{"product_id":"barista-training","title":"Barista Training 1 On 1 (UNACCREDITED)","description":"\u003cstyle\u003e\n.btr-prod { font-family: Helvetica, Arial, sans-serif; font-size: 15px !important; line-height: 1.6 !important; color: #333 !important; -webkit-text-fill-color: #333 !important; max-width: 1200px; margin: 0 auto; }\n.btr-prod p, .btr-prod li, .btr-prod td, .btr-prod th, .btr-prod span, .btr-prod div { color: #333 !important; -webkit-text-fill-color: #333 !important; }\n.btr-prod h2 { font-family: 'Nunito', Helvetica, sans-serif; font-size: 1.2rem !important; font-weight: 700 !important; color: #1e1e1e !important; -webkit-text-fill-color: #1e1e1e !important; margin: 28px 0 16px !important; padding-bottom: 8px !important; border-bottom: 2px solid #3b9130 !important; }\n.btr-prod h3 { font-family: 'Nunito', Helvetica, sans-serif; font-size: 1.1rem !important; font-weight: 600 !important; color: #3b9130 !important; -webkit-text-fill-color: #3b9130 !important; margin: 20px 0 12px !important; }\n.btr-prod p { margin: 0 0 14px !important; }\n.btr-prod ul { margin: 0 0 16px 22px !important; padding: 0 !important; }\n.btr-prod li { margin-bottom: 8px !important; }\n.btr-prod a { color: #3b9130 !important; -webkit-text-fill-color: #3b9130 !important; text-decoration: none !important; font-weight: 600 !important; }\n.btr-prod a:hover { text-decoration: underline !important; }\n.btr-prod strong { color: #1e1e1e !important; -webkit-text-fill-color: #1e1e1e !important; }\n.btr-specs-table { width: 100% !important; border-collapse: collapse !important; margin: 20px 0 !important; }\n.btr-specs-table tr { border-bottom: 1px solid #e0e0e0 !important; }\n.btr-specs-table tr:last-child { border-bottom: none !important; }\n.btr-specs-table th { background: #f5f5f5; padding: 12px 16px !important; text-align: left !important; font-weight: 700 !important; width: 35%; color: #1e1e1e !important; -webkit-text-fill-color: #1e1e1e !important; }\n.btr-prod .btr-specs-table th.btr-sec { background: #3b9130 !important; color: #ffffff !important; -webkit-text-fill-color: #ffffff !important; }\n.btr-specs-table td { padding: 12px 16px !important; color: #333 !important; -webkit-text-fill-color: #333 !important; }\n.btr-feature-grid { display: grid; grid-template-columns: repeat(3, 1fr); gap: 16px; margin: 20px 0; }\n.btr-feature-box { background: #f9f9f9; border: 1px solid #e0e0e0; border-radius: 6px; padding: 16px; text-align: center; }\n.btr-feature-box .btr-icon { font-size: 2rem; margin-bottom: 8px; }\n.btr-feature-box h4 { font-family: 'Nunito', Helvetica, sans-serif; margin: 0 0 6px !important; font-size: 0.9rem !important; font-weight: 600 !important; color: #1e1e1e !important; -webkit-text-fill-color: #1e1e1e !important; }\n.btr-feature-box p { margin: 0 !important; font-size: 14px !important; color: #666 !important; -webkit-text-fill-color: #666 !important; }\n.btr-highlight { background: #f2faf1; border-left: 4px solid #3b9130; padding: 16px 20px; margin: 20px 0; border-radius: 4px; }\n.btr-highlight p { margin: 0 !important; }\n.btr-curriculum { background: #f9f9f9; border: 1px solid #e0e0e0; border-radius: 6px; padding: 20px; margin: 16px 0; }\n.btr-curriculum h4 { font-family: 'Nunito', Helvetica, sans-serif; margin: 0 0 12px !important; font-size: 0.95rem !important; font-weight: 700 !important; color: #1e1e1e !important; -webkit-text-fill-color: #1e1e1e !important; }\n.btr-faq-item { border: 1px solid #e6e6e6; border-radius: 4px; padding: 14px 16px; margin-bottom: 8px; background: #ffffff; }\n.btr-faq-q { font-family: 'Nunito', Helvetica, sans-serif; font-weight: 700 !important; color: #1e1e1e !important; -webkit-text-fill-color: #1e1e1e !important; margin: 0 0 6px !important; }\n.btr-faq-a { margin: 0 !important; color: #5a5a5a !important; -webkit-text-fill-color: #5a5a5a !important; }\n@media only screen and (max-width: 768px) {\n  .btr-prod .btr-feature-grid { grid-template-columns: 1fr !important; }\n  .btr-prod .btr-specs-table th { width: 40% !important; font-size: 14px !important; }\n  .btr-prod .btr-specs-table td { font-size: 14px !important; }\n}\n\u003c\/style\u003e\n\u003cdiv class=\"btr-prod\"\u003e\n\u003c!