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
The professional course to become a highly qualified coffee taster who evaluates coffee using SCAA cupping standards and procedures.
Espresso Sensorial 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 Sensory Skills Foundation
Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees.
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
SCA Brewing Foundation
Designed to introduce core brewing skills and equipment to people with no previous brewing experience.
SCA Sensory Skills Intermediate
Course aim to enable the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee.
SCA Barista Skills Foundation
The SCA Barista Skills module is designed to start the basic skills of the bartender with people without previous experience until they become experts in espresso and cappuccino.
SCA FOUNDATION & INTERMEDIATE CAMP
Unique opportunity to attain the SCA Foundation and Intermediate certifications at once.
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 Camp
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.
