The session is fast‐paced and practical, with:

• Short explanations of under‐ vs over‐extraction.
• Guided tasting of different shots.
• Hands‐on grinder‐adjustment practice.
• Clear feedback on how to correct common issues.

Skills Learners Will Build:

By the end of the 2 hours, learners will have practiced the core dial‐in skills
that sit at the heart of the SCA Barista Skills Foundation espresso section.

• Understanding Espresso Extraction
• Grinder Adjustment & Dial‐In Basics
• Recipe & Ratio Awareness
• Tasting & Feedback Loop
  

Expected Outcomes:

By the end of the 2‐hour session, learners should be able to:

• Pull a controlled espresso shot
  18g in → 36g out in 25–30s for a balanced result
• Identify extraction issues by taste
  Spot under vs over extraction (body, acidity, bitterness)\
• Adjust grind effectively
  Make small changes (finer/coarser) and understand impact
• Use a repeatable dial-in method
  Adjust → wait → pull → taste (no chasing variables)
• Follow a simple dial-in structure
  Keep dose & ratio consistent, adjust grind first
• Record your recipe
  Log dose, yield, and time for consistency