Coffee and Barista Skills

Design for those who are entering the barista profession and want to do it with the right knowledge, as well as for discovering the magic of coffee.

Get ready for a solid foundation on advanced topics such as professional coffee tasting, espresso preparation, and general latte art rules.

A barista course covering fundamentals to advanced coffee-making techniques.

An attendee actively participating in this class will know how to properly set up and conduct cuppings using globally recognized protocols. They will gain first-hand knowledge and experience with both Arabica and Robusta species. They will also begin to learn the common language of coffee quality descriptors and additional ways to continue increasing their knowledge and usage.

This programme is designed with the ultimate goal of helping students describe the process of roasting coffee and choose the right green beans based on their preferences.

This programme is designed for the coffee lover or a barista specialist to learn the skills to manage all extraction techniques in filter, percolation, or infusion with the best awareness.

The programme aims to train the sensory skills necessary to become a professional taster capable of selecting coffees from (and for) international markets.

The analysis of defects in green coffee and how this affects the classification and prices of green coffee.

Courses that have the aim to provide, to a coffee lover or a barista specialty, the skills to manage all extraction techniques in filter, percolation or infusion with the best awareness. From the basic concepts of strength and extraction to the correct use of V60, Chemex and cold brew systems.

Course aim to train, from the basic to the professional level, the skills of recognition, analysis, comparison and description of the organoleptic characteristics of coffee. The ultimate goal is to become a professional taster, capable of selecting coffees from (and for) international markets.

A very intense one day long course, cut for those who are entering the barista profession and want to do it with the right knowledge, as well as for discovering the magic of coffee as home barista.

From solid foundations such as knowing green coffee, roasting, the principles of espresso extraction, frothing milk, classic cappuccino and machine maintenance, up to advanced topics: espresso tasting, machine setting and a lot of practice, even of latte art.

The programme follows step-by-step the entire path of opening a coffee shop or chain from concept-based ideal location to economic analysis, definition of break-even and food costs, target concept, layout of optimal machines and service space.