COURSES
ITALIAN BARISTA ACADEMY
View our range of Internationally Recognised Barista Courses
Professional Barista Course -1
1-3 WEEK PROGRAMME
1-3 weeks Italian Theory & Practical course crafted to teach you the espresso routine and milk texturing techniques from internationally & SCA Certified trainers, both staples of being a fantastic barista.
Course Content
- From farm to cup theory
- Understanding your espresso equipment
- Espresso techniques
- Understanding the espresso grinder
- Milk chemistry & Milk texturing techniques
- Intro to latte art designs
- Drinks menu in detail eg Latte, cappuccino, macchiato….
- Understanding café workflow
- Machine cleaning
Professional Barista Course-2
1-3 WEEK PROGRAMME
1-3 weeks Italian Theory & Practical course crafted to teach you the in depth coverage of barista knowledge required to work in international conditions, from internationally & SCA Certified trainers, which can help you work and earn good at international locations with international brands.
Course Content
- In depth knowledge of Coffee Plant, Origin of coffee, Harvest, Espresso Extraction.
- Types of Coffee.
- History of coffee.
- Processing of coffee cherries.
- Espresso tasting.
- Espresso control chart.
- Espresso Extraction.
- T.D.S of coffee.
- Different types of Latte Art.
COFFEE SENSORY AND CUPPING COURSE / SENSORY SCA
1-3 WEEK PROGRAMME
1-3 weeks course that 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.
Course Content
- The aim of the coffee tasting. The organs of sense involved in coffee tasting: eyes, nose, mouth.
- What & how to use a coffee tasting sheet with SCA parameters.
- Tasting Espresso, filter, brewing.
- The phases of the coffee tasting: visual, olfactory, assessing, tactile and aftertaste.
- Acidity, bitterness, sweetness, mouthfeel, flavour and aromas: the use of professional terminology.
- What is it the cupping, the professional system of coffee tasting.
- The cupping sheet to define a Specialty and a Cup of excellence.
- The espresso tasting sheet, the role of sugar in coffee tasting
- Several cupping exercises with different coffees, commodity and specialty
- Internationally recognized Certificate helps in getting international placement.
Manual brewing Techniques Course
1-3 WEEK PROGRAMME
1-3 weeks manual Brewing course, this Course introduces the fundamental of brewing coffee for people with no experience or even barista want to elevate their brewing knowledge. Participants will focusing on how to extract a balance cup of coffee without the use of a machine, simply use water kettle, digital scale, coffee brewing tools, filters, and water.
A hands-on practical course where participants will analyse grind profile to match brewing methods. this allows to analyze coffee extraction and strength
Course Content
- Introduction to Manual coffee brewing.
- Strength and extraction, the SCA Brewing chart.
- The essential elements of Brewing: turbulence, temperatures, grinding
- The french press and the infusion methods.
- The world of drippers (V60, CHEMEX ...) hands on.
- The syphon, hands on.
- The aeropress, hands on.
- The Basic Italian coffee tools like Moka Pot.
- Coffee tools around the world.
- Cold extracted coffee: Cold drip and Cold brew… and final tastings.
- Internationally recognized Certificate helps in getting international placement.
Cafe Start - up Course
1-3 WEEK PROGRAMME
1-3 weeks complete course, which, step by step, follows the entire path to the opening of a coffee shop or chain, and who above all works to ensure that our project becomes a successful business! From the ideal location depending on the concept to the economic analysis, the definition of break even and food cost, the concept of target, the best machines and the layout of the service spaces. All supported by many history cases from all over the world.
Course Content
- The entrepreneur and his idea
- The location: no any location is wrong, but target and products put in can be wrong…
- Which is the right concept for us? Cafè, Italian, starbucks style, specialty and…
- Evaluate the strengths and weaknesses of a location
- Competitors and other elements to evaluate the location
- The business plan: a tool for us and for the stakeholders
- Coffee shop financing: football players and Crowd…
- Calculate the taking of a coffee shop
- Evaluate the various categories of costs: food and beverages costs, employees, fixed costs
- The break even point
- Thinking about a coffee shops chain?
- Marketing and products, get the best coffees and prepare them at the best… but what exactly “best” means?..
- The perception of the clients and the communication
- The new trends around the world
- Venues that have become legend!
- Buying an existing shop? What to check
- Opening a new venue: the bureaucracy in different countries
- Equipments, machines and tools: how to choose them
- Furnish the room. A choice that starts from the idea
- the ergonomy of the coffee shops
- Costs of furnishing a coffee shop around the world..
- A grand opening? And then?
- The very first delicate days…
- Daily management of products, suppliers and clients
- Quality and standards managing several shops
- 4 never, never stops!
Coffee Roasting and Blending Course / SCA
1-3 WEEK PROGRAMME
1-3 weeks Basic coffee roasting and blending courses, SCA roasting foundation and more advanced courses such as SCA intermediate and professional coffee roasting.Courses aiming at solid foundations of coffee roasting: the science of the roasting phases, the most suitable roasting machine for your project, the chemistry and physics of the bean during roasting, the use of softwares and roasting curves, the most suitable profiles for specialties coffee both for espresso and filter.
Course Content
- How to choose the roasting machine?
- Physical and chemical elements of roasting: different temperatures for different coffees, first and second crack, degradation of acids and variation of caffeine in roasting.
- Conduction, convection and radiation.
- Recognize the colors of coffee in the various phases: yellow, cinnamon etc.
- Coffee cooling and degassing.
- The concept of profile and roasting curve.
- Practice: managing the batch from start to finish.
- The most classic mistakes in coffee roasting.
- Professional cupping of roasted coffee.
- Blending: creating our blend targeting our taste or the taste of our customers.
- Internationally recognized Certificate helps in getting international placement.
