Corso di coffee di brewing ed estrazione del caffè livello professionale
Sedi Firenze
ll corso Professional di Brewing si compone, come da protocollo SCA, di tre giornate di test su come diverse temperature dell’acqua di estrazione, la preinfusione, la turbolence possano variare la posizione sulla Brew Control Chart. Molto spazio è dedicato anche allo studio dell’acqua e al suo impatto dell'estrazione, così come la misurazione in micron del macinato
Al termine di questo corso è possibile sostenere la certificazione Brewing livello Intermedio del Coffee Skills Program SCA.
Il corso è accreditato e segue gli standard internazionali Italian Barista Certificate
Dove
Firenze
3, 4 e 5 marzo
orario 10.00-17.30
Costo
810€
>> RATEIZZA IL COSTO DEL CORSO! Puoi pagare il corso in tre rate con Stripe!Sei interessato al corso?
Programma del corso di brewing professional
Come nello stile dei corsi professional SCA, il corso è un lungo e articolato percorso con moltissime fasi pratiche.
- Si inizia analizzando con la Brew control chart tazze preparate modificando i parametri di estrazione. Lo studente dovrà indicare come modificarli per ottenere il risultato voluto.
- Ancora si testa come diverse temperature dell’acqua di estrazione influenzano la qualità della bevanda, e come la preinfusione (il cosiddetto blooming) o la turbulence influenzino la Brew Control Chart.
- Lo studente sarà poi chiamato a estrarre e misurare con la Brew Control Chart bevande con percentuale di estrazione del 16%,20% e 24% mantenendo la stessa strength (es 1,3%) e dovrà spiegare al meglio il diverso risultato in tazza.
- Ancora dovranno essere preparate tre tazze con la stessa percentuale di estrazione del 20% ma con diverse strength (1,15%, 1,35% e 1,45%)
- Con setacci (tipo Kruve) verrà analizzato l’impatto della diverse misure di particolato per l’estrazione del caffè e il ruolo dei fines (sotto i 400 microns) e dei Boulders (sopra i 800 microns).
- Ancora, si lavora su come utilizzare la tecnica del bypass per diluire in maniera corretta la bevanda, tecnica che spesso viene utilizzata per estrarre grandi volumi di caffè o per velocizzare il processo di estrazione.
- Dell’acqua misuriamo con la nuova SCA Water Chart alcalinità, durezza totale e Ph, per avere un quadro ben preciso dell’acqua utilizzata e di come essa possa influire sul risultato in tazza .
*SCA suggerisce, per affrontare questo esame di aver già preso parte al livello SCA sensory intermediate.
La Certificazione SCA Brewing - Livello Professional
Al termine di questo corso è possibile sostenere la certificazione SCA Brewing livello Professional. Se intendi prendere parte agli esami di certificazione faccelo sapere al momento dell'iscrizione al corso. Per maggiori info sulle certificazioni SCA - Specialty Coffee Association consulta questa pagina.
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Cosa troverai al corso di Brewing Professional
Il corso per l'esame di Brewing Professional SCA si articola in tre giorni intensi di test, analisi e degustazioni di caffè filtro.
Gli studenti apprendono a manipolare i sette parametri fondamentali del brewing per ottenere una tazza impeccabile, facendo largo uso della Brew Control Chart come guida. Vengono esplorate diverse variabili quali temperatura dell'acqua, pre-infusione, tempo di contatto e tipi di filtri.
Si approfondisce, con il supporto dell’AST (authorized SCA trainer) l'effetto della granulometria del caffè macinato e della tostatura sull'estrazione. Attraverso test specifici, i brewers affinano la capacità di valutare e spiegare le variazioni di estrazione e intensità in tazza.
L’importanza dell’acqua nel corso di brewing avanzato
Nel modulo di brewing avanzato viene dato grande rilievo ai parametri chiave dell'acqua: alcalinità, durezza totale e pH. Questi vengono misurati con strumenti di precisione per ottenere una comprensione accurata della composizione dell'acqua impiegata nell'estrazione del caffè.
Il passo successivo sarà comprendere come queste caratteristiche influenzeranno il risultato finale nella tazza, come un’acqua diversa porterà ad una estrazione diversa.
Nel corso verrà anche introdotta la SCA Water Chart, destinata a fornire un quadro chiaro e dettagliato delle proprietà dell'acqua e delle relative implicazioni sulla qualità dell'estratto di caffè. Mediante l'analisi approfondita di questi parametri, gli studenti acquisiscono la capacità di ottimizzare le condizioni di estrazione per raggiungere risultati eccellenti.
Dicono di noi...
