Introduces and defines the steps that determines the coffee quality, from the coffee plant knowledge to the cultivation methods,the processing and finally the roasting. Fundamental is the knowledge of the product, its processing and production. Session: 4 Hours.

CONTENTS:
The origin of coffee from the plant to the bean; coffee processing methods, primary commercial classifications, arabica e robusta differences Preparation of an espresso; espresso tasting, visual aspect and sensory profile. Differences between an over extracted and under extracted espresso.

PRATICE:
espresso preparation: espresso tasting, proper extraction over extraction and under extraction; the right and the wrong way of making an espresso; grinder and machine maintanance. The course can be done at your premises.

Notions, preparation and application of latte art techniques, from the topping patterns, to the final free pour techniques Session: 4 hours.

CONTENTS:
milk and its features; the cappuccino, milk pitchers, steam wand, milk texturing; cold and hot milk texturing, cappuccino preparation and milk patterns; topping patterns; latte art cappuccinos; workstation management: organisation and management of service;maintanance and machine management .
The course can also be done at your bar/cafè.

PRACTICE:
cappuccino preparation and basic latte art.