Coffee Academy
Royal Moka Coffee Academy
MASTER CLASS
The training courses are centered on the knowledge, origin and processing of the products used, in order to promote excellence and professionalism in our sector, as well as the birth of innovative start-ups, with a high degree of specialization.
The courses are directed by Riccardo di Gasbarro Teacher Training member of the SCA (Speciaity Coffee Association).
Professional Course of Cafeteria
First theoretical hour
1. BLEND
• The main features to recognize a quality blend
2. GRINDER ASSEMBLY / GRINDER ON DEMAND
• Knowledge of the equipment used, grinding and dosing
• Cause of under or over extraction
3. HAND
• Skill of the barista in the preparation technique for a quality espresso, pressing
4. MACHINE
• Knowledge of machine parameters for correct functionality
5. MAINTENANCE
• Cleaning and maintenance of equipment used with certified products.
Duration: 5 hours
Other Academy Courses
Tasting
Introduction: sensory difference of Arabica and Robusta;
Contents: tasting of espresso, Arabica and Robusta coffee;
Practice: cupping;
Duration: 4 hours
Specialty Coffee
Introduction: explanation of specialty coffee;
Contents: use of alternative extraction systems;
Practice: coffee extracted with V60, Chemex, Aeropress;
Duration: 4 hours
Latte Art
Introduction: study and knowledge of milk
Contents: mounting and pouring techniques
Practice: Training training for the realization of figures (heart, leaf, tulip, etc ...)
Duration: 7 hours