-- COURSE OVERVIEW --\u003e\n\u003ch2\u003eBarista Training Course Overview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eDi Pacci Barista Training 1-on-1 (Unaccredited)\u003c\/strong\u003e is a comprehensive 150–180 minute hands-on barista training course designed for complete beginners, home baristas wanting to improve, or anyone considering a career in specialty coffee. Run at the \u003cstrong\u003eDi Pacci Barista Training Academy\u003c\/strong\u003e in Roselands, Sydney, this intensive session covers everything from espresso extraction fundamentals to milk texturing, latte art basics, grinder calibration, and commercial coffee machine maintenance.\u003c\/p\u003e\n\u003cp\u003eUnlike group classes, our 1-on-1 barista training gives you \u003cstrong\u003epersonalised attention from expert trainers\u003c\/strong\u003e who adapt the curriculum to your skill level and learning pace. You'll train on \u003cstrong\u003ecommercial-grade equipment\u003c\/strong\u003e — the same professional espresso machines and grinders used in Sydney's leading cafés — ensuring the skills you learn transfer directly to workplace or home environments from day one.\u003c\/p\u003e\n\u003cdiv class=\"btr-highlight\"\u003e\n\u003cp\u003e\u003cstrong\u003e💡 Why Choose 1-on-1 Barista Training?\u003c\/strong\u003e Personalised instruction tailored to your pace and goals. Book any day that suits you (not limited to fortnightly group sessions). Maximum hands-on time on commercial equipment at our Sydney barista training academy. Immediate feedback and troubleshooting from experienced trainers. Perfect for complete beginners, nervous learners, or anyone wanting focused skill development.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- KEY FEATURES GRID --\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cdiv class=\"btr-feature-grid\"\u003e\n\u003cdiv class=\"btr-feature-box\"\u003e\n\u003cdiv class=\"btr-icon\"\u003e👤\u003c\/div\u003e\n\u003ch4\u003e1-on-1 Personalised\u003c\/h4\u003e\n\u003cp\u003eIndividual attention — adapt to your learning pace\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-feature-box\"\u003e\n\u003cdiv class=\"btr-icon\"\u003e⚙️\u003c\/div\u003e\n\u003ch4\u003eCommercial Equipment\u003c\/h4\u003e\n\u003cp\u003eTrain on professional café machines \u0026amp; grinders\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-feature-box\"\u003e\n\u003cdiv class=\"btr-icon\"\u003e⏱️\u003c\/div\u003e\n\u003ch4\u003e150–180 Minutes Hands-On\u003c\/h4\u003e\n\u003cp\u003eIntensive practical training — demo → practice → execute\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-feature-box\"\u003e\n\u003cdiv class=\"btr-icon\"\u003e📅\u003c\/div\u003e\n\u003ch4\u003eFlexible Scheduling\u003c\/h4\u003e\n\u003cp\u003eBook any day — not limited to group class schedule\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-feature-box\"\u003e\n\u003cdiv class=\"btr-icon\"\u003e👨🏫\u003c\/div\u003e\n\u003ch4\u003eExpert Trainers\u003c\/h4\u003e\n\u003cp\u003eExperienced baristas who love teaching\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-feature-box\"\u003e\n\u003cdiv class=\"btr-icon\"\u003e🏢\u003c\/div\u003e\n\u003ch4\u003eBarista Training Academy\u003c\/h4\u003e\n\u003cp\u003eDi Pacci Roselands — purpose-built Sydney facility\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- COURSE DETAILS --\u003e\n\u003ch2\u003eCourse Details\u003c\/h2\u003e\n\u003ctable class=\"btr-specs-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\" class=\"btr-sec\"\u003eCourse Information\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCourse Name\u003c\/th\u003e\n\u003ctd\u003eBarista Training 1-on-1 (Unaccredited)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProvider\u003c\/th\u003e\n\u003ctd\u003eDi Pacci Coffee Company — RTO 45805\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAccreditation\u003c\/th\u003e\n\u003ctd\u003eUnaccredited (hands-on practical skills training — not nationally recognised)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDuration\u003c\/th\u003e\n\u003ctd\u003e150–180 minutes intensive hands-on training\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e1-on-1 personalised instruction (individual training)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\" class=\"btr-sec\"\u003eScheduling \u0026amp; Location\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSchedule\u003c\/th\u003e\n\u003ctd\u003eFlexible — book any day that suits you (subject to trainer availability)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLocation\u003c\/th\u003e\n\u003ctd\u003eDi Pacci Training Academy, Roselands, Sydney NSW\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAddress\u003c\/th\u003e\n\u003ctd\u003eRoselands