Barista Course

What makes our barista course unique?

  • Thorough theory and background provided
  • Each learner is assigned his/her own prestigious equipment to practice on, so there is no waiting for others
  • Industry experts providing training & sharing golden nuggets
  • We offer your barista the opportunity to spend a day at the roastery and observe the day to day operations of a Barista by shadowing our barista for the day
  • Follow up training provided to customers who stock our coffee
  • Barista maximum 2-3 people at a time
  • Course material provided for later study and reference

Coffee Roasting Course

What makes our roasting course unique?

  • Training from A-Z
  • Clear parameters provided to ensure optimal roasts
  • Tips on how to avoid roasting errors/defects
  • Get a change to operate a sample & production roaster
  • Planning for roasts based on altitude and processing method
  • Advise on sourcing green beans
  • Many more golden nuggets to guide you in the right direction!

Food for thought to help accelerate your business results

Decision criteria for equipping an espresso bar

Whether you’re looking to start a new coffee bar or upgrade an existing one, choosing the right equipment to serve quality espresso-based beverages can be challenging, for this reason we compiled the below decision criteria to help you source the gear that best suits your needs.

Low Medium High
Intensity of demand Occasional or limited demand (around 10-50 espresso based drinks per day) Regular demand with some peak periods (75-300 espresso based drinks per day) Produces a large quantity throughout the day with even higher demand during peak periods (300+ espresso based drinks per day
Approximate # seats 10-40 40-150 seats 150 + seats
Number of Group heads required 1-2 group 2-3 group 2-4 Group
Type of Espresso machine needed Super Automatic/ Fully Auto Semi Auto/ Fully Auto Semi Auto/ Fully Auto
Boiler Size 1.8-9 litres 5-18 litres 8-22 litres
# of boilers Single Boiler Single boiler or dual boiler Single boiler or dual boiler
Pump Internal Internal or external Internal or external
# Baristas required 1 1 2
# of Burr Grinders 1 1 x grinder for main espresso
1 x smaller grinder for decaf
1 x grinder for main espresso blend
1 x grinder for other blend or single origin
1 x grinder for Decaf
1 x packet grinder (if selling own coffee)
Accessory requirements 1 x tamper
1 x knock box
1 x tamp mat
1 x blind filter basket
Cleaning detergent for machine
1 x Shot timer
2 x 600m milk pitchers
1 x 900/1000ml milk pitcher
Grinder Brush
Group head brush
2 x tamper
2 x knock box
2 x Tamp mat
2 x blind filter basket
Cleaning detergent for machine
2 x Shot timer
Digital Scale
4 x 600m milk pitchers
2 x 900/1000ml milk pitcher
2 x Grinder Brush
2 x Group head brush
2 x tamper
2 x knock box
2 x tamp mat
2 x blind filter basket
Cleaning detergent for machine
3 x Shot timer
Digital Scale
6 x 600m milk pitchers
4 x 900/1000ml milk pitcher
3 x Grinder Brush
2 x Group head brush

Categories of Espresso machines

Manual Espresso Machines

manual machThese hand-operated lever style machines require its operator to control water flow as well as water pressure. Recommended for use by experienced baristas since ensuring quality & consistency can be challenging especially under high traffic demands.

Semi Automatic Espresso machines

semi auto machAutomatically regulates boiler temperature & electronic water pump ensures consistent water pressure. Most widely used espresso machine type. Barista decides when water should start and start flowing through ground coffee.

Fully Automatic Espresso machines

auto machSimilar to a semi auto espresso machine except that it automatically controls the amount of water forced through the ground coffee. They generally have a number of buttons the operator can choose from to select the type of espresso beverage to create. Most of these machines however still offer manual operation of water pressure & flow.

Super Automatic machines

super auto machThese machines generally automate all areas of beverage preparation such as grind beans, extract espresso, troth milk & eject used grounds. These are generally more suited to lower volume demand. Limited adjustment can be made, often at the expense of quality.

Group Heads

A group head is the area where the water passes through the ground coffee contained in a portable filter which slots into the espresso machine

Generally, the more group heads a machine has, the larger the boiler size, # staff required to operate, work space needed, output & associated price tag.

1 Group 2 Groups 3 Groups 4 Groups
1 group 2 groups
1.8-5L Boiler
8-12L Boiler
12-18L Boiler
20-22L Boiler

Espresso Machine Brands

Some of the most widely used Espresso machine brands globally include:

Coffee Grinders

2 Basic coffee grinder mechanisms are used for grinding for espresso:

Flat Burr grinder:

flat grinder





Conical grinder:

conical grinder




Both types of burrs are effective for grinding coffee, and the shape of the burrs shouldn’t be a deciding factor in making your purchase.

Furthermore there are 3 different types of commercial coffee grinders:

The Dozer Grinder:

dozer grinCoffee is ground and falls into a dozer which is then dispensed into a portafilter by way of flicking a handle.



On-demand grinder (Doserless grinder):

dozerless grinCoffee drops directly into portafiler once ground (no doser), operator selects whether to grind single or double shot via electric buttons.



Packet Grinder:

packet grinUsed to grind coffee directly into packaging.

Brands of Coffee Grinders

The major brands of Grinders include (most manufacturers of espresso machines also manufacture grinders):

Basic workings of an espresso machine

Espresso works on the basic premise of forcing hot water (approx. 90-93 degrees) at high pressure (9 bars) through finely ground roasted coffee beans.

Coffee is ground in a grinder (usually by burr grinder) and dispensed into a portable filter with handle (hence the name portafilter).

The ground coffee is then compacted inside the portafilter using a tamper to ensure an even distribution of coffee grounds & therefore even extraction of coffee oils.


The portafilter is then placed inside the group head after which the water supply is activated and extraction of coffee oils begins.


At Walt Coffee, we believe the below guidelines are essential in ensuring quality espresso extraction :

Correct Grind:

  • Consistent fine grind that is not as fine as flour or powdered sugar, but definitely in that ball park. You can still feel some grit.


Single shot: 8-9g of ground coffee = 30 ml of espresso
Double shot: 17-20g of ground coffee = 60ml of espresso.


2 x Singles



1 x Double


  • Clean equipment, free of coffee grounds left over from previous extractions
  • Water temperature flowing from group heads: 90-93 degrees Celsius.



  • 9 Bar pressure through pumptemp2

Water supply:

  • 3 Bar water pressure from water supply

water supply1

  • Proper filtration (via in line filter for ex)


Water supply with correct PH level. Minerals in our soil cause calcium in the water, this sediment builds up over time and can cause blockage & wear and tear on machine. Hard water mostly occurs in rural & industrial areas, for areas with hard water, a water softener is recommended in order to ensure thorough extraction of coffee oils.

water filter