One Week Coffee Route /all the SCA courses in a week

One Week Coffee Route /all the SCA courses in a week

A whole full immersion week into the coffee. Every day a course dedicated to a specific area with SCA standards. 

We start from the green coffee beans, to the Italian barista technique regarding espresso extraction, cappuccino and latte art.  Then the coffee brewing with the use of Chemex and V60 and the evaluation of the extraction with SCA parameters.

 

Again, a day is about how to open a specialty coffee shop. 
A day is about 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.


At the end of every day it is possible to take part in the SCA exam related to the area.


More info

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.

Are you interested in this course?

 
 

Program of the course

Day 1: Coffee Tasting/ SCA Sensory

  • The purpose of coffee tasting. The organs of the senses involved in coffee tasting: eyes, nose, mouth and touch.
  • The  coffee tasting phases: visual, olfactory, gustatory, tactile and aftertaste.
  • Acidity, bitterness, sweetness, body, flavor: the use of professional terminology.
  • The SCA Flavor Wheel and the division into Enzymatic, Sugar Browning and Dry Distillation
  • What is cupping, the professional coffee tasting system.
  • The concept of coffee specialty (above 80 points) and Cup of excellence (above 90)
  • Cupping of different coffees: arabica, robusta, recognition of some typical coffee defects
  • The tasting of espresso coffee, the espresso tasting sheet, the role of sugar

Day 2 : Barista Basic

  • Arabica, robusta, varietals and blends, natural and washed: all the differences in taste
  • A brief history of coffee
  • Introduction to roasting and blending. Visit to the roasting.
  • The invention and evolution of espresso machines
  • The lever machine
  • Choose the right coffee machine for your business
  • Know and professionally evaluate the qualities of a coffee blend
  • The preparation of the espresso, scaling and coffee tamping
  • Coffee grinding: how it is settled and managed  with the various types of coffee grinders
  • Practice on espresso calibration
  • The perfect frothing of milk by managing different temperatures and frothing levels.
  • Cappuccino in practice: many exercises on frothing milk and classic cappuccino
  • Italian preparations: latte macchiato, latte coffee, espresso macchiato etc.
  • Cleaning and maintenance of espresso machines. The salt, the blind filter and the cleaning of the showers.

Day 3: Barista Advanced

  • Introduction to professional coffee tasting: body, acid, bitter, sweet and aromatic notes
  • Tasting of single origin coffee. From the sweetness of Central Americans to the body of Indonesian coffees.
  • Grinding setting exercises with dose and extraction weighing, preparatory to the IBM and SCA exams
  • Worldwide trends: babyccino, flat white, cortado and other preparations.
  • Latte art, general rules: height of pouring, flow and movement of the wrist
  • Practice latte art base: the heart 
  • Basic latte art practice: the figure of the leaf
  • Basic latte art practice: the tulip 
  • The third wave coffee shop: coffee brewing and specialty coffees

Day 4: Brewing

  • Introduction to 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
  • Clever and Bonavita Dripper, hands on
  • The syphon, hands on
  • The aeropress, hands on
  • The Italian coffee tools, Moka and Cuccumella
  • Coffee tools around the world: Turkish Ibrik, Vietnamese Phin, Arabic Dallah
  • Cold extracted coffee: Cold drip and Cold brew… and final tastings!

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

  • 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.

Not tired yet?

Maybe a week is not enough to satisfy your coffee hunger! You can continue to improve your knowledge and your skills, during your trip in Italy with our additional courses

  • With the courses of Espresso machines technicians and Green Coffee SCA, that we organize immediately before of after the Coffee Week
  • Making your knowledge even more complete with the intermediate and professional SCA courses, also organized in the days after the coffee week.

check here below our courses calendar and ask us info for these additional routes!

 
 
 
SCA

SCA Certificate

During the “One week coffee route” at the end of each day is possible to take part to exams for SCA Foundation certifications. If you are interested in Intermediate or Professional exams just let us know!

Cost

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€
Roasting 170€
Brewing 160€
Tasting 170€
Management 120€

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€.

Practice

Practice is absolutely fundamental in coffee courses. Every day a lot of exercises and hands-on segments are part of the courses.

Certificate

The diploma issued at the end of the course by Espresso Academy is internationally recognized by Italian Barista Method. It can be attached to your curriculum and job applications.

One Week Coffee Route

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 coffee related

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 bakery focalized 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 Coffee shop we organize in collaboration with our partners

Address

Via delle Torri, 55 50142 Florence, Italy

 

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