Advanced Barista

Theoretical part (two days, 4 hours each day):

• What is coffee? (kind, variety, types (sorts))
• The geography of growth
• The way of coffee from the grain to the cup (seedlings, coffee tree, berries, gathering of berries, processing, sorting, storage)
• Everything about roasting and even a little bit more
• The structure of espresso machine and coffee grinder for espresso. Types of coffee machines and coffee grinders
• Classical espresso and cappuccino
• Alternative methods of brewing (varieties, features)
• The wheel of tastes, holding cupping, the basic coffee acids
• TDS concept and coffee extraction

Practical part (four days, 4 hours each day):

• Setting the milling for espresso
• Forming the coffee tablet and tamping
• Making classical espresso (ristretto, lungo, dopio)
• Milk whipping
• Pouring milk into the cup, classical cappuccino
• Making classical beverages (Viennese coffee, mochaccino, latte machiatto, machiatto etc.)
• Practicing alternative methods of brewing