{"title":"Barista Courses in Cagliari | Essentzia Coffee School","description":"\u003csection class=\"collection-seo\"\u003e\n\u003ch2 style=\"text-align: center;\"\u003eProfessional Coffee Courses in Cagliari\u003c\/h2\u003e\n\u003cp data-start=\"170\" data-end=\"484\" style=\"text-align: left;\"\u003eThe Essentzia Coffee Project Coffee School offers professional barista courses in \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eCagliari\u003c\/span\u003e\u003c\/span\u003e for those who want to enter the coffee industry or refine their skills behind the espresso bar. Our training programs are built on real experience in specialty coffee shops and artisan roasting.\u003c\/p\u003e\n\u003cp data-start=\"486\" data-end=\"736\" style=\"text-align: left;\"\u003eDuring our barista courses in Sardinia, you will learn espresso extraction techniques, grinding and recipe calibration, milk frothing skills, the basics of latte art, and essential cleaning and maintenance procedures for professional coffee machines.\u003c\/p\u003e\n\u003c\/section\u003e","products":[{"product_id":"corso-barista-livello-base-1-giorno","title":"BARISTA Basic Level Course (1 day)","description":"\u003ch2\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 5 hours (2:30 PM - 7:30 PM)\u003c\/h2\u003e\n\u003ch2\u003e\n\u003cstrong\u003eMode:\u003c\/strong\u003e In-person\u003c\/h2\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eThe World of Coffee:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFrom Arabica to Robusta: Varieties and Characteristics\u003c\/li\u003e\n\u003cli\u003eCoffee Varieties: From Caturra to Hybrids\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eProcessing and Origin:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eProcessing Methods: Washed, Natural, and New Fermentation Methods\u003c\/li\u003e\n\u003cli\u003eBrief History of Coffee and its Spread Around the World\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eRoasting and Preparation:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIntroduction to Roasting: Blends and Single Origins\u003c\/li\u003e\n\u003cli\u003eThe Evolution of Espresso Machines from 1900 to Today\u003c\/li\u003e\n\u003cli\u003ePractical Exercises on Espresso Extraction and Coffee Tamping\u003c\/li\u003e\n\u003cli\u003eGrinding: Types of Grinders and Adjustment Based on the Bar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e☕ \u003cstrong\u003eSnack \u0026amp; Roastery Visit\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eMilk Steaming and Preparations:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePerfect Milk Steaming: Temperatures and Creaminess\u003c\/li\u003e\n\u003cli\u003ePlant-based Milks: Trials with Soy, Oat, and Barista Alternatives\u003c\/li\u003e\n\u003cli\u003eCappuccino in Practice: Steaming Exercises and Preparation of Classic Cappuccino\u003c\/li\u003e\n\u003cli\u003eItalian Preparations: Latte Macchiato, Coffee Latte, Espresso Macchiato, etc.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eEfficiency and Maintenance:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques for Improving Speed and Organization at the Counter\u003c\/li\u003e\n\u003cli\u003eRecognizing Quality Coffees\u003c\/li\u003e\n\u003cli\u003eCleaning and Maintenance of Machines: Use of Salt, Blind Filter, and Shower Head Cleaning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e👨🏫 \u003cstrong\u003eFor comprehensive training and greater career opportunities\u003c\/strong\u003e, we recommend combining this with the advanced course. This way, you will acquire all the skills to become a professional barista and access new opportunities, both in Italy and abroad.\u003c\/h3\u003e","brand":"Essentzia Coffee Project","offers":[{"title":"First date","offer_id":51596123767117,"sku":"","price":200.0,"currency_code":"EUR","in_stock":true},{"title":"Second date","offer_id":51596123799885,"sku":"","price":200.0,"currency_code":"EUR","in_stock":true},{"title":"Third date","offer_id":51596123832653,"sku":"","price":200.0,"currency_code":"EUR","in_stock":true},{"title":"Fourth date","offer_id":53999909863757,"sku":null,"price":200.0,"currency_code":"EUR","in_stock":true},{"title":"Fift date","offer_id":53999911469389,"sku":null,"price":200.