds. 5. Filter Preparation If using a paper filter, put it in the filter cap and dampen it slightly. If using a metal filter, set it gently on top of the chamber. Screw on the filter basket. 6. Flip & Plunge Carefully position your mug upside down on the filter basket. Holding both the AeroPress and the mug, flip them so the mug is on the bottom. Slowly press down on the plunger, taking about 30 seconds. Once you’ve pressed all the way down, you’re finished! Post-Brew Rituals Cleaning the AeroPress is a breeze. Eject the puck, give it a rinse, and store. A tip: don’t compress the plunger inside the chamber for long to ensure the longevity of the rubber ring. Dealing with the Uncommon Blowout Rare but recoverable, a filter blowout happens due to misalignment. If faced with zero resistance during the plunge, remove the plunger, rinse, and restart the inverted method. A great coffee experience isn’t just about the brew but also the journey. With school holidays approaching, the joy is in the memories made, stories shared, and the delightful cups of coffee enjoyed together. The AeroPress Coffee Kit promises not just an excellent cup of coffee, but also unforgettable moments. So, wherever you end up these school holidays, make sure the AeroPress Kit is part of your adventure. Happy brewing!

Quality and Consistency are Key First things first, quality matters – a lot. Your customers crave that perfect cup of Joe, and it’s the wholesale roasted coffee beans that play a starring role. But it’s not just about that initial burst of flavour. Consistency is the name of the game. You want your customers to relish the same great taste every single time. Award-winning blends and unique single-origin beans? That’s what you should be seeking.  It’s More Than Just Beans A robust wholesale coffee partnership goes beyond just the beans. How about coffee equipment? The best coffee wholesale suppliers offer a broad range of industry-renowned machinery, grinders, and top-notch barista gear. After all, even the finest beans need the right equipment to shine. Training – The Unsung Hero Sure, you might have the best wholesale coffee beans and state-of-the-art equipment. But do you have a team that knows how to use them? Quality wholesale coffee suppliers provide hands-on barista training, ensuring that your staff knows the ins and outs of creating the perfect brew. A Personal Touch In the bustling world of wholesale coffee suppliers, it’s easy to feel like just another number. Seek suppliers who view the relationship as a partnership! Regular on-site visits, a deep understanding of your unique needs, and a genuine investment in your success? That’s what we’re talkin’ about! Support Beyond the Bean The journey from wholesale coffee beans to the perfect cup is a long one. And throughout this process, you need a guide, a partner, a mentor. Suppliers that are in it for the long haul will be there for you every step of the way. From helping you choose the right beans to nailing the optimal recipe, their expertise becomes your strength. To Wrap Up Choosing the right wholesale coffee supplier for your cafe in Perth, or anywhere for that matter, is crucial. It’s not just about getting your stock of wholesale coffee beans. It’s about forging a partnership that ensures your cafe thrives, standing out amidst the competition. So, whether you’re just starting out or looking to up your coffee game, take a deep dive into what potential suppliers offer. And hey, why not reach out for a chat with them? After all, the best deals (and ideas) often brew over a cup of coffee!

Here’s how he did it! Let’s dive in! Here’s what you’ll need for this Bounty Hot-Choc delight! Products Used: • Alternative Dairy Coconut Milk • Arkadia 20% Choc powder • 7oz glass Add the Choc Powder: Start by adding 2 teaspoons of Arkadia 20% Choc Powder into the glass. Mix with Hot Water: Mix the choc powder with a small amount of hot water until it transforms into a velvety wonder. Heat the Coconut Milk: Carefully heat up 180ml of creamy coconut milk, then pour it into the glass with the chocolate mixture. Create the Ultimate Hot-Choc: Give it a gentle swirl to blend the ingredients and create the ultimate coconutty hot-choc. For an extra touch, sprinkle some additional chocolate powder on top. Enjoy the Bounty Hot-Choc: Savour the flavours of your homemade Bounty Hot-Choc delight. Take a sip, and embrace the deliciousness on World Chocolate Day! Indulge in this delightful coconut-infused hot chocolate creation and celebrate the joy of chocolate. Follow these easy steps to prepare your own Bounty Hot-Choc and make World Chocolate Day extra special. Cheers to the chocolate lovers worldwide!

