Advanced espresso course Candycane coffee

In the course of 4 hours, we will focus on advanced techniques for setting the espresso recipe and its preparation components. In the course, we will get to know and work with the refractometer and the laws of extraction so that the barista can trust his senses more and understand the balance in the coffee recipe. The course will also provide information on how to train new colleagues, teach latte art, and train the haccp coffee program.

The content of the course will be:



  coffee theory focused on:
- origin of coffee and impact on operational efficiency
- working with a refractometer and the effect of extraction on the taste of coffee
- how to train new employees



Practical exercises focused on:
- balance in coffee and how to achieve it by changing the recipe
- how to effectively set up coffee during the day
- how to understand the settings of the grinder and the recipe



latte art:
- how to efficiently prepare milk foam
- how to teach new colleagues
- training of advanced figures and fine-tuning of technique.


Operation hygiene (haccp):
- how to set hygiene habits for colleagues
- unification of procedures in the team
- how much attention should be paid to hygiene during the shift
- how to clean the coffee machine, grinder, milk parts, coffee machine showers



The course is suitable for advanced baristas, operation managers and enthusiastic advanced home baristas who have already completed our or another basic course, or advanced in education beyond the level where they can work with scales and stopwatches, are able to repeat the given recipe, but want to understand how the recipe construct and understand the differences in the sensory properties of coffee.

The course is suitable if you want to be the person in the team who is responsible for training information to new colleagues and building your coffee program. ,

If you can't set up the grinder according to the recipe and basic latte art, or clean the grinder, our basic course is for you.


The course is led by Jaroslav Slámečka - co-founder of the Candycane coffee roaster, champion of the Czech Republic in the Coffee in good spirits 2023 category, graduate of courses by leading figures in the world of coffee such as Gwilym Davies and Scott Rao. Author of the 365cupsofcoffee blog with more than 10 years of expertise in specialty coffee.


It is advisable to take a small snack to the course, not to drink a lot of coffee before the course and it is recommended not to choose an intense perfume.


If public dates are not listed, or if you are interested in booking a course for a larger group or other specific requirements, do not hesitate to contact Jarda: Jaroslav@candycane.coffee