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0871\/9427\/2077\/files\/corso_di_barista_cagliari.webp?v=1780061227"},{"product_id":"corso-barista-avanzato-cagliari","title":"Advanced BARISTA Course (3 days)","description":"\u003ch2\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 3 days – 15 total hours (3:00 PM\/8:00 PM)\u003c\/h2\u003e\n\u003ch2\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e In-person\u003c\/h2\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eIntroduction to coffee:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFrom Arabica to Robusta: varieties, from Caturra to hybrids\u003c\/li\u003e\n\u003cli\u003eProcessing methods: washed, natural, and new fermentation methods\u003c\/li\u003e\n\u003cli\u003eBrief history of coffee and plantations worldwide\u003c\/li\u003e\n\u003cli\u003eIntroduction to roasting: coffee blends and single origins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eThe world of espresso:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe invention and evolution of espresso machines from 1900 to today\u003c\/li\u003e\n\u003cli\u003ePractical exercises on espresso extraction and coffee tamping\u003c\/li\u003e\n\u003cli\u003eGrinding: types of grinders and their management based on the coffee shop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e🏭 \u003cstrong\u003eSnack \u0026amp; Roastery Visit\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eMilk and cappuccino:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePerfect milk frothing: different temperatures and creaminess\u003c\/li\u003e\n\u003cli\u003ePlant-based milks: trials with soy, oat, and barista milks\u003c\/li\u003e\n\u003cli\u003eCappuccino in practice: exercises on milk frothing and classic cappuccino\u003c\/li\u003e\n\u003cli\u003eItalian preparations: latte macchiato, coffee latte, espresso macchiato, etc.\u003c\/li\u003e\n\u003cli\u003eImproving speed and efficiency at the coffee bar\u003c\/li\u003e\n\u003cli\u003eCleaning and maintenance of machines: blind filter, salts, and showerhead cleaning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eSensory analysis and advanced setup:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eProfessional coffee tasting: body, acidity, bitterness, sweetness, and aromatic notes\u003c\/li\u003e\n\u003cli\u003eRoasting and different blends and varieties\u003c\/li\u003e\n\u003cli\u003eAdvanced grinding setup with dose weighing and extraction\u003c\/li\u003e\n\u003cli\u003eEspresso tasting: acidity, sweetness, bitterness, and how to modify their perception in the cup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eBrewing and new trends:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNot just espresso: introduction to brewing, filter coffee, and pour-over\u003c\/li\u003e\n\u003cli\u003eWorking as a barista abroad: babyccino, flat white, cortado, and international trends\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eLatte Art:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGeneral rules: pouring height, flow, and wrist movement\u003c\/li\u003e\n\u003cli\u003eBasic practice: heart, leaf, and tulip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eMaintenance and repair:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBasic setup and repair of the espresso machine: showerheads, volumetric, temperatures, and advanced grinder cleaning\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Essentzia Coffee Project","offers":[{"title":"First date","offer_id":51596127600973,"sku":"","price":499.0,"currency_code":"EUR","in_stock":true},{"title":"Second date","offer_id":51596127633741,"sku":"","price":499.0,"currency_code":"EUR","in_stock":true},{"title":"Third date","offer_id":51596127666509,"sku":"","price":499.0,"currency_code":"EUR","in_stock":true},{"title":"Fourth date","offer_id":53999815033165,"sku":null,"price":499.0,"currency_code":"EUR","in_stock":true},{"title":"Fifth date","offer_id":53999815328077,"sku":null,"price":499.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0871\/9427\/2077\/files\/corso_livello_professioanale_caff_a_cagliari.webp?v=1780057929"},{"product_id":"corso-latte-art-base-avanzato1","title":"ADVANCED LATTE ART Course (2 days)","description":"\u003ch2\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 2 days – 10 total hours (2:30 PM - 7:30 PM)\u003c\/h2\u003e\n\u003ch2\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e In-person\u003c\/h2\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eMilk and Foaming:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAnalysis of the characteristics of different types of milk: whole, skimmed, fresh, cow's milk and plant-based alternatives (oat, soy, etc.)