With this course you learn how to become a teacher of coffee. The participants will know the theoretical bases of the Espresso’s extraction with a small theoretical introduction. They will learn the rules and the extraction techniques of a perfect Espresso and will be able to identify and to remedy a under-extraction and a over-extraction, the use and ordinary maintenance modalities of equipments and the main rules for the preparation of Cappuccino. This course is addressed to professionals and privates interested in it.
Participants: maximum 10
hands-on, practical and theoretical instructions, theoretical and practical lessons with experiments, practical tests, final examination and certificate of attendance.
14.00 – 15.00: Theory of Espresso
15.00 – 15.45: Techniques and methods of Espresso’s extraction and preparation of Cappuccino
16.00 – 16.30: Tasting of “clinical cases”
16.30 – 17.00: Techniques and theory of equipment’s maintenance
17.00 – 18.00: Practice of maintenance
18.00 – 19.00: Examination
Cost: € 100,00 (VAT included)
Nessuna data disponibile per questo corso