Classes run from 9am to 5pm, with a break for lunch.
Ready to dive in to the theory, science, and practice of espresso? This course provides in-depth discussions of espresso chemistry, brewing science, and barista technique. Join other cafe managers, coffee educators, and more in a class specifically geared for the experienced coffee professional. Requirements: You must have completed the Barista Skills Intermediate Course testing before taking the Professional level courses.
Any questions? Please email us and we’ll get back to you right away.
Any questions? Please email us and we'll get back to you right away.
What you'll learn
Science of espresso extractions
Managing bar flow and evaluating work stations
Developing management tool
About the instructor
Over Maggie’s 11 years in the industry she has worked in roles ranging from barista to Director of Coffee, café manager and owner, to Coffee Educator and trainer. From her start as an associate instructor with the American Barista and Coffee School, to instructing at multiple SCA Expos, and developing the Training Department at Portland Roasting, she has taught hundreds of students. Maggie’s breadth of experience gives her the ability to engage students from business owners to baristas, coffee educators to enthusiasts. Her passion for helping people and sharing knowledge about the industry infuses the courses she teaches. Outside of teaching, she cares deeply about sustainability, quality, integrity and facilitating personal development. When she’s not helping people grow, she enjoys running, yoga, and hanging out with her cat Hobbes.
Ready to sign up?
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