Pro Barista
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This our course provides the basic information for the first professional training of the barista.
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Course program :
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Analysis of coffee as a raw material
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Espresso extraction techniques
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Frosting of milk for the preparation of cappuccino
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Equipment management: operation, cleaning and maintenance of espresso machine, grinder-doser, purifier
Duration : 2 hours
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Sensory
The aim of the course is to provide coffee tasting and tasting techniques to help the consumer to approach coffee from a new perspective.
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Course program :
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Theoretical-sensorial analysis of Arabica and Robusta varieties: chemical, genetic and geographical differences
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Study of the concepts of taste and aroma
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Basic techniques for tasting
Duration : 2 hours
Art Café
The art of painting in the cafeteria: the course examines the techniques for creating decorated cappuccinos with the tools of latte art.
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Course program :
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Preparation of the cappuccino
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Professional tools
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Demonstration of drawings (practical exercise)
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Using topping (practical exercise)
Duration : 2 hours
Maintenance
The course aims to deepen the techniques for managing the equipment inside the bar.
Course program :
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The barista's equipment: espresso machine, coffee grinder, purifier, dishwasher
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Cleaning procedures with professional products
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Management of barley, ginseng and coffee cream machines
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Duration : 2 hours