Coffee Kaizen is pleased to be able to present a Masterclass on brewing espresso and filter coffee with Scott Rao.

Scott's presentation will be a synthesis of content from his well-regarded books Everything but Espresso, The Professional Barista's Handbook, and Espresso Extraction: Measurement and Mastery including:

- Water quality

- Pump pressure optimization

- How grind quality affects extraction quantity and quality.

- Extraction measurement and flavour

- Espresso preparation methods (dosage, movements, time, ratios)

- Pour-over preparation

- Batch-brew programming and storage.

Baristas of all levels of experience are welcome to attend.

The presentation will run for approximately 2.5-3 hours, including time for Q & A. There will also be time for some beers and snacks afterwards.

Scott encourages participants to prepare questions for Q&A ahead of time.

Scott will also be running a Masterclass on Roasting whilst in Sydney.

Where?

Mecca Espresso Ultimo

646 Harris St, Ultmo NSW 2007

When?

Tuesday 24th of February 2015, 5.30pm-8.30pm

How Much?

$75 +b.f

(Tickets must be purchased in advanced, no sales will take place on the day)

Scott Rao has over two decades of experience as a barista, coffee roaster, and consultant. During his career he has roasted and sampled more than twenty thousand batches of coffee and made several hundred thousand coffee beverages. Scott's consulting services include: comprehensive cafe startup planning, barista training, training in both manual roasting and automated profile roasting.

“When I began in the coffee business in 1992, I read every book I could find about coffee. However, after reading all of those books I felt as if I hadn’t learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a cafe. Fourteen years later, I still hadn’t found that book, so I decided to write it myself. These books are my attempt to give baristas what I had been missing all of those years.” – Scott Rao