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.
-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.
-Practical tests on the visual, aromatic and gustatory tactile analysis of espresso coffee;
-Techniques and ideas for achieving a perfect cappuccino.
If the course is held in Trieste, it will include a guided tour of the illycaffè plant.
Type of course: practical and theoretical
Duration: 3 days
The course is aimed at all professionals and entrepreneurs wishing to broaden their skills or seeking to enter the food and beverage sector.