PROGRAM
The history of coffee and its evolution across the world
The botanical species and varieties
The green coffee processing stages
The roasting: the processing techniques
The perfect espresso and the 6M rule
The coffee grinder: grinding and dosing regulation
The espresso machine: the perfect espresso preparation stages
Under-extracted and over-extracted coffee: sensory differences
The milk: types of milk and organoleptic features
The frothing pitcher: material, size and dimensions
The foaming technique and the perfect cappuccino preparation
The station service and management techniques
The maintenance: the importance of the equipment regular cleaning
What’s included!
Check in + Greeting drinks and snacks
Intro + course breakdown
Barista Professional 101 theory presentation
Demonstration the perfect extraction of the Italian espresso and the
Hands-on demonstration of milk foaming techniques.
Gift Bag 500g Trucillo Espresso bar beans (Retail value: $15.99)
COURSE TYPE: Theoretical & Practical
CERTIFICATION: Attendance Certificate