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Espresso Italiano Specialist

(in collaboration with the Italian Espresso National Institute)

Knowledge of the theory and techniques for obtaining the Italian Espresso Certificate.

Difficulty: 3/5

COURSE AIMS

Expertise in Italian espresso-making is regarded by many in the coffee bar trade as the real key to entering the business. Most people would say that knowing how to do this marks the true professional in the field - someone who can attract customers and keep them coming back because they are satisfied. For this reason, Italian Espresso is seen as a strategic product in the market place, capable of generating profits in the short or long term.

Obtaining maximum returns on espresso is not a simple affair. For example, its preparation requires serious knowledge – about the quality of the beans and the blend, and on how to operate the grinding and the extraction equipment, etc. But then, economic factors come into the picture too and have a major effect on the profit margins that can be made from the cup of coffee.

This is the reason why we have drawn up this special course. It will help those who would like to become qualified Italian espresso experts, providing training in how to achieve all-round excellence; it will also give great pleasure to coffee drinkers, small businesses and suppliers.

The competence acquired by participants during the time they spend on the Italian Espresso Course will enable them to qualify for the Italian Espresso Certificate.

CONTENTS

Theory

  • Acquiring and managing different blends: how to judge the sensory quality and estimate the quality/price ratio; how to run a coffee bar at maximum efficiency, without impairing the quality of the coffee in the cup;
  • Acquiring and managing the grinder-doser: choice, utilization, maintenance;
  • and possible sources of error which spoil the quality of the espresso;
  • Acquiring and managing the actual espresso machine: choice, utilization, maintenance and possible sources of error which spoil the quality of the espresso;
  • Top-quality cappuccino and other espresso drinks;
  • How to serve Italian Espresso

Practical part – sensory analysis

  • Comparing top-quality and inferior espresso obtained from various blends and degrees of grinding, using sensory analysis;
  • Comparing top-quality and inferior espresso obtained at various machine settings, using sensory analysis.

Didactic support provided

  • La monografia Espresso Italiano Specialist;
  • Charts for recording sensory analysis and notebook;
  • Scheda Cappuccino;
  • “l’Assaggio”, Professional Tasters’ review;
  • Certified Italian Espresso and Cappuccino

ADMISSION TO THE COURSE: only people who have already followed the “Licensed Coffee Taster” course will be accepted for this course (on presentation of proof), even if they are not members (they must subscribe at the time), and provided they have taken the entrance test (theoretical section of the licence examination).