{"id":2936,"date":"2018-03-01T17:35:43","date_gmt":"2018-03-01T16:35:43","guid":{"rendered":"https:\/\/espressoacademy.it\/?p=2936"},"modified":"2018-03-01T17:35:43","modified_gmt":"2018-03-01T16:35:43","slug":"international-coffee-route-february-2018","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/news-en\/international-coffee-route-february-2018\/","title":{"rendered":"International Coffee Route February 2018!"},"content":{"rendered":"

Another amazing coffee route this month!<\/strong> Our passionate students came from all over the world: Hong Kong, Malaysia, Slovenia, Slovakia, Lithuania, Iceland, Colombia, Netherlands, Germany\u2026\u2026<\/strong><\/span><\/p>\n

Many of them have big plans for their future in the coffee world, some of them are already in it and just wanted to improve their knowledge about the product and, finally, there were those classic coffee lovers who will maybe in the future start some kind of business: \u201cmaybe a caf\u00e8, roasting company or something in the green coffee market.. Who knows!\u201d is a common answer.<\/strong><\/span><\/p>\n

To sum up this intensive week:<\/span><\/p>\n

We started with our Sensory Course with Marco<\/strong>, since it\u2019s definitely the most important skill for those who want to work with coffee at any level.<\/span><\/p>\n

The second day we talked about the long journey of coffee beans from plantation to cup, and introduced the job of the barista, especially \u201chow to use the espresso machine\u201d<\/strong> and create the most classic italian drinks like cappuccino, macchiato and so on.. In this course we had a lot of help from Ilaria<\/strong> who joined us to share here experience.<\/span><\/p>\n

The third day we started with some espresso tasting of different origins<\/strong> and in the afternoon a lot of latte art!<\/span><\/p>\n

Thursday Helena joined us as well for the Brewing course<\/strong> and explained extraction, strength and how to control our brew.<\/span><\/p>\n

Finally Marco returned for the Roasting Course<\/strong> and taught us more than we could hope for about the complex process of turning beans from green to brown!<\/span><\/p>\n

We are happy to see all this enthusiasm in our students each month and we hope to stay in contact with all of them as always!<\/strong><\/p>\n\n\t\t\t