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.
Q-Grader
A professional course to become a qualified coffee taster who evaluates coffee by using SCA cupping standards and procedures.
Espresso Italiano Tasting
Modulo 1 IIAC - Learn how to distinguish good espresso from poor one and how to get a precise sensory profile of the cup in front of you.
Coffee Sommellerie
This course will provide you with the basics in order to objectively evaluate coffee starting from the selection of green coffee beans, to obtaining the ideal roasting profile for each preparation.
SCA Intermediate Camp
The Intermediate Camp will allow you to acquire the necessary skills in order to approach all matters related to the coffee supply chain in a professional manner all at an advantageous price, compared to the single purchase of each SCA CSP module.
SCA Foundation Camp
The opportunity offered by Bazzara, at an excellent price, in order to obtain the Foundation level certifications of all SCA modules in 5 days spent in Trieste, the Italian capital of coffee.
SCA Barista Skills Intermediate
This course is designed to test the core and more advanced skills and understanding that are to be expected from an experienced barista.
SCA Brewing Intermediate
Brewing intermediate helps the coffee professional manipulate brew techniques to improve coffee quality.
SCA Brewing Foundation
Designed to introduce core brewing skills and equipment to people with no previous brewing experience.
SCA Sensory Intermediate
Course aim to enable the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee.
SCA Sensory Foundation
Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees.
