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The espresso is in an extraordinary drink, capable of offering deep and inimitable gustatory and olfactory experiences. Taste, body and aroma, exalted by the exclusive preparation method, result from several elements: the blend quality, the equipment efficiency and the barista ability. An unparalleled bond that contributes to perpetuate and enhance the Italian espresso coffee tradition across the world.
The course provides a deep knowledge about the main coffee qualities, the cultivation systems and the production processes in the origin countries, the roasting, the blending, the perfect extraction of the Italian espresso and the milk foaming techniques.
To all the Bar, Food Service and Hospitality professionals willing to increase their theoretical knowledge and to investigate the coffee world techniques and the proper use of the equipment in order to expand their abilities.
No scheduled dates
Theoretical and practical
120€ + IVA
Accademia Trucillo and/or external locationsFind out our location
This course is also valid as a preparation for the SCA Coffee Diploma System certifications: “Coffee Introduction” and “Barista Skills Foundation”.