BASIC AND ADVANCED BARISTA COURSE
The Italian classic coffee shop has two major pillars: coffee and pastry. This is why we have combined the skills of Espresso Academy and Gigliocooking School to offer you, in a single Italian holiday, the real “start pack” for the management and the best quality of a great shop.
The basic course consists of 1 day. The advanced course consists of 2 days.
- Arabica, robusta, varietals and blends, natural and washed: all the differences in taste
- A brief history of coffee
- Introduction to roasting and blending.
- Visit to the roasting.
- The invention and evolution of espresso machines
- The lever machine
- Choose the right coffee machine for your business
- Know and professionally evaluate the qualities of a coffee blend
- The preparation of the espresso, scaling and coffee tamping
- Coffee grinding: how it is settled and managed with the various types of coffee grinders
- Practice on espresso calibration
- The perfect frothing of milk by managing different temperatures and frothing levels.
- Plant based milks: tests with soy, oats and milks designed specifically for barista
- Cappuccino in practice: many exercises on frothing milk and classic cappuccino
- Italian preparations: latte macchiato, latte coffee, espresso macchiato etc.
- Cleaning and maintenance of espresso machines. The salt, the blind filter and the cleaning of the showers.
- Introduction to professional coffee tasting: body, acid, bitter, sweet and aromatic notes
- Tasting of single origin coffee. From the sweetness of Central Americans to the body of Indonesian coffees.
- Grinding setting exercises with dose and extraction weighing, preparatory to the IBM and SCA exams
- Worldwide trends: babyccino, flat white, cortado and other preparations.
- Latte art, general rules: height of pouring, flow and movement of the wrist
- Practice latte art base: the heart
- Basic latte art practice: the figure of the leaf
- Basic latte art practice: the tulip
- The third wave coffee shop: coffee brewing and specialty coffees
Certificate
The diploma released at the end of the course by Espresso Academy is issued under the international protocol of “Italian Barista Method. This barista course is hold under SCA protocol. At the end of it is possible to take part to the barista skills Intermediate.
LATTE ART
From cappuccino to “sfogliatella”, from espresso to the classic “aperitivo snack”. For the best quality of your new project.
The basic course consists of 1 day. The advanced course consists of 2 days.
- What types of milk to use, differences in frothing and pouring between whole, skim, fresh, cow’s milk, oats, soy and other vegetables
- Which types of milk jugs are best suited for frothing milk and for latte art
- Practice: the correct technique for a perfect frothing milk
- Making the classic cappuccino “white stain”
- Practice: the basics of latte art: height, flow, wrist movement
- Practice to make the heart pattern
- Practice to make the figure of the leaf
- Practice to make the tulip pattern
- Evolving from now on: how figures such as reverse and animal figures are made.
- The use of the latte art pen and the squeezer
- The new 3D cappuccinos, colored cappuccinos and rainbow cappuccinos.
- Practice: we take back the patterns made the day before and aim to improve them
- Practice. Combine multiple figures in one cup: more hearts, more leaves
- Practice. The advanced latte art: the reverse, the vortex, the swan.
- Cappuccino with latte art in competition cups
- How cappuccinos are evaluated in competitions and during the Latte Art Grading System exams
- Practice. How to improve contrast and symmetry
- Free practice on figures chosen by the student or aimed at his examination
- Simulating a Grading exam
- Eventual final Latte Art Grading exam with Certification (on request)
Certificate
The diploma issued at the end of the course by Espresso Academy is internationally recognized by Italian Barista Method. The course is preparatory to the Latte Art Grading system certifications, at the end of the second day it is possible to take the exams of the white, orange, green, red, black and gold levels.
ONE WEEK COFFEE ROUTE
All over the world the pair “espresso & cappuccino” plus pastry is the winning one. This is why Gigliocooking has combined its skills with those of Espresso Academy, one of the most famous Italian coffee schools, to create a path for true professionals. The who- le food and pastry part, combined with a journey on coffee that begins with professional tasting, roasting, brewing and, of course, barista skills!
A whole full immersion week into the coffee. Every day a course dedicated to a specific area with SCA standards.
We start from the green coffee beans, to the Italian barista technique regarding espresso extraction, cappuccino and latte art. Then the coffee brewing with the use of Chemex and V60 and the evaluation of the extraction with SCA parameters.
SCA Sensory · Coffee Tasting/ SCA Sensory Skills
- The purpose of coffee tasting.
- The organs of the senses involved in coffee tasting: eyes, nose, mouth and touch.
- The coffee tasting phases: visual, olfactory, gustatory, tactile and aftertaste.
- Acidity, bitterness, sweetness, body, flavor: the use of professional terminology.
- The SCA Flavor Wheel and the division into Enzymatic, Sugar Browning and Dry Distillation
- What is cupping, the professional coffee tasting system.
