The course contains: espresso calibration on taste – different extractions for a balanced espresso, the difference in taste according to arabica and robusta, different fermentations that influence the taste. Latte art – standard models – rosetta and tulip. Menu in a cafe. Hygiene/cleaning. Customer service. Losses in the preparation of coffee-based products versus costs.

Details:
2 days
8 hours a day
+ exam with certification