The Basic Coffee Course aims to provide the student with all the theoretical and practical knowledge to prepare an espresso and a cappuccino of good quality, respecting the culture promoted by the SCA - Specialty Coffee Association.
This course is also valid for the preparation of the Coffee Diploma System certification "Coffee Introduction" and "Barista Skills Foundation".
At the end of the course a certificate of participation will be issued.
Theoretical, collective, practice course with compulsory attendance.
Program of the course: COFFEE CHAIN
Botany: the species, the varieties, the origins of coffee
History: where coffee was born and what has evolved to this day
Machining: methods of collection and processing
Decaffeinated: Technical knowledge of decafeinization
Toasting: knowledge of the various types of roasting and roasting evolutions
Knowledge of espresso coffee machine
Macinadorator, on-demand grinder (coffee grinder)
Knowledge of water treatment (softening)
Knowledge of the various extraction methods (V60, Chemex, frenchpress, press airplane, etc.)
Learning the equipment of use (manual press, brush, espresso cups, cappuccino cups, sponges, etc.)
Technique to prepare a balanced espresso
Handling workstation, service, cleaning at work.
Overview of the various types of milk on the market
Knowledge of milk
Milk handle and pouring technique in cup
Making traditional cappuccino
Knowledge of various drinks with espresso-based milk
Service technique (eg: what to prepare first and how to serve the customer)
Costs / raw material choice
Coffee machine, small grinder, minuteria, ordinary with specific products