Course Overview
The Barista Training Group Class (UNACCREDITED) is a practical, hands-on 3.5-hour session run at Di Pacci's Roselands training academy in Sydney. Covering everything from the fundamentals of espresso extraction to milk texturing, grinder adjustment, and commercial machine maintenance — this class is designed for complete beginners and anyone wanting to sharpen their skills in a structured, supportive group environment.
The methodology is built around real learning — not just watching. Every session follows a clear arc: demonstration → guided practice → independent execution. You'll pull shots, texture milk, dial in a grinder, and make espresso-based drinks on the same commercial machines used in professional cafés. By the end of the 3.5 hours, you'll have hands-on experience and practical knowledge you can apply immediately — whether you're starting a café career, perfecting your home setup, or just want to understand what makes great coffee.
💡 Why Choose Group Class Training? Accessible entry point — one of Sydney's most affordable barista courses. Small group format (6-10 students) with hands-on commercial equipment. Learn alongside other coffee enthusiasts in a supportive environment. Fortnightly Tuesday sessions. Certificate on completion. Perfect for beginners, home baristas, career starters, or as a gift for coffee lovers.
3.5 Hours Hands-On
6-10 Students Per Class
✓ Certificate Included
Every 2 Weeks Tuesday Sessions
Key Features
👥
Small Group Format
6-10 students — social learning with peer support
⚙️
Commercial Equipment
Real café machines & grinders — not domestic gear
⏱️
3.5 Hours Hands-On
Full session — demo → practice → execute
📅
Fortnightly Tuesday
Regular schedule — easy planning
👨🏫
Expert Trainers
Experienced baristas who love teaching
🎓
Certificate Included
Certificate of completion issued
Course Details
| Course Information |
| Course Name |
Barista Training Group Class (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 |
Group class — 6-10 students per session (small group) |
| Scheduling & Location |
| Schedule |
Fortnightly on Tuesday (every 2 weeks) |
| Booking |
Book upcoming dates online or call (02) 9758 0760 |
| Location |
Di Pacci Training Academy, Roselands, Sydney NSW |
| Address |
97–99 Chapel St, Roselands, Sydney (Roselands Shopping Centre area) |
| 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 |
| Friends & Couples |
✅ Yes — book together for shared learning experience |
| 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 hands-on access to commercial espresso machines and grinders |
| Group Size |
Small group format (6-10 students maximum per session) |
| Certificate |
Certificate of completion (unaccredited — not nationally recognised) |
Full Course Curriculum
The group training follows a structured curriculum covering all essential barista skills:
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
- 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
- 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
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
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
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
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
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
- Troubleshooting common café problems in real time
Training Methodology: Demo → Practice → Execute
Di Pacci's group training is built around real learning — not just passive observation. Every session follows this proven arc:
1. Demonstration
Your trainer demonstrates each technique on commercial equipment, explaining the why behind each step. You'll see correct technique, common mistakes, and how to troubleshoot issues in real time. The group format allows you to observe from multiple angles and ask questions as a cohort.
2. Guided Practice
Students practice the technique in small rotation groups while the trainer watches, provides feedback, and makes corrections. This is where muscle memory begins to form. You'll observe your peers making the same mistakes you make — additional learning opportunities that solo training doesn't provide.
3. Independent Execution
You execute skills independently while your trainer observes the whole group and provides individual feedback. By the end of the session, every student has pulled shots, textured milk, and dialled in the grinder with confidence — not just watched someone else do it.
Why Group Format Works: You learn from watching others make and correct mistakes. Peer observation accelerates learning. The social environment makes training fun and less intimidating. You make connections with other coffee enthusiasts. The shared experience creates accountability and motivation.
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
- 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 foundations)
- Make flat whites, lattes, cappuccinos, macchiatos, Americanos, and long blacks
- Clean and maintain commercial coffee equipment
- Understand coffee freshness, storage, and bean handling best practices
- Troubleshoot common extraction problems and make adjustments
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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Social Learners: Prefer learning alongside others in group environments
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Budget-Conscious Students: Want quality training at accessible pricing
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Coffee Machine Buyers: Just purchased a home machine and want proper training
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Friends & Couples: Want to learn together as a shared experience
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Gift Recipients: Received training as a gift from coffee-loving friends/family
Group Class vs 1-on-1 Training — Which Should You Choose?
Group Class Advantages:
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More affordable: Accessible entry point at lower cost 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: Group energy and camaraderie makes learning enjoyable
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Regular schedule: Fortnightly Tuesday sessions — easy planning and booking
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Shared experience: Bond with classmates over shared coffee passion
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 Tuesday fortnightly
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Maximum hands-on time: More machine access without sharing with other students
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Tailored curriculum: Trainer adapts content to your specific goals
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Individual attention: Immediate feedback without waiting your turn
Recommendation: Choose group class if you prefer social learning environments, want to meet other coffee lovers, and value accessible pricing. Choose 1-on-1 if you want personalised attention, flexible scheduling, and maximum hands-on time. Both cover the same core curriculum — the difference is delivery format.
Frequently Asked Questions
Do I need any prior coffee experience?
No — the group class is designed for complete beginners. No prior coffee experience required. The course covers everything from fundamentals to advanced techniques. It's also perfect for home baristas who want structured coaching to improve their existing skills.
How many people are in each class?
Group classes are kept small at 6-10 students maximum per session. This ensures everyone gets adequate hands-on time with the equipment and individual attention from the trainer. It's large enough for social learning but small enough for personalized feedback.
When do group classes run?
Group classes run fortnightly on Tuesday (every 2 weeks). Check the Di Pacci website for upcoming dates and book your spot online, or call (02) 9758 0760 to confirm the next available session. Classes fill up quickly, so early booking is recommended.
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 notes, but all training is hands-on — not lecture-based.
Will I learn latte art?
Yes — the course covers latte art foundations including milk texturing technique and basic pattern pouring (heart). However, 3.5 hours is not enough time to master complex 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 and the certificate demonstrates commitment. 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 book with friends or as a couple?
Yes — many students book together with friends or partners. The group format is perfect for shared learning experiences. Just book individual spots for the same session date when registering online or call (02) 9758 0760 to book together.
Do I get a certificate?
Yes — all students receive a certificate of completion upon finishing the 3.5-hour course. However, this is unaccredited training — it is not a nationally recognised qualification. The certificate demonstrates completion of barista training but is not a formal credential like SITHFAB025.
Where is the training held?
Training is held at Di Pacci's professional training academy at 97–99 Chapel St, Roselands, Sydney NSW (near Roselands Shopping Centre). Free parking is available. Exact directions are provided upon booking confirmation.
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 session date directly.
Why Train at Di Pacci Coffee Company
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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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Small Group Format: 6-10 students maximum — enough for social learning, small enough for individual attention
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Sydney Training Academy: Purpose-built facility in Roselands with free parking
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Fortnightly Tuesday Sessions: Regular schedule makes planning and booking easy
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Accessible Pricing: One of Sydney's most affordable barista courses without compromising quality
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Certificate of Completion: Receive certificate upon course completion
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Multiple Course Options: Unaccredited practical, accredited certification, 1-on-1, latte art workshops
Ready to start your barista journey? Call (02) 9758 0760 or book online to secure your spot in the next group class today.
