AIM:

It is aimed that coffee professionals, who have a certain knowledge and experience in the sector, can dial in a recipe to an espresso machine, prepare drinks with high quality,  present a customer-oriented approach.

CONTENTS:

•Using Blend/Single origin coffee

•Different varieties and types in coffee

•Coffee processing methods and their effects on flavor

•The 'degassing' phase in coffee

•Efficient working area and its arrangement

•Advantages and disadvantages of On Demand and Traditional Espresso Grinders

•The effect of the temprature of the burrs and the room temperature on the flavor and yield 

•Reasons for channeling

•Parameters of a balanced espresso

•Espresso Brewing Ratios

•Measuring TDS via rafractometer 

•Understanding the SCA Flavor Wheel

•The effect of protein and fat values in milk on taste and quality

• Possible problems in milk

•Latte art exercises

•Preparing espresso, americano, cappuccino, latte, flat white 

•Cleaning and hygiene practices in the workplace, preventing contamination

•Espresso machine cleaning and maintenance, daily and periodic

•The difference between single boiler and multiple boiler espresso machines

•High standards in personal presentation, communication skills

•Costs, outage-wastage-waste in cafe management

HOURLY SCHEDULE OF TRAINING:

10:00-12:30 theory, question and answer

12.30 -13:00 lunch break

13:00 -16:30 practical training

16.30 - 17.00 Online exam (Please bring your laptops with you if you prefer to take the test in our academy. Mobile phones and ipads do not allow you to take the online exam) 

Note: The couse is usually bilingual in English and Turkish due to student profiles. 

ADRESS: 

Ferhatpaşa Mah. Yeditepe cad. No:27 Ataşehir, İstanbul, Türkiye