{"id":2144,"date":"2017-12-16T11:17:28","date_gmt":"2017-12-16T10:17:28","guid":{"rendered":"https:\/\/espressoacademy.it\/?p=2144"},"modified":"2017-12-22T11:04:52","modified_gmt":"2017-12-22T10:04:52","slug":"another-awsome-international-coffee-route-has-just-finished","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/news-en\/another-awsome-international-coffee-route-has-just-finished\/","title":{"rendered":"Another Awsome International Coffee Route has just finished!"},"content":{"rendered":"

Another awesome International coffee route<\/a> has just finished!<\/strong> We started as soon as we came back from our trip in Saudi Arabia, Ilaria Nocentini started the first day with a brewing course<\/a><\/strong> to introduce our trainees to the basic concepts of coffee extraction and TDS, quality and temperature of water and all the different methods that we can see in many specialty caf\u00e8s.<\/span><\/p>\n

The next two days were dedicated to the work of the barista in our Advanced Barista Course,<\/strong> <\/a>everything he should know about the origins and different processes of coffee, preparation and tasting of espresso and of course cappuccino and a little bit of latte art!<\/strong><\/span><\/p>\n

Marco Cremonese taught us about the science of sensory analysis<\/a><\/strong> and why it is so important for anyone who works in the coffee world and, after that, we dedicated a full day to the art of coffee roasting<\/a><\/strong> with an introduction to green bean selection, sample roasting, profile roasting, chemical and physical changes of the bean, blending and a lot more!<\/span><\/p>\n

We would like to thank our wonderful group of students for this great week and we hope to see them again!<\/strong><\/p>\n\n\t\t\t