1. Adjusting Water Ratios for Espresso Extraction: Experiment with different water ratios to customise your espresso experience. For a concentrated punch, try a 1:1.5 ratio. For a delicate flavour explosion, aim for a 1:2.5 ratio. Find your perfect balance by tweaking the amount of water used in your espresso brewing process. 2. Portafilter Baskets: Consider the size of your portafilter basket when adding coffee grounds. An 18-gram basket is ideal for 16-20 grams of coffee. Staying within this range ensures proper pre-infusion, where water meets the grounds. Achieve the best results by maintaining the recommended coffee-to-basket ratio. It’s all about finding that perfect balance! 3. Understanding the Impact of Roast Degree: Let’s spill the beans on roasting! The degree of roast can shake up your extraction game. Lighter roasts are less soluble than darker roasts, so they might need some extra care. Patience is key when brewing light roasts—allow them to brew a bit longer to unlock their full potential. Experiment with different roasts to extract your perfect cup of joe! 4. Troubleshooting Under-Extraction: If your coffee tastes sour, lacks sweetness, or has a quick finish, it may be under-extracted. Boost your brew by either increasing the yield or grinding your coffee finer. These adjustments can help you find the sweet spot for a flavour-packed and well-extracted espresso! 5. Recognising a Well-Extracted Espresso: A well-extracted espresso exhibits qualities like sweetness, refreshing acidity, cleanliness, and a lasting finish. When your espresso hits all these right notes, you know you’ve brewed a winner. Master the art of extraction to savour the delicious results and elevate your coffee experience! By following these tips and techniques, you can enhance your espresso extraction process and achieve the perfect cup of joe. Start experimenting and enjoy the rewarding journey of mastering your espresso extraction. Cheers to your newfound expertise!

Wanna know how?! Step 1 Mix 1x tbs of Ground Pleasures Pink Salted Caramel Chocolate with 1x shot of Espresso Step 2 Fill a 16oz (475ml) glass with ice, a scoop of vanilla ice-cream and 200ml of your favourite milk Step 3 Add the Espresso mix into the glass Step 4 Mix well and add whipped cream on top and a dusting of chocolate powder Step 5 Add a straw and Happy Valentines Day!  Enjoy on your own or add 2x straws and enjoy with a special someone!

Wanna know more?! Process: Washed Region Area: Dimtu, Worka Sakaro Variety: Heirloom Varieties Wet mill: Worka Sakaro Producer: Gizaw Alemayehu Altitude: 1800-2212 Masl Coffee/Producer: This lot is produced by the epic team at G&F (Gizaw and Frehiwot). Alemayehu (Gizaw’ s father) produced coffee from his large privately owned coffee farms in the surrounding areas of Yirgacheffe. Gizaw shifted his focus from producing to coffee processing, supplying in a modern approach in pursuit of his father’s vision with his wife, Frehiwot. This regional lot is supplied by more than 400 smallholders’ that live on the slopes of a mountain called Rudu. Cherries are handpicked, sorted, and then delivered to Gizaw’s washing station where they are further sorted into grades using density channels, fermented for 36-72 hours, washed, floated for defects, and then sent to raised drying tables for 8-15 days or until desired moisture content is reached (11.5%). Tasting notes: Lychee, juicy-sweet apple Roast: Light for Filter Brewing Methods Sourced by: Utopia Coffee Get the best out of your brew… Got an Aeropress on hand?! Here’s how James, our GM, reckons it’s best done. What you need… Aeropress Aeropress Filter Paper Grinder Your Favourite Brew Coffee (11g) Kettle Off Boil Filtered Water (200g) Scale Timer Your favourite mug Step 1 Put the Aeropress filter paper into your Aeropress. Step 2 Grind 11g of coffee on a medium to fine setting and place in the Aeropress. Gently settle grounds. Step 3 Start timer and gently pour 200g of water just off the boil in a circular motion, making sure all the coffee grounds are wet. Step 4 Immediately place the plunger on top of brewer about 1cm in, creating a vacuum to stop the coffee from dripping through. Step 5 Wait 2 minutes. Step 6 Grab the Aeropress and gently swirl. Step 7 Press down gently all the way, it should take 30 seconds. Step 8 Sit back, relax, sip & enjoy! Brew Time:  Your brew time sound be around the 2.5 minutes. Happy brewing, friends. Be sure to let us know your thoughts.

