Barista Pathway Series Part 2 - Espresso Essentials and Workflow

Contact us for details on how to claim your spot in the Barista Pathway series.

Part 2 of the Sip Society Barista Pathway Series

This workshop is designed for aspiring baristas and working baristas who want to move beyond theory and develop repeatable, professional espresso habits.

Participants will work directly on commercial-grade espresso equipment while instructors assess skills using industry-relevant performance metrics drawn from actual café expectations.

No prior cafe experience required

Learn how to operate behind the bar without creating chaos. You’ll practice:

• Proper espresso bar setup (tools, towels, workflow zones)
• Clean vs. dirty rag usage

Get comfortable “driving” the equipment safely and intentionally:

• Correct portafilter use and group head flushing
• Consistent grinding, dosing, and tamping

Before improvising, you’ll learn how to execute:

• Pulling espresso to a provided recipe (dose, yield, time)

Learn how to adjust espresso variables efficiently—without guessing:

• Identifying which variable to adjust first (grind size, dose, yield)

Train your palate to guide your decisions:

• Identifying under-extracted vs. over-extracted espresso by taste
• Using flavor, texture, and body descriptors
• Connecting taste directly to extraction issues

Check out our pathway here: https://sipsociety.square.site/chicago-barista-pathway

Info: Set up the bar for success before the first shot is pulled.
Participants begin with a guided walkthrough of espresso bar setup, tools, and workflow fundamentals. We’ll cover efficient station organization, wet vs. dry zones, and professional movement behind the bar. The goal is to build habits that support consistency, speed, and cleanliness in a real café environment.

Info: Learn to pull consistent shots—then adjust with intention.
Working in small groups, participants will pull espresso using a provided recipe while practicing proper machine and grinder operation. We’ll focus on hitting target dose, yield, and time before learning how to dial in by adjusting variables logically. Taste-based evaluation is introduced to connect flavor, texture, and extraction.

Info: Taste together, solve problems, and build café-ready standards.
The workshop concludes with group tasting, common espresso troubleshooting, and cleaning best practices. Participants learn to identify under- and over-extraction, diagnose common issues like channeling or fast shots, and maintain equipment throughout service-style practice—reinforcing habits expected in professional coffee environments.

Know what’s Happening Next — before everyone else does.

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Host or Publisher Sip Society