Barista

Work as a barista, nowadays, requires many more skills than frothing milk or setting the grinder. It is also related with

• Latte art skills
• Brewing skills
• Management skills in realizing menus, checking beverages costs and setting barista spots

These skills can’t be just theoretical, but they must be handled super well!

Theory

• The Coffee Plant and characteristics of the main species : Arabica, robusta and hybrids.
• The coffee process: picking, stripping, washed and dry method.
• Introduction to roasting and blending.
• The invention of espresso
• History of espresso machines and new technologies
• Cleaning of the Espresso machine. Descaling, backflushing, cleaning of the grinder.

Pratical

• Recipe and preparation of Espresso, dosing, grinding and tamping. same practical exercises
• Setting the grinder
•  We prepare a v60 or chemex together.
• Cappuccino in theory and in practice. Milk frothing with Italian standards and more or less frothy
• Classic recipes: Latte Macchiato, Caffèlatte, Americano, Marocchino, Espresso shakerato, Espresso Macchiato
• Practice on espresso setting, milk frothing, counter process, r
• Coffee milk and more: frappuccino and coffee cocktails
• Maintenance of the Espresso machine: gaskets replacement, setting the temperature and the volumetric setting

Theory

• In-depth study of coffee varietals, farming practices and processing methods (honey, pulped, fermented…)
• Detailed explanation of the Roasting process and roasting profiles, how the roasting process modifies the espresso taste.
• The chemical role of water in espresso

Pratical

• Espresso sensory
• Cupping 
• Team exercise: Setting different espresso recipes and comparing them
• Italian regional recipes: bicerin, caffè leccese, affogato and…
• Latte art. main rules and a lot of practice for the pouring of the rosetta, the heart, tulips and much more. 2h
• Unique preparations from all over the world: caffè shakerato, Cortado, Flat white, Spanish latte, a coffee brewing overview: cold brew, batch brew, main methods in theory
• Descaling, backflushing, cleaning of the grinder.

• Create your shop
• Latte art
• The spoon cod
• Practical exercises for the “Barista time trial”