TRAINING
To prepare a good espresso it is not enough to have the best blend. You need to know how to extract coffee.
Being a good decorator is not enoug to make latte art. You need to know how to whip milk.
These are two simple examples of how culture and technique are behind coffee, and how important it is to be trained to be able to do well MokaSirs, organizes I Laboratori del Gusto every year, training days divided between theory and practice, to support its customers in preparing the perfect product. You're one of us?
Being a good decorator is not enoug to make latte art. You need to know how to whip milk.
These are two simple examples of how culture and technique are behind coffee, and how important it is to be trained to be able to do well MokaSirs, organizes I Laboratori del Gusto every year, training days divided between theory and practice, to support its customers in preparing the perfect product. You're one of us?
Our Offices
To overcome geographical distance, we can also arrange courses in partner location in Veneto, Toscana e Liguria,, provided that at leat 5 people have enroll in the courses.LABORATORI DEL GUSTO 2023
Duration: 6 hours
Fee: € 110 VAT included
COFFEE
Objective:acquire the main rules for transforming the coffee product for the preparation of the perfect espresso and cappuccino.
• Coffee: history, hints of botany and geography. Cultivation, harvesting and processing methods.
• Insights on 5 core elements: blend, equipment, manual process, grinder, maintenance.
• Grinding: grinding adjustment technique
• Espresso coffee: extraction techniques and tests
• Rules, parameters and technique for the milk frothing
• Prepare and serve the perfect espresso and cappuccino • Equipment maintenance and cleaning
Duration: 6 hours
Fee: € 110 VAT included
LATTE ART
Objective:learn milk frothing techniques to obtain the ideal foam for perfect decorations.
The participation in the course is subject to the coffee course attendance.
• The espresso coffee equipment: history, technology and functions
• The 5 core elements: milk, milk jug, steam noozle, milk foaming and latte art
• Pouring, handle and symmetry mechanics
• The Latte Art cup: which to use and how to pour
• Techniques of decoration of coffee and cappuccino
• Practical exercises of latte art on basic designs: heart, leaf, tulip
• Maintenance and cleaning of equipment