Two hours, four people maximum, in the shared space off Foster. I supply the machine time, the milk, the pitchers and the coffee. The first twenty minutes is milk. Almost every latte art problem is a milk problem: texture, temperature, and what you do with the pitcher in the four seconds before you pour. Then you pour, over and over, and I stand next to you and tell you what your hand did. You will pour something like forty drinks in two hours. Most people get a recognisable heart in the first hour and a rough rosetta by the end. Some do not, and that is normal, and you will still leave knowing exactly what to practise. If you are already a working barista, tell me when you book and I will run it as a speed and consistency session instead: same rosetta, thirty times, under a timer, which is the actual skill on a Saturday rush. Two Saturdays a month. Twenty-five percent deposit holds your spot. We pour a lot of milk down the drain and I have made my peace with it.

Two hours, four people maximum, in the shared space off Foster. I supply the machine time, the milk, the pitchers and the coffee. The first twenty minutes is milk. Almost every latte art problem is a milk problem: texture, temperature, and what you do with the pitcher in the four seconds before you pour. Then you pour, over and over, and I stand next to you and tell you what your hand did. You will pour something like forty drinks in two hours. Most people get a recognisable heart in the first hour and a rough rosetta by the end. Some do not, and that is normal, and you will still leave knowing exactly what to practise. If you are already a working barista, tell me when you book and I will run it as a speed and consistency session instead: same rosetta, thirty times, under a timer, which is the actual skill on a Saturday rush. Two Saturdays a month. Twenty-five percent deposit holds your spot. We pour a lot of milk down the drain and I have made my peace with it.