Shopping Centre area, Sydney (exact address provided on booking)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eParking\u003c\/th\u003e\n\u003ctd\u003eFree parking available at Roselands\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\" class=\"btr-sec\"\u003eTraining Equipment\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEspresso Machines\u003c\/th\u003e\n\u003ctd\u003eCommercial-grade espresso machines (same equipment used in professional cafés)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrinders\u003c\/th\u003e\n\u003ctd\u003eProfessional commercial coffee grinders with micrometric adjustment\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEquipment Quality\u003c\/th\u003e\n\u003ctd\u003eReal café setup — not domestic home equipment\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSkill Transfer\u003c\/th\u003e\n\u003ctd\u003eSkills learned transfer directly to workplace café environments\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\" class=\"btr-sec\"\u003eSuitable For\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eComplete Beginners\u003c\/th\u003e\n\u003ctd\u003e✅ Yes — no prior coffee experience required\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHome Baristas\u003c\/th\u003e\n\u003ctd\u003e✅ Yes — improve technique and consistency at home\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCareer Starters\u003c\/th\u003e\n\u003ctd\u003e✅ Yes — foundation skills for working in hospitality\/cafés\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGift Vouchers\u003c\/th\u003e\n\u003ctd\u003e✅ Yes — perfect gift for coffee lovers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\" class=\"btr-sec\"\u003eWhat's Included\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTraining Duration\u003c\/th\u003e\n\u003ctd\u003e150–180 minutes intensive hands-on instruction\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCourse Materials\u003c\/th\u003e\n\u003ctd\u003eAll coffee, milk, and consumables provided during training\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEquipment Access\u003c\/th\u003e\n\u003ctd\u003eFull access to commercial espresso machines and grinders\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertificate\u003c\/th\u003e\n\u003ctd\u003eCertificate of completion (unaccredited — not nationally recognised)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOngoing Support\u003c\/th\u003e\n\u003ctd\u003ePost-training email support for questions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c!-- CURRICULUM --\u003e\n\u003ch2\u003eFull Barista Training Curriculum\u003c\/h2\u003e\n\u003cp\u003eOur 1-on-1 barista training follows a structured curriculum covering all essential barista skills, from coffee basics to commercial machine operation:\u003c\/p\u003e\n\u003cdiv class=\"btr-curriculum\"\u003e\n\u003ch4\u003e1. Coffee Fundamentals \u0026amp; Bean-to-Cup Overview\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee origins, processing methods, and roast profiles\u003c\/li\u003e\n\u003cli\u003eUnderstanding arabica vs robusta species\u003c\/li\u003e\n\u003cli\u003eBean freshness, storage, and handling best practices\u003c\/li\u003e\n\u003cli\u003eHow grinding, dosing, and extraction work together\u003c\/li\u003e\n\u003cli\u003eThe espresso extraction process from bean to cup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-curriculum\"\u003e\n\u003ch4\u003e2. Working Safely with Commercial Coffee Equipment\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCommercial espresso machine safety procedures\u003c\/li\u003e\n\u003cli\u003eSteam wand safety — avoiding burns and scalds\u003c\/li\u003e\n\u003cli\u003eGrinder operation and blade safety\u003c\/li\u003e\n\u003cli\u003eCleaning chemical safety and proper handling\u003c\/li\u003e\n\u003cli\u003eWorkplace hygiene and food safety basics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-curriculum\"\u003e\n\u003ch4\u003e3. Coffee Care \u0026amp; Proper Storage\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHow to store coffee beans for maximum freshness\u003c\/li\u003e\n\u003cli\u003eUnderstanding coffee degradation (oxidation, moisture, light)\u003c\/li\u003e\n\u003cli\u003eProper handling of milk and refrigeration standards\u003c\/li\u003e\n\u003cli\u003eCafé inventory management basics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-curriculum\"\u003e\n\u003ch4\u003e4. Dialling