Recommended for all those approaching the world of coffee for the first time, this module aims to introduce the main elements of the quality supply chain by analyzing each step, from the plant to the cup.

An intense and stimulating journey that will allow participants to learn the correct methods of preparing the most common beverages in coffee shops as well as evaluate the organoleptic profiles of different blends, roasting degrees, and extractions.

MAIN TOPICS

• History and origin of coffee.
• Botanical varieties. Differences between Arabica and Robusta.
• Countries of origin and characteristics of coffee cultivation.
• Harvesting and processing methods.
• Classification and quality.
• Aromatic profiles and organoleptic characteristics of the species.
• Roasting and packaging methods.
• The fundamental parameters for a quality espresso. Proper milk frothing.