Coffee Training Courses
We offer the best training opportunities for enthusiasts and professionals of the sector
In over 50 years, we have acquired experience regarding the peculiarities and needs of each market. Are you a coffee distributor? Are you a barista? Get in touch with our reality, we will put at your disposal our rich knowledge.
Cup Taster Week
Cap Taster Week will allow you to acquire the knowledge necessary to have a professional approach to all issues related to the coffee supply chain at an advantageous price compared to the purchase of the individual SCA modules.
Q-Grader
The professional course to become a highly qualified coffee taster who evaluates coffee using SCAA standards and cupping procedures.
Tailored Course
After the participant-to-be contacts us, our trainers, together with our quality manager and Academy Director Marco Bazzara, will balance the duration and the contents based on the needs
Espresso Sensory Master
* the price refers to one person. Groups of minimum 20 people The course refers to tourist groups of at least 20 people who want to deepen their basic knowledge on the world of coffee. The course will last about two hours and will cover: Olfactory practice with aromas Express tasting and sensory evaluation Use of the tasting sheet Food / coffee pairing
SCA Foundation Camp
The Foundation Camp is the opportunity offered by the Bazzara Academy to obtain Foundation level diplomas for all SCA modules at an advantageous price in just one week spent in Trieste, the capital of coffee.
SCA Green Coffee Foundation
This course illustrates the main aspects of green coffee: from collection, processing and transportation to storage and arrival in roasting.
SCA Green Coffee Intermediate
Course designed to deepen what has been learned in the foundation level green coffee course, and prepare students to perform more complex functions in a professional context.
SCA Roasting Foundation
This course introduces beginners to roasting equipment and skills.
SCA Roasting Intermediate
Understand the roasting process and the different heat transfer characteristics in more detail.
SCA Sensory Skills Foundation
This course enables you to recognize the fundamental concepts of sensory analysis. Particular attention will be given to the objective aspects of identifying, describing and distinguishing the aroma, taste and body of the coffee.
