workshop
Espresso DNA Workshop
In the Espresso DNA workshop, we will learn how to extract the best of coffee with the espresso machine, the formula to create your espresso recipe and how to avoid the most common mistakes made when preparing it.
TOPICS TO BE DEVELOPED:
- Grinding calibration.
- Espresso calibration.
- Ratios.
- Effect of the dose (lower and higher performance).
- Water quality.
- Roast profile in espresso.
TOPICS TO BE DEVELOPED:
- Grinding calibration.
- Espresso calibration.
- Ratios.
- Effect of the dose (lower and higher performance).
- Water quality.
- Roast profile in espresso.
Espresso DNA Workshop
Cost: S / 70.00
Duration:
1 session of 3 hrs
book class
Duration:
1 session of 3 hrs
workshop
Brew and Methods Workshop
For baristas who wish to enter the world of Brew and handle the preparations correctly, learn how to make drinks in alternative methods to an espresso machine for preparations at business, home or work.
TOPICS TO BE DEVELOPED:
- Use of alternative coffee machines to make coffees.
- Ratios, water temperature, water varieties, milling variables, flows.
- Use of drip, percolation and infusion coffee machines.
- Handling of coffee machines: V60, French press, Italian Moka, Chemex, Sifón.
TOPICS TO BE DEVELOPED:
- Use of alternative coffee machines to make coffees.
- Ratios, water temperature, water varieties, milling variables, flows.
- Use of drip, percolation and infusion coffee machines.
- Handling of coffee machines: V60, French press, Italian Moka, Chemex, Sifón.
Brew and Methods Workshop
Cost: S/. 70.00
Duration:
1 session of 3hrs.
book class
Duration:
1 session of 3hrs.
workshop
latte art workshop
An appropriate workshop for aspiring coffee enthusiasts, professionals and professionals who need to learn or improve their Latte Art technique.
TOPICS TO BE DEVELOPED:
- Latte art: making figures with coffee and milk (heart, spike, rosetta).
- Texturing of milk.
- Flow and proper use of jugs.
- Varieties of milk in the Peruvian market.
- Free pour technique.
- Etching technique.
TOPICS TO BE DEVELOPED:
- Latte art: making figures with coffee and milk (heart, spike, rosetta).
- Texturing of milk.
- Flow and proper use of jugs.
- Varieties of milk in the Peruvian market.
- Free pour technique.
- Etching technique.
latte art workshop
Cost S/ 90.00
Duration:
1 session of 3hrs.
book class
Duration:
1 session of 3hrs.
workshop
taller de cupping
Aimed at those who want to learn to differentiate qualities and profiles of flavors and roasting, to perform analytical coffee tasting and acquire knowledge to be able to select a coffee as the raw material of their business.
TOPICS TO BE DEVELOPED:
- Tasting of specialty coffees.
- Sensory analysis of the coffee bean.
- Attributes and defects in green grain.
- Analytical tasting or sample testing.
TOPICS TO BE DEVELOPED:
- Tasting of specialty coffees.
- Sensory analysis of the coffee bean.
- Attributes and defects in green grain.
- Analytical tasting or sample testing.
Cupping Workshop
Cost: S/ 70.00
Duration:
1 session of 3hrs.
book class
1 session of 3hrs.
workshop
amateur barista workshop
An introduction to the culture of coffee, specifically to barista, to have a closer vision of what it consists of and how to perform in a workplace. There is no requirement to participate in this course, only to be motivated and interested in learning.
TOPICS TO BE DEVELOPED:
- Preparation of classic drinks in an espresso machine.
- Preparation of drinks based on coffee + water: Espresso, double espresso, ristretto, double ristretto, doppio, americano.
- Preparation of beverages based on coffee + milk: Espresso machiatto, cappuccino, flat white, coffee latte, latte machiatto.
- Preparation of drinks with coffee + milk + syrups: mocaccino, caramel macchiato.
TOPICS TO BE DEVELOPED:
- Preparation of classic drinks in an espresso machine.
- Preparation of drinks based on coffee + water: Espresso, double espresso, ristretto, double ristretto, doppio, americano.
- Preparation of beverages based on coffee + milk: Espresso machiatto, cappuccino, flat white, coffee latte, latte machiatto.
- Preparation of drinks with coffee + milk + syrups: mocaccino, caramel macchiato.
amateur barista workshop
Cost: S/ 90.00
Duracton:
1 session of 3hrs.
book class
Duracton:
1 session of 3hrs.
course
barista workshop level 1
The Barista Level I course, forms the foundations of amateurs or professionals who are interested in working behind a professional coffee bar, giving students the basic knowledge and techniques that a barista must master today. So that it can function properly and adapt to the different needs and challenges of everyday life.
Topics to be developed
Day 1: HISTORY AND GEOGRAPHY OF COFFEE
Day 2: SPECIALTY COFFEE TASTING
Day 3: PREPARATION OF CLASSIC DRINKS IN MACHINE
Day 4: LATTE ART
Day 5: EXTRACTION METHODS
Topics to be developed
Day 1: HISTORY AND GEOGRAPHY OF COFFEE
Day 2: SPECIALTY COFFEE TASTING
Day 3: PREPARATION OF CLASSIC DRINKS IN MACHINE
Day 4: LATTE ART
Day 5: EXTRACTION METHODS
barista course level 1
Cost S/ 400.00
Duration 15hrs.
book class
Duration 15hrs.
workshop
barista workshop LEVEL II
The level II barista course deepens and strengthens the skills developed in level I.
It allows you to develop the necessary knowledge to work in a coffee bar, but also to set up your own coffee project, whether it is a cafeteria, restaurant -
coffee or a complement to your business.
TOPICS TO BE DEVELOPED:
- Preparation of special drinks.
- Preparation of special drinks II.
- Preparation of cold drinks.
- Extraction methods.
- Cafeteria management.
TOPICS TO BE DEVELOPED:
- Preparation of special drinks.
- Preparation of special drinks II.
- Preparation of cold drinks.
- Extraction methods.
- Cafeteria management.
barista workshop LEVEL II
Cost: S/ 600.00
Duracton:
5 session of 3hrs.
book class
Duracton:
5 session of 3hrs.
Why take our courses and workshops?
GAIN KNOWLEDGE TO KNOW AND DOMINATE THE WORLD OF COFFEE
certified courses
All courses include company certification, supplies and a printed guide with a summary of the course
RELIABLE KNOWLEDGE
Courses taught by teachers certified by the SCA (World Specialty Coffee Association)
PRESENTIAL COURSES
We guarantee all biosafety protocols
