Buildingprofessionalexpertise
We are an approved AICAF Training Centre and, in partnership with the Accademia Italiana Maestri e Sommelier del Caffè, we run barista and coffee culture courses taught by qualified, certified trainers.
Our courses are designed for every level of experience: from those taking their first steps into the world of coffee to established professionals who want to refine their technique, skills and product knowledge.
Every course combines theory and practice to provide complete training that can be put to use straight away. The aim is to give participants the tools they need to make the most of every cup of coffee, improve the quality of their service and develop their professional expertise.
On completion, participants receive an official AICAF certificate, recognised throughout the professional coffee sector.
IntroductionBarista
The basics of Italian espresso
The Introduction Barista course is designed for anyone who wants to get to know the world of espresso or build a solid foundation for working properly behind the bar.
Alternating theory and practice, the course explores coffee’s journey from plant to cup, the characteristics of Italian espresso, how the main equipment works, the importance of correct grind adjustment, extraction techniques, milk steaming, and the correct procedures for cleaning and routine maintenance of the equipment.
Plenty of time is devoted to hands-on practice, during which each participant can practise the grinder adjustment, prepare different espressos, identify the main defects in the cup and learn the correct procedures for cleaning the workstation.
Duration
3-4 hours
Objectives
To provide the essential skills to understand the world of espresso and prepare quality coffee, acquiring a correct working method behind the bar.
Programme
1. Coffee from plant to cup: the origins of coffee, Arabica and Robusta, producing countries, harvesting and processing, an introduction to roasting.
2. Italian espresso: what espresso is, the characteristics of a quality espresso, the most common mistakes.
3. The barista’s equipment: espresso machine, traditional or on-demand grinder, tamper and essential accessories.
4. Grinding: why it matters, adjusting the grind, the effect of temperature and humidity.
5. Extraction technique: dosing, distribution, tamping, extraction times, quality control.
6. Milk steaming: milk steaming practice, basic steaming technique, making a classic cappuccino.
7. Cleaning and maintenance: daily cleaning, backflush/purge, grinder cleaning, routine and extraordinary maintenance.
8. Practical session: each participant will adjust the grinder, prepare several espressos, identify the main defects and carry out a final clean of the workstation.
IntroductionLatte Art
The basics of milk steamingand first pours
An introductory course for anyone who wants to learn the basics of latte art, from steaming milk correctly to creating your first designs.
The course alternates theory and practice, covering the characteristics of milk, creating microfoam, steaming and pouring techniques, through to the basic patterns such as the heart, the tulip and your first rosettas.
By the end of the course, participants will have the basic skills to produce quality milk foam and create their first designs in the cup.
Duration
3-4 hours
Objectives
To learn the fundamental techniques for steaming milk correctly and creating your first latte art designs.
Programme
1. Milk: composition, fresh milk, plant-based alternatives (overview).
2. Microfoam: what it is, ideal temperature, most common mistakes.
3. Steaming technique: steam wand positioning, stretching, whirlpool, removing bubbles.
4. Pouring: holding the milk jug, pouring height, speed, flow control.
5. Basic patterns: heart, simple tulip, introductory rosetta.
6. Mistakes to avoid: milk too hot, coarse foam, lack of contrast, symmetry problems.
7. Practical session: each participant will steam milk many times and practise control exercises, hearts, tulips and first rosettas.