Essentials for the Perfect Espresso
Essentials for the Perfect Espresso
World Barista Championship 2017 2nd place & 3 time World Barista Championship finalist
Miki Suzuki (Cokuun, Japan)
Miki Suzuki (Cokuun, Japan)
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What's included?
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100% Video
Watch any time, any where
200+ minutes
Produced by Unspecialty
21 Lessons
100% taught by Miki Suzuki
Certificate
No additional charges
Audio: Japanese
High-quality sound
Subtitles: English
Additional languages to be added
What makes a "good" barista?
What makes a "good" barista?
Anyone can extract coffee following a set of processes with some training. However, when coffee tastes different from intended, not many people can identify the problem and improve it.
Then how can one acquire the ability? To do so, a barista must have knowledge and experience.
As a three-time World Barista Champion finalist, Miki has both. She has spent countless hours studying the different variables like the coffee bean, water quality, temperature, etc. and how they influence espresso. In the course, she shares her extensive knowledge and experience.
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After you taste an espresso, how do you make and assessment?
What variables must I consider, and how do they influence the coffee?
Another crucial factor for a barista is the ability to evaluate.
Taste is important because it's what guides you as a barista. A numerical approach is also important because it provides an objective measurement. Coffee is evaluated with the combination of both.
Taste is important because it's what guides you as a barista. A numerical approach is also important because it provides an objective measurement. Coffee is evaluated with the combination of both.
Further explained in the course, Miki shares her three-step evaluation process: espresso, sensory, and numerical evaluation.
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What will we cover in this course?
Review espresso extraction fundamentals
What will we cover in this course?
Learn how to taste your espresso and calibrate over & under extracted espressos
Understand how different variables impact espresso
Learn original recipes of espresso-based mocktails at Cokuun, revealed for the first time
and more - read the curriculum below
Meet the instructor
Miki Suzuki
World Barista Championship 2017 2nd place & 3 time World Barista Championship finalist
🥈 2017 World Barista Championship 2nd place
🏅 2012 World Barista Championship finalist
🏅 2012 World Barista Championship finalist
🏅 2011 World Barista Championship finalist
🏆 2010, 2011, 2016 Japan Barista Championship Champion
🏆 2010, 2011, 2016 Japan Barista Championship Champion
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Working in the coffee industry for 15 years, Miki has dedicated herself to specialty coffee and always pushed herself. She never took anything for granted - everything has been a learning opportunity. She takes great care to present the best espresso and espresso-based drinks at Cokuun, a unique coffee bar that offers a one-of-a-kind coffee omakase full-course.
Additionally, Miki has challenged herself through competing with the world's best. By Learning from every competition, Miki was a finalist in the World Barista Championship not once but three times. Her achievement serves as a glimpse for her dedication and passion.
For Miki, it was always about the taste. Throughout her career, Miki has calibrated hundreds of different coffees and thousands of espressos. She uses taste as a key indicator to evaluate and ensure that the espresso reflects the coffee's full potential.
Learn how to unlock a coffee to its full potential with Miki.
Additionally, Miki has challenged herself through competing with the world's best. By Learning from every competition, Miki was a finalist in the World Barista Championship not once but three times. Her achievement serves as a glimpse for her dedication and passion.
For Miki, it was always about the taste. Throughout her career, Miki has calibrated hundreds of different coffees and thousands of espressos. She uses taste as a key indicator to evaluate and ensure that the espresso reflects the coffee's full potential.
Learn how to unlock a coffee to its full potential with Miki.
Learn from the best
Learn from the best
Carefully crafted with intention, this course serves as a guide to the best espresso and espresso variation beverages.
Taste the espresso, measure the espresso, then calibrate the espresso. What should you do when an espresso is under extracted? Or over extracted? Learn which variables to adjust and why.
In the course, Miki walks you through the logic in detail to ensure you understand her thought process. Fully Understanding the logic, not memorizing it, is crucial to apply it in real-life situations. After the course, you will be able to dial in any coffee with confidence.
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Sample Lesson
Course Lessons
Curriculum
I actually learned about the course through Miki when visiting Cokuun. She said she spent a lot of time preparing for the course to help everyone. Her lesson about tasting really helped me.
— Hong Minh
Miki has broken the glass ceiling for female baristas. Her professionalism and extreme attention to detail shine throughout the course. Highly recommend the course.
— Sakura
I saw Miki in multiple World Barista Championship finals. She seemed to be very calm and thorough. I'm amazed at the transparency and that I can learn about her recipes used at Cokuun.
— Aaron
Frequently Asked Questions
Frequently Asked Questions
What equipment do I need? Do I need a specific espresso machine or grinder?
An espresso machine is highly recommended to follow the course with reference.
Watching or listening to the course can definitely help, but following the espresso routine, describing your own espresso, and tasting or measuring as you go will make a significant difference.
A specific espresso machine or grinder is not required. Join Miki with any equipment that you have at your home, cafe, or roastery.
Watching or listening to the course can definitely help, but following the espresso routine, describing your own espresso, and tasting or measuring as you go will make a significant difference.
A specific espresso machine or grinder is not required. Join Miki with any equipment that you have at your home, cafe, or roastery.
What level of difficulty should I expect?
Please expect a beginner to intermediate level of difficulty.
As the course covers a wide range of topics, all experience levels will benefit from the course. The course encompasses topics from espresso fundamentals, variables that influence the end product, and original mocktail recipes.
As the course covers a wide range of topics, all experience levels will benefit from the course. The course encompasses topics from espresso fundamentals, variables that influence the end product, and original mocktail recipes.
How long do I have access?
After purchasing the course, you will have access for one year.
When will the rest of the course be available?
The second half of the course will be available on January 24, 2024.
What is the refund policy?
If you are unhappy with the course, we will provide a refund within 30 days of the enrollment date. You can find the details on our terms and conditions page.
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Learn from the best
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Learn from the best
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