Programme · Content
Espresso to
cappuccino.
From the physical understanding to the practical cappuccino. Eight hours, everything a café day asks of you.
09:00 — 10:30
Espresso theory
What is espresso? Pressure, temperature, time, crema. Grinder, mill, tamper, brew group. Just enough theory to understand what you're about to do.
10:30 — 12:30
Grind + tamp + pull
Each person pulls twenty espressos. Fine-tune the grind, tamp evenly, hit 27 seconds. With a brew scale.
13:30 — 15:00
Milk & cappuccino
Microfoam, not big bubbles. Temperature under 65 °C. Pour and close the cappuccino. Classic Italian.
15:00 — 16:30
Latte Art basics
Heart and rosetta. Enough practice so you don't crumble under stress on the job. For more: Latte Art Intensive.
16:30 — 17:30
Cleaning & maintenance
Brew group, grinder, steam wand. What's daily, what's weekly, what's never. So your machine still runs in ten years.
Photo · 003 / Eva 9 BAR · Maisto Caffè