500,00 € IVA inc.
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Language: Spanish
Training Method: In-person
COURSE OVERVIEW
This course is designed for baristas who already have hands-on experience behind the bar and want to take their skills to the next level. Through both theoretical and practical sessions, we will dive deeper into coffee as a product, professional extraction techniques, and workflow efficiency behind the bar.
During the course, participants will learn how to calibrate their grinders and adjust recipes based on variables such as dose, extraction time, water temperature, and grind size. We will explore the impact of coffee origin, varietal, and processing methods on flavor, while strengthening sensory skills to identify balanced extractions.
Participants will also refine milk texturing techniques, develop their latte art skills, and improve beverage presentation. The course covers key concepts related to workflow organization, health and safety practices, customer service, and basic café management in specialty coffee environments.
Course Content
Interaction between origin, varietal, and flavor profile
Grinder calibration and espresso recipe optimization
Sensory analysis of espresso and taste‑based adjustments
Advanced milk texturing and latte art techniques
Workflow efficiency and workspace organization
Preparation of classic menu beverages and current trends
Equipment cleaning and maintenance protocols
Professional customer service and barista problem‑solving
Business fundamentals and sustainability in specialty coffee
Who Is This Course For?
This course is aimed at baristas with previous experience or basic training who want to refine their skills, improve cup quality, and prepare for new professional challenges within the specialty coffee industry.
Duration: 2 Days — Enero 14 y 15
Price: €500 (€600 with SCA Certification)
Location: Nostro Coffee Roasters, Avenida de Ondara, 1, Jávea
