Description
What are the objectives of the Espresso Master Course?
The training of Espresso Master Course aims to bring the barista up to speed on the proper preparation of cappuccinos, decorated cappuccinos, and other espresso-based drinks. The course uses the analytical study of milk structure and its processing techniques. The course is supplemented by numerous experiments and practical tests so as to facilitate an understanding of the processes at work and ensure a lasting result.
The duration of the course is 8 hours, in a single day.
Admission requirements: a successful completion of the Espresso Basics course is a prerequisite.
A certificate of attendance and achievement on completion of the course is issued.
Why participate in training courses?
The need for a high level of professionalism in the cafeteria business has become increasingly evident. In fact, there is more and more competition in this area. The barista is no longer asked for a simple espresso or a decent cappuccino: instead, elaborate espresso-based drinks and excellent cappuccinos are demanded, even decorated according to the dictates of contemporary latte art.
Therefore, barista participation in specialized coffee training courses can certainly make a real difference. In the hands of the barista is the fate of his or her establishment, whether a bar, coffee shop or cafeteria. However, it is necessary that the training be based on serious educational criteria.
They, in fact, facilitate the learning of a discipline that hides, behind the promising aspect of coffee and cappuccinos, many difficulties.
We believe so strongly in the importance of learning for baristas that we have created an international network of three training centres (in Arezzo, Cluj-Napoca, and Copenhagen). These centers offer advanced and specialized courses that are clearly positioned differently from ordinary, purely empirically oriented courses.
Indeed, we have never been happy to provide superficial instruction. On the contrary, from the very beginning, we have tried to provide training that was based on scientific foundations, to be able to provide certainty both to those who are approaching coffee for the first time and to those who want to consolidate the knowledge they have acquired through experience. At the same time, we strived to make learning as fun and engaging as possible. The course is conducted dynamically, with logistical solutions, articulate presentations and a lot of experimental and practical tests. We are grateful in this regard for the inspiration and certainty we received from such “magical” places such as the Deutsches Museum in Munich, the Technisches Museum in Vienna, and theExperimentarium in Copenhagen.
From the coexistence of all these guidelines, it came out a proven teaching method that was able to maximize the effectiveness of learning. To confirm this, there are many testimonials from the several students who attended our courses, and the growing number of applicants.
