Barista Training Course Overview
The Di Pacci Barista Training 1-on-1 (Unaccredited) is a comprehensive 3.5-hour hands-on barista training course designed for complete beginners, home baristas wanting to improve, or anyone considering a career in specialty coffee. Run at the Di Pacci Barista Training Academy in Roselands, Sydney, this intensive session covers everything from espresso extraction fundamentals to milk texturing, latte art basics, grinder calibration, and commercial coffee machine maintenance.
Unlike group classes, our 1-on-1 barista training gives you personalised attention from expert trainers who adapt the curriculum to your skill level and learning pace. You'll train on commercial-grade equipment — the same professional espresso machines and grinders used in Sydney's leading cafés — ensuring the skills you learn transfer directly to workplace or home environments from day one.
💡 Why Choose 1-on-1 Barista Training? Personalised instruction tailored to your pace and goals. Book any day that suits you (not limited to fortnightly group sessions). Maximum hands-on time on commercial equipment at our Sydney barista training academy. Immediate feedback and troubleshooting from experienced trainers. Perfect for complete beginners, nervous learners, or anyone wanting focused skill development.
Key Features
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1-on-1 Personalised
Individual attention — adapt to your learning pace
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Commercial Equipment
Train on professional café machines & grinders
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3.5 Hours Hands-On
Intensive practical training — demo → practice → execute
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Flexible Scheduling
Book any day — not limited to group class schedule
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Expert Trainers
Experienced baristas who love teaching
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Barista Training Academy
Di Pacci Roselands — purpose-built Sydney facility
Course Details
| Course Information |
| Course Name |
Barista Training 1-on-1 (Unaccredited) |
| Provider |
Di Pacci Coffee Company — RTO 45805 |
| Accreditation |
Unaccredited (hands-on practical skills training — not nationally recognised) |
| Duration |
3.5 hours intensive hands-on training |
| Format |
1-on-1 personalised instruction (individual training) |
| Scheduling & Location |
| Schedule |
Flexible — book any day that suits you (subject to trainer availability) |
| Location |
Di Pacci Training Academy, Roselands, Sydney NSW |
| Address |
Roselands Shopping Centre area, Sydney (exact address provided on booking) |
| Parking |
Free parking available at Roselands |
| Training Equipment |
| Espresso Machines |
Commercial-grade espresso machines (same equipment used in professional cafés) |
| Grinders |
Professional commercial coffee grinders with micrometric adjustment |
| Equipment Quality |
Real café setup — not domestic home equipment |
| Skill Transfer |
Skills learned transfer directly to workplace café environments |
| Suitable For |
| Complete Beginners |
✅ Yes — no prior coffee experience required |
| Home Baristas |
✅ Yes — improve technique and consistency at home |
| Career Starters |
✅ Yes — foundation skills for working in hospitality/cafés |
| Gift Vouchers |
✅ Yes — perfect gift for coffee lovers |
| What's Included |
| Training Duration |
3.5 hours intensive hands-on instruction |
| Course Materials |
All coffee, milk, and consumables provided during training |
| Equipment Access |
Full access to commercial espresso machines and grinders |
| Certificate |
Certificate of completion (unaccredited — not nationally recognised) |
| Ongoing Support |
Post-training email support for questions |
Full Barista Training Curriculum
Our 1-on-1 barista training follows a structured curriculum covering all essential barista skills, from coffee basics to commercial machine operation:
1. Coffee Fundamentals & Bean-to-Cup Overview
- Coffee origins, processing methods, and roast profiles
- Understanding arabica vs robusta species
- Bean freshness, storage, and handling best practices
- How grinding, dosing, and extraction work together
- The espresso extraction process from bean to cup
2. Working Safely with Commercial Coffee Equipment
- Commercial espresso machine safety procedures
- Steam wand safety — avoiding burns and scalds
- Grinder operation and blade safety
- Cleaning chemical safety and proper handling
- Workplace hygiene and food safety basics
3. Coffee Care & Proper Storage
- How to store coffee beans for maximum freshness
- Understanding coffee degradation (oxidation, moisture, light)
- Proper handling of milk and refrigeration standards
- Café inventory management basics
4. Dialling In the Perfect Espresso
- Understanding dose, yield, and brew time (the extraction triangle)
- Weighing coffee accurately for consistent dosing