In the Perfect Espresso\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUnderstanding dose, yield, and brew time (the extraction triangle)\u003c\/li\u003e\n\u003cli\u003eWeighing coffee accurately for consistent dosing\u003c\/li\u003e\n\u003cli\u003ePortafilter dosing and distribution techniques\u003c\/li\u003e\n\u003cli\u003eTamping pressure and consistency\u003c\/li\u003e\n\u003cli\u003eReading the espresso shot — visual cues for perfect extraction\u003c\/li\u003e\n\u003cli\u003eIdentifying under-extraction, over-extraction, and channeling\u003c\/li\u003e\n\u003cli\u003eMaking grind adjustments to correct extraction issues\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-curriculum\"\u003e\n\u003ch4\u003e5. Milk Texturing \u0026amp; Microfoam Technique\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSteam wand positioning and angle\u003c\/li\u003e\n\u003cli\u003eThe two-phase texturing process (stretching + heating)\u003c\/li\u003e\n\u003cli\u003eCreating silky microfoam for flat whites, lattes, cappuccinos\u003c\/li\u003e\n\u003cli\u003eTemperature control — avoiding scalded or cold milk\u003c\/li\u003e\n\u003cli\u003ePouring technique and latte art foundations\u003c\/li\u003e\n\u003cli\u003eCommon milk texturing mistakes and how to fix them\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-curriculum\"\u003e\n\u003ch4\u003e6. Coffee Machine Cleaning \u0026amp; Maintenance\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDaily backflushing procedures\u003c\/li\u003e\n\u003cli\u003eGroup head cleaning and portafilter basket maintenance\u003c\/li\u003e\n\u003cli\u003eSteam wand purging and wiping protocols\u003c\/li\u003e\n\u003cli\u003eDrip tray emptying and cleaning\u003c\/li\u003e\n\u003cli\u003eWater filter maintenance basics\u003c\/li\u003e\n\u003cli\u003eWhen to call a technician vs DIY maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-curriculum\"\u003e\n\u003ch4\u003e7. Learning Popular Espresso Beverages\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eEspresso (single and double shots)\u003c\/li\u003e\n\u003cli\u003eFlat white — Australian café classic\u003c\/li\u003e\n\u003cli\u003eLatte — milk-forward espresso drink\u003c\/li\u003e\n\u003cli\u003eCappuccino — traditional foamed milk drink\u003c\/li\u003e\n\u003cli\u003eMacchiato — espresso marked with milk\u003c\/li\u003e\n\u003cli\u003eAmericano \/ Long black — diluted espresso\u003c\/li\u003e\n\u003cli\u003eMilk ratios and temperature for each drink style\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-curriculum\"\u003e\n\u003ch4\u003e8. Adjusting the Coffee Grinder\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUnderstanding grind size and its effect on extraction\u003c\/li\u003e\n\u003cli\u003eUsing the grinder's micrometric adjustment dial\u003c\/li\u003e\n\u003cli\u003eMaking grind adjustments based on shot feedback\u003c\/li\u003e\n\u003cli\u003ePurging after grind changes\u003c\/li\u003e\n\u003cli\u003eGrinder dosing consistency and calibration\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-curriculum\"\u003e\n\u003ch4\u003e9. Making Adjustments for Best Results\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eReading the espresso shot — visual and taste cues\u003c\/li\u003e\n\u003cli\u003eIdentifying extraction problems (fast\/slow, sour\/bitter)\u003c\/li\u003e\n\u003cli\u003eCorrecting issues through grind, dose, or tamp adjustments\u003c\/li\u003e\n\u003cli\u003eTesting and tasting — developing your palate\u003c\/li\u003e\n\u003cli\u003eTroubleshooting common café problems in real time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- TRAINING METHODOLOGY --\u003e\n\u003ch2\u003eTraining Methodology: Demo → Practice → Execute\u003c\/h2\u003e\n\u003cp\u003eDi Pacci's training follows a clear learning arc designed around genuine skill acquisition, not passive observation:\u003c\/p\u003e\n\u003ch3\u003e1. Demonstration\u003c\/h3\u003e\n\u003cp\u003eYour trainer demonstrates each technique on commercial equipment, explaining the \u003cstrong\u003ewhy\u003c\/strong\u003e behind each step — not just the \u003cstrong\u003ehow\u003c\/strong\u003e. You'll see correct technique, common mistakes, and how to troubleshoot issues in real time.\u003c\/p\u003e\n\u003ch3\u003e2. Guided Practice\u003c\/h3\u003e\n\u003cp\u003eYou practice the technique yourself with your trainer watching, providing real-time feedback, corrections, and adjustments. This is where muscle memory begins to form and you start understanding the feel of correct technique.