\u003c\/li\u003e\n\u003cli\u003eImpact on foaming and aesthetic presentation in the cup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eTools and Techniques:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEquipment:\u003c\/strong\u003e Selection of the most effective milk pitchers for foaming and latte art\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoaming technique:\u003c\/strong\u003e Practice to obtain shiny, bubble-free milk\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCappuccino preparation:\u003c\/strong\u003e From the Italian style to more contemporary styles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eFundamentals of Latte Art:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreation of basic figures:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeart:\u003c\/strong\u003e Basic technique for creating the heart figure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf:\u003c\/strong\u003e Technique for creating the classic leaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTulip:\u003c\/strong\u003e Technique for drawing the tulip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvolution of latte art:\u003c\/strong\u003e More complex figures such as reverse and stylized animals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse of special tools:\u003c\/strong\u003e Introduction to etching pens and squeezers for advanced decorations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInnovations:\u003c\/strong\u003e International trends and differences between various continents.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e✓ \u003c\/span\u003eProgram – Day 2:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eReview and refinement of figures made the previous day\u003c\/li\u003e\n\u003cli\u003eCombination of figures in a single cup: multiple hearts and leaves\u003c\/li\u003e\n\u003cli\u003eAdvanced figures: reverse, vortex and swan\u003c\/li\u003e\n\u003cli\u003eImprovement of contrast and symmetry\u003c\/li\u003e\n\u003cli\u003eFree practice: exercises on chosen figures or preparation for the exam.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Essentzia Coffee Project","offers":[{"title":"First date","offer_id":51596133400909,"sku":"","price":480.0,"currency_code":"EUR","in_stock":true},{"title":"Second date","offer_id":51596133433677,"sku":"","price":480.0,"currency_code":"EUR","in_stock":true},{"title":"Third date","offer_id":51596133466445,"sku":"","price":480.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0871\/9427\/2077\/files\/corso_di_latte_art_cagliari.svg?v=1750083435"},{"product_id":"corso-assaggio-caffe-masterclass-essenzia","title":"Coffee Tasting and Cupping Course - Basic Level (4 hours)","description":"\u003ch2\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 1 day – 4 hours total (3:30 PM - 7:30 PM)\u003c\/h2\u003e\n\u003ch2\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e In-person (Maximum 3 participants)\u003c\/h2\u003e\n\u003cp data-start=\"272\" data-end=\"502\" class=\"\"\u003eDiscover the fundamentals of coffee tasting with a course designed to offer you a complete overview — theoretical and practical — of the techniques and tools used by professionals to evaluate coffee quality in the cup.\u003c\/p\u003e\n\u003cp data-start=\"504\" data-end=\"657\" class=\"\"\u003eYou will learn how a tasting session is structured, from official cupping protocols to the sensory evaluation of espresso.\u003c\/p\u003e\n\u003ch3 data-start=\"664\" data-end=\"689\" class=\"\"\u003e🔍 \u003cstrong data-start=\"671\" data-end=\"689\"\u003eWhat you will learn\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"691\" data-end=\"901\" class=\"\"\u003eIn the first part of the course, you will train your senses to recognize the fundamental tastes of coffee: sweetness, acidity, bitterness, and body (yes, what you feel in your mouth, not the sugar sinking!).\u003c\/p\u003e\n\u003cp data-start=\"903\" data-end=\"1088\" class=\"\"\u003eWe will then guide you on an olfactory journey between positive aromas — such as floral, fruity, or caramel scents — and common defects, to help you distinguish quality from mediocrity.\u003c\/p\u003e\n\u003cp data-start=\"903\" data-end=\"1088\" class=\"\"\u003eIn the practical phase, you will test your new skills by tasting different coffee origins and profiles, with targeted and comparative exercises.\u003cbr data-start=\"1280\" data-end=\"1283\"\u003eBy the end of the course, you will have the tools to approach coffee with the sensitivity and awareness of a true \u003cstrong data-start=\"1399\" data-end=\"1429\"\u003eprofessional taster\u003c\/strong\u003e.\u003c\/p\u003e","brand":"Essentzia Coffee Project","offers":[{"title":"First date","offer_id":51663690105165,"sku":null,"price":149.0,"currency_code":"EUR","in_stock":true},{"title":"Second date","offer_id":51663690137933,"sku":null,"price":149.0,"currency_code":"EUR","in_stock":true},{"title":"Third date","offer_id":53250802352461,"sku":null,"price":149.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0871\/9427\/2077\/files\/corso_di_assaggio_caff_Cagliari.webp?v=1780061439"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0871\/9427\/2077\/collections\/essentzia_laborario_caff.jpg?v=1772011111","url":"https:\/\/www.essentziacoffee.it\/en\/collections\/barista-courses-sardinia.oembed","provider":"Essentzia Coffee Project","version":"1.0","type":"link"}