Calendar

Course program

Aim:
An opportunity to enter the world of quality coffee via a comprehensive overview of
the different activities associated with the product, the service and the management
of the café, from both a practical and a theoretical standpoint. A general view of the bean’s
journey, from the plant in its countries of origin to its transformation in the cup.

Syllabus:
History, customs and coffee transformation techniques across the world;
Cultivation, production and trading of green coffee;
Industrial production process of coffee.
Characteristics peculiar to espresso coffee;
Practical and theoretical studies on the espresso machine and the grinder-doser;
Rules for extracting the perfect espresso, maintenance and set-up of the machine;
Cappuccino and other coffee-based preparations.
From a café with service to a café with experience;
The café as a place of experience: dynamics for engaging the customer;
The effects of coffee on the physiology of the consumer;
Analysis of the sensory aspects and of tasting techniques.
Practical tests on the visual, aromatic and gustatory tactile analysis of espresso coffee;
Techniques and ideas for achieving a perfect cappuccino.

A guided tour around the illycaffè plant.

Type of course: practical and theoretical

Duration: 3 days

Target participants: the course is aimed at all professionals and entrepreneurs wishing
to broaden their skills or seeking to enter the food and beverage sector.
It is also open to experts and lovers of coffee.