Barista 101 is a practical, café-ready introduction for adults who want to make better espresso drinks consistently. In just two modules, you’ll learn how coffee origin, processing, and roast level influence flavour—and how to manage freshness and storage so your beans perform well on bar. You’ll then move into hands-on espresso and milk skills: how grind size and dose affect flow and extraction, how to troubleshoot sour or bitter shots, and how to use a taste-driven dial-in workflow to keep espresso consistent as conditions change throughout the day. You’ll also practise milk steaming for silky microfoam (lattes) and thicker foam (cappuccinos), then apply everything to standard builds for classic espresso-based drinks. The course wraps with real-world café service standards, including drink sequencing, cleanliness, and allergen awareness. Module 1: Coffee Foundations (Origins, Roast & Freshness) Content summary: Learn what drives coffee flavour (origin, processing, roast level), how to assess freshness, and how to store and handle beans in a café setting to protect quality and consistency. Module 2: Espresso, Milk & Service Essentials (Extraction, Dial-In, Drinks) Content summary: Master extraction basics (grind, dose, time, yield), build a repeatable dial-in routine using taste, steam milk to the right texture and temperature, and produce classic drinks while following key café workflow and service standards. By the end, you’ll have a repeatable process you can use on real equipment to produce better-tasting espresso drinks, faster troubleshooting, and cleaner, more consistent café execution.