Accademia Italiana Baristi

Mese: Maggio 2020

La dipendenza dal caffè è spiegata nel DNA

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Tra i consumatori di caffè si incontrano innumerevoli sfumature: dai bevitori saltuari ai dipendenti della caffeina, a qualcuno basta una tazzina al mattino, altri replicano a metà mattinata, dopo pranzo e addirittura dopo cena. Da chi si ferma a due tazzine a chi non sceglie solo espresso e non disdegna le varianti lunghe come il …

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BORN TO BE A BARISTA
COFFEE TRAINING

Our 5 day intensive “Born to be a Barista” coffee training is designed to teach you all the skills you need to start working in the coffee industry! High quality equipment and experienced and passionate trainers are a MUST for us.

If you have no experience and knowledge about coffee, by the end of our course, you will be ready to be part of the coffee professionals. If you are already a barista, you will have the chance to improve your skills, became a coffee master and progress in your barista career.

This is a high quality training designed to become a professional, learning about every coffee aspect. You will understand the concept of extraction for both espresso and alternative brewing methods and you will be able to make coffee recipes with any of these methods, exactly like a Coffee Master Chef!

Like a coffee expert, you will taste coffees, you will make a sensory evaluation and change your recipes in accordance with your taste in order to highlight the fragrance and aroma of your coffee in the best way.

Like a painter you will learn the art of making your drinks beautiful : the Latte Art.

At the end of your full immersion training, you will not be the same!

SUMMARY:

  • THE ORIGIN OF COFFEE
  • THE COFFEE TREE LIFE
  • HARVESTING AND PROCESSING
  • COFFEE SPECIES AND VARIETALS
  • SENSORY IMPACT OF SPECIES AND PROCESS
  • ROASTING PROCESS: UNDERSTAND HOW THE ROASTER CAN DETERMINE THE FINAL COFFEE PROFILE AND FLAVOUR
  • GRINDING COFFEE: UNDERSTANDING HOW TO WORK ON A GRINDER AND TO DECIDE THE RIGHT GRIND SIZE
  • BREWING PARAMETERS: UNDERSTANDING THE PARAMETERS INVOLVED IN THE BREWING PROCESS AND HOW THEY INTERACT WITH EACH OTHER
  • ESPRESSO ART: HOW TO DESIGN THE PERFECT ESPRESSO
  • LATTE ART: PRACTICE FROM THE BASIC TO THE ADVANCED LATTE ART PATTERNS
  • ALTERNATIVE BREWING METHODS: V60, CHEMEX, AEROPRESS, FRENCH PRESS, COLD BREW
  • SENSORY EVALUATION: CUPPING
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