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PRE-REQUIREMENTS: None. Introduction to Coffee course advisable.

DESCRIPTION: the course introduces the essential skills needed to set up a coffee machine, make an espresso with foam and define the milk texture for a cappuccino. The course provides the candidate with a good understanding of the general aspects of coffee, and constitutes a solid foundation on which to build useful practical skills related to the whipping of milk and latte art, not to mention the importance of health and safety practices and of providing excellent customer service.


• Coffee (history, origin, botanics)

• Specialty coffee and SCA (Specialty Coffee Association)

• Space and work-flow management

• Espresso processing (grinding, dosing and pressing)

• Brewing and infusion

• Sensorial competences

• Milk

• Espresso-based menu

• Cleaning, health and safety

• The quality of water

• Customer service and coffeehouse management


WRITTEN EXAM: to be taken on-line 20 questions, each worth one point. Total time available: 22 minutes. Pass: 60%.

Despite not featuring a practical exam, the course comprises some practical activities.




PRE-REQUIREMENTS: It is advisable, yet not mandatory, to know the Introduction to Coffee and Barista Basic Skills modules. The skills acquired in such modules might be tested during the course and in the final exam.

DESCRIPTION: this course is mainly designed for those who already have some experience as baristas and want to become top professionals by improving their technical skills and knowledge. The course is interactive and students are given the knowledge needed to understand the influence that each variety, origin and processing method has on each individual flavour. It also sets the parameters for the quantity of coffee, the texture of the grind, the quality of the water and the necessary dosing time, not forgetting the overall interaction in the preparation of an infusion recipe; the making of a drink and the differences in taste; the management and efficiency of work-flow, the sensorial aspects of brewing espresso coffee; milk management and particular techniques like latte art. Apart from the preparation of coffee, this course also covers essential concepts related to health and safety, customer service and business management.


Coffee beans

• Arabica beans

• How origins impact flavour

• The processing method and its impact on flavour and body

• How the degrees of roast impact the solubility and density of coffee

• Roasted coffee degassing

Space and work-flow management

• Equipment position

• Working in pairs

Espresso processing

• How different types and models of coffee grinders impact the retention and speed of the flow.

• Constant dosing and distribution and pressing techniques.

Brewing and infusion

• Calculation and expression of the espresso brew ratio and formula (EBF)

• Strength and extraction in the Espresso brew

• Use of a refractometer

• How infusion recipes impact the flavour and body of the same coffee

COURSE DURATION: 14 hours (practical exam included)

WRITTEN EXAM: to be taken on-line 35 questions, each worth one point. Total time available: 37 minutes. Pass: 70%

PRACTICAL EXAM: 40 minutes. Number of sections: 3

COFFEE DIPLOMA: 10 credits



PRE-REQUIREMENTS: Intermediate Skills Barista Course. The ideal candidate has worked as a barista for a minimum of 12 months, in a role with some managerial responsibilities.

DESCRIPTION: The course offers all the knowledge necessary to acquire a tasting method that allows for an in-depth description of the various coffee flavours . To achieve this, those interested learn in detail about all the ingredients involved and the techniques used to maximize and enhance the characteristics of the beverage. The objective of the course is to form the professional figure of a chief barista, who has to ensure that his staff work at their best and are up to standard. Those who attend the course also acquire the competence needed to develop infusion recipes.


Coffee beans

• The effect of altitude on the flavour and density of coffee

• How origins impact flavour

Varieties and cultivars

• Understand the difference between variety and cultivar

• Understand the concept of mutation as opposed to the influence of the laboratory


• General introduction to the specific methods and techniques of coffee processing

• Recap of the different hybrid procedures and their effect on coffee


• The process of green coffee decaffeination, especially the solvent-based and solvent-free processes.

Packaging, storing and freshness

• Effect on the degassing rate

• Storage temperatures

Beverage production

• Consistency analysis

• Dosing and pressing

• Waste

Distribution of the ground particles

• Tamper and distribution tools

Espresso machines

• The impact of temperature and pressure on the infusion

• Boiler systems

• Press systems

• Strength and extraction

• Choice of a dose

• Choice of the output

• Time of contact with the dose

Preparation of blends

• Pre/post blending of roasts

• Tools and techniques of brewing measurements

• Organic acids

Sensorial evaluation

• Optimal balance of more types of coffee

• How milk affects the flavour of coffee

Composition and processing of milk

• Creation, quality and stability of foam

• Milk and its foaming properties

• Proteolysis and lipolysis

• Effect of the acidity of coffee on milk

• Effect of heat on milk

• SCA foam standard

• SCA latte art standard – Free service


• TDS: Total Dissolved Solid

• Alkalinity

• Total hardness

• Ph

Water filtering

• Water testing and filtering systems

• Function and types of water filtering systems

Cost andproducts

• Cost of products

• Margin coverage

• Break-even point


WRITTEN EXAM: to be taken on-line 30 questions, each worth at least one point. Total time available: 32 minutes. Pass: 80%

PRACTICAL EXAM: 95 minutes. Number of sections: 4

COFFEE DIPLOMA: 25 credits


Skill Intermedio


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