\u003c\/p\u003e\n\u003ch3\u003e3. Independent Execution\u003c\/h3\u003e\n\u003cp\u003eYou execute the skill independently while your trainer observes and provides feedback. By the end of the session, you're pulling shots, texturing milk, and dialling in the grinder with confidence — not just watching someone else do it.\u003c\/p\u003e\n\u003cp\u003eThis methodology ensures you leave with \u003cstrong\u003epractical skills you can actually use\u003c\/strong\u003e, not just theoretical knowledge. Every student touches the equipment, makes mistakes, receives correction, and improves within the session.\u003c\/p\u003e\n\u003c!-- WHAT YOU'LL LEARN --\u003e\n\u003ch2\u003eWhat You'll Learn (Learning Outcomes)\u003c\/h2\u003e\n\u003cp\u003eBy the end of the 150–180 minute session, you will be able to:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOperate commercial espresso machines and grinders safely and confidently\u003c\/li\u003e\n\u003cli\u003eDose, distribute, tamp, and extract espresso shots with proper technique\u003c\/li\u003e\n\u003cli\u003eRead espresso shots visually and identify extraction issues (under\/over\/channeling)\u003c\/li\u003e\n\u003cli\u003eAdjust coffee grinder settings to correct extraction problems\u003c\/li\u003e\n\u003cli\u003eSteam and texture milk to create silky microfoam for café-quality drinks\u003c\/li\u003e\n\u003cli\u003ePour basic latte art patterns (heart, rosetta foundations)\u003c\/li\u003e\n\u003cli\u003eMake flat whites, lattes, cappuccinos, macchiatos, Americanos, and long blacks\u003c\/li\u003e\n\u003cli\u003eClean and maintain commercial coffee equipment (backflushing, group cleaning, steam wand care)\u003c\/li\u003e\n\u003cli\u003eUnderstand coffee freshness, storage, and bean handling best practices\u003c\/li\u003e\n\u003cli\u003eTroubleshoot common café problems and make adjustments for consistent results\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!-- WHO SHOULD ATTEND --\u003e\n\u003ch2\u003eWho Should Attend This Training\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplete Beginners:\u003c\/strong\u003e Never made espresso before — this is your starting point\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHome Baristas:\u003c\/strong\u003e Own an espresso machine but want to improve consistency and technique\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCareer Starters:\u003c\/strong\u003e Considering hospitality work and want café-ready barista skills\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNervous Learners:\u003c\/strong\u003e Prefer 1-on-1 attention over group class environments\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCafé Owners\/Managers:\u003c\/strong\u003e Want to understand barista workflow to better train staff\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee Machine Buyers:\u003c\/strong\u003e Just purchased a home machine and want proper training\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGift Recipients:\u003c\/strong\u003e Received training as a gift from coffee-loving friends\/family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReturning Students:\u003c\/strong\u003e Completed group class and want personalised advanced coaching\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!-- WHY 1-ON-1 VS GROUP --\u003e\n\u003ch2\u003eWhy Choose 1-on-1 Over Group Class?\u003c\/h2\u003e\n\u003ch3\u003e1-on-1 Training Advantages\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePersonalised pace:\u003c\/strong\u003e Move faster through familiar topics, spend more time on challenging areas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlexible scheduling:\u003c\/strong\u003e Book any day that suits you — not limited to fortnightly Tuesday group sessions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaximum hands-on time:\u003c\/strong\u003e More machine access and practice time without sharing with 6-10 other students\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTailored curriculum:\u003c\/strong\u003e Trainer adapts content to your goals (home barista vs café job vs advanced techniques)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndividual attention:\u003c\/strong\u003e Immediate feedback and correction — no waiting your turn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComfortable learning:\u003c\/strong\u003e