I signed up for the Home Barista Workshop because I was stuck in the classic ‘I can make decent coffee, but never consistently’ phase. I’ve had a home espresso setup for a while — grinder, machine, the whole thing — but I always felt like I was guessing. One day the espresso tasted balanced, the next it was sour or bitter, and I didn’t really know what to change or why.

From the moment we started, it was clear this wasn’t a generic coffee class. The trainers were incredibly knowledgeable, but what impressed me most was how practical and structured everything was. They explain things in a way that actually clicks, without drowning you in theory. Every concept is immediately linked to what you’re doing behind the machine.

The biggest breakthrough for me was learning how to properly dial in a grinder. I’d heard the term before, but I never truly understood how grind size, dose and yield work together — and how small changes can completely shift the flavour. We worked step by step: how to read an extraction, how to taste it, and then how to adjust with intention instead of randomness. I finally learned how to identify under-extraction vs over-extraction, and what that means in the cup (and what to do about it).

Another highlight was the milk section. I’ve always struggled with texture — either too bubbly or too flat — and I thought microfoam was something you only get in cafés. The trainer broke it down into simple, repeatable steps: positioning, sound cues, when to start incorporating, and how to stop at the right temperature. We practiced a lot, and the feedback was very hands-on. By the end, I was steaming milk that actually felt silky and poured beautifully into a cappuccino.

What I also loved was the attention to workflow and maintenance. This is the part most home baristas ignore until something goes wrong. They explained how cleanliness affects taste, what to do daily vs weekly, and how to keep your setup consistent over time. It sounds basic, but it’s exactly what makes your coffee better in the long run.

The atmosphere was relaxed and welcoming. Everyone could ask questions, and the group was small enough to get personal attention. You get a lot of time behind the machine, which is what makes the difference. I left feeling confident — not because I learned a ‘recipe’, but because I learned how to troubleshoot and improve.

In short: if you’re serious about making better espresso and milk drinks at home, this workshop is absolutely worth it. It gave me clarity, technique, and confidence — and it genuinely made coffee more enjoyable again.
Ruud, Home Barista Workshop participant