- Portafilter dosing and distribution techniques
- Tamping pressure and consistency
- Reading the espresso shot — visual cues for perfect extraction
- Identifying under-extraction, over-extraction, and channeling
- Making grind adjustments to correct extraction issues
5. Milk Texturing & Microfoam Technique
- Steam wand positioning and angle
- The two-phase texturing process (stretching + heating)
- Creating silky microfoam for flat whites, lattes, cappuccinos
- Temperature control — avoiding scalded or cold milk
- Pouring technique and latte art foundations
- Common milk texturing mistakes and how to fix them
6. Coffee Machine Cleaning & Maintenance
- Daily backflushing procedures
- Group head cleaning and portafilter basket maintenance
- Steam wand purging and wiping protocols
- Drip tray emptying and cleaning
- Water filter maintenance basics
- When to call a technician vs DIY maintenance
7. Learning Popular Espresso Beverages
- Espresso (single and double shots)
- Flat white — Australian café classic
- Latte — milk-forward espresso drink
- Cappuccino — traditional foamed milk drink
- Macchiato — espresso marked with milk
- Americano / Long black — diluted espresso
- Milk ratios and temperature for each drink style
8. Adjusting the Coffee Grinder
- Understanding grind size and its effect on extraction
- Using the grinder's micrometric adjustment dial
- Making grind adjustments based on shot feedback
- Purging after grind changes
- Grinder dosing consistency and calibration
9. Making Adjustments for Best Results
- Reading the espresso shot — visual and taste cues
- Identifying extraction problems (fast/slow, sour/bitter)
- Correcting issues through grind, dose, or tamp adjustments
- Testing and tasting — developing your palate
- Troubleshooting common café problems in real time
Training Methodology: Demo → Practice → Execute
Di Pacci's training follows a clear learning arc designed around genuine skill acquisition, not passive observation:
1. Demonstration
Your trainer demonstrates each technique on commercial equipment, explaining the why behind each step — not just the how. You'll see correct technique, common mistakes, and how to troubleshoot issues in real time.
2. Guided Practice
You practice the technique yourself with your trainer watching, providing real-time feedback, corrections, and adjustments. This is where muscle memory begins to form and you start understanding the feel of correct technique.
3. Independent Execution
You execute the skill independently while your trainer observes and provides feedback. By the end of the session, you're pulling shots, texturing milk, and dialling in the grinder with confidence — not just watching someone else do it.
This methodology ensures you leave with practical skills you can actually use, not just theoretical knowledge. Every student touches the equipment, makes mistakes, receives correction, and improves within the session.
What You'll Learn (Learning Outcomes)
By the end of the 3.5-hour session, you will be able to:
- Operate commercial espresso machines and grinders safely and confidently
- Dose, distribute, tamp, and extract espresso shots with proper technique
- Read espresso shots visually and identify extraction issues (under/over/channeling)
- Adjust coffee grinder settings to correct extraction problems
- Steam and texture milk to create silky microfoam for café-quality drinks
- Pour basic latte art patterns (heart, rosetta foundations)
- Make flat whites, lattes, cappuccinos, macchiatos, Americanos, and long blacks
- Clean and maintain commercial coffee equipment (backflushing, group cleaning, steam wand care)
- Understand coffee freshness, storage, and bean handling best practices
- Troubleshoot common café problems and make adjustments for consistent results
Who Should Attend This Training
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Complete Beginners: Never made espresso before — this is your starting point
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Home Baristas: Own an espresso machine but want to improve consistency and technique
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Career Starters: Considering hospitality work and want café-ready barista skills
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Nervous Learners: Prefer 1-on-1 attention over group class environments
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Café Owners/Managers: Want to understand barista workflow to better train staff
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Coffee Machine Buyers: Just purchased a home machine and want proper training
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Gift Recipients: Received training as a gift from coffee-loving friends/family
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Returning Students: Completed group class and want personalised advanced coaching
Why Choose 1-on-1 Over Group Class?