Ingredients & Tools 40ml vanilla vodka 20ml Kahlua 20ml espresso (cooled) Coffee beans to garnish Ice Cocktail shaker with strainer Chilled cocktail glass   Instructions Place vodka, kahlua and espresso in a cocktail shaker with ice. Shake vigorously 10 times then strain quickly into a chilled cocktail glass. Garnish with coffee beans and serve immediately.

Roasting Before we even start roasting, we source ethical and sustainable green coffee beans. We work closely with our suppliers and in turn our farming families to ensure we are doing all that we can to support initiatives and organisations such as Fairtrade, Rainforest Alliance, Young Farmers Project, and certified organic farming practices. The hessian bags our green bean shipments are delivered in can be repurposed and are available free of charge through our café front. Most commonly used for arts & crafts projects, but also in the garden, garage and shed. Our Brambatti coffee roaster is fitted with an afterburner which converts all carbon dioxide and other fumes such as VOC, SOx and NOx created in the roasting process into liquid oxygen, so there are no damaging emissions released into the air. We recycle our coffee roasting by-product by working with a local third-party business converting it to compost and mulch. Our busy café sends off all its spent coffee grinds weekly for the same process. Coffee doesn’t just make people happy but also your plants. Packaging All our coffee packaging is moving to soft plastic recyclable by mid-April 2022. We partner with EcoBarista, which provides us with their sustainable coffee packaging product. The bag is designed to be deposited in the REDcycle collection sites at major supermarkets across Australia – just make sure to remove the valve before depositing. The bags are repurposed into more useful things like road bases and park furniture. All our coffee cups, carry trays, food trays, carry bags, straws and napkins are made from sustainably sourced paper from managed plantations. Our cups have an Ingeo lining made from plants and not oil. Our lids are also an Ingeo bioplastic product – both cups and lids are certified commercially compostable. We encourage the use of keep cups/byo coffee cups in our café and offer a discount for each coffee purchased using one. We stock a range of Frank Green keep cups and water bottles – sustainable but make it classy. Our wholesale partners receive their coffee delivery in tin barrels rather than plastic tubs. What can you do as a coffee consumer? BYO keep cup, carry tray and shopping bag. Choose to purchase coffee with the rainforest alliance, fairtrade, certified organic or young farmers logo and REDcycle your used coffee bags. “We do not inherit the earth from our ancestors we borrow it from our children.” Native American Proverb

Over the last few years, Scotty’s passion, attention to detail and hard work have been rewarded with gold, silver and bronze medals for our blends and single origins. What is a master roaster? In a nutshell a coffee expert, part scientist, part artist. Scotty has an extensive understanding of how our roaster works and the chemical changes that occur within the coffee bean throughout the roasting process (that’s a story for another day). He also has a thorough knowledge of the types of coffee and their provenance and a great sense of smell. Scott and Brew have come a long way in 10 years, from roasting only once a week in the early days to now roasting daily, supplying not only our busy in-house café but cafes across Perth as well as select grocers and food markets. What does a typical day look like for Scotty? Operating, maintaining, and troubleshooting our Brambatti workhorse, keeping on top of our green bean supply, creating and batch roasting new recipes, cupping roasts for quality control, ordering and receiving inventory, overseeing production and packaging, and overseeing the training of our packing whizz Riley on the Brambatti (padawan Riley must complete over 200 roasts before we let him loose unsupervised on the Brambatti). Scotty also drives a mean forklift. Thinking you might like to become a coffee roaster? The best place to start is as a Barista – Brew offers barista fundamental classes weekly – head to our website for availability. Visiting Brew? Have a chat with any of our amazing front-of-house staff, and they’ll steer you in the right direction. Scotty’s Go-To’s What’s your go-to coffee? – Long mac Who’s your favourite musician? – Bruce Springsteen Favourite AFL Team? – North Melbourne What’s your favourite movie? – The Big Lebowski Favourite Brew Coffee? – PNG Purosa Organic