- The concept of coffee specialty (above 80 points) and Cup of excellence (above 90)
- Cupping of different coffees: arabica, robusta, recognition of some typical coffee defects
- The tasting of espresso coffee, the espresso tasting sheet, the role of sugar
SCA Barista Skills · Barista Basic
- Arabica, robusta, varietals and blends, natural and washed: all the differences in taste
- A brief history of coffee
- Introduction to roasting and blending.
- Visit to the roasting.
- The invention and evolution of espresso machines
- The lever machine
- Choose the right coffee machine for your business
- Know and professionally evaluate the qualities of a coffee blend
- The preparation of the espresso, scaling and coffee tamping
- Coffee grinding: how it is settled and managed with the various types of coffee grinders
- Practice on espresso calibration
- The perfect frothing of milk by managing different temperatures and frothing levels.
- Plant based milks: tests with soy, oats and milks designed specifically for barista
- Cappuccino in practice: many exercises on frothing milk and classic cappuccino
- Italian preparations: latte macchiato, latte coffee, espresso macchiato etc.
- Cleaning and maintenance of espresso machines. The salt, the blind filter and the cleaning of the showers.
SCA Barista Skills · Barista Advanced
- Introduction to professional coffee tasting: body, acid, bitter, sweet and aromatic notes
- Tasting of single origin coffee. From the sweetness of Central Americans to the body of Indonesian coffees.
- Grinding setting exercises with dose and extraction weighing, preparatory to the IBM and SCA exams
- Worldwide trends: babyccino, flat white, cortado and other preparations.
- Latte art, general rules: height of pouring, flow and movement of the wrist
- Practice latte art base: the heart
- Basic latte art practice: the figure of the leaf
- Basic latte art practice: the tulip
- The third wave coffee shop: coffee brewing and specialty coffees
Coffee Shop Management
SECTION 1 · THE LOCATION ANALYSIS
1.1 The entrepreneur and his idea
1.2 The location: no any location is wrong, but target and products put in can be wrong…
1.3 Which is the right concept for us? Cafè, Italian, starbucks style, specialty and…
1.4 Evaluate the strengths and weaknesses of a location
1.5 Competitors and other elements to evaluate the locationSECTION 2 · BUSINESS PLAN AND BREAK EVEN POINT
2.1 The business plan: a tool for us and for the stakeholders
2.2 Coffee shop financing: football players and Crowd…
2.3 Calculate the taking of a coffee shop
2.4 Evaluate the various categories of costs: food and beverages costs, employees, fixed costs
2.5 The break even point
2.6 Thinking about a coffee shops chain?SECTION 3 · MARKETING: CREATING A SUCCESSFUL COFFEE SHOP
3.1 Marketing and products, get the best coffees and prepare them at the best… but what exactly “best” means?..3.2 … the perception of the clients and the communication
3.3 The new trends around the world
3.4 Venues that have become legend!SECTION 4 · BEFORE THE OPENING…
4.1 Buying an existing shop? What to check
4.2 Opening a new venue: the bureaucracy in different countries
4.3 Equipments, machines and tools: how to choose them
4.4 Furnish the room. A choice that starts from the idea
4.7 the ergonomy of the coffee shops
4.8 costs of furnishing a coffee shop around the world..
4.9 A grand opening? And then?SECTION 5 · DAILY MANAGEMENT
5.1 the very first delicate days…
5.2 Daily management of products, suppliers and clients
5.3 Quality and standards managing several shops
5.4 never, never stops!SCA Brewing · Brewing
- Introduction to coffee brewing
- Strength and extraction, the SCA Brewing chart
- The essential elements of Brewing: turbulence, temperatures, grinding…
- The french press and the infusion methods
- The world of drippers (V60, CHEMEX …) hands on
- Clever and Bonavita Dripper, hands on
- The syphon, hands on
- The aeropress, hands on
- The Italian coffee tools, Moka and Cuccumella
- Coffee tools around the world: Turkish Ibrik, Vietnamese Phin, Arabic Dallah
- Cold extracted coffee: Cold drip and Cold brew… and final tastings!
SCA Roasting · Coffee Roasting
- How to choose the roasting machine?
- Physical and chemical elements of roasting: different temperatures for different coffees, first and second crack, degradation of acids and variation of caffeine in roasting.
- Conduction, convection and radiation.
- Recognize the colors of coffee in the various phases: yellow, cinnamon etc …
- Coffee cooling and degassing
- The concept of profile and roasting curve
- Practice: managing the batch from start to finish.
- The most classic mistakes in coffee roasting
- Professional cupping of roasted coffee
- Blending: creating our blend targeting our taste or the taste of our customers.
Certificate
During the “One Week Coffee Route” at the end of each day is possible to take part to exams for SCA Foundation certifications.