OBJECTIVE: To know the 5M of the cafeteria for a perfect extraction of Italian Espresso and cleaning of the equipment.
OBJECTIVE: To know the key principles to approach the world of coffee: its extraction and the care of the equipment .
THE ARTIST OF MILK
GOAL: Learn the method to obtain a perfect foam, always. Learn the different techniques of decorating the cappuccino.
THE EXPERT EXTRACTOR
OBJECTIVE: To know new methods of extraction of coffee and learn the correct use of different equipment.
THE ORGANIZED BARISTA
OBJECTIVE: To make the service faster and more ergonomic, to manage the bench and the equipment available in the most comfortable and effective way.
OBJECTIVE: To learn to recognize the different types of coffee, to notice the organoleptic differences of perfume and taste through the cupping technique.