Espresso / Brewing material:

History of coffee: origins, processing, and what roasting does to beans.

Preparing an espresso: how to pull it, how to follow a recipe, and how to make adjustments.

Milk steaming basics:

How to achieve the ideal shiny micro foam for a flat white, cappuccino, and latte.

Steaming for multiple drinks:

P.S: We also practice pouring with alternative milk

How to pour into the cup with control:

Focus on achieving the perfect symmetry, contrast, and accuracy.

Introduction to Latte Art:

Where to hold the jug and cup for the most control and practice pouring basic patterns (heart, tulip).

The combination of good coffee and the right texture and temperature milk leads to immediately improving the quality of your product!

In this training, the trainee learns basic principles about the proper adjustment of each coffee.

Training is practiced on your espresso / coffee equipment.

We will also discuss and practice how and why milk is frothed, what temperature is correct and how to take your basic latte art knowledge to the new heights.

These on-site staff workshops are designed to help train and motivate your team.

Covering a wide range of topics from the coffee menu and equipment training to waste and workflow management.

These workshops are focused on optimizing your cafe and training your team to reach their full potential.