Advanced Barista Course in Cagliari (3 days)

Duration: 3 days – 15 hours in total (3:00–8:00 pm)

Format: In person

✓ Introduction to coffee:

• From Arabica to Robusta: varieties, from Caturra to hybrids
• Processing methods: washed, natural and new fermentation methods
• A short history of coffee and where it is grown
• Introduction to roasting: blends and single origins

✓ The world of espresso:

• The invention of the espresso machine and how it has changed from 1900 to today
• Hands-on espresso extraction and tamping
• Grinding: types of grinder and how to manage them for your bar

Snack & roastery visit

✓ Milk and cappuccino:

• Steaming milk well: different temperatures and textures
• Plant-based milks: trying soy, oat and barista milks
• The cappuccino in practice: steaming exercises and the classic cappuccino
• Italian drinks: latte macchiato, caffè latte, espresso macchiato and more
• Working faster and more efficiently behind the bar
• Cleaning and maintaining the machine: blind basket, salt and cleaning the shower screens

✓ Sensory analysis and advanced dialling in:

• Professional coffee tasting: body, acidity, bitterness, sweetness and aromas
• Roasting, blends and varieties
• Advanced grinder setting, weighing dose and yield
• Tasting espresso: acidity, sweetness, bitterness and how to adjust them in the cup

✓ Brewing and new trends:

• Not just espresso: an introduction to brewing, filter coffee and pour-over
• Working as a barista abroad: babyccino, flat white, cortado and international trends

✓ Latte art:

• The basics: pouring height, flow and wrist movement
• Practice: heart, rosetta and tulip

✓ Maintenance and repair:

• Basic setup and repair of the espresso machine: shower screens, volumetric dosing, temperatures and deep cleaning of the grinder