I attended it in November this year..just a fantastic experience..Roberto ,the lecturer, is an amazing guy ,delivering lessons in asuch easy manners.He also takes you for a lunch break to experience real Italian cuisine for little money.Overall, I cam only recommend this course to anyone who wants to learn about coffee machines and have fun along the way.Highly,highly, highly recommend.It was a great experience with very nice teachers who spoke English very well. We received a warm welcome and learned a lot about coffee.Traveled to Florence and thought it was a great area to learn more about espresso. The Espresso Academy class was fun, informative and the instructor was very knowledgeable. Would recommend!Not only is it a great school full of great coffee enthusiasts and professionals, they also make you live a unique experience in a beautiful city. The combination between theory and practice is perfectly balanced for any level. I recommend it 100% to all those who have a passion for coffee and want to delve deeper into this world. Thank you!I found Espresso Academy after doing some research into espresso machine maintenance courses; after reading the reviews, and not finding anything suitable based in the UK, I reached out to ask some questions about the course...From the very first email, Cristina was so friendly, knowledgable and welcoming that she put my mind at rest and showed me that Espresso Academy know exactly what they are doing.I booked my flights, my accommodation, and told the team I was coming for the course!I could not recommend these guys enough - they are knowledgable, friendly and absolutely professional. I learned so much in such an engaging, interesting and thorough way that I have come home and been able to apply my knowledge immediately - starting my own small business in the UK.The course leader - Robert - is so kind, welcoming and full of knwoledge - but most importantly he is an excellent teacher, delivering the information in an easy to understand way to a mix of abilities in the class.I met some fantastic people and have made some friendships for life - and for even more joy, you get to stay in Florence when you're visiting for a course and what a beautiful city to stay in!Thank you for such a wonderful experience, and I hope to come back and visit again in the future :)Fantastic course on coffee machine maintenance, learned a lot in the short amount of time the course runs. Robert is a great teacher, easy going, explains things well and answers all questions. All other staff members we met during the course were also incredibly polite and welcoming. Well worth the travel.The course at the academy was very good. very friendly team and professional teaching.I would like to thank the academy for providing a qualitative formation in a time where such things are difficult to find and sadly underrated.I would also like to particularly commend Robert, our teacher, who has managed to show me in a very short amount of time a wealth of accessible and comprehensible information on a difficult subject. He is awesome, poised, didactic, knowledgeable, approachable and generally very pleasant to be around.It was fantastic 3 days of learning. It was one of the important learning experiences I had. Trainer was very professional, calm, respectful and friendly. If you are in coffee business, you must do one of their course depending on what you need. Highly recommend.Excellent experience, recommended to all those who want to expand their knowledge of the world of coffee. I was followed by Professor Michele Cantarella at the Castorino roasting company and here I had the opportunity to see the roasting, to taste many types of coffee, to learn the basics ofMilk art.If you want to learn everything about Coffee, the way how to do your own tasty Espresso, Latte Art this is the place to go. Enthusiatic trainers, very good mix of theory and practice. I wish the team of Espresso Academy all the best and a big thank you for the 2 day's of introduction of italian coffee philosophy 🙂I’ve been planning to follow my passion for coffee with a professional training course and I found what I was looking for at The Espresso Academy. From the start Cristiana was very helpful for planning and booking this course for me, responding promptly and making it easier for my needs. During the course Gabriele was doing his best for me to get the most of this course, he was very kind, helpful and attentive. He went above and beyond to give the best experience. It was obviously about the coffee and the passion of coffee rather than just another commercial training course. , I really enjoyed every moment and learned a lot. I also gained confidence in my knowledge and skills. Thank you Espresso Academy.High quality classes offered by friendly, serious and very experienced teachers??? i loved it- i can only recommend!Super recommended!!! Instructor was super nice, the content was engaging , I made my first espresso & cappuccino, it was an absolutely fun experience ?An excellent experience, highly recommend to someone just getting into coffee. Very calm, patient and knowledgeable teachers with whom it was only pleasure to work with. :) 10/10Took the two day advanced barista course and it exceeded my expectations. Great teachers, great content, and even though it was a short course we got plenty of time to practice actual coffee making without sparing milk. And a bonus is the opportunity to meet coffee students from all over the world, that most likely share similar goals to yours. Highly recommend for anyone getting into coffee business.I've attended many courses at Espresso Academy Firenze and I loved it! The staff is incredibly friendly and the courses very nice structured. Theory and lots of practice and we could even visit the roastery! The whole place smells of coffee :) During the pandemic I've also attended a couple Online Courses which were great and the teacher answered all the questions. I totally recommend going there to learn about coffee and become friends with the most amazing teachers :) Hope to see you soon guys!!
I docenti Espresso Academy
