Our Cobblebank Year 10 Hospitality students had their first hands-on experience using the coffee machine in the Cobblebank restaurant yesterday.

During the session, they learned how to prepare a latte, flat white, and hot chocolate while developing important barista skills and techniques.

Students practised measuring 20 grams of coffee and applying a 1:2 extraction ratio to produce 40 grams of espresso. They also focused on timing their extraction between 25 and 30 seconds to achieve the ideal flavour profile.