The secrets of the coffee-bar
From beans to espresso: the coffee supply chain in theory and practice. Learning to know Arabica and Robusta coffees. Preparation of the perfect espresso. Practical coffee-making exercises using professional machines and grinder-dosers. Adjustment of grinders using the ring. Types of machines and their use. The steam wand. Service in the coffee-bar.
How to prepare and recognise an espresso. Learning the best method for making coffee in the bar, to optimally satisfy customers with competence and professionalism.