For coffee lovers and professionals: no prerequisite required.
427 € VAT included
Bazzara Academy - Via Battisti 1 - Trieste
Making a perfect espresso is not a simple task. A large number of variables has to be kept under control: the coffee blend, the coffee grinder, the espresso machine and the barista’s hand of course. Every single variable will influence the final result and the judgment on the quality of the espresso in the cup is up to the taster. Learn how to distinguish good espresso from poor one and how to get a precise sensory profile of the cup in front of you.
Practice will deal with:
You will taste and judge different espressos based on differet blends and prepared in different ways. Some of the preparations are faulty so that you learn to distinguish top-quality espresso from defective one.
At the end of the training class you can take the final examination to get the tasting license.
As director of the Bazzara Academy, Marco specializes in sensory analysis. In addition to having obtained the AST Specialty Coffee Association License for all the modules of the Coffee Skills Program, he has in fact deepened what concerns sensorial practice, together with distinguished experts of international fame; Wine Sommelier, Idrosommelier, Tea Sommelier and Tea Trader, Espresso and Coffee Sommelier, Honey Taster, Chocolate Taster, Grappa and brandy taster.