Do you own a café? Do you want to expand your knowledge of the barista profession? Or do you just love coffee? Anyone with a passion for the dark beans is welcome to learn from our coffee experts. In this blog you can read what to expect from the course.
The history of coffee
Let’s start at the beginning. And you can take that literally. As a barista, it’s not only important to make a good coffee. You also have to know the story behind the beans you are working with. No great beans, no great coffee.
Arabica, robusta or other hybrids? We give you insights into the history and characteristics of all the different species of beans. Arabica, for example, makes up about 70 % of the worldwide market. Also, the beans contain only half of the caffeine of robusta beans.
We look at the traditional roasting process of beans as well, because it has a huge influence on the flavour of coffee. The longer the roasting process, the more bitter the espresso tastes. People of southern Italy, Spain and Portugal may like it, but an American will definitely call you bad names.
And so on, so on. Every barista needs a theoretical basis, otherwise you are working blind and nobody wants to drink your coffee. Let alone pay for it.
Usage of coffee grinders and machines
In order to make great coffee, you have to be able to work with an espresso machine. We cover all the basics, such as:
- Priming the machine
- Grinding the beans
- Tamping the coffee
- Pulling the espresso shot
- Steaming the milk
How to make the perfect coffee
All the classic Italian preparations are covered in the barista course, from warm to cold beverages. We show you how to make a cappuccino, with a brown ring and a white round stain. Or a latte macchiato filled with steamed milk and an espresso poured on top. Even the opposite: an espresso macchiato topped with a little bit of steamed milk.
Once you’ve mastered the beverages above, we can step up your game with a caffè shakerato. That’s an iced coffee, prepared in a shaker with a double espresso, ice and sugar syrup or aromas. With the caffè marocchino you’ll have to pour one espresso on creamy, steamed milk and finish up with cocao powder or chocolate on top.
We also teach you how to evaluate a coffee, based on the visual, aroma, taste, tactile sensations and aftertaste. This way you can see for yourself if your coffee is enjoyable. Or not so enjoyable.
Maintenance of coffee grinders and machines
The key to producing great Italian coffee beverages? The maintenance of the espresso machine and the grinder. Coffee beans emit oil, which easily gets stuck in different parts of the machine. If you don’t clean regularly, your beverages can have a bad aftertaste.
We show you the basic understanding of how to keep the machine stainless and functional. For example, the group heads, shower screens, filters and steam wand should be cleaned every day. The bean’s hopper, burrs and distribution at least twice a week.
Final practical exams
Now that’s a combination of words no one likes to read. Do not be afraid: if you paid attention and participated during the course, the practical exams are a walk in the park. You just have to repeat what you’ve learned.
Why is it important to earn the certificate? Some high-level hospitality businesses ask for it. Plus, at the end of the exams we hold a certificate ceremony. And that’s just fun.
Have we got your attention? Get in touch!
Do you have any questions? Are you interested in a three or one day barista course? Do not hesitate to contact our staff. They are happy to help you out. And not unimportant: we offer special programs and prices for coffee shop owners, restaurants and hotels.