PROGRAMS
LEARNING
PROGRAM
Who is it for?
- To those who believe that continuous training is essential to maintain high quality standards and achieve new goals
- To those who are curious and work every day with passion
- To those who want to create a new original and effective menu or optimize all aspects of an existing offer
CAFETERIA
Cafeteria basics
The cafeteria menu
Latte art techniques
A complete course on basic cafeteria techniques, essential to be able to prepare all the main coffee-based drinks in a workmanlike manner and develop a menu suited to your business.
BUILD YOUR MENU
The traditional menu
The contemporary menu
Espresso is your base
An in-depth analysis to learn about the main types of menus that can be offered to your customers and to understand how espresso coffee can be the basis for many preparations.
ALTERNATIVE METHODS
AND SINGLE ORIGINS
Filter coffee (pour over) and full immersion coffee
Single origins
Two incredible worlds to explore, a true journey to discover how to best enhance and reveal all the complexities and characteristics of coffee, and offer an authentic aromatic journey in every cup.
TEA
Hints of sensorial analysis
Cupping
Espresso tasting
Filter coffee tasting
With their unique aromas, teas, infusions and herbal teas are elements capable of effectively completing the offer of a venue. Knowledge of the raw materials and attention to every detail during preparation and service are crucial to offering an unforgettable experience.
TASTING
Cenni di analisi sensoriale
Cupping
Espresso tasting
Filter coffee tasting
Tasting coffee, whether espresso or filter extract, is a complete sensorial experience which, through specific tasting techniques, allows you to understand and detect all the characteristics and aromatic notes that make a blend or a single origin unique.
MANAGEMENT AND COSTS
IN A COFFEE SHOP
Food & Drink cost
Strutturare un menù
Station and standard
A path to best learn how to balance production costs and sales prices, develop an attractive, varied and sustainable menu, and optimize all the logistical aspects behind the counter.