Ideal for nervous learners, introverts, or those wanting focused skill development\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGroup Class Advantages\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower cost:\u003c\/strong\u003e Group training is more affordable per person\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSocial learning:\u003c\/strong\u003e Learn alongside other coffee enthusiasts, make connections\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeer observation:\u003c\/strong\u003e Watch others make mistakes and corrections — additional learning opportunities\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFun environment:\u003c\/strong\u003e Some learners prefer the energy and camaraderie of group settings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommendation:\u003c\/strong\u003e Choose 1-on-1 if you want maximum hands-on time, flexible scheduling, and personalised instruction. Choose group class if you prefer social learning environments and want to meet other coffee lovers at lower cost.\u003c\/p\u003e\n\u003c!-- FAQ (visible text only — no inline microdata; rich data handled by JSON-LD) --\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"btr-faq-item\"\u003e\n\u003cp class=\"btr-faq-q\"\u003eIs this course nationally accredited?\u003c\/p\u003e\n\u003cp class=\"btr-faq-a\"\u003eNo — the Barista Training 1-on-1 is unaccredited hands-on practical skills training. It is not a nationally recognised qualification. If you need nationally accredited certification for employment (such as SITHFAB025 Prepare and Serve Espresso Coffee), Di Pacci offers separate accredited courses. This 1-on-1 training focuses purely on building practical barista skills.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-faq-item\"\u003e\n\u003cp class=\"btr-faq-q\"\u003eDo I need any prior coffee experience?\u003c\/p\u003e\n\u003cp class=\"btr-faq-a\"\u003eNo — this course is designed for complete beginners. Your trainer will start from the fundamentals and adapt the pace to your skill level. Whether you've never touched an espresso machine or have some home barista experience, the 1-on-1 format allows the curriculum to meet you where you are.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-faq-item\"\u003e\n\u003cp class=\"btr-faq-q\"\u003eHow do I book a session?\u003c\/p\u003e\n\u003cp class=\"btr-faq-a\"\u003eBook online through the Di Pacci website or call (02) 9758 0760 to arrange your preferred date and time. Sessions are subject to trainer availability. Once booked, you'll receive confirmation with the training academy address and preparation instructions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-faq-item\"\u003e\n\u003cp class=\"btr-faq-q\"\u003eWhat should I bring to the training?\u003c\/p\u003e\n\u003cp class=\"btr-faq-a\"\u003eJust yourself and a willingness to learn. All coffee, milk, and consumables are provided. Wear comfortable closed-toe shoes (for safety around commercial equipment). You may want to bring a notepad for jotting down tips, but all practical training is hands-on — not lecture-based.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-faq-item\"\u003e\n\u003cp class=\"btr-faq-q\"\u003eCan I bring my own espresso machine for training?\u003c\/p\u003e\n\u003cp class=\"btr-faq-a\"\u003eNo — training is conducted on Di Pacci's commercial equipment at the Roselands training academy. This ensures you learn on professional-grade machines and can practice skills that transfer to café environments. If you have questions about operating your specific home machine, trainers can answer these during the session.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-faq-item\"\u003e\n\u003cp class=\"btr-faq-q\"\u003eWill I learn latte art?\u003c\/p\u003e\n\u003cp class=\"btr-faq-a\"\u003eYes — the course covers latte art foundations including milk texturing technique and basic pattern pouring (heart and rosetta). However, 150–180 minutes is not enough time to master advanced latte art. The focus is on creating café-quality microfoam and understanding the fundamentals. For dedicated latte art training, Di Pacci offers separate latte art workshops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-faq-item\"\u003e\n\u003cp class=\"btr-faq-q\"\u003eIs this training suitable for café job applications?