Master the art and science of espresso extraction, sensory evaluation, and professional beverage preparation required in modern specialty coffee operations. This course covers coffee botany and bean origins, roasting profiles, precise grinder calibration, extraction variables (such as brew ratios, water temperature, and pressure), and milk texturing techniques for latte art. You will develop the practical skills needed to operate and maintain commercial espresso machines and manual brew bars, craft a comprehensive menu of classic and contemporary coffee and tea beverages, manage high-volume bar workflows efficiently, uphold rigorous workstation sanitation standards, and deliver engaging, high-quality customer service.