Advanced BARISTA Course (3 days)

Duration: 3 days – 15 total hours (3:00 PM/8:00 PM)

Format: In-person

✓ Introduction to coffee:

• From Arabica to Robusta: varieties, from Caturra to hybrids
• Processing methods: washed, natural, and new fermentation methods
• Brief history of coffee and plantations worldwide
• Introduction to roasting: coffee blends and single origins

✓ The world of espresso:

• The invention and evolution of espresso machines from 1900 to today
• Practical exercises on espresso extraction and coffee tamping
• Grinding: types of grinders and their management based on the coffee shop

🏭 Snack & Roastery Visit

✓ Milk and cappuccino:

• Perfect milk frothing: different temperatures and creaminess
• Plant-based milks: trials with soy, oat, and barista milks
• Cappuccino in practice: exercises on milk frothing and classic cappuccino
• Italian preparations: latte macchiato, coffee latte, espresso macchiato, etc.
• Improving speed and efficiency at the coffee bar
• Cleaning and maintenance of machines: blind filter, salts, and showerhead cleaning

✓ Sensory analysis and advanced setup:

• Professional coffee tasting: body, acidity, bitterness, sweetness, and aromatic notes
• Roasting and different blends and varieties
• Advanced grinding setup with dose weighing and extraction
• Espresso tasting: acidity, sweetness, bitterness, and how to modify their perception in the cup

✓ Brewing and new trends:

• Not just espresso: introduction to brewing, filter coffee, and pour-over
• Working as a barista abroad: babyccino, flat white, cortado, and international trends

✓ Latte Art:

• General rules: pouring height, flow, and wrist movement
• Basic practice: heart, leaf, and tulip

✓ Maintenance and repair:

• Basic setup and repair of the espresso machine: showerheads, volumetric, temperatures, and advanced grinder cleaning