\u003c\/p\u003e\n\u003cp class=\"btr-faq-a\"\u003eYes — the practical skills learned in this course prepare you for entry-level barista positions. Many cafés value hands-on training experience. However, some employers specifically require nationally accredited certification (SITHFAB025). If your target employer requires accreditation, consider Di Pacci's accredited Prepare and Serve Espresso Coffee course instead.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-faq-item\"\u003e\n\u003cp class=\"btr-faq-q\"\u003eCan I purchase this as a gift voucher?\u003c\/p\u003e\n\u003cp class=\"btr-faq-a\"\u003eYes — barista training makes an excellent gift for coffee lovers. Contact Di Pacci at (02) 9758 0760 or support@dipacci.com.au to arrange a gift voucher. The recipient can then book their preferred date and time directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-faq-item\"\u003e\n\u003cp class=\"btr-faq-q\"\u003eWhere is the barista training held?\u003c\/p\u003e\n\u003cp class=\"btr-faq-a\"\u003eTraining is held at the Di Pacci Barista Training Academy in Roselands, Sydney NSW. The facility is located near Roselands Shopping Centre with free parking available. Exact address and directions are provided upon booking confirmation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"btr-faq-item\"\u003e\n\u003cp class=\"btr-faq-q\"\u003eWhat's the difference between 1-on-1 and group class?\u003c\/p\u003e\n\u003cp class=\"btr-faq-a\"\u003eGroup class runs fortnightly on Tuesdays with 6-10 students at a lower cost per person. 1-on-1 training offers personalised instruction on any day you choose, maximum hands-on time, individual pacing, and tailored curriculum adapted to your goals. Choose 1-on-1 for focused skill development and flexible scheduling; choose group class for social learning and lower cost.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- WHY TRAIN AT DI PACCI --\u003e\n\u003ch2\u003eWhy Train at the Di Pacci Barista Training Academy\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegistered Training Organisation:\u003c\/strong\u003e Di Pacci is RTO 45805 — professional coffee education since 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommercial Equipment:\u003c\/strong\u003e Train on real café machines and grinders — not domestic equipment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpert Trainers:\u003c\/strong\u003e Experienced baristas who love teaching and know how to break down complex skills\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHands-On Methodology:\u003c\/strong\u003e Demo → Practice → Execute — genuine skill acquisition, not passive lectures\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSydney Barista Training Academy:\u003c\/strong\u003e Purpose-built facility in Roselands with free parking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlexible Scheduling:\u003c\/strong\u003e 1-on-1 sessions available on days that suit you (subject to availability)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndustry Connections:\u003c\/strong\u003e Di Pacci is Australia's largest coffee equipment specialist — deep café industry networks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOngoing Support:\u003c\/strong\u003e Post-training email support for questions as you practice at home or work\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertificate of Completion:\u003c\/strong\u003e Receive certificate upon course completion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMultiple Course Options:\u003c\/strong\u003e Unaccredited practical, accredited certification, group class, latte art workshops\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: center; margin-top: 30px;\"\u003e\u003cstrong\u003eReady to start your barista journey?\u003c\/strong\u003e Call \u003cstrong\u003e(02) 9758 0760\u003c\/strong\u003e or \u003ca href=\"https:\/\/dipacci.com.au\/pages\/contact\"\u003ebook online\u003c\/a\u003e to secure your 1-on-1 training session today.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Di Pacci Coffee Company","offers":[{"title":"1 on 1","offer_id":45021220536579,"sku":"RAN0419S","price":249.0,"currency_code":"AUD","in_stock":true},{"title":"2 on 1","offer_id":45021220569347,"sku":"RAN0420S","price":399.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0487\/2015\/0691\/files\/barista-training-1-on-voucher-di-pacci-468.webp?v=1701986269","url":"https:\/\/dipacci.myshopify.com\/products\/barista-training","provider":"Australia - Di Pacci","version":"1.0","type":"link"}