For those who really want to know the world of coffee with a technical and scientific approach. For those who are thinking to build their future in coffee. For those who have a really, really great passion for the beans! A very complete trail in coffee. We start from the green coffee beans, to the Italian barista technique regarding espresso extraction, cappuccino and latte art.
Then the coffee brewing, from the concept of turbolence and Ideal cup to the use of Chemex and V60 to the evaluation of the extraction with SCA parameters.
We continue with an important day for who is thinking to open a business coffeerelated
Again the professional tasting and coffee cupping, with the evaluation of the aromas and the tastes
And, last but not least: the coffee roasting, for home or professional roasters, with a lot of practical exercises.
A very deep seven days long journey into the coffee world! At the end the possibility to take part to the SCA Certifications!
Maybe a week is too short if your aim is open a successful coffee shop, this is why you can complete your coffee period in Italy with a course of Italian bakeryfocalized in breakfast and coffee shop. If instead you have the will to work in a real italian coffee shop ask us for the internship in Italian Coffeeshop we organize in collaboration with our partners
Check the video of the course here below!
28th, 29th, 30th, 31th of July, 1st, 2nd of August
8th, 9th, 10th, 11th, 12th, 13th of September
The course starts at 10 a.m. and finishes at 5.30 p.m. with a short lunch break. The Espresso Academy is in Florence, a few minutes with the Tram away from the central railway station of Santa Maria Novella and a few minutes from the exit of the highway.
The aim of the coffee tasting. The organs of sense involved in coffee tasting: eyes, nose, mouth.
What is it, and how to use a coffee tasting sheet.
Tasting Espresso, filter, brewing
The phases of the coffee tasting: visual, olfactory, assessing, tactile and aftertaste.
Acidity, bitterness, sweetness, mouthfeel and aromas: the use of professional terminology.
What is it the cupping, the professional system of coffee tasting.
Cupping of several coffees in single origin: from the robustas to the best washed arabicas…
Tasting of several espresso in single origin and blended.
A little competition of cupping?
Day 2 : Barista Basic
What is coffee, a bit of history and, knowledge of the different species : Arabica, robust and other hybrids.
The coffee process: picking, stripping, mild and dry method.
Introduction to roasting and blending. Visit to a roasting plant.
Tasting of a good and a bad espresso, tasting different arabicas and robustas, finding differences.
The preparation of espresso , dosing, grinding and tamping.
The Cappuccino in theory and in practice. Milk frothing: the SCAE standards, more or less frothy, more or less hot.
The classic Italian preparations: latte macchiato, caffèlatte, espresso macchiato , shaked coffee etc.
An introduction to the brewing world: V60, Aeropress and other methods…
Knowledge and cleaning of the espresso machines. Descaling, backflushing, cleaning of the grinder.
Day 3: Barista Advanced
What are the barista and latte art championships. Regulation and competitions.
Introduction to professional coffee tasting: the SCAE evaluation boards, testing of several coffees in single origin, from Mexico Altura to Java to the spicy taste of the Ethiopian Sidamo.
Practical test machine: find the right grinding degree and make a correct espresso.
The latte art. Video, the “dry” technique and a lot of practice for the pouring of the rosetta, the heart, tulips the new rainbow cappuccinos and much more.
From the world of the coffee cocktails to the new frontiers, from mocaccino to hot and icy very new proposals…
Day 4: Brewing
Introduction to the new world of coffee brewing: brew ratio, timing of pour, turbulence, temperatures and other parameters.
The best coffees for brewing.
The concept of TDS and the use of the refractometer.
The various tools of brewing: Aeropress, V60, french press, Chemex, cold drip.
Basic practice with these tools.
Extractions aeropress and V60 with various coffee roasted for filter
Modifying the grinding, brew ratio and temperature; evaluating how these parameter modify the organoleptic sensations in the cup.
Day 5: Coffee Shop Management
SECTION 1. THE LOCATION ANALYSIS 1.1 The entrepreneur and his idea 1.2 The location: no any location is wrong, but target and products put in can be wrong... 1.3 Which is the right concept for us? Cafè, Italian, starbucks style, specialty and... 1.4 Evaluate the strengths and weaknesses of a location 1.5 Competitors and other elements to evaluate the location
SECTION 2 BUSINESS PLAN AND BREAK EVEN POINT 2.1 The business plan: a tool for us and for the stakeholders 2.2 Coffee shop financing: football players and Crowd... 2.3 Calculate the taking of a coffee shop 2.4 Evaluate the various categories of costs: food and beverages costs, employees, fixed costs 2.5 The break even point 2.6 Thinking about a coffee shops chain?
SECTION 3. MARKETING: CREATING A SUCCESSFUL COFFEE SHOP 3.1 Marketing and products, get the best coffees and prepare them at the best… but what exactly “best” means?.. 3.2 … the perception of the clients and the communication 3.3 The new trends around the world 3.4 Venues that have become legend!
SECTION 4. BEFORE THE OPENING... 4.1 Buying an existing shop? What to check 4.2 Opening a new venue: the bureaucracy in different countries 4.3 Equipments, machines and tools: how to choose them 4.4 Furnish the room. A choice that starts from the idea 4.7 the ergonomy of the coffee shops 4.8 costs of furnishing a coffee shop around the world.. 4.9 A grand opening? And then?
SECTION 5. DAILY MANAGEMENT 5.1 the very first delicate days... 5.2 Daily management of products, suppliers and clients 5.3 Quality and standards managing several shops 5.4 never, never stops!
Day 6: Coffee Roasting
Characteristics, evaluation and defects of the green coffee with the SCAE parameters.
Theory of roasting: different temperatures for different coffees, the roasting curves and profiles, methods of heat transfer, First Crack & Second Crack.
The Italian coffee roasting. Practical exercises of roasting with the colorimetric system of evaluation.
Tasting of a light and a dark roasted coffee.
Blending: create our own blend starting from our taste or the taste of our clients. Tasting of good and a “not very good” coffees already sold in the market.
Creating a first simple blend with two different single origine coffees.
Not tired yet?
Maybe a week is not enough for your projects! You can continue to improve your knowledge and your skills, during your trip in Italy in several ways
During, and at the end of the seven days is possible to book several exams for SCA certifications. The Barista Skill Foundation and Intermediate is held at the end of the Barista second day. The certifications Roasting and Sensory Foundation are instead held the seventh day. Read about costs and rules in this page.If you need to book a Roasting or Sensory Intermediate or Professional exam, or a Green Coffee or Brewing exam of every level let us know, we can organize it with our authorized trainers.
It is possible to attend the complete route or just the days of interest. The cost of the different modules are:
Barista, two days 230€
We are pleased to offer a discount to who wants to take part to 4 or more days lowering the total cost of the One Week Coffee Route from 850€ to 720€.
You will be able to do practical exercises during the course