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.
The Sensory Skills module teaches you to approach the sensory evaluation of coffee in a practical and interactive way, investigating how we perceive what we taste or smell and how to apply these skills when evaluating the characteristics of a coffee. It also offers an overview of how to identify a specialty coffee.
The professional course to become a highly qualified coffee taster who evaluates coffee using SCAA cupping standards and procedures.
* 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
Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees.
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
Designed to introduce core brewing skills and equipment to people with no previous brewing experience.
Course aim to enable the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee.
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.
Unique opportunity to attain the SCA Foundation and Intermediate certifications at once.
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.