Barista Professional

Course information

The final step to becoming a Professional Barista, a training that includes the study of all variables to learn about high quality coffee. Designed to deepen the skills and knowledge of the barista when the student has already completed the Barista Intermediate course.

For the practical sessions, we have the best brands on the semi-automatic espresso machine market: La Marzocco, Iberital, Dalla Corte, Rocket and Ascaso and the grinders used are from Mazzer and Compak.

Content

• Current Status of Coffee
• Coffee beans: Effects of Altitude on flavour and bean density
• The Challenges Facing Famers
• Processes. Traditional processes and the world of Fermentations
• Decaffeination
• Packaging, storage and freshness. Degassing and storage temperatures
• Workspace and Flow Management
• Grinding: Benefits of the Mill and Grinding Wheels
• Pressing
• Expresso Machine: Temperature, Types of Boiler Systems and Pressure Systems
• Espresso Blends: Blend Construction and Pre- and Post-Roasting Blending
• Extraction measurement tools and techniques
• Sensory: Organic Acids and Sensory Evaluation
• Milk: Composition and Processing of Milk / Creation, quality and stability of foam / Proteolysis and Lipolysis
• Water Quality: Measurements / Water Filtration System and Analysis / Function and Types of Water Filtration System
• Simple Financial Concepts

For the course, a dossier with the necessary syllabus will be given to the student, and a certificate of completion will be given when it ends.

Who it’s aimed at

For owners or managers of specialty coffee shops or people who want to compete in barista championships.

Previous knowledge

This course is aimed at people who have already completed Barista Intermediate and have their SCA Intermediate level certification.

Why choose it?

It is initial training for coffee professionals but also for lovers of this product who want to deepen their knowledge.

Subsidize the course through FUNDAE

This training will help you manage and make important decisions in an optimized way in your specialty coffee business.

The operation is as follows:

• You request the documentation and we send it to you for you to fill out and return.
• We send the invoice for the courses and your company makes the payment to reserve the spots.
• At the end of the course, we send course reports so that the company can receive a reimbursement of 13 euros per hour per student.

These subsidies are intended for companies so that workers can receive training free of charge.

* Write us if you meet the requirements and want to reward the course