One of the main activities of the Coffee Studio is to provide the best conditions for professional training of baristas and coffee enthusiasts through certified SCAE courses, recognized around the world.
The training area has the most advanced equipment, including a two group Rancilio Classe 11 Excelsius machine and a La Marzocco Strada EP, for professional espresso extraction; grinders, both with dispenser and on demand micrometer, a range of accessories for brewing and a coffee shop, aimed at enabling the students the most effective and comprehensive practice possible.
The courses are held every month and are taught by Chiara Bergonzi, authorized SCAE trainer, world champion of Latte Art 2014 and international judge of WCE circuit for Latte art competitions.
First steps in tasting and evaluating coffee.
Next courses: INTERMEDIATE 10-11 July 2019MORE
A course focused on the key skills required as a barista.
Next courses: FOUNDATION 9 July2019 | INTERMEDIATE 17-18 June 2019MORE
Milk foaming techniques to decorate cappuccinos in free pour.
Next courses: 20-21 June 2019MORE
The very first steps in the extraordinary coffee world.
Next courses: 19 June 2019MORE
Learn the key skills and tools required to produce great brewed coffee.
Next courses: FOUNDATION 8 July 2019 | INTERMEDIATE 20-21 June 2019
A TRAINER OF EXCELLENCE
“When I opened my first bar at 18, and I realized that there were 38 of us selling coffee on one road, I knew that I had to try to do something different, if I wanted to set myself apart from the rest.”
Born in Piacenza in 1985, Chiara Bergonzi began to work in the bar and cafe sector at a very young age. Immediately she stood out thanks to her passion for coffee art, a discipline in which she would reach such heights as national and international rankings. In 2014, after winning the national championship for the third consecutive time (Cila) at the Sigep trade fair in Rimini, she flew to Melbourne to represent Italy at the World Latte Art Championship, where she took second place, the best finish ever for an Italian. Now she is dedicated to training and is an international SCAE judge.
AWARDSGo to site
A young quality enthusiast. She is the barista at ‘That’s Wine’ in downtown Milan.
“From the courses I learned to stand out from the crowd and to love coffee, in addition to having learned small, quick gestures that can improve the quality of coffee we serve.”
He comes from Montebelluna. The courses have been a launching pad to become a trainer at the coffee shop where he works.
“The location really suits me, as well as having all the tools to learn the best techniques, this is also a pleasant setting, refined in every detail.”
Fabio de Pietro
Fabio is a young professional who believes in the added value of knowing the origins, varieties and different processes.
“I really enjoyed Chiara’s teaching method, simple and addictive. The Coffee Studio is a very welcoming location, with lots of products on sale that are useful to the barista. “
Serious, determined and ambitious, comes from the birthplace of coffee: Peru.
“The course was carried out in a very clear and precise manner, your teaching method, made me learn new working techniques, which put into practice give an excellent result.”
Calabrese creative and carefree, has worked in the coffee world for years and likes “to express himself” through the Latte Art.
“My impressions of this place are only good, there is a warm welcome andthe course was carried out in a very serious and professional manner.”
Craftsman in his field. His Orso Café is an increasingly trendy spot in Turin. Coffee flows in his veins.
“A great learning experience which you can not do without if you work in this field. I think my profession, which I have been doing for a few years now, will never cease to evolve and it is very important to keep up to date. “
Coffee lover and our loyal barista in Milan. She is an excellent cappuccino artist.
‘’I have always loved coffee and I love to be immersed in the coffee world. I took these courses because I wanted to be able to call myself a true professional.’’
Coming from Switzerland, Magda is willing to hold professional courses on coffee and tasting in her little canton.
“The Latte Art course was very helpful in arousing my interest on coffee and turn it into a passion”
He wants to take the SCAE Diploma and teach in the future. He believes that a person never finishes learning.
“I decided to get involved despite my 25 years in the business. I plan to continue my training and take the SCAE diploma. I am very attracted by the different methods of extraction and one day would like to teach young people. “
She is pursuing her passion for coffee in Scotland, in order to obtain the Scae Coffee Diploma System.
“t was an amazing and rewarding experience, Chiara is a great teacher, very professional and charismatic”.
Alessandro, of Ligurian origins, is insatiable in pursuing his passions.
“The lessons were so useful for me; they completely changed my approach to my work, and made me realize how many people there are that just muddle their way through in this field.”
Bartender who imagines a world in which there are no more outdated and make it up as you go baristas.
“I have in mind a professional environment which is also very familiar, staff are of course trained to a high-level, are well prepared, helpful and so passionate about their work and teaching that it becomes contagious.”
Born in Verona, Ivan is a yogic cooking chef, and above all is a “black elixir lover “.
“Everyone is very helpful and kind. Chiara Bergonzi really is a true professional”
He found in coffee a sort of medicine and a reassuring companion and was utterly bewitched by the Brewing.
“We don’t have the usual boring desks like at school, but a cozy table that allows you to feel at ease and concentrate on the speakers’ words, in order to truly feel emotions of a blind tasting exam. I find the theoretical part interesting and it gives meaning to the practice. “
A young enthusiast who is working on updating what his family bar has to offer.
“Thanks to this course I was able to refine my milk pouring technique. The location is bright and pleasant, kitted out with the most modern equipment. “
Eager to learn new things and put them into practice to please the customer.
“An excellent course very exhaustive held in a cozy and friendly atmosphere”
Bartender by nature, she’s been always involved in the world of coffee and catering sector.
“You are led step by step, you have your own station… You learn and have fun!”
So young and passionate, he already made the first steps in the Brewing world.
“It was a positive experience that made me grow. Thanks to this course I gained a good knowledge on filtered coffee and that make me a more prepared barista”
Professional tea sommelier, Gabriella got close to the world of coffee through the Brewing module.
“It was a very good learning experience and i highly recommend it to every coffee professionals.“