Bar track · Lowfield Academy

Espresso fundamentals

Dial in an espresso from scratch: dose, grind, yield and time, on a commercial machine.

Length: 3 hours
Class size: Up to 6 people
Price: A$140 including GST
Level: Intermediate · ages 16 and over

Fictional price, as of 12 October 2026. By request: we confirm a seat by reply.

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An empty coffee academy has a prepared training bar. — Illustrative, AI-generated

The class

One change at a time, weighed and tasted.

Espresso is hard because many things change at once. This class slows it down. You change one thing at a time, weigh everything and taste each result.

Priya or Callum will set a recipe, then ask you to fix it on purpose. By the end, you will know why a shot runs fast, why it tastes sour and what to do about it.

Classes run upstairs at Collingwood on Saturday afternoons and Wednesday evenings.

Who it is for: New baristas, home espresso owners and anyone thinking about a job on a bar.

Before you come: None. The Foundations classes help but are not required.

What you learn

How a commercial espresso machine and grinder work
Dosing, tamping and distribution
Dialling in with dose, yield and time
Tasting for sour, bitter and balanced
Basic cleaning and backflushing

Included

Hands-on time on a commercial machine (six people share two machines)
A recipe sheet
Coffee, tea and a pastry

On the bar

Tamp, pull, weigh, taste

Anonymous hands tamp coffee in a portafilter supported on a steel bench. — Illustrative, AI-generated

Espresso flows from a bottomless portafilter into a plain glass. — Illustrative, AI-generated

Your teachers

Priya or Callum runs the class.

Priya RamanathanBarista and academy instructor
Priya leads the Brunswick bar and teaches espresso. Her classes use weighing and tasting to explain each adjustment.
Callum BoatengBarista and academy instructor
Callum works at the Collingwood bar and teaches milk texture and bar skills.

Fictional people. Portraits are AI-generated for this demo.

Questions

Before you book a seat.

When does it run?: Saturday afternoons and Wednesday evenings, upstairs in the Collingwood academy. Ask for a date and Tamsin confirms a seat.
What if I need to change dates?: If you need to change dates, tell us at least 48 hours before the class and we will move you to another date at no cost. After that, we may not be able to hold your place. If we cancel a class, we will offer you another date.
Can my whole café team come?: Yes, up to six people per class. For a wholesale customer, your first 90-minute session on your own machine is already included with supply.
Do I need my own equipment?: No. You work on a Fenmoor Line 2-group and a Torvald T-75 grinder, two machines shared by six people.

Next classes and gear

Ask about this class

Pick a date with Tamsin.

Enquire with the class name and two or three dates. Nothing is booked until Tamsin confirms a seat.

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Wholesale desk: Mon–Fri, 8 am–4 pm, Melbourne time
Phone: (03) 5550 0142 (demo contact details)
Email: wholesale@lowfield.example