Hailing from the Santa Marta de Dota region in Costa Rica, Dota Tarrazu is a full & buttery bodied coffee with hints of peach & brown sugar. That’s my tasting notes – James (our op’s manager/all things coffee expert) calls milk chocolate & stone fruit. However, your palate tastes it – put simply, this coffee packs a punch. Being grown at high altitude, and located in a cloud forest the mineral-rich, moist soil gives this coffee its dense, super-rich flavour. Tarrazu is not only home to great coffee but also many endangered species – including the Quetzal (a pretty cool-looking bird) – with most of the land also under conservation. When visiting our café you can try our Dota Tarrazu in-house – we recommend it served as an espresso or long black, but will tolerate milk well. Can’t get in store, visit our online store – available in 250g, 500g or 1kg bags. Unfortunately, this coffee is only around for a good time not a long time. Get around it! NB – Keep an eye out for a new single origin being added to the Brew family soon.

Get in quick! Bottles are flying out the door (not helped by the fact that every team member has at least 2 of these each), with more colour options coming soon. We also offer a complimentary coffee with each cup purchase and a 10% discount each time you re-use. Only available on our café shelves – Frank Green Cups –  6oz cup $39.60 10oz cup $44.95 16oz cup $47.95 Frank Green Bottles –  590ml Bottle $49.95 1LT Bottle $59.95 “Because all kids deserve to feel like Huckleberry Finn. By using Frank Green products, we will create a future where we can.” Benjamin Young.

Stocked fresh daily in our cabinet, our range includes – Carrot Cake – a delicious blend of shredded carrot, walnuts, golden syrup and cinnamon topped with vegan cream cheese frosting. (pictured) V Lemon Slice – sweet coconut biscuit base covered with tangy lemon icing covered in shredded coconut. Chocolate Brownie – laced with dark and white chocolate, this is even better than your traditional American offering. Best served slightly warmed. GF Caramel Slice – smooth creamy caramel on a GF biscuit base topped with a rich chocolate ganache. GF Lemon Meringue – sweet pastry tart filled with tangy lemon curd and a cluster of light and fluffy meringue kisses. We also have your traditional sweet and savoury muffins baked fresh and delivered straight out of the oven. For something small and healthier to take on the go, we have raw balls and granola bars available, along with freshly toasted bread. Melting moments, ANZACs, and choc chip cookies round out our stacked sweets cabinet. We look forward to seeing you in the Brew Café soon!

Barista Training FAQ’s How many people per class? We cap our Perth barista courses at 6 people. We have 6 commercial machines in our purpose-built training academy. Each machine is set up with a Mazzer grinder, Puqpress, knock box, jug rinser and bar fridge. How many trainers? We have 3 trainers on staff, all with hands-on experience – with Nat working shifts as Head Barista in our busy in-house café. One specialised trainer per class to provide you with detailed instruction and support. What classes are on offer? We offer 3 classes depending on your needs and level of experience. Barista Fundamentals – 3-hour class best suited to someone with little to no experience or a home enthusiast. This class covers the basics – technique of espresso extraction and milk texturing with a little bit about the journey of coffee and culture. Advanced Barista – 2-hour class aimed at the intermediate barista where you are taught the importance of the grinder and dialling in and detailed aspects of espresso variables and how to control them Latte Art – 2-hour class where the focus is all about milk texturing – how to steam, stretch and roll milk to create the perfect microfoam for free pouring latte art. We also offer complimentary training for our wholesale partners and can custom tailor packages for refresher classes, private 1:1, group workshops or team building. After completion, you will receive a certificate of achievement, take home booklet (including postcards on dialling in and cleaning your machine), and a gift bag. Get in touch with us at coffee@brewcr.com or visit our barista training page to book online. “The way of success is the way of continuous pursuit of knowledge”. – Napolean Hill