1-on-1 Training Advantages
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Personalised pace: Move faster through familiar topics, spend more time on challenging areas
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Flexible scheduling: Book any day that suits you — not limited to fortnightly Tuesday group sessions
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Maximum hands-on time: More machine access and practice time without sharing with 6-10 other students
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Tailored curriculum: Trainer adapts content to your goals (home barista vs café job vs advanced techniques)
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Individual attention: Immediate feedback and correction — no waiting your turn
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Comfortable learning: Ideal for nervous learners, introverts, or those wanting focused skill development
Group Class Advantages
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Lower cost: Group training is more affordable per person
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Social learning: Learn alongside other coffee enthusiasts, make connections
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Peer observation: Watch others make mistakes and corrections — additional learning opportunities
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Fun environment: Some learners prefer the energy and camaraderie of group settings
Recommendation: Choose 1-on-1 if you want maximum hands-on time, flexible scheduling, and personalised instruction. Choose group class if you prefer social learning environments and want to meet other coffee lovers at lower cost.
Frequently Asked Questions
Is this course nationally accredited?
No — the Barista Training 1-on-1 is unaccredited hands-on practical skills training. It is not a nationally recognised qualification. If you need nationally accredited certification for employment (such as SITHFAB025 Prepare and Serve Espresso Coffee), Di Pacci offers separate accredited courses. This 1-on-1 training focuses purely on building practical barista skills.
Do I need any prior coffee experience?
No — this course is designed for complete beginners. Your trainer will start from the fundamentals and adapt the pace to your skill level. Whether you've never touched an espresso machine or have some home barista experience, the 1-on-1 format allows the curriculum to meet you where you are.
How do I book a session?
Book online through the Di Pacci website or call (02) 9758 0760 to arrange your preferred date and time. Sessions are subject to trainer availability. Once booked, you'll receive confirmation with the training academy address and preparation instructions.
What should I bring to the training?
Just yourself and a willingness to learn. All coffee, milk, and consumables are provided. Wear comfortable closed-toe shoes (for safety around commercial equipment). You may want to bring a notepad for jotting down tips, but all practical training is hands-on — not lecture-based.
Can I bring my own espresso machine for training?
No — training is conducted on Di Pacci's commercial equipment at the Roselands training academy. This ensures you learn on professional-grade machines and can practice skills that transfer to café environments. If you have questions about operating your specific home machine, trainers can answer these during the session.
Will I learn latte art?
Yes — the course covers latte art foundations including milk texturing technique and basic pattern pouring (heart and rosetta). However, 3.5 hours is not enough time to master advanced latte art. The focus is on creating café-quality microfoam and understanding the fundamentals. For dedicated latte art training, Di Pacci offers separate latte art workshops.
Is this training suitable for café job applications?
Yes — the practical skills learned in this course prepare you for entry-level barista positions. Many cafés value hands-on training experience. However, some employers specifically require nationally accredited certification (SITHFAB025). If your target employer requires accreditation, consider Di Pacci's accredited Prepare and Serve Espresso Coffee course instead.
Can I purchase this as a gift voucher?
Yes — barista training makes an excellent gift for coffee lovers. Contact Di Pacci at (02) 9758 0760 or support@dipacci.com.au to arrange a gift voucher. The recipient can then book their preferred date and time directly.
Where is the barista training held?
Training is held at the Di Pacci Barista Training Academy in Roselands, Sydney NSW. The facility is located near Roselands Shopping Centre with free parking available. Exact address and directions are provided upon booking confirmation.
What's the difference between 1-on-1 and group class?
Group class runs fortnightly on Tuesdays with 6-10 students at a lower cost per person. 1-on-1 training offers personalised instruction on any day you choose, maximum hands-on time, individual pacing, and tailored curriculum adapted to your goals. Choose 1-on-1 for focused skill development and flexible scheduling; choose group class for social learning and lower cost.
Why Train at the Di Pacci Barista Training Academy
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Registered Training Organisation: Di Pacci is RTO 45805 — professional coffee education since 2010
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Commercial Equipment: Train on real café machines and grinders — not domestic equipment
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Expert Trainers: Experienced baristas who love teaching and know how to break down complex skills
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Hands-On Methodology: Demo → Practice → Execute — genuine skill acquisition, not passive lectures
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Sydney Barista Training Academy: Purpose-built facility in Roselands with free parking
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Flexible Scheduling: 1-on-1 sessions available on days that suit you (subject to availability)
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Industry Connections: Di Pacci is Australia's largest coffee equipment specialist — deep café industry networks
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Ongoing Support: Post-training email support for questions as you practice at home or work
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Certificate of Completion: Receive certificate upon course completion
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Multiple Course Options: Unaccredited practical, accredited certification, group class, latte art workshops
Ready to start your barista journey? Call (02) 9758 0760 or book online to secure your 1-on-1 training session today.
