Home Espresso

About this class

This two-hour class teaches you how to dial in a home espresso machine from scratch, covering grind size, dose, yield, and extraction time in a way that makes the variables click rather than feel like guesswork. You pull shots on commercial machines in the Opo training lab under instructor guidance and taste the difference between an under-extracted sour shot and a balanced one. You leave with a workflow you can